- Aug 27, 2008
- 5,170
- 409
Hey, everyone!!!
It's been entirely too long since I even had a notion to build a fatty. My fatty pies and the infamous fatty cake were the last of my fatty creations...from back in the day when I had a house full of kids to feed. That was my "go big or go home" era. But a true, rolled-fatty from my kitchen has been non-existent since sometime in early 2009 when I was smoking 6-8lbrs on the SnP 40". I think I'm over-due. So, today I kinda feel like a fatty-virgin all over again.
My daughter wanted us all to get together for dinner this evening...before I knew she wanted smoked & seared steaks I had the idea for a fatty and my meats were thawed...hmm...what to do. Fatty and steaks, that's what to do!!!
This was a simple, but oversized fatty build...too big for a decent looking, full-wrap bacon weave. So, ingredients were as follows:
-2lb ground chuck;
-1lb of mixed Beef/Pork Country Style Sausage, raw, casing removed;
-6 1.25oz slices Muenster Cheese;
-4oz coarse grated Mozzarella Cheese (to fill between around the CS Sausage);
-12oz smoked Bacon (I overlapped the wrap...sliced reached about 80% of the diameter);
This hefted like around 6lbs, but I know there's just over 4lbs total ingredients. Standard length, but the girth is far larger than a normal fatty, so no bacon weave today. I used the typical method with the 1-gal zip-loc bag for pressing, forming and rolling, but I don't roll the ingredients into layers. Instead, I heap the fillings up in the middle of the roll and use the ground meat to encase the fillings, so you end up with one layer of ground meat on the outside...and, the cheese doesn't seem to escape nearly as easily, either. This method allows you to really bulk-up the fatty, unfortunately, if you want to do a bacon weave, you have to be more careful about how much filling to use, and probably only use 3/4lb of ground meat...been a while since I've had it down to nitty-gritty measures for the perfect fatty with a weave, and even then, I usually made monster pizza fatties big enough to feed 7+.
Seasoned with a Weber Burger blend...I didn't have time to throw together even a quick rub, and this is nice and coarse, anyway. I didn't season the inside at all due to the peppery sausage core with cheese. A friend made this CS sausage for us...it put's any store-bought mass-produced sausage to shame, and is as good, if not better, than what we had from the meat shops. All in all, It should be a great flavor:
Into the Weber OTG 26 @ 250* with briquette fire and Cherry & Hickory smoke:
Yeah, that's a lot of grate for a 5lb fatty...more efficient than firing up the WSM 18, though, due to less mass to heat-up and the fire is closer to the meat. Get happy in the smoke, my friend:
90 minutes into the smoke - ~99-100* I/T...lookin' good...I don't know about everyone else, but I'm dancing in my seat here waiting for dinner in another 3 hours:
A little cold-weather lesson I (re)learned today: you know it's cold outside when your digital thermometer probe LCD goes dead after 5 minutes exposure and has to take a trip back inside to warm-up until the next temp check...yeah, it's that cold today...high was +1*F...-4*F and dropping.
I took it to 150* I/T, built up the fire for grilling the fatty and Cross-Rib Beef Steaks and rolled it over the hot coals for a bit of light charring/searing action to an I/T of 170*, then dropped it into a warm 8-qt oval crock-pot for transport to my daughter's house. I can't wait...I hate it when I torture myself cooking great food like this!!!
Oh, baby...:
Time for a sear:
This was a lid-on, lid-off process for flare-up control, in order to allow some handling for turning of the fatty to sear:
Back to indirect to reach finished temps before...:
..it lands in the crock-pot:
Sprung a little cheese leak...it happens:
Sorry for the cliff-hanger...just sat down to eat and I gotta sort and upload sliced and plated pics...back in a flash with the finish!!!
Thanks for peekin'!!!
Eric
It's been entirely too long since I even had a notion to build a fatty. My fatty pies and the infamous fatty cake were the last of my fatty creations...from back in the day when I had a house full of kids to feed. That was my "go big or go home" era. But a true, rolled-fatty from my kitchen has been non-existent since sometime in early 2009 when I was smoking 6-8lbrs on the SnP 40". I think I'm over-due. So, today I kinda feel like a fatty-virgin all over again.
My daughter wanted us all to get together for dinner this evening...before I knew she wanted smoked & seared steaks I had the idea for a fatty and my meats were thawed...hmm...what to do. Fatty and steaks, that's what to do!!!
This was a simple, but oversized fatty build...too big for a decent looking, full-wrap bacon weave. So, ingredients were as follows:
-2lb ground chuck;
-1lb of mixed Beef/Pork Country Style Sausage, raw, casing removed;
-6 1.25oz slices Muenster Cheese;
-4oz coarse grated Mozzarella Cheese (to fill between around the CS Sausage);
-12oz smoked Bacon (I overlapped the wrap...sliced reached about 80% of the diameter);
This hefted like around 6lbs, but I know there's just over 4lbs total ingredients. Standard length, but the girth is far larger than a normal fatty, so no bacon weave today. I used the typical method with the 1-gal zip-loc bag for pressing, forming and rolling, but I don't roll the ingredients into layers. Instead, I heap the fillings up in the middle of the roll and use the ground meat to encase the fillings, so you end up with one layer of ground meat on the outside...and, the cheese doesn't seem to escape nearly as easily, either. This method allows you to really bulk-up the fatty, unfortunately, if you want to do a bacon weave, you have to be more careful about how much filling to use, and probably only use 3/4lb of ground meat...been a while since I've had it down to nitty-gritty measures for the perfect fatty with a weave, and even then, I usually made monster pizza fatties big enough to feed 7+.
Seasoned with a Weber Burger blend...I didn't have time to throw together even a quick rub, and this is nice and coarse, anyway. I didn't season the inside at all due to the peppery sausage core with cheese. A friend made this CS sausage for us...it put's any store-bought mass-produced sausage to shame, and is as good, if not better, than what we had from the meat shops. All in all, It should be a great flavor:
Into the Weber OTG 26 @ 250* with briquette fire and Cherry & Hickory smoke:
Yeah, that's a lot of grate for a 5lb fatty...more efficient than firing up the WSM 18, though, due to less mass to heat-up and the fire is closer to the meat. Get happy in the smoke, my friend:
90 minutes into the smoke - ~99-100* I/T...lookin' good...I don't know about everyone else, but I'm dancing in my seat here waiting for dinner in another 3 hours:
A little cold-weather lesson I (re)learned today: you know it's cold outside when your digital thermometer probe LCD goes dead after 5 minutes exposure and has to take a trip back inside to warm-up until the next temp check...yeah, it's that cold today...high was +1*F...-4*F and dropping.
I took it to 150* I/T, built up the fire for grilling the fatty and Cross-Rib Beef Steaks and rolled it over the hot coals for a bit of light charring/searing action to an I/T of 170*, then dropped it into a warm 8-qt oval crock-pot for transport to my daughter's house. I can't wait...I hate it when I torture myself cooking great food like this!!!
Oh, baby...:
Time for a sear:
This was a lid-on, lid-off process for flare-up control, in order to allow some handling for turning of the fatty to sear:
Back to indirect to reach finished temps before...:
..it lands in the crock-pot:
Sprung a little cheese leak...it happens:
Sorry for the cliff-hanger...just sat down to eat and I gotta sort and upload sliced and plated pics...back in a flash with the finish!!!
Thanks for peekin'!!!
Eric
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