Well, I'm getting ready to try my first fatty. I've read a few post on them with some pics and they look great. From what I've read it looks like you can put whatever you want in them and just let'em go. I was wondering about cabinet temps and IT. I plan on a long weekend of smoking. Doing some ABT's, Crab Stuffed Mushrooms along with some Pork Tenderloins and maybe a Chicken or 2. Any help on the fatty temps would be greatly appreciated. I get some pics so everyone can enjoy it as much as I do.
Thanks in advance.
BCD
Welcome to the forum,
The King of Fattys is NePas. He generally smokes them for an hour at 190 and then continue the heat at 225 until the internal temp is 160.
Have a great smoking weekend and let us know the results,
KyNola
KY is spot-on. Nepas is thr Fatty King. Be sure to use something like powdered milk to prevent shrinkage. Good luck!
SD
Quote from: KyNola on July 04, 2008, 08:01:05 AM
Welcome to the forum,
The King of Fattys is NePas. He generally smokes them for an hour at 190 and then continue the heat at 225 until the internal temp is 160.
Have a great smoking weekend and let us know the results,
KyNola
All hail the King!!! ;D He does know his Fatty's and then some! ;) Nepas is man in the Fatty circuit. Got me hooked on them. :P
Ut Oh!!! Powdered Milk?????
CatDaddy,
Powdered milk is not a necessity but can be used as the Duckster said to avoid some shrinkage. I personally have never used it when I make fatties. If you don't have it, don't sweat it.
Have a great time,
KyNola
Sorry, BCD. KY is correct.......not necessary, but it does help with shrinkage. I've done them both ways and like the powdered milk's effect on the fatties but PM is certainly not necessary.
Didn't mean to freak you out :D
SD
SD,
Had me shakin fer a second. Thought I missed something somewhere. I never knew that about the PM. Nothing wrong with getting help in the shrinkage area. ;)
BCD
(http://bp2.blogger.com/_GXamCRHpFXY/R9_VEP5dNCI/AAAAAAAABeg/4ffNGhjkQE4/s200/shrinkage.jpg)
http://www.geocities.com/seinfeld_soundbites/shrunk.wav (http://www.geocities.com/seinfeld_soundbites/shrunk.wav)
Buck36, I don't think powdered milk will help with that kind of shrinkage. ;D ;D ;D
:D :D :D :D :D Buck, I just saw that rerun a couple of weeks ago.
Too cool, LOL ;D
[im(http://i322.photobucket.com/albums/nn413/bigt61546/Smokedstuff070508002.jpg)g][/img]
Filling it full of good stuff: Crab,Smoked onions,Garlic,Cream Cheese and Shreded Colby and Jack Cheese!
[im(http://i322.photobucket.com/albums/nn413/bigt61546/Smokedstuff070508003.jpg)g][/img]
Rolled and ready to smoke.
[im(http://i322.photobucket.com/albums/nn413/bigt61546/Smokedstuff070508010.jpg)g][/img]
Looks good bigcatdaddy!
Llet us know how it turns out!
The finished product. Should have done more. The first one was gone as fast as I could slice it!!!
[im(http://i322.photobucket.com/albums/nn413/bigt61546/Smokedstuff070508011.jpg)g][/img]
[im(http://i322.photobucket.com/albums/nn413/bigt61546/Smokedstuff070508012.jpg)g][/img]
[im(http://i322.photobucket.com/albums/nn413/bigt61546/Smokedstuff070508013.jpg)g][/img]
I had Cheese leak out of one pretty good. Does anyone know if that is normal or did I do something wrong?
Awesome looking bigcatdaddy!
I don't think it is possible to do anything wrong to a fatty. Looks awfully good to me but if you're concerned, feel free to make some more and ship them to me and I will be happy to give you my personal verdict. :D
KyNola
Sorry to be so clueless, but I've done a search on this forum and the internet, and I can't find out what it is. Could somebody give me a definition and, hopefully, a recipe?
Thanks.
Try the "Search" button on the left navbar - between "help" and "profile".
Here are 2 links to recipes :
http://forum.bradleysmoker.com/index.php?topic=6801.0 (http://forum.bradleysmoker.com/index.php?topic=6801.0)
http://forum.bradleysmoker.com/index.php?topic=7182.0 (http://forum.bradleysmoker.com/index.php?topic=7182.0)
Thanks. Looks great !
Hey JYD,
The King of the Fatties is NePaSmoker. He can hook you up! He is a wealth of information.
