Did up a fattie this weekend, started with some Italian sausage, just some ground pork i seasoned up, rolled out to about 1/4".
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jan30_0013.jpg)
Through on some tomato paste, green pepper, onion, jalapenos and shrooms.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jan30_0015.jpg)
Topped with some pepper jack cheese then peperoni.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jan30_0016.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jan30_0017.jpg)
Rolled up for a night in the fridge. Would have finished with the weave but I had about 10 to many shots by now and it was hard enough to roll this baby.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jan31_0013.jpg)
In the morn things were still kinda fuzzy, had to look at what was on the counter to know what was really in this baby, yes I did put it in the fridge over night.
Now the weave,
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jan31_0014.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jan31_0015.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jan31_0017.jpg)
In the smoker for 3 hr Hickory with a cabnet temp of 250 F and pulled out when the IT hit 165 F.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jan31_0018.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jan31_0019.jpg)
Let rest a wile slice and enjoy.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Feb01_0002.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Feb01_0001.jpg)
I did this one on "auto pilot", the neighbor and his girlfriend stopped over and I got totally side tracked, some thing to do with JD and some barley pop, but I had to get this baby ready for the smoker first thing in the morning.
The timing was perfect the fattie was done right on time for dinner.
Man that looks awesome I need to try that one of these days
nice pizza fatty there, OU 8)
That looks killer.
It sounds like alcohol may have been a contributing factor.
Continue on autopilot.
Pachanga
There's OU mixing things up again!
Looks great......keep up the mixing..aaaaa..I mean the good work!
;D
Aaaahhhhhhhh Liquid creativity,
it's a good thing you have this post to refer to.
I mean.... Just in case you may have forgotten to write
this down ::) ;D
That thing looks great.
OU,
that really looks good.
It has been a while since i have made one.
I think i will make this my next one.
Thanks for the post.
Think I will smoke me a big fattie. ;D
Inspirational!
Had a big ol slab for breakfast this morn, breakfast of champions.
Oh, theres olives in here too.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Feb03_0001.jpg)
If you keep eating like that you'll be the size of a barn!
Quote from: MPTubbs on February 03, 2010, 05:24:09 AM
If you keep eating like that you'll be the size of a barn!
Ya, I here that from Taby too but it smelled so damn good when I opened the fridge this morn, had to have it.
That looks so dang good!!!! Enjoy a bite for me!!!
Mrs
That looks amazing. I might have missed it (I've been workin on the creativity juice my self) but how did it taste?
Quote from: IcedGotti on February 08, 2010, 09:16:17 PM
That looks amazing. I might have missed it (I've been workin on the creativity juice my self) but how did it taste?
Like a pizza with out the crust, I did put some pizza seasonings on top of the tomato paste.
WOW OU, I missed this earlier. You outdid yourself on that one! BTW, does the coronary unit have your cell number?
Quote from: Caneyscud on February 09, 2010, 06:26:54 AM
WOW OU, I missed this earlier. You outdid yourself on that one! BTW, does the coronary unit have your cell number?
Thanks Caney.
The fattie has veggies in it, dont that counter act the fat in the sausage, peperoni and bacon? ;D
You should have seen the big pile of smoked chicken wings I had for breakfest. ::) My lips are still burnin :o
I missed it as well. Awesome is all I can say.
Cold the next morning with a splash of hot sauce? Did you have the warm beer to go with it. You remember the single days. Cold beer and Hot pizza at night and cold pizza and warm beer for breakfast the next morning.
Now, you guys are making me tear up remembering the old days in Texas! Cold pizza and warm beer!
Chicken wings for breakfast - OU you da man! Bet that got things going pretty good!
Oh, and the veggie thing you mentioned - if you keep that as your story, I'll back you up and keep that as my story too!
Dont need any hot sauce on this baby, the jalapenos did the trick.
A slab of the fattie goes good on some toasted french bread too.
Yep I can still remember those days, cold pizza and warm beer just to get back in touch with reality.
Then when the fog clears and you can see straight again, you gotta ask,
"I got my keys now wheres my car?"
Quote from: OU812 on February 09, 2010, 07:29:57 AM
"I got my keys now wheres my car?"
You forgot the second half.
And what condition is it in? I'm afraid to look outside.
Man that's the breakfast, lunch and dinner of champions.
Very interesting and very tasty I bet.
Quote from: Tenpoint5 on February 09, 2010, 07:32:13 AM
Quote from: OU812 on February 09, 2010, 07:29:57 AM
"I got my keys now wheres my car?"
You forgot the second half.
And what condition is it in? I'm afraid to look outside.
Most of the time it wasnt out side where I woke up, but out side where I was the night before. ::)
Then the fun starts, where was I?
Ah the good ol days.
What is that diamond pattern thing on your rack. I looks like something that would work well for jerky. The bradley jerky racks are just smaller squares though right.
That looks totally awesome. I'm gonna have to try that one of these days.
Looks great OU! Nice job rolling out the meat. I'll have to try that stuffing combo but I'm gonna try to hold 'em down to one a month ;D
I got the screen at Allied Kenco.
(http://www.alliedkenco.com/catalog/product_info.php/cPath/40_353/products_id/1547?osCsid=bccc46f034d24c3e2e3d0f17455a5279)
That should be in a museum beside the Fabrege Egg
I am doing doing good just to make things taste good, never mind look like works of art
Phenomenal is all I can say
How large are these? How much meat do you usually use for one?
Quote from: viper125 on June 11, 2011, 11:51:18 AM
How large are these? How much meat do you usually use for one?
About the size of a bread pan.
I use 1 lb of meat and go from there.
It takes almost 2 lb of bacon to do the weave.
Just wondering if you have to put cure in the mix and if so, how much cure for say 2 1/2 pounds of meat?
Nope,,,, no cure in a fattie.
You cook a fattie hotter and faster than a sausage.
If you need to use cure #1 use 1 tea for 5 lb of meat,, so for 2 1/2 lb you would use 1/2 tea.
Thanks good info!
That looks awesome, real good looking weave, I can never keep mine that tight. That would taste awesome with a Fried Egg slid right on the top of that bad boy.
Quote from: MechMedic130 on June 12, 2011, 01:43:25 PM
That looks awesome, real good looking weave, I can never keep mine that tight. That would taste awesome with a Fried Egg slid right on the top of that bad boy.
Now thats an idea!
What total time to ITC are we looking at here? I want to set up my Auber PID to do this on Tuesday.
Thanks,
Aaron
Quote from: freakaccident on June 12, 2011, 10:05:26 PM
What total time to ITC are we looking at here? I want to set up my Auber PID to do this on Tuesday.
Thanks,
Aaron
Some where between 4 to 5 hr but you should always cook by IT.
You want to take the IT to 165 F