here are the pics....

Discussion in 'Fatties' started by badfrog, Dec 11, 2009.

  1. badfrog

    badfrog Smoking Fanatic SMF Premier Member

    this is the second posting for this, but now with pics!

    Stuffing;

    I diced up some idahos and put them in the skillet with a little of my own majic rub. cooked them a few minutes to get them a little tender and get a little color.
    Next, added onion, garlic, green and red pepper and continued to cook it to soften the veges.


    It seemed a little "loose" so I added about 1 cup of water and some stuffing mix I had - the stuffing mix absorbed the water and the pan scrapings and brought the whole thing together really nice!


    Next, I flattened out the sausage between two pieces of wax paper, making it as square as possible.

    Once the stuffing cooled, put the stuffing on the sausage

    and using the wax paper, rolled the first edge up over the stuffing,


    then the second edge then pinched and sealed the seam and ends together.


    Following the great example I found here on another thread, I used the weave method to apply the bacon to my fattie.




    All set and off to the smoker (already smoking at a nice 225 with 20 Lbs of Pork butt.

    here it is!!!!


    AAR (After Action Review)
    First; I will DEFINETELY do this again.
    what I will do different;
    1. prepare, cook and eat when my wife is not around! Seems she aquired an MD license sometime earlier this morning and became an expert on fat, triglyerides and cholesterol... also apparently aquired the skills to identify cholesterol levels by sight!!!!

    2. Use better bacon. I went cheapo on the bacon...go for the thick slab bacon - it would be better!

    3. I would go a little heavier on the spices next time...my filling could have been improved with the addition of some fresh ground smoked chili's or maybe some Sirachi in it.
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    looks like a great job on your fattie...[​IMG]
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    Great looking fattie! I go to the pharmacy the next morning after making 1 to check my levels. So far so good!
     
  4. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Fatty looks Fantastic. Great job[​IMG][​IMG]:pDT_Arma taz_01_34:

    I see you said the next time you are going to go for the thicker cut bacon? Go ahead and try it, but I think most here will agree, the cheaper thinner cuts work best with fatties.
    Good job on getting the pics loaded, as you know, we like pics here [​IMG]

    Look forward to seeing your next one.
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Congrats and [​IMG] for your first fatty nice job
     
  6. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Oh man, wheres my head at? I totally forgot until Piney mentioned it. Your first fatty. Points from me as well. For your first one, it looks like you've been making em for years. Points on a job well done.[​IMG]
     
  7. smokemifugotem

    smokemifugotem Meat Mopper SMF Premier Member

    Delicious looking!! I Love it when the bacon is crispy and that looks perfect! Way to go with the fatty. [​IMG]
     
  8. john3198

    john3198 Smoking Fanatic

    Looks great. Nice weave. I'm doing my first one tomorrow. Will advise.

    How long did you smoke it? The bacon looked good. I just did some ABT's and I parboiled the bacon for 3 min and it was nice and crispy after 3 hours. Did you do anything to your bacon before weaving?

    If she's an MD, she knows about lots of drugs that will get your Cholorestoral under control! [​IMG] They work for me! It's either that or a life of eating cardboard. Yuch - just bury me now.

    Better living through chemistry, I always say.
     
  9. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Great Post....Great Queu View..Thanks for posting...


    [​IMG]
     
  10. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Great looking fatty! I'll have to go along with Meat Hunter in using the thinner bacon. I've tried it both ways and the thicker stuff doesn't seem to get as well done. Thanks for posting your first fatty.[​IMG]
     
  11. morkdach

    morkdach Master of the Pit OTBS Member

    First; I will DEFINETELY do this again.
    what I will do different;
    1. prepare, cook and eat when my wife is not around! Seems she aquired an MD license sometime earlier this morning and became an expert on fat, triglyerides and cholesterol... also apparently aquired the skills to identify cholesterol levels by sight!!!!

    2. Use better bacon. I went cheapo on the bacon...go for the thick slab bacon - it would be better!

    3. I would go a little heavier on the spices next time...my filling could have been improved with the addition of some fresh ground smoked chili's or maybe some Sirachi in it.
    great idea on the above.
    but thats a great looken fatty just the way it is[​IMG]thanks for the qview
     
  12. MAN! THAT LOOKS GREAT!!!

    Well done! Momma cooked a mess of taters, bacon and onions the other night. I was thinking.... Hmmmm Fatty stuffing! I gotta try it now!
     
  13. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    I would stick with the thinner bacon as well...great freakin job on your first go at a fattie...sky is the limit on these bad boys...[​IMG]
     
  14. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    You have done a fabulous job there Badfrog. And on your first fattie to boot. I like your choice of fillings I did one like that too. I called it the baked potatoe with evrything that you would put on a baked potatoe. So you have to get some [​IMG]for sure for your first fattie. And just remember that :

    One Cooked is one Hooked

    You will smoke theses often after the first one. They are sooo good and filling to.
     
  15. rhage2

    rhage2 Fire Starter

    Great looking Fattie Badfrog. I am a person who really likes fried spuds and my mouth was watering while everything was in the pan frying ...Points to you for a job well done..

    [​IMG]

    rhage2
     
  16. badfrog

    badfrog Smoking Fanatic SMF Premier Member

    I am not sure the exact amount of time...I had a guy stop by to look at a pool table I had for sale...he ended up buying it so I helped him dismantle it...somewhere after we had loaded the last of 3 pieces of very heavy slate I realized my Fattie must be done! I am guessing it was about 2-2 1/2 hrs.

    oh and by the way, she is NOT an MD (except in her mind!!! lol).
     
  17. badfrog

    badfrog Smoking Fanatic SMF Premier Member

    Thanks to all for all of the positive feedback. Sounds like the thin bacon is the consensus for the way to go.
    I am already planning my next one...I am thinking Italian with veges and polenta stuffing, a spicy Italian sausage wrapped in some homemade pancetta I have in the freezer. I will keep you posted!
     
  18. evo 9 guy

    evo 9 guy Smoke Blower

    That looks absolutely delicious. Your bacon weave is fantasitc. [​IMG]
     
  19. silverwolf636

    silverwolf636 Smoking Fanatic OTBS Member

    That's lookin real sweet! I fully agree with you on the wifey thing.
     
  20. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Yikes!..............looks delicious!
     

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