Fatties

Discussion in 'Fatties' started by bmudd14474, Aug 10, 2008.

  1. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    This is my/our first attempt at fatties.

    The long skinny one was done by the Mrs. and it has mushrooms and swiss in it. The other one has cheddar, american,swiss, and grilled onions in it. I did the bacon weave on both. She was busy with one of the midgets.

    Ill post more once they are done and sliced.

    Also want to thank everyone who has taken the time to do post with details of how to do all of this. Without all the the help things wouldn't have gone as good as they have so far.[​IMG]
     
  2. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    First fatty and you did the weave? Good job!!
     
  3. kookie

    kookie Master of the Pit OTBS Member

    Damn nice weave there..........You make baskets as a hobby?.........lol...........
     
  4. smokin' dick

    smokin' dick Smoking Fanatic

     
  5. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Nice work, it's almost a craft in itself the way some people present the food. Can't wait for the results.
     
  6. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Turned out good. It cooked faster than i wanted so the bacon was not as crisp as the wife wanted. We all enjoyed the results.




    Yummy

    [​IMG]
     
  7. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    thanks again for all the help
     
  8. njsmokin

    njsmokin Newbie

    Nice Job!!!!!!!
    just put them on the grill to cook the bacon a little more
    I also like the probe holder, did you eat the onion, I'll have to try that next
     
  9. cubguy17

    cubguy17 Meat Mopper SMF Premier Member

    If I had that kind of view I would smoke everyday, wait I do.[​IMG]
    Where ya at?
     
  10. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Im in the mountains of California about a hour northwest of Tahoe.


    We did try the onion. It had a bit of crunch in it still but was really good.
     
  11. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    With that much bacon on it....you could let it rock-and-roll a little longer to get the bacon more done........[​IMG]
     
  12. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Thanks for that tip. Ill have to try it next time.
     
  13. capt dan

    capt dan Master of the Pit OTBS Member

    OR:

    you could pre cook the bacon on real low heat for 10 minutes or so to render out some of the fat and start the cooking in it. Its kinda slimy when you are done but 10 minutes in the pan, makes some awesome crustier bacon for the shell of your fatty! It will shorten up on ya though, so be prepared for that.
     
  14. richinct

    richinct Fire Starter

    Wow! Looks good, that may be my next smoke. Is that Italian sausage?
     
  15. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Its ground beef. Basically Fatty Burgers [​IMG].  I have also used ground chicken too. They all turn out great.  I would recommend using thin cut bacon as the thick is hard to get crisp.
     
  16. mdmapes

    mdmapes Newbie

    they look awesome. how long did u smokem for? Did you go by temp? thanks. I will be trying them soon.
     
  17. raptor700

    raptor700 Master of the Pit OTBS Member

     I usually take my fattie to an internal of 170*, The (thin) bacon is crispy and the fattie is done! That's just me. every smoker is different Just keep smokin and have fun  [​IMG]
     
  18. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Yes I cooked by temp. The only thing I didnt like was the thick cut bacon. It didnt cook enough.
     
     
  19. bluewolf

    bluewolf Fire Starter

    I am definitly gonna have to try this..

    That has got to be one of the most beautiful things I have ever seen!!! *sniffle*

    just gotta find some recipes and decide what I want in it

    any idea how many strips of bacon you used?

    Do you just make a woven "mat", place the chub on it,

    then stretch it around or what?

    that is an awsome weave you gots there!!!
     
  20. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Good Job! Hard to believe after all this time & all those post they were your first. Now you gotta try a sausage one!
     

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