Hello meat guru's. I am Joey and new to the site. I would like to start by saying thank you to all of you because I have been using this site for a while now and finally decided to join. You guys have great advice and tips for everything and I would like to show off my first ever fatty, that I did using the guidance contained in this forum. Again, Thanks!
Bacon Weave ready for filling
Ground Beef, Onions, Bacon
and Cheese
Ready to roll it up
Side view
Rolled up
Wrapped in saran wrap and set in fridge to "set up" overnight.
Just threw it in the smoker!
One hour into the smoke.
Two hours in.
Off the Smoker
Into a hot iron skillet and then the broiler to "crisp" the outside bacon
Done!
Slice 1
All sliced up!
I loved it. I could have used way more cheese and onions but the overall taste was awesome!
Bacon Weave ready for filling
Ground Beef, Onions, Bacon
and Cheese
Ready to roll it up
Side view
Rolled up
Wrapped in saran wrap and set in fridge to "set up" overnight.
Just threw it in the smoker!
One hour into the smoke.
Two hours in.
Off the Smoker
Into a hot iron skillet and then the broiler to "crisp" the outside bacon
Done!
Slice 1
All sliced up!
I loved it. I could have used way more cheese and onions but the overall taste was awesome!
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