Calling all Fatties!

[OU812]

If you let the bacon come to room temp its much easer to work with and you can streach to fit.

[SnellySmokesEm]

OK, I got the fatty all rolled up and wrapped tight in the fridge for tomorrows smoke.  I think it has started out pretty good.  Forgot the jalapenos at the store and forgot to roll the green onion up in the fatty.   Must have been the fatty I had earlier... lol    ??? ::) 
The fatty barely fit in the weave but I stuffed it in there...   ;D ;D ;D




Well I had to do taste test so I saved a little of the meat mixture and made a fatty burger. 



Well Let's just say, it passed the test.   ;D :D :)

[SnellySmokesEm]

Here's everything in the fridge ready for tomorrows smoke.  My first fatty and my first cheese smoke!!!

[OU812]

Man, thats gonna be gooood!!!!

and look at them grill marks on that fattie burger!

Crap........ I'm hungrey now>  ;D

[SnellySmokesEm]

Here's the finished shots!  The Fatty was excellent and I see a bunch more in my future.  It was a lot easier than I thought it would be.

[GusRobin]

Looks great. Fatties are good things to experiment with also.

[Caneyscud]

That fatty looks great!

[OU812]

Now thats a fattie.

You got the weave.  ;D

Might I ask whats in it?

[SnellySmokesEm]

2 lbs of thick cut bacon (not sure if I will need it all)
1lb italian sausage
1lb 90/10 ground beef
(Ground beef mixed together with garlic, onion powder and salt lick clone rub)
spanish onion, red onion, mushroom and peppers (red, green, yellow)
Block cheddar cheese

[jiggerjams]

Looks great Snelly. Got me wanting to do a fattie now. I agree with OU812 the grill marks on the burger look beautiful. The bacon weave looks professional too.

[SnellySmokesEm]

Thanks!  I was really surprised how well the weave came out as well.  All I did was follow the instructions and pictures from the recipe site.
http://www.susanminor.org/forums/showthread.php?669-Bacon-Weave-101