Fatty attempt #2 - PIZZA!!

Discussion in 'Fatties' started by fowldarr, Jun 12, 2014.

  1. fowldarr

    fowldarr Smoke Blower



    They didn't fall apart when rolling this time! So they are wrapped in Saran Wrap and sitting in the fridge. They will get their bacon weave tomorrow, then into the smoker for a few hours to be ready for dinner tomorrow night....
     
  2. bobank03

    bobank03 Smoking Fanatic

    looks like you are off to a great start. Haven't tried the pizza fattie yet, but it's got to be good! 
     
  3. fowldarr

    fowldarr Smoke Blower

    Thanks
     
  4. fowldarr

    fowldarr Smoke Blower

     
  5. fowldarr

    fowldarr Smoke Blower

    Wrapped and back in the fridge to rest for a couple of hours, throw them in the smoker in a couple of hours. Is there a consensus on how long to smoke a fatty? And is it still custom to pass it to the left hand side?
     
  6. bobank03

    bobank03 Smoking Fanatic

    Always pass to the left! Generally about two hours but that depends on temps in smoker...etc. when they are done put them in the oven for a bit to crisp up the bacon a bit and enjoy! Don't forget the plated qview!
     
  7. fowldarr

    fowldarr Smoke Blower

    How long and what temp in the oven?
     
  8. bobank03

    bobank03 Smoking Fanatic

    I used the broil setting and put it in there for 4-5 minutes, then turned it over for just a couple more. It didn't take long. If you don't do that the bacon won't be crisp. Just got to be careful not to over do it. I would keep a close eye on them. 
     
    Last edited: Jun 12, 2014
  9. fowldarr

    fowldarr Smoke Blower

    Thanks for the help! They are smoking away!
     
  10. fowldarr

    fowldarr Smoke Blower

    I am sitting on the deck getting hungry
     
  11. bobank03

    bobank03 Smoking Fanatic

    No problem, glad to help! How long have they been on the smoker now? What smoker do you have? Do you have a probe thermometer to check the internal temps of the fattie? 

    I will be making a couple of fatties tomorrow or Saturday. I made some pulled pork mac n cheese tonight and I have some leftover so I'm going to roll a fattie with Hot JD Sausage and the pulled pork mac n cheese. And then I have a lb of 85 lean ground beef that I am going to do jalapenos and cheese and a third ingredient when i decide what it is... Maybe some pulled pork I have leftover from my last smoke. I didn't use it all in the mac n cheese. 
     
  12. fowldarr

    fowldarr Smoke Blower

    Well they are done now, and mostly eaten, I have a propane cabelas smoker, I used a mix of hickory and cherry (I was out of apple), I have a weber probe that allows me to monitor the IT, but want to upgrade to a maverick or the like, I ran them to 165, pulled them and through them in the oven under the broiler for a few to crisp the bacon.

    Without further ado:

    Ummm, the picture button disappeared.....
     
  13. fowldarr

    fowldarr Smoke Blower

     
  14. fowldarr

    fowldarr Smoke Blower


     
  15. bobank03

    bobank03 Smoking Fanatic

    so they look pretty tasty, how were they? ( "mostly eaten" )

    [​IMG]  
     
  16. fowldarr

    fowldarr Smoke Blower

    They were good. A little too strong of smoke flavor(when paired with the sausage seasoning, pepperoni, etc) . Next time I will probably go straight apple or cherry with no hickory.
     
  17. thmoker

    thmoker Fire Starter

    that looks pretty dang good
     
  18. Mighty fine......I NEED to do a FATTY soon.  Will be my first attempt [​IMG]
     
  19. fowldarr

    fowldarr Smoke Blower

    Thanks
     

Share This Page