Rolled a fatty for a friend....

Discussion in 'General Discussion' started by crankybuzzard, Sep 5, 2016.

  1. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    A good friend of our has been battling an illness for a while, and she doesn't ask for much, so when she posted on FB that she needed a fatty fix, I was on it!

    This has got to be the most labor intensive fatty I've done to date. So, bear with me, lots of pics and descriptions will be coming...

    I started last night by slicing up about 1/2 pound of sirloin steak and then simmering it in some homemade beef stock with LOTS of garlic. I let that simmer until all of the juice was gone.

    This morning, I rolled out the sausage in a Ziplock, and chopped the veggies to accompany the steak strips... Purple onion, green bell pepper, mushrooms, and a little jalapeño. I skipped the garlic in the veggie sautée since I added a LOT of garlic in the steak prep.


    While the veggies were sautéing, I took the flattened sausage and placed it onto some non-stick parchment paper. On top of the sausage I placed Swiss and Colby cheeses. After placing the cheeses, I topped with the steak strips.

    After the sautéed veggies were cool enough, I added them to the pile on top of the sausage.

    Now, here's where I failed to get pics, so trust me.... After adding the veggies, I topped all of it off with some shredded cheddar, rolled it up, and then made the roll into a BIG tootsie roll. I placed the rolled up sausage roll into the freezer for about an hour to firm up.

    Towards the end of the firm up time, I made a bacon weave. Once the hour was over, I added the filled sausage roll to the bacon mat, rolled it up, and got it ready for the smoker.

    I then put the now finished fatty into the MES pre-heated to 225. For smoke I used cherry pellets in my AMAZEN tray. I let it smoke until the internal temp was 165 degrees.

    Once I hit the target temp, I pulled the fatty, grate and all, and placed it over a small 1/2 tray to let it cool and rest a bit.

    After resting and cooling for around 30 minutes, I sliced it up!

    The bride and I each had a slice, and then I vac packed the rest. I'll deliver to our friend tomorrow after work.


    This has got to be one of the best I've ever made!

    Even Cranky Gnome approved of this fatty!
     
  2. weev

    weev Meat Mopper

    Looks great . I have never tried one with steak in it think I will have to add it to the every growing list
     
  3. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Dang it man! That is one heck of a fatty. That is one big boy!

    Nice of you to make some for your friend.

     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Tasty lookin fatty CB ! That had to be tasty & sure a nice thing to do for a friend ! Thumbs Up
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great!!

    Points!
     
  6. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Great fatty! Point!

    Plenty of flavors but not over done. 

    Paper plate for the money shot?? [​IMG]  
     
    Last edited: Sep 5, 2016
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Very nice!

    I like the combo of ingredients!

    Point!

    Al
     
  8. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    2 # sausage

    1.5# bacon

    1/2 pound sirloin

    didn't weigh veggies and cheese, but yeah, it was a big one!
     
  9. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The company I work for provides me with LOTS of paper products each year.  If you see good plates coming out of the cabinet here, it means we are probably hosting a wake or something...  [​IMG]
     
  10. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks for the points all.  This one was very flavorful and the interior meat was fall apart tender.  I'll do it again, but I need to let my cholesterol stabilize a bit after the weekend I just had!
     
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    WOW.   I bet that tasted great.
     
  12. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    After seeing the fantastic weave you did on that bacon, I bet you knit some bad a$$ sweaters during the winter time. [​IMG]   Seriously though,  nice presentation and a very nice gesture to a friend. 
     
    Last edited: Sep 6, 2016
  13. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Looks super. Points!
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Wow!![​IMG]

    That's a Mighty Meaty Fatty!![​IMG]

    Nice Job, Charlie!![​IMG]----[​IMG]

    Bear
     
  15. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    With three kids, I know what you mean about rifling through the paper ware..
     
  16. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I have NEVER knitted a sweater! I crochet doilies! :xrocker:

    In all honesty, I really wanted this to be a show piece for our girl, so this bacon weave took me about 4 times as long as normal! I usually slam it out, roll it up, and onto the smoker.
     
  17. smokeymose

    smokeymose Master of the Pit

    Man, you hit it out of the park with this one, Cranky! I've been hankering for a fatty and thought I had some good ideas, but you just knocked me back to square one :drool

    I want a Cranky Gnome.

    Dan

    :points:
     
  18. gearjammer

    gearjammer Master of the Pit

    Hey Cranky, Man that is a very good looking fatty.

    Points to you for being a good pitmaster and a good friend.

    Now that being said, I have a question.

    How do you place the probe in there for the temperature.

    You can't just poke it to the center, can you?

    The steak is already cooked and you don't want to kill it.

    So are you putting the probe just where you figure the sausage ends.

    Thanks.

     Ed
     
  19. hardcookin

    hardcookin Master of the Pit

    Nice fatty!! Surprised how much stuffing you got into it.
     
  20. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Howdy Ed.

    The steak was cooked the night before and was a frig temps when I put it into the fatty, so were the veggies.  Then after I roll the fatty, it gets wrapped in parchment paper and goes into the freezer to firm up a bit.  So, it's all cold when I stick the probe dead nuts center from the end.  Slow temp rise on the internal makes the precooked meat about fall apart.
     

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