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  1. g wikky

    My first Fatties (Franken Pig Fattie)

    225 for 3 hours
  2. g wikky

    My first Fattie (Franken Pig Fattie)

    Also, I forgot to mention, it was NOT wrapped during smoking, that would've been a huge mistake lol.
  3. g wikky

    Second attempt at Fatties

    We had a party for New Years (go figure lol). We made 3 fatties. First one was made from ground Italian sausage, hard salami, muenster cheese and wrapped in a bacon weave. Second was a chicken cordon bleu. Ground chicken, Virginia baked ham, Swiss cheese and wrapped in a bacon weave. Third...
  4. g wikky

    My first Fattie (Franken Pig Fattie)

    Wrapped it in Saran wrap to get it really tight and refrigerated it till it went on the smoker. Smoked it for 3 hours at 225.
  5. g wikky

    My first Fatties (Franken Pig Fattie)

    Thanks guys.
  6. g wikky

    My first Fatties (Franken Pig Fattie)

    Thank you. They were beyond tasty. Going to do it again sometime, except with pulled pork in it as well. Sent from my iPhone using Tapatalk
  7. g wikky

    My first Fatties (Franken Pig Fattie)

    My boss from work and friend of many years (Bigr314) introduced me to smoking. And now he has me very addicted to fatties. So without further adieu, the Franken Pig Fattie. 50/50 blend of ground Italian sausage and ground bratwurst to start as the base. Then layer black forest ham, honey ham...
  8. g wikky

    Hello from frozen PA.

    Thanks Leah! I wish it was 15 here lol. It was -8 an hour ago, with windchill it's -28. Perks of living up north lol. Won't stop me from smoking though. Sent from my iPhone using Tapatalk
  9. g wikky

    My first Fattie (Franken Pig Fattie)

    My boss at work (Bigr314) introduced me to smoking and Fatties. So here we go! Started with a 50/50 mix of ground Italian sausage and ground bratwurst. Then added Virginia baked ham, honey ham, black forest ham and ham off the bone. Then added a whole strip of kielbasa (split long ways down the...
  10. g wikky

    Hello from frozen PA.

    I'm new to the forums and wanted to introduce myself. I'm Josh, native of Masontown, PA, a small town about an hour south of Pittsburgh. I've been a pastry chef my entire adult life, close to 13 years now. My boss and friend of many years (Bigr314) has introduced me to smoking and I love it. I...
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