- Jun 30, 2019
- 201
- 154
Ever since I found this forum I have found a wealth of things that I have got to try. A fattie very quickly rose to the top of the list. I would likr to say Thank you in advance to
gmc2003
for the instructional threads he did. Which gave me the confidence to give this a try!
So here it goes: MY FIRST MEAT LOVERS FATTIE ala NU2SMOKE
I used 2 lbs of sausage...mixture of italian and hot! I mixed in some spices and some grated parmesan cheese into the meat mix. I put it in the gallon bag and pressed it evenly flat.
I then transferred it to a sheet of saran wrap, dusted it with some BBQ rub and laid down some Boars head provolone. One piece for the fattie one for me...one for the fattie...one for me..... (YES THIS IS A RECURRING THEME)
Second layer was Boars Head Hot Cappicola! And yes you guessed it ...One piece for the fattie one for me...lol
Next came the Salami...Boars Head of course and no I didnt do the one and one on this one.....It was one for the fattie and 2 FOR ME!!! Did I mention a love Salami.
Finished it up with Pepperoni and generous amount of Shredded Mozzarella!
Here she is all wrapped up and put in the fridge to set.
When I had chatted with
gmc2003
about how to do a fattie and he linked me to his series on it he asked me if I was going to Bacon Wrap it. BACON WRAP?!?! I didnt even know these things existed let alone how to do a bacon wrap....I started sweatting and nerves got the better of me and I blurted out and typed... "OF COURSE" oh God what did I just do?!?!?
I just comited to doing this so ....without furthur addo
Here she is Bacon wrapped ready for the smoker!
I put her on the Rec Tec Bull at 250 deg with some Pecan and Cherry pellets and let her go for 2 hours at which time I probed and was at 122. I bumped up the temp to 450 to crisp the bacon and 45 min later....The end result!
No of course I did not want to do the "Rookie Mistake" as Chris had pointed out so I let it rest for 15 min....People....THAT WAS THE HARDEST PART!!!
After the required waiting...well...The cut!
It was perfect and 20 min later there was NOTHING LEFT!
Thank you for taking this Journey with me and a very special Thank you to Chris for the step by step tutorial without which this would not have been possible!
This is a great forum with great people sharing great recipes!
SO THANK YOU ALL FOR YOUR CONTRIBUTIONS!! KEEP THEM COMING AND ME BUSY PLEASE!!
gmc2003
for the instructional threads he did. Which gave me the confidence to give this a try!So here it goes: MY FIRST MEAT LOVERS FATTIE ala NU2SMOKE
I used 2 lbs of sausage...mixture of italian and hot! I mixed in some spices and some grated parmesan cheese into the meat mix. I put it in the gallon bag and pressed it evenly flat.
I then transferred it to a sheet of saran wrap, dusted it with some BBQ rub and laid down some Boars head provolone. One piece for the fattie one for me...one for the fattie...one for me..... (YES THIS IS A RECURRING THEME)
Second layer was Boars Head Hot Cappicola! And yes you guessed it ...One piece for the fattie one for me...lol
Next came the Salami...Boars Head of course and no I didnt do the one and one on this one.....It was one for the fattie and 2 FOR ME!!! Did I mention a love Salami.
Finished it up with Pepperoni and generous amount of Shredded Mozzarella!
Here she is all wrapped up and put in the fridge to set.
When I had chatted with
gmc2003
about how to do a fattie and he linked me to his series on it he asked me if I was going to Bacon Wrap it. BACON WRAP?!?! I didnt even know these things existed let alone how to do a bacon wrap....I started sweatting and nerves got the better of me and I blurted out and typed... "OF COURSE" oh God what did I just do?!?!?I just comited to doing this so ....without furthur addo
Here she is Bacon wrapped ready for the smoker!
I put her on the Rec Tec Bull at 250 deg with some Pecan and Cherry pellets and let her go for 2 hours at which time I probed and was at 122. I bumped up the temp to 450 to crisp the bacon and 45 min later....The end result!
No of course I did not want to do the "Rookie Mistake" as Chris had pointed out so I let it rest for 15 min....People....THAT WAS THE HARDEST PART!!!
After the required waiting...well...The cut!
It was perfect and 20 min later there was NOTHING LEFT!
Thank you for taking this Journey with me and a very special Thank you to Chris for the step by step tutorial without which this would not have been possible!
This is a great forum with great people sharing great recipes!
SO THANK YOU ALL FOR YOUR CONTRIBUTIONS!! KEEP THEM COMING AND ME BUSY PLEASE!!
