First Fatty! (with Q View)

Discussion in 'Fatties' started by qbranch, Apr 16, 2012.

  1. I was inspired by stevecylka's post about doing a bacon cheeseburger fatty for Easter and decided it was time to try one for myself.  I kept it simple, having a picky eater in the family, and just went basic -- ground beef, cheddar & mozzarella, and bacon of course!  I went light on the rub and also downsized it a bit since there were just three of us.

    Lesson learned:  don't skimp on the cheese.  We ate them sliced and on a King's Hawaiian bun, but I think next time I'll go with just sliced up and maybe topped with some sauce.  Anybody got a good idea for a sauce (other than just BBQ sauce, of course)?

    Here's the little beauty before going on the smoker:


    Here's the smoker, all fired up and ready.  This time I mixed some hickory chunks in with the lump in the basket and threw a smoke bomb on top of the coals to kick things off.


    After that, it was a simple matter of spending a few sunny hours on the deck, sipping a cocktail and eying the Maverick occasionally.  Here was the payoff:


    Gone in record time!  Very happy with how this first effort turned out and will definitely be trying this again soon.
  2. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Looks like it turned out great! Bet you don't skimp on the size next time. Fatties are awesome and you can put anything in them.Good smoking!

  3. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Very nice job!

    I gotta make some breakfast sausage so I can roll a couple more of them bad boys again.
  4. werdwolf

    werdwolf Master of the Pit OTBS Member

    Looks great!

    Ya don't skimp if your going to  fire the smoker up make it good.

    You can slice them up and put a piece of wax paper between them on each side, freeze them and then just pull out what you need.  They re-heat nicely.
  5. Good advice, guys.  Will definitely upsize next time -- wasn't sure they'd keep all that well, so glad to hear that they can be frozen.  Sausage is next on the agenda, I think, or maybe even some chicken sausage -- throw in some Swiss, ham and go for a cordon bleu vibe.

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