We celebrated the first aniversary of cooking on my fridge smoker. I decided to make fatties for the first time. I can only smoke every other weekend due to my work schedule. The last year has been so much fun. My wife helps me in the kitchen, and I do the research, recipes, buying the food and of course smoking and documenting. What a great journey and something else we can do as a couple. Every time I cook we have enough for several meals. So left overs and frozen meals are great.
During the last year, we have done 21 smokes, with 17 different foods. From cold smoking cheese, party mix, and different spice to cooking a pizza. I really pushed the limits of the smoker on the pizza. I have tried 5 different nut recipes, ABTs, stuff poblanos And of course many different ways of preparing beef, chicken, fish, pork, and turkey. Did I leave out any of the main food groups?
Each smoke I have learned something new. Making/changing recipes to meet our likings.
Back to the fatties. I want to thank GMC2003 and Co4ch D4ve for their instructions.
First the recipe I used.
Meat base:
Mild Italian Sausage 1.25 lbs /fatty
1/2 Cup Worcestershire Sauce
1 TBSP Garlic powder
1lbs. of bacon for weave.
Pizza Fatty:
Black forest ham 4 thin slices
Pepperoni
diced Black olives
diced onions
Shredded mozzarella
Shredded cheddar
pizza sauce
diced shiitake mushroom
Western Chicken bacon:
chicken breast and 3 bacon strips cooked in olive oil and misc spices.
diced shiitake mushroom
Shredded mozzarella
Shredded cheddar
diced onion
Modified Jeffs Original BBQ sauce
Crescent roll weave:
2 cans of Crescent rolls
olive oil, oregano, basil, garlic powder
egg white wash
Here is the pizza fatty before I rolled it. I did 2 things wrong here. 1st I way overfilled it. I had a really hard time getting into a complete roll. A bunch of the stuffing came out. 2nd I did not have any parchment paper and used wax paper instead. The moisture softened the wax paper and it started tearing.
I spaced out getting a picture of the Western chicken bacon before rolling. I did a better job on it of not overstuffing. The wax paper still ripped up though.
I did the bacon weave and placed the fatty diagonally on the bacon. This worked great. Both got wrapped up and put in the refrigerator over night. and then into the smoker the next morning.
smoke with 50% hickory / 50% mesquite
cold smoke 1 hr.,
225º until meat 130º,
325º until meat 160º
Phase 1 finished. I probably could have pulled these off at least 5º sooner. I placed then back in the fridge and on to phase 2 in the kitchen.
I made a crescent roll weave with Coach Dave's instruction, pulled the fatties back out of the refridgerator and wrapped them. Then cooked then the oven at 350º for 30 to 35 minutes.
they both tasted great.
Have a great week!
During the last year, we have done 21 smokes, with 17 different foods. From cold smoking cheese, party mix, and different spice to cooking a pizza. I really pushed the limits of the smoker on the pizza. I have tried 5 different nut recipes, ABTs, stuff poblanos And of course many different ways of preparing beef, chicken, fish, pork, and turkey. Did I leave out any of the main food groups?
Each smoke I have learned something new. Making/changing recipes to meet our likings.
Back to the fatties. I want to thank GMC2003 and Co4ch D4ve for their instructions.
First the recipe I used.
Meat base:
Mild Italian Sausage 1.25 lbs /fatty
1/2 Cup Worcestershire Sauce
1 TBSP Garlic powder
1lbs. of bacon for weave.
Pizza Fatty:
Black forest ham 4 thin slices
Pepperoni
diced Black olives
diced onions
Shredded mozzarella
Shredded cheddar
pizza sauce
diced shiitake mushroom
Western Chicken bacon:
chicken breast and 3 bacon strips cooked in olive oil and misc spices.
diced shiitake mushroom
Shredded mozzarella
Shredded cheddar
diced onion
Modified Jeffs Original BBQ sauce
Crescent roll weave:
2 cans of Crescent rolls
olive oil, oregano, basil, garlic powder
egg white wash
Here is the pizza fatty before I rolled it. I did 2 things wrong here. 1st I way overfilled it. I had a really hard time getting into a complete roll. A bunch of the stuffing came out. 2nd I did not have any parchment paper and used wax paper instead. The moisture softened the wax paper and it started tearing.
I spaced out getting a picture of the Western chicken bacon before rolling. I did a better job on it of not overstuffing. The wax paper still ripped up though.
I did the bacon weave and placed the fatty diagonally on the bacon. This worked great. Both got wrapped up and put in the refrigerator over night. and then into the smoker the next morning.
smoke with 50% hickory / 50% mesquite
cold smoke 1 hr.,
225º until meat 130º,
325º until meat 160º
Phase 1 finished. I probably could have pulled these off at least 5º sooner. I placed then back in the fridge and on to phase 2 in the kitchen.
I made a crescent roll weave with Coach Dave's instruction, pulled the fatties back out of the refridgerator and wrapped them. Then cooked then the oven at 350º for 30 to 35 minutes.
they both tasted great.
Have a great week!
