Please, let me re-introduce you to the Fatty Pie! Q-View

Discussion in 'Fatties' started by forluvofsmoke, May 24, 2009.

  1. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    My original post was lost with the crash [​IMG]. I felt a bit adventurous today, so, here we go again! Drool Alert (cover your keyboards)....


    The ingredients are for 2 pies, made in double layer round cake pans:


    THE FILLINGS:

    1 red, 1 yellow and 1 orange Bell Pepper, medium size, diced;

    1 red and 1 yellow onion, medium size, diced;

    Button Mushrooms, pieces & stems, canned, 8 oz drained weight, un-cut, drained well;

    Black Olive, canned, 8 oz drained weight, whole;

    Mozzerella Cheese, 2#, shreaded;

    Pizza Sauce, 8oz jar;


    THE CRUST:

    Jimmy Dean Pork Sausage, 4#, regular, breakfast style;


    This made a finished (un-smoked) weight of 5lb-2oz for the first, 4lb-13 oz for the second pie (just shy of 10lbs total per my taylor scale).

    The process is with very well clilled meat. After forming the meat, place back into a cold fridge until the filling prep is completed, and ready for the pie.

    After the smoke, let the pies rest uncovered to cool for 20-30 minutes. Then, cut out a test-slice to be sure it is cool enough for cutting. If too, runny, re-position the slice and allow to cool more.

    The pan, lined with plastic wrap (a new method for me), and the base meat layer pressed into the pan:
    [​IMG]

    The cover meat pressed-out and ready to lay-down:
    [​IMG]

    The filling is in, and the cover is laying-down:
    [​IMG]

    Pie is covered, GOSM smoker grate placed on top, ready for the flip:
    [​IMG]

    The pie flipped over on the grate, and ready for the pan-pull:
    [​IMG]

    Pan is pulled revealing the poly wrap:
    [​IMG]

    Un-wrapped and ready for some Mesquite smoke @ 225-250*:
    [​IMG]

    No, you don't have double-vision! LOL!!! Just into the thin blue:
    [​IMG]

    [​IMG]

    After a little over 1 hour, time for a probe, and start watching the progress!:
    [​IMG]

    Oops...got alittle out of sequence here...

    The Veggies for the filling:
    [​IMG]

    Cheese, and Sauce already on the heap:
    [​IMG]

    Filling is mixed and ready:
    [​IMG]


    I have 54 ABTs and a Hot & Spicy Beef Salami in the SNP with Hickory. I'll post more on the smoke and the finally when I get more pics.


    Enjoy!!!!!!!!!!!

    Eric
     
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Thanks for doing this again, Eric. Looks just as good as I remembered. [​IMG]
     
  3. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    HO-----LY COW! That is impressive, and I bet it was fantastic. I can see in one of the pics that it is about to sink into the grate it weighed so much. Even the name is fun....FATTIE PIE!

    [​IMG]
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    OH MY GOD. It's fattie magic. What a great idea [​IMG][​IMG]
    That looks really good and tastey. I have fork and will travel
     
  5. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    The first one came out about 15 minutes ahead of the one on the top rack...work out perfect for timing on cooling, slicing and eating.

    An hour or so before pulling:
    [​IMG]

    Temps on internals...pulled them @170*...carryover took them to about 173-174*:
    [​IMG]

    This is a thin-crust here...but no leakage out the bottom or seams...the first slice after cooling to 149* internal...nice and firm:
    [​IMG]

    I would'nt change a thing with these pizza pies. They turned out better than any pie I've done so far:
    [​IMG]

    Would anyone like a plate?:
    [​IMG]

    [​IMG]

    These turned out great! The peppers and onion were just a bit crisp/crunchy, like they would be on a regular pizza...and the cheese, remember that these were 5lbs (2 of meat) so the filling was 1/3 cheese. I gotta do these again REALLY SOON!!!!!!!!

    Hope you enjoyed the show!

    Good smokin' to all!!!!!

    Thanks to everyone!

    Eric
     
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Good job Eric. Thanks for the Qview. They look great.
     
  7. fire it up

    fire it up Smoking Guru OTBS Member

    Don't tempt me.
    I've got a car, got some gas and an appetite for some fine smoke, and that was beautiful
    Great job!
     
  8. jagerviking

    jagerviking Smoke Blower

    Oh no, my doctor is gonna HATE you!! Fattie pie will put a smile on my face, and ten pounds on my gut! lol
     
  9. porked

    porked Smoking Fanatic

    All I can say is WOW!
     
  10. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Great looking fattie pie! I could almost taste it.[​IMG]
     
  11. werdwolf

    werdwolf Master of the Pit OTBS Member

    That is incredible. On my to do list!
     
  12. That did make me drool a little! And I have to get some ABT's going very soon I feel.
     
  13. trigger_cb

    trigger_cb Newbie

    I gotta try one of those!
     
  14. jjrokkett

    jjrokkett Meat Mopper

    Oh my goodness. Great looking pie's - Nice job!
     
  15. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Amazing The first time i've ever seen such a monster. Cannot wait till the finishing pics. I bet it will be YEMM O [​IMG][​IMG]
     
  16. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    My my, a FATTY pie. Regardless of what the doc says, that's a mighty tasty treat you've got going on. Congrats my friend.
     
  17. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Quite the heart stopper you have there! Thanks for the Qview, job well done.
     
  18. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    That fattie pie looks great. Nice creation...
     
  19. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Them things are beautiful...thanks for sharing the Q-view Smoke!!
     
  20. Great job. Wish I had one on my plate right now! Thanks for sharing
     

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