First fatties and a chicken

Discussion in 'Fatties' started by callmetut, Jul 12, 2011.

  1. Tried making a sausage and a beef fattie.

    I thought the beef came out better than the sausage (both tasted good), the sausage one just tasted too greasy with the bacon (mouth feel wasn't the best).

    I used apple chips and the bacon is was a thick sliced local (bulk) that has a great taste to it... next time I'll use a standard thin sliced bacon.


    Chicken breasts were a touch dry, thighs were nice and juicy. Pulled at 175... should have pulled at the same time as the fatties of 165 or so...


    When I pulled the fatties... 165


    175 on the breast.

  2. teeznuts

    teeznuts Master of the Pit

    Whats in the fatties?
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks good from the outside and the inside ??????? Qview please
  4. smokinal

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

    They both look good! I always use the thinnest bacon I can find for fatties. That way the bacon gets nice & crispy.
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Nice color, how about a sliced shot on the Fatty...
  6. sunman76

    sunman76 Master of the Pit

    looks good [​IMG]
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Tut, If you ever want to do salmon, this is how I do it.........Am I saving myself yet.......Sorry this belonged on Kinny's thread. Never open 2 threads at once...

    Tut, Morning.

    I prefer to leave the skin on salmon. Main reason is to not lose the fat layer between the skin and the meat.....Keeps the fish is a good indicator of when the fish is "done" ( a white fat oozes thru the layers of meat...It is done) and the health benefits of salmon oil are worth it. (omega 3's and 6's)

    How did I do that ???? I must be asleep at the keyboard, Going to find the right thread........
    Last edited: Jul 12, 2011
  8. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    how about a shot of that chicken too?

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