KyNola
Dang that looks good bigcatdaddy!!! :P :)
Ahhhhh ya'll are givin me a big fattie head and my wife is sayin i am breakin my arm pattin myself on the back ;D
And those look good bigcatdaddy ;D
nepas
The second one is no longer. It went down as good as the first. I think maybe a breakfast one or two are in order the next round!!!
Quote from: Smoking Duck on July 04, 2008, 01:59:06 PM
Sorry, BCD. KY is correct.......not necessary, but it does help with shrinkage. I've done them both ways and like the powdered milk's effect on the fatties but PM is certainly not necessary.
Didn't mean to freak you out :D
SD
How exactly do you use the powered milk? Do you mix it with the ground meat or do you just sprinkle it on top? What quantity do you use per pound of meat?
I mix it in with the ground meat. It's more of a feel thing than an actual quantity. I always start with just a little and keep going until I get the consistency I'm looking for.
Nepas can probably give you a more quantitative amount, but if I remember correctly, I used about 1/2 cup to 1 cup for the 5 lbs I did last time I made them.
SD
I think SD has it. A lot of sausage recipes call for up to 1 cup of powdered skim milk per 5 lbs. I would think it wouldn't be any different for fatties. You just mix it right into the meat. It helps bind the meat together and also helps retain it's natural juices.
Mike
Quote from: Mr Walleye on July 07, 2008, 06:38:00 PM
I think SD has it. A lot of sausage recipes call for up to 1 cup of powdered skim milk per 5 lbs. I would think it wouldn't be any different for fatties. You just mix it right into the meat. It helps bind the meat together and also helps retain it's natural juices.
Mike
Also if you mix the powdered milk with a bit of low sodium beef broth first then mix it in the meat it will keep that moisture in the fatty too. ;)
Quote from: iceman on July 09, 2008, 03:53:49 PM
Quote from: Mr Walleye on July 07, 2008, 06:38:00 PM
I think SD has it. A lot of sausage recipes call for up to 1 cup of powdered skim milk per 5 lbs. I would think it wouldn't be any different for fatties. You just mix it right into the meat. It helps bind the meat together and also helps retain it's natural juices.
Mike
Also if you mix the powdered milk with a bit of low sodium beef broth first then mix it in the meat it will keep that moisture in the fatty too. ;)
Good tip Ice
I have used with a cup or two water before but I've never used beef broth before. I will have to give that a shot.
Mike
I smoked my first fatties today. I had a little cheese leakage, but other than that they look great. I added some sautéed some onion and bell pepper and added two or three different cheeses. Smoked them for about and hour and then continued to coom them at 220 to an IT of 160. FTCd them for about 1 1/2 hour. I can't wait to cut into them. ;D
Quote from: rcger on July 13, 2008, 02:18:02 PM
I smoked my first fatties today. I had a little cheese leakage, but other than that they look great. I added some sautéed some onion and bell pepper and added two or three different cheeses. Smoked them for about and hour and then continued to coom them at 220 to an IT of 160. FTCd them for about 1 1/2 hour. I can't wait to cut into them. ;D
I really can spell, so I'm going to try this again...
I smoked my first fatties today. I had some cheese leakage, but other than that they look and smell great. I added some sautéed onion and bell pepper and also two or three different cheeses. Smoked them for about an hour and then continued to cook them at 220 to an IT of 160. FTCd them for about 1 1/2 hour. I can't wait to cut into them.
Sounds great Rcger!
I wouldn't worry about the spelling and grammar, you should see some of my posts! :D
Mike
Quote from: Mr Walleye on July 13, 2008, 03:37:46 PM
Sounds great Rcger!
I wouldn't worry about the spelling and grammar, you should see some of my posts! :D
Mike
Amen Walleye! You and me both. My fingers don't follow the brain directions worth a darn sometimes. :D
No spell check here cuz it dont matter - and for me i dont care. ;)
What is burnt ends and what does FTC mean. I have seen these two terms often and would like to know what they mean.
Thanks,
snowmon
FTC -After cooking wrap in Foil tightly - wrap in Towel - place in Cooler, this allows the meat to reabsorb and maintain temp! Burnt ends, after smoking a brisket, preferably a packer trimmed, pull the fat cap off and back into the smoker, grill or even the oven and continue to cook. Its almost like pork skins but its beef, its good stuff!
C
sounds pretty good to me. One other ? regarding the burnends. After the cap is pulled how much longer do you cook it?
Another 3 hours or so, just till it gets good and crispy!
C
It all sounds so good. Another 30 - 40 minutes and I will start my first project. Thanks for the help WTS. Can't wait to try a Brisket and burnt ends. I bought a couple Briskets today, I just might try one this weekend.