First chubbers.

Discussion in 'Fatties' started by pernox, Nov 29, 2009.

  1. Today is the day I roll out my first two fat boys.

    Both ground beef (85/15) seasoned with a shot of Cayenne, and equal parts Adobo, ground cumin, and ground black pepper. One is getting garden-grown onions, fresh cooked bacon bits, and super sharp cheddar. The other gets bacon, cheddar, and ketchup. I mixed the ground round (about 2.5lbs together) with two eggs and two leftover snowflake rolls to get a good working consistency.

    I took it easy on the bacon wrapping, rather than going for a "full weave" in deference to the wife. Having done a few pork loins, we've found that she's not a fan of too heavy a wrap. I'll be throwing these in the oven to broil and crisp that bacon up after they come off the smoke. [​IMG]

    Without further delay, the "supplies" pics... I'll get a couple more of the uncooked fatties before laying them down, then some finished shots if I can get 'em before I start eating. [​IMG]
  2. fire it up

    fire it up Smoking Guru OTBS Member

    I like the list of ingredients.
    Should be mighty tasty, good luck!
  3. thadoc

    thadoc Smoke Blower

    Looks like it's gonna be tasty! Can't wait for the final pics of goodness, well done. [​IMG]
  4. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    HAHA I love the BBC beer you have there! Where in Western Mass are you? I live in Springfield.

    Nice looking start you have there!
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Congrats on the twins! [​IMG] Get a qview up when ya can.
  6. I'm in the Pitts!

    Here are some progress pics. They're in the oven now, getting crispy!
  7. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    Those look great! [​IMG]
  8. Holy wow.. The taste on these things was FANTASTIC! They went over very well with the family, and will definitely be done again.

    Things I learned, and what I'd like to try next time...

    1) I need to get a real smoker built. Too hard to regulate the grill... It was about 40* out, and I managed to keep the temp ~300* most of the time, but at the flame height that required my wood kept catching fire. Not enough smoke penetration.
    2) Next time; more cheese.
    3) These could get addictive, real fast.
    4) I used straight hickory wood - next time, I'll throw some maple in as well. The maple I have (from a tree felled on my property very recently) makes a TON of smoke, and seems to help "carry in" the other flavored wood I'm using.

    Here's the Qview!! Man, these things were GREAT!
  9. fire it up

    fire it up Smoking Guru OTBS Member

    And the fattie addiction claims another one...

    Looks great pernox, really nice job.
    Two amazing good things are slicing a leftover (if you have an) fattie, toss into a pan and brown both sides then onto a biscuit with some eggs and what a great breakfast sandwich.
    Also amazing in sausage gravy or on biscuits with country gravy over top...
    Mmmmm...... Now you've got me wanting one.
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Yes he said it all the old saying takes another one "One smoked is one Hooked" You have done a great job on your first couple of fatties and really have learned a good lesson too.[​IMG]have to awarded for your first fattie attempt and pulling it off. Now we just have to work on the wife and the bacon weave. JK.
  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Those Look Great...
  12. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Very nicely done! Can't wait to see more of your productions!
  13. thunderdome

    thunderdome Master of the Pit

    Did the ground beef remain moist enough for your liking?

    I know the bacon helps, but the ground beef one I did had a very smokey dry flavor...I think it was 80/20

    Maybe I should find a 70/30?
  14. The beef did stay moist enough for me, but that might have had to do not only with the bacon wrap, but also the stuffings. I had one with ketchup inside, the other with fresh onions inside, and both had a healthy dose of cheese. I also made sure to pull them @ 154*F before putting them under the broiler to crisp and finish making temp. The amount of drippings had me a little worried, but after pulling them from under the broil and letting them rest for fifteen minutes while the potatoes were mashed, I had some nice, juicy slices to put on the rolls. [​IMG]

    Thanks for the kind words, fellas! Look forward to sharing more smoky goodness in the near future. [​IMG]

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