First Time Fattie!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

wayde58

Newbie
Original poster
Nov 24, 2014
18
19
  • Like
Reactions: crazymoon and disco
Pretty good looking first attempt! 
icon14.gif


What's your stuffing, spinach and Provolone?
 
Stuffing was provolone, spinach, ham and pizza sauce. The other was Genoa , Swiss, spinach basil and pizza sauce.

They turned out great!
 
That is some nice looking Fatties   Very good job

I agree with dirtsailor     ------     
points1.png


Gary
 
Fatties are great. Smoke does not get past bacon. Here is my spin. Smoke before bacon within your needs. Do whatever bacon wrap you need. and crisp it up your way.  Everything I see on bacon wrap drives me nuts. Smoke will not penetrate beyond the bacon blanket.. Kidding yourself man. Bacon, if store bought, is smoked one way or another. Lot of appeasement here. Good lookin though bro.
pot.gif
 
 
Fatties are great. Smoke does not get past bacon. Here is my spin. Smoke before bacon within your needs. Do whatever bacon wrap you need. and crisp it up your way.  Everything I see on bacon wrap drives me nuts. Smoke will not penetrate beyond the bacon blanket.. Kidding yourself man. Bacon, if store bought, is smoked one way or another. Lot of appeasement here. Good lookin though bro.
pot.gif
I don't agree with this at all. Long low and slow with good thin blue smoke, it will penetrate into the sausage or whatever. You would end up with a way overcooked fatty by doing it this way. Not all bacon is smoked by the way. 2.5 hours at 225 degrees. I have done many fatties with all kinds of ingredients and the smoke does get in there. No doubt about it.
 
Just cannot see it going beyond bacon. never wrapped one before, so can't confirm,  and 2 1/2 hrs. seems like it would just do the bacon  and maybe a little beyond. What I am saying is smoke the fatty and wrap and high heat broil or whatever. Whatcha think?
 
Well maybe you shouldn't knock it before you try it then. I do have some experience with this. Maybe around 200 of them or more.Bacon wrapped tenderloins, chicken breasts, meatloaf, pork chops, burgers, jalapeno's,turkey breast, whole turkey, hot dogs, turkey legs, and the list goes on and on and on and on.......etc.....
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky