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Educational Smoke (my try at Chili fatties)

rugsrme

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Joined Oct 26, 2010
I learned a few things today when I smoked some fatties.  I saw the recent thread on the chili fatties and wanted to try one.  I learned that:

Thicker chili works better. The one that split open was very tough to roll, wrap and put on the smoker, I rolled the other one first with a slotted spoon, and the other was way more soupier.

When I lifted the lid to take a look, I saw the split one and was bumbed but it held that shape.  I was bumbed, but learned.

Bacon can be too thick or too thin depending on what you wrap it around.  I got good bacon sliced at a meat shop it was nice and thick, good looking bacon, I used it for the jatties.  I had a package of cheep thin stuff from wall mart I used it for the ATB's.  Hind sight, I would have done the opposite.

There is a reason that you use toothpicks in your bacon on ATB's


Any way, not total success technique wise, with the preparation of the food, but I did get my UDS to do a good TBS even in the wind, I cut way down on the amount of wood I've been using and the smoke was perfect.

It's ugly, but it all tastes great


Later,

Q



 

bmudd14474

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Taste is what matters good job.
 

venture

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If it tasted good to you and your family, that is all that matters.

Experienced smokers are learning too.  I think if I stop learning this won't be fun any more, and then I will realize how much work it is.
 

mballi3011

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Now I really like the fattie that broke open. It looks like you planned it almost like a stuffed potato. Now like theses othe guys have said f it taste good eat it and enjoy it.
 

rugsrme

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Joined Oct 26, 2010


Now I really like the fattie that broke open. It looks like you planned it almost like a stuffed potato. Now like theses othe guys have said f it taste good eat it and enjoy it.
Yea, It has had me thinking, it was kinda like a bowl, the cheese worked it's way to the top. I have been thinking of doing something like this on purpose.  I thought of a thick beef soup served over egg noodles, kinda like beef strogenof (or however you spell it
)or even a thick marinara sauce and served over spaghetti noodles, mac-n-cheese?? The possibilities are endless!!

Only challenge is finding something to put my sausage in to pour filling in and get it wrapped up (rolling that one was no fun, I almost scratched it), then just put a small slit in the top of the fattie to allow it to spread open while smoking.
 

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