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Fatties and blowouts

Discussion in 'Other' started by JC in GB, Jun 10, 2019.

  1. JC in GB

    JC in GB Smoking Fanatic

    I was reading up on how to make fatties as they look wonderful and want to give them a try myself.

    I learned from my research that a blowout making or cooking the fattie is a bad thing.

    I started wondering what if anything could be done to reduce blowouts other than line the inside of the fattie with meat sheets.

    I then started thinking about using rice paper to line the inside of the fattie to prevent a blowout.

    Any thought on this?

    Thanks,

    JC :emoji_cat:
     
  2. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That might work quite well.
    I think Nuri might even be a better choice.
    I think it's a lot stronger, and would just about disappear after cooking!
    I think I will give that a try next fattie I make, cause I always overstuff them!
    Just can't help myself!
    Al
     
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  3. GaryHibbert

    GaryHibbert Legendary Pitmaster OTBS Member ★ Lifetime Premier ★

    Yep. Like Al said, the main cause of a blowout is overstuffing. Since it seems I always have more ingredients than room, I have yet to smoke a fattie that didn't suffer a blowout. Some people never learn. LOL
    Gary
     
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  4. gmc2003

    gmc2003 Smoking Guru OTBS Member

    JC, what were you planning on stuffing the fatty with?

    Chris
     
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  5. JC in GB

    JC in GB Smoking Fanatic

    I was planning on making a sausage fattie with a duxelle and cheese filling. Maybe some pepperoni or Genoa salami....
     
  6. JC in GB

    JC in GB Smoking Fanatic

    Al if you do try it, let me know how it works. I thought about the nori sheet as well but that may not work well with all flavor profiles. The nori sheet would be stronger for sure and mostly dissolve during the cook like rice paper would.
     
  7. gmc2003

    gmc2003 Smoking Guru OTBS Member

    I would think using the pepperoni and/or salami as a first layer should be fine. I like to use sandwich pepperoni instead of the pizza topping pepperoni because of the larger diameter. Make sure you have it sliced thin. A couple-three thin layers are easier to work with then one thick layer. I would also put your cheese and duxelle in the upper half of the fatty so it gets rolled first and has room to slide.

    Chris
     
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  8. JC in GB

    JC in GB Smoking Fanatic

    Thanks for the advice. I am going to put the ingredients together for one of these bad boys. :)