You got me! First Fattie

[fullborebbq]

So after seeing the fatties post recently you got me interested. So I go into my local Wallyworld and there in the Sunday morning deli closeout bin are a plethora of yellow tag smalls. so let the games begin!!!





Ham, Cappy, pepperoni,

Pepperoni and Salami smalls before dicing


Provolone and smoked sharp provolone


four cheese spaghetti sauce

Holy cow I did it!

It is chillin' in the fridge until smoking time!

Don't think I want to start it at 10pm

Updates to follow!

 

[bertman]

To quote the great philosopher Tom Petty: It's the waiting that's the hardest part.

 

[gmc2003]

That looks and sounds perfect. Nicely done

Chris

 

[SmokinAl]

Great start!
Love the ingredients!
Al

 

[NU2SMOKE]

Thats lookin GREAT!!...only one small problem....once you do one...your hooked!! You be inventing new stuffing items...LOL

gmc2003 Is a very bad influence according to my cardiologist...LOL

 

[drdon]

Last nights setup looks REAL good.

Should be in full smoke now!??????

 

[fullborebbq]

Update pix. Thank you all for the encouraging words.

 

[gmc2003]

Thanks for the update, it looks even better smoked.

Point for sure
Chris

 

[fullborebbq]

Also cooking time was 4 hours total. 1/2 Hr at 180 deg, 3 hrs 225 deg and finished at 300 deg to internal temp of 165 deg.
Done on my smoker: https://www.smokingmeatforums.com/threads/my-pellet-smoker-build.286067/#post-1948735

 

[creek bottom]

BEAUTIFUL!!! Looks DELICIOUS!!!

 

[sauced]

Great looking fatty....nice job!!

 

[TomKnollRFV]

Looks good!

Now where do we line up for a plate.. ;)

 

[drdon]

Looks like it was a hit.

 

[hardcookin]

Fatty looks awesome!!
Point

 

[pigbark]

Nice Job, looks great..

 

[KingDaD37]

Amazin have to try this

 

[gatordunn]

Haven’t done a fatty in years! It definitely time to change that.

 

[fullborebbq]

Side note and only my taste here.
Though I love the whole idea, using the pork breakfast style sausage with the ham and Italian type deli meats was a bit of a mismatch for my taste.
Next time I would do the same one I did but with the Italian sausage. Or I would go total breakfast with the pork sausage and fill with scrambles eggs and saute' some onions and broccoli and go with cheddar and Swiss cheese.

Maybe line up some hard boiled eggs in the middle, ends trimmed to make one long perfect egg center.

 

[one eyed jack]

That's as good looking a fatty as I've seen.

Diggin the "smiley" plate.

Like!