Make'n a Fatty

[nascarbbq]

How is the best way to roll a fatty I have only made two and have a very hard time rolling it. And I think I am using to much meat. The one I just made was 2lb sausage and 1lb burger

[West Coast Kansan]

Not sure I am tracking with you  ??? But I use plastic wrap to roll and shape them.

[nascarbbq]

I tried wax paper and it suc*ed

[nascarbbq]

I will take some pics of this one if it gets ready

[aces-n-eights]

I roll out fatties, like West Coast Kansan, using plastic wrap.  After mixing the meat and any seasonings, i plop the meat on a sheet of plastic wrap - waxed paper works too.  I roughly form the meat ball into a flat, oblong shape and then place another sheet of wrap over the top.  I use a rolling pin to roll it out to about 1/2" thick.  Remove the top layer of wrap and add the cheese or whatever.  I roll it up using the wrap to help form the roll - peeling off the bottom layer of wrap as i go.  Seal up the ends by hand and off you go.  Hope that's what you are asking.

[aces-n-eights]

Just read your last post and waxed paper worked for me, plastic seems a bit better, tho.

[Up In Smoke]

are you having problems with it sticking to the wax paper or is it breaking up when you roll it?

[West Coast Kansan]

Hmmm maybe the meat got a little warm.  If you work the meat a lot and / or it gets warm it will gooo on you.   :'(   Like grinding stuffing it works cold the best.   ;D

[nascarbbq]

are you having problems with it sticking to the wax paper or is it breaking up when you roll it?

Yes very bad

[nascarbbq]

I roll out fatties, like West Coast Kansan, using plastic wrap.  After mixing the meat and any seasonings, i plop the meat on a sheet of plastic wrap - waxed paper works too.  I roughly form the meat ball into a flat, oblong shape and then place another sheet of wrap over the top.  I use a rolling pin to roll it out to about 1/2" thick.  Remove the top layer of wrap and add the cheese or whatever.  I roll it up using the wrap to help form the roll - peeling off the bottom layer of wrap as i go.  Seal up the ends by hand and off you go.  Hope that's what you are asking.

Thank you I will try plastic

[NePaSmoKer]

WCK is on the money here. If the meat is warm from working it too much it wont roll right. When i make my fattys the meat has just come from the frige all seasoned ready to go.

nepas

[nascarbbq]

WCK is on the money here. If the meat is warm from working it too much it wont roll right. When i make my fattys the meat has just come from the frige all seasoned ready to go.

nepas

Thank you and happy birthday

[NePaSmoKer]

WCK is on the money here. If the meat is warm from working it too much it wont roll right. When i make my fattys the meat has just come from the frige all seasoned ready to go.

nepas

Thank you and happy birthday

Your welcome
and TYVM everyone for the birthday greetings.

nepas

[Smokin Soon]

Nascar, take a peek here, as it helped me to improve mine a bit.

http://www.theqjoint.com/forum/showthread.php?t=1178

[nascarbbq]

Nascar, take a peek here, as it helped me to improve mine a bit.

http://www.theqjoint.com/forum/showthread.php?t=1178

Thank you that looks like a good way to do it..  ;D