hot filling

pakak

Newbie

Original poster

May 30, 2010

28

10

The State of Texas

• Jun 23, 2010

• #1

when u make a fattie do u suppose to let the cooked fixins inside cool down before u roll it up so u can get a proper temperature reading. i was thinking of doing philly cheese steak 

 

irishteabear

Master of the Pit

OTBS Member

SMF Premier Member

Sep 22, 2008

4,185

14

Downingtown, PA

• Jun 23, 2010

• #2

Yes, thoroughly cook and cool any filling ingredients before placing them in the center and rolling the fattie. 

 

pakak

Newbie

Original poster

Thread starter

May 30, 2010

28

10

The State of Texas

• Jun 23, 2010

• #3

thanks irishteabear

 

fftwarren

Smoking Fanatic

May 26, 2010

483

66

Livingston, Louisiana/Little Torch Key, FL

• Jun 23, 2010

• #4

I didn't and it worked out fine. but I also didn't stick a therm in it until it looked done and when I did, it was 165. You gotta think about it like this, the actually meat that needs cooking is only about 1/2" around the outside. How long is it really going to take to get that meat to a safe temp. everything in the middle is already cooked. so just watch it and when it gets to temp in the middle you should be fine either way

 

lugnutz

Smoking Fanatic

May 17, 2010

509

16

Lawson Mo

• Jun 25, 2010

• #5

FFTWarren said:

I didn't and it worked out fine. but I also didn't stick a therm in it until it looked done and when I did, it was 165. You gotta think about it like this, the actually meat that needs cooking is only about 1/2" around the outside.

Click to expand...

I roll mine like a pinwhell so when I'm done I have meat from the outside all the way to the middle, so I guess it is a matter of how you roll your fattie. 

I've only made one fattie that used cooked ingredients and I let them cool a bit before I used them, maybe to just above room temp. Cooked till 165 in the center and then let rest 10-15 minutes.