Cheese Steak Fattie an Pig Balls...

Discussion in 'Fatties' started by ellymae, Mar 19, 2011.

  1. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    This was awesome...

    Chese Steak Fatty - inspired by another thread on another board.

    This is how I like my cheese steaks...

    Italian Sausage....



    Provolone cheese -

    YES, I SAID PROVOLNE!!!



    Fried Onions, sauteed mushrooms, steak...



    Getting happy on the Egg - over 2 corned beef and surrounded by pig balls (that's what I'm calling them)  that I saw on another board.

    All Sliced Up...





    OMG!!!!!

    OK - here are the Pig Balls - Italian Sausage wrapped around Velveeta, enrobed in bacon...





    Last but not least - the Pastrami - This is for tomorrow...

    Just going on the Egg....



    170* Internal...
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    That all looks delicious......That steak fattie looks awsome.  I used steakumms and some home made Cured Italian sausage when I made mine and they were great.

    Nice job
     
  3. the dude abides

    the dude abides Master of the Pit OTBS Member

    Well done Ellymae.  You had that egg working overtime.  Everything looks great!
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Excellent job, Elly! I gotta try those pig balls.
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks great. My medium size egg just won't hold a low temp.. 

    I was thinking of getting a guru.

      Craig
     
  6. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    7am and ya got me wanting a steak fattie and pig balls. Thanks a lot Elly.

    Excellent job my friend!! [​IMG]
     
  7. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Thanks guys - we really enjoyed it and it was a pretty quick cook.

     
    Hey Craig - I'm surprised to hear your Egg won't hold a low temp - are you lighting up too much lump perhaps? What's your process for getting it ready to cook?

     
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Elly that is some Awesome Grub...  All I can say about that fattie si I want some...
     
  9. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Kinda like the minion method. About 6 chunks of lump in the chimney to start. Using RO lump. It got fairly aggravating. The mes makes life easier, but I do wish I could figure out how to make my egg stay at 225. I have the cast iron adjustable lid. The BGE home office and store is close by..they aren't much help. I am going to get a charcoal burner for the new place.. Prolly a WSM and a guru. Might get the gurur and adaptor fot the egg.

    Thanks for asking Elly!!

      Craig
     
  10. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Here's how I start my Egg -

    I take a paper towel and drizzle it with veggie oil.

    I twist it up and lay it on the coals in the center of the Egg (I use Royal Oak lump too) and light it. Once the coals catch I typically close the lid to let the ceramics heat up. After it's drafting pretty weel I put in the plate setter and let that heat up. You need to keep an eye on the temps so they don't get out of hand. As you probably know once the temps get high it takes a long time to get them back down. If I'm cooking low and slow I usually start really keeping an eye on things around 200 degrees.
     
  11. jakerz66

    jakerz66 Smoke Blower

    Nice looking grub I will defiantly be trying the pig balls
     
  12. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Thanks Elly!! 

      Once I get moved and settled in Fl I will prolly try it one more time for smoking.

     It may be the medium is just not big enough.

    I love it for baking and steaks...

      Have a great day!

            Craig

    PS

      Would you post or PM me the the other forum you use???
     
    Last edited: Mar 20, 2011
  13. tyotrain

    tyotrain Master of the Pit

    Man O Man that fattie looks great. Bet it was tasty to.. nice job[​IMG]
     
  14. thebarbequeen

    thebarbequeen Smoking Fanatic

    Awesome fattie!  those nice big pastramis look delicious, too.  Yum all around!!
     
  15. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Great job on all the food, your fattie is on my 'must do soon' list, thanks for posting.

    Gene
     
  16. shellbellc

    shellbellc Master of the Pit OTBS Member

    Looks good Elly!  I prefer provolone on my cheese steaks also!  Where abouts in SE, PA are you?
     
  17. All of it looks great! I'd love some more info on the pig balls. How did you assemble them? It's just italian sausage, cheese, and bacon?
     
  18. michael ark

    michael ark Master of the Pit

    Your fatty looks good[​IMG]
     
  19. chefrob

    chefrob Master of the Pit OTBS Member

    az
    as usual, everything looks top notch!
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Way to go Elly!!!---Everything looks Great, but that Cheesesteak fatty is flat out AWESOME !!!!

    The provolone really makes it----I wouldn't make a cheesesteak without it!!!

    Really nice!

    Thanks,

    Bear
     

Share This Page