Sorry about title , just can't help myself, ( better than i just smoked a big fattie )
To start i have been wanting to do this after seeing them on the form here. Than reading Chris's
gmc2003
instructions. So i did what i thought would be good, and it was but it was too big and took a little too long in the smoker. 4 1/2 hours. should have had the temp up a little higher to start.
- 3 lb Med. ground beef with blend of my rib rub, and Lowers seasoning salt
- filling: onions, celery, gr. peppers, corn and dried cranberries sautéed, 2 1/2 cup grated cheddar cheese all mixed together
- 1 pound good bacon in basket weave.
Mixed meat and spice , flattened out in bag than onto plastic . Put on filling : stayed away for edges. Rolled up , worked out nice
Placed in fridge while I did up the bacon in the weave. put the very big and heavy Fattie onto the weave and rolled again.
Lightly covered with my blend of spice , took it out to the shed to smoke, there i go again just sounds weird.
Smoker on at 250 deg. with apple wood for 2 hours
after 2 hours only iT at 110 deg, so put smoker up to 350 deg
came out better iT at 163 deg
So i should have had the temp up to maybe 300 from the start .
But all is well that ends well , and like i say Mona was happy , and did not seem to mind that supper was 2 hours late
Now the picture process
filling , before the mix of the cheese and dried cranberries, and the bacon weave The Big Fattie
Spiced up and off to the Smokers Shack
Final half hour in the heat , than tried to let it rest , but it was a long wait and some darting looks from the far end of the kitchen, so i sliced it and platted it up
Mashed potatoes corn and my Mustard pickles and of coarse brown gravy
Thanks for looking , and thanks for all the great info on how to smoke my first BIG Fattie
David
To start i have been wanting to do this after seeing them on the form here. Than reading Chris's
gmc2003
instructions. So i did what i thought would be good, and it was but it was too big and took a little too long in the smoker. 4 1/2 hours. should have had the temp up a little higher to start.- 3 lb Med. ground beef with blend of my rib rub, and Lowers seasoning salt
- filling: onions, celery, gr. peppers, corn and dried cranberries sautéed, 2 1/2 cup grated cheddar cheese all mixed together
- 1 pound good bacon in basket weave.
Mixed meat and spice , flattened out in bag than onto plastic . Put on filling : stayed away for edges. Rolled up , worked out nice
Placed in fridge while I did up the bacon in the weave. put the very big and heavy Fattie onto the weave and rolled again.
Lightly covered with my blend of spice , took it out to the shed to smoke, there i go again just sounds weird.
Smoker on at 250 deg. with apple wood for 2 hours
after 2 hours only iT at 110 deg, so put smoker up to 350 deg
came out better iT at 163 deg
So i should have had the temp up to maybe 300 from the start .
But all is well that ends well , and like i say Mona was happy , and did not seem to mind that supper was 2 hours late
Now the picture process
filling , before the mix of the cheese and dried cranberries, and the bacon weave The Big Fattie
Spiced up and off to the Smokers Shack
Final half hour in the heat , than tried to let it rest , but it was a long wait and some darting looks from the far end of the kitchen, so i sliced it and platted it up
Mashed potatoes corn and my Mustard pickles and of coarse brown gravy
Thanks for looking , and thanks for all the great info on how to smoke my first BIG Fattie
David
