Nice Fatty

Dex · February 10, 2009, 04:08:31 PM

Did a nice Fatty tonight. Turned out awesome! This is my second time making fatties and both turned out well... but this one wins hands down!

Meat and spices mixed and spread out

Freshly greated cheddar cheese

Nicely rolled

Sealed the ends off to keep in the cheese

Hmmmmm... what could be missing?

BACON!

In she goes (I'm proud, my Bradley has almost lost all its shine ;D

2 hours of maple, and 3 1/2 hours later....

This was very good and will make again!

deb415611 · February 10, 2009, 04:16:51 PM

Dex,

That's great looking.

Deb

pullinpork · February 10, 2009, 04:18:00 PM

Very Nice, what temp did you cook at? And what internal temp did you shoot for?

Mr Walleye · February 10, 2009, 04:20:08 PM

Very Nice Dex... very nice! ;) :P

Mike

Dex · February 10, 2009, 04:22:30 PM

Quote from: pullinpork on February 10, 2009, 04:18:00 PM
Very Nice, what temp did you cook at? And what internal temp did you shoot for?

I did 185 during the 2 hour smoke, then bumped it up to 225-230 until done. I pulled it out with an IT of 167

FLBentRider · February 10, 2009, 04:34:06 PM

Very Nice dex!

nickld · February 10, 2009, 04:40:22 PM

Alright... That's it! I'm going to have to make a fatty. Maybe it will wean me off of my current ABT addiction :D

~Nick

Dex · February 10, 2009, 04:43:07 PM

The next time I make it, I plan on using pepper jack cheese. Kick it up a notch :o

seemore · February 10, 2009, 05:31:42 PM

That looks great! I agree with the pepper jack cheese in the next one too! All that is missing is a nice cold beer!

La Quinta · February 10, 2009, 06:18:16 PM

Nice fatty man.... ;)

Smokin Soon · February 10, 2009, 07:04:52 PM

Could not resist, I get emotional about fatty's.......

La Quinta · February 10, 2009, 07:18:11 PM

As do we all.... ;D Fatties are good.... ;)

pullinpork · March 01, 2009, 02:32:51 PM

Put smoker to 200 degrees. Mix everything together and make into a mound and put into a smoke-proof pan. Smoke it for about 45 minutes (I think this is to firm it up so it won't break apart on a rack) and then transfer it to your rack and then cook it for another 2-3 hours
I just put the probe in it and cooked until it was between 160-165 degrees IT.

NePaSmoKer · March 01, 2009, 04:00:06 PM

I knew i should have put a patent on them before they got popular ;D

Nice fatty

nepas

Yooper Jim · March 01, 2009, 05:41:59 PM

I've never tried a Fatty, but I see one in my future. How could it not be great with bacon wrapped around it and smoked. I'm hungry. Love the pics. :D

Nice Fatty

NePaSmoKer