Any Suggestions...

Discussion in 'Fatties' started by confederateknowhow, Jan 9, 2010.

  1. I rolled up a pizza fatty tonight to go with tomorrows smoke. When i rolled it up in the seran wrap, it didnt look like the ends sealed up too well. So, i unrolled it and even got a new piece of wrap and they didn't do much better. I had plenty of sausage there to make a good seal. And I didn't go very havy on the filling.
    Has anyone else ever had this problem? Any suggestions, questions, comments, i'll even take snide remarks, are 'preciated...

  2. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    CKH -

    the best thing i have found is when rolling in saran wrap, be sure to twist the ends of the saran wrap fairly tightly. this compresses the meat into a tight, compact cylinder and seals the ends. i used that method for my first fatty, a greek fatty, and with results like this i found no need to try any otehr method for rolling:


    the link below has more on the method used for rolling out the meat, stuffing and rolling up in saran wrap. as i said, it's worked so well on every fatty, but the amazing thing is that it was perfect the first time, every time.
  3. I don't know what the heck went wrong...I've done them before with no problem...oh all eats.

Share This Page