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Discussion in 'Fatties' started by bgosnell151, Sep 8, 2013.
Keeping it simple... cheese and mushrooms
Has cheddar cheese in there. A little concerned that I over stuffed it, but too late now. Going to fire up the MES to 275 and throw her in once it gets up. As soon as I put her in I will back the heat down to 240. Hoping for a 2.5 hour smoke to get IT up to 165*.
Anyone have any issues with the plan.
4:15 temps at 250 and fatty is in.
5:20 already at 130*
Dropped temp to 200* in the MES... that is the real reason I peaked, to let some of the heat out. 1 hour in and only 35* to go.
Keep the pics coming...looking good!
I am at 160* right now... dinner supposed to be at 730... do I need to let this rest at all.
I never rested mine. Im sure you could as long as you watch your temp on the fatty. It looks great. ENJOY!
I usually let it rest for a few minutes is all. I usually pull them at 150*-155* and put on the grill, under the broiler, or hit it with the torch to crisp the bacon. That usually brings it up past 165*
Had to let it rest for 15 minutes... wrapped in foil and into a cooler it went. Turned out amazing.
Looks great Brad!
Yep That's a good looking fattie!!!
Nothing wrong with keeping it simple!! It looks delicious!!
Great color on the bacon! Nothing wrong with at simple fatty!
This was a really good one... not sure how this thread came back up after 4 weeks though. But I do honestly appreciate the positive remarks.
BAM! Looks like a home run to me!
need an intervention, why oh why do I always overstuff my fattie, expecting a blowout.
is nekkid turkey, sage, oregeno, chedder, mozarella, olives, garlic, onions, artichokes, and sun dried tomatoes
oops forgot the pic
Looks great. Thinking of trying a nekkid one too.