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Fatties, the finally - smoked it.

Discussion in 'Fatties' started by gmc2003, May 26, 2018.

  1. gmc2003

    gmc2003 Smoking Guru OTBS Member

    This is a three part series:

    Part one is the making of a fattie.
    Fattie turtorial #1 https://www.smokingmeatforums.com/t...his-is-a-two-part-thread.275822/#post-1834218

    Part two is the bacon weave:
    Fattie turtorial #2 https://www.smokingmeatforums.com/threads/fatties-part-two-the-bacon-weave.275824/#post-1834226

    This is part three the smoke:

    Mother nature wasn't being very cooperative yesterday. She was reminding us of whose really in charge by showing off with a few wind gusts and some on-again, off-again downpours. Because of this I decided to break out old reliable again. Mr. Kettle.

    Time to fire her up, with one basket and a weber cube.
    DSC00622.JPG

    Can't forget the charcoal:
    DSC00623.JPG

    Starting to heat up.
    DSC00624.JPG
    A few chunks of apple and two fatties ready to go on their indirect voyage.
    DSC00625.JPG

    About an hour later they're starting to get their tan on.
    DSC00626.JPG

    Fast forward another hour. Just like sunbathing on the shores of beautiful lake Champlain.
    DSC00627.JPG

    Just about done.
    DSC00628.JPG

    ...165* and they're done in.
    DSC00629.JPG

    DSC00630.JPG

    Ooops, rookie mistake. I sliced before giving them a chance to rest and recoup. DSC00631.JPG
    I did manage to sneak in one semi-plated shot while the wife washed her hands. We also had a baked tator.
    DSC00632.JPG

    Closeup of the diagonal sliced.
    DSC00634.JPG
    The next day, all sliced up ready for breakfast and vacuum sealing.
    DSC00637.JPG

    This is the finale to what turned out to be a very long thread(s). Sorry about that, but if you made it through all three phases - I thank you, and hopefully it will aid in helping someone whose never made a fattie do so in the future.

    Chris

    Thanks for the look.
     

    Attached Files:

    Last edited: May 26, 2018
  2. Smoke23

    Smoke23 Smoking Fanatic

    Definitely worth the wait, looks great!
     
  3. yankee2bbq

    yankee2bbq Smoking Fanatic

    Chris,
    Awesome! You did it once again, another great write up. Thanks!! I’m sure that was a tasteful meal!

    Point!
     
  4. SmokinAl

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

    That was a great tutorial Chris!
    Thank you for taking the time to write it up!
    I edited it to include the links to the 2 other tutorials so all three could be viewed from this thread!
    Awesome job & congrats on making the carousel!!!
    Al
     
    Last edited: May 26, 2018
  5. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Thanks for the kind words and like Smoke. I really appreciate it. Your correct it was worth the wait.

    Thanks yankee for the read and like. Muchas gracias. I hope the posts will help someone trying to make their first.

    Thanks Sonny for looking and like.

    Chris
     
  6. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Thank you very much Al, I couldn't have done it without the great folks on this site(past and present), and was a little saddend to find out that the tutorial I originally used when I made my first didn't transfer over very well to the new format.

    Also thanks for the like and carousel ride.

    Chris
     
  7. SmokinAl

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

    Hey Chris I also just put the links from the first 2 threads at the top of this one, so someone could see it from start to finish.
    Once again, great job!!
    Al
     
  8. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Thank you Al.
     
  9. SonnyE

    SonnyE Master of the Pit OTBS Member SMF Premier Member

    OK Chris, I jumped in. That's a pair of beautiful Fatties.

    I went for Hamburger, Milk, and Eggs. Hunnerd dollars later I fled from Sam's Club.
    Grandma wasn't too disappointed with me, it was almost all food... cept the beer*... :oops:
    I rolled up a Mini-Fattie, diagonal bacon, and it's cookin on the Char-Broil gasser with a bit of smoke from the AMNPS.
    So far it looks good, and is got a nice slow sizzel on.
    You are a good teacher. And I swallowed it hook, line, and sinker...
    Worst case senerio, the dog and I will be very happy pretty soon.

    Just wingin it, and followin the flock... :rolleyes::)

    This is a solemn weekend for me. A time to Reflect, Remember, and Honor.
     
    Last edited: May 26, 2018
  10. GaryHibbert

    GaryHibbert Legendary Pitmaster OTBS Member ★ Lifetime Premier ★

    Great series of tutorials Chris. Now everybody should be able to make and enjoy a fatty.
    POINT here.
    Gary
     
  11. dwdunlap

    dwdunlap Meat Mopper SMF Premier Member

    Thanks again, Chris. I built my fatty today following your most helpful tutorial in the fridge now! I'll take it out, wrap and start smoking tomorrow with anticipation of some good eats!! I plan to smoke - hickory at 225/235 degrees and plan to take off when the fatty reaches 165 degrees. I appreciate all your hard work to help this newbie. David
     
  12. gmc2003

    gmc2003 Smoking Guru OTBS Member

    I read your mini-fatty thread Sonny and it looks like it was a success. Congratulations.

    Thanks Gary, for the kind words and point. I was disappointed when I saw silverwolfs fatty tutorial pictures got lost in the forum upgrade or the photobucket debacle. I referenced it numerous times when I made my first couple fatties.

    dwdnlap, Glad I could help you out. That's what this forum is all about. Be sure to let us know how it turns out. If you find that the bacon didn't crisp up the way you wanted, pop the fatty under the broiler for a minute or so, but keep a real close eye on it so it doesn't get away from you. It has happened to me in the past, but not normally, and usually when the bacon is on the thicker side of regular.

    Chris
     
  13. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Thanks for the read and likes meatallica, i6quer, and shoebe.

    Point for sure.

    Chris
     
  14. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Thanks BKing for the read and like.

    Chris
     
  15. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Chris Lookin good I am still without doing one.Its on the never ending list
    Happy Memorial Day
    memorial_day_two_flags_animation.gif
     
  16. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    It has been a long time since I made a fattie. Your post motivated me and I will be making one very soon. Nice smoke
     
  17. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Thanks Richie for kind words and like. I understand about the never ending list of things to try. When I make fatties it's usually the day after I have my blood pressure checked and my blood work results are in.

    Chris
     
  18. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    I go for my blood work this Thursday,it seems mine gets checked around BBQ season. LOL
    Richie
     
  19. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Thanks rdknb - Go for it and let us know how it turns out.

    Chris
     
  20. CharlotteLovesFood

    CharlotteLovesFood Smoking Fanatic SMF Premier Member

    Looks absolutely crackin Chris! :D