First Fatty attempt (2 kinds) w/QView.

Discussion in 'Fatties' started by texasgal81, Jan 19, 2015.

  1. Decided I wanted to make some fatties, so I searched through the forum last night and ran to the store this morning. The first is a cheese steak fatty and the 2nd is a pizza fatty.

    I started with 1lb ground beef and 1 lb breakfast sausage. Mixer them together, then split in half. Added salt, pepper, and garlic to the mixture and Italian seasonings to the pizza one.

    Most of the ingredients:

    Philly Cheesesteak Fatty
    1/2 lb ground beef
    1/2 lb ground sausage
    Garlic powder & s&p mixed in meat
    6 slices provolone cheese
    1 package precooked Angus beef
    1 sauteed sliced green bell pepper (not pictured)
    1/2 sauteed sliced white onion (not pictured)



    Thought I took a pic with the peppers & onions, but I must have forgotten.


    Pizza Fatty
    1/2 lb ground beef
    1/2 lb ground breakfast sausage
    Italian seasonings,s & p, garlic powder mixed in meat
    Tomato sauce
    Italian seasonings
    Shredded Mozzarella cheese
    Turkey pepperoni
    1/4 red onion
    Roasted red bell peppers
    Spinach




    Rolled them up in saran wrap and put them in the fridge to harden up before I do the bacon weave. I'm also debating whether or not I want to wrap in dough and bake after the smoke is done.


    More pics to come.
     
  2. It should be good.

    [​IMG]

    Happy smoken.

    David
     
  3. Weaved up and on the smoker with a mixture of pecan & hickory. May throw on some ABT's as well.



     
    crazymoon likes this.
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Nice looking fatties, well done !!!
     
  5. Thanks! I hope so!

    Thanks! Can't wait to see how they turn out!
     
  6. Two hours in...

    Finished and pulled off.


    Pizza Fatty

    Philly Cheesesteak Fatty

    Ready to eat!

    Both were yummy, but I like the cheesesteak better. The pizza one needs more cheese! I'll remember that for next time.
     

Share This Page