I finally joined the Fattie Revolution!!! I acquired 2 lbs of ground East Texas Whitetail and figured it would be perfect for this 1st attempt. It was about 95% lean and of really good quality. Bacon weave was made with Brookshires thick cut bacon. Kept it simple with Fresh graded sharp cheddar, Fresh diced Jalapeños, and diced yellow onion. Gave it all a light dusting of Meatchurch Holy Cow and Killer Hogs AP rubs. Fired up the Yoder with my Hickory/Cherry pellet combo and off we go @ 250°. After 2 hours I add the Portobello mushrooms and ran the cooker it for another hour staying @ 250° for the entire 3 hours. Fattie finished up @ 170° IT.
Few slices of fresh Hass Avocados and it was a really nice combination. Pics added for your viewing pleasure :)
I now see what all the buzz is about. Anything wrapped in bacon gets my attention. This all worked well together with a nice aroma from the Cherry/Hickory smoke was a perfect match. Might of been my first Fattie, but it won't be my last :)
Thanks for looking
Few slices of fresh Hass Avocados and it was a really nice combination. Pics added for your viewing pleasure :)
I now see what all the buzz is about. Anything wrapped in bacon gets my attention. This all worked well together with a nice aroma from the Cherry/Hickory smoke was a perfect match. Might of been my first Fattie, but it won't be my last :)
Thanks for looking