Help w/ my first fattie

Discussion in 'Fatties' started by njsmoker83, Oct 19, 2010.

  1. Hey guys, I have finally smoked my pork, poultry, and beef.  The only thing left on my list is a Fattie.  I am going to make a cheese steak fattie (ribeye, onion, pepper, cheese).  I have read up on them but the only question I have is about the temp that you pull it.  I am going to use turkey sausage (any suggestions?).  Do i go by the temp of the inside of the fattie?  I assume when the filling reaches the desired temp the outside is cooked.
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I run them to 165/ 170internal.
     
  3. Thanks.... And do you recommend a brand of sausage for the outside?
     
  4. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    I personally like Jimmie Dean but every once in a while I'll grab a Bob Evans.
     
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Same here, J.D,

     Last bob evans i got was real wet.
     
  6. sqwib

    sqwib Smoking Guru OTBS Member

    Here is a Philly Cheesesteak Fattie I did a few weeks back.

    Family loved it.

    Philly Fattie



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    [Sqwibs Own]

    Philly Cheesesteak with Bacon and Fried Onions.


    Ingredients

    ·          4 slices Provolone

    ·          6 slices American Cheese

    ·          1 Pillsbury Classic Pizza Crust or Thin Pizza Crust

    ·          5 pieces of Beef Chip Steaks

    ·          ½ an onion chopped

    ·          1 lb of bacon

    Preparation

    ·    Set out 3 pieces of Provolone   cheeses to come up to room temperature

    ·    Lay out 3 pieces of Beef Chip steaks on aluminum foil overlapping by 1 inch and allow to thaw.

    ·    Cook 4 slices of bacon until crispy set aside, sauté chopped onions set aside Cook 2 slices of Beef chip steaks, chopped, place in fridge.

    ·    Layout an 8” x 8” Bacon weave on plastic wrap.

    ·    When the beef chip steaks are pliable, place 2 slices Provolone cheese on top of the Beef chip steak, remove the onions, cooked steak and bacon from the fridge and place on top of the Provolone cheese, make sure to leave 1” space on all 4 sides flatten as much as possible.

    ·    Place 2 - 3 slices of American cheese and 2 more provolone slices on top of cooked meat * Tip, tear up the cheese for better rolling

    ·    Using the plastic wrap FOLD the fattie tuck in side.

    ·    Place the rolled Beef Chip Steak on one end of the bacon weave and roll tightly, tucking in the sides.

    ·    Smoke at 225 250 for 2 -3 hours.

    ·    Preheat oven to 350, roll out pizza dough place 3 slices of American cheese in center of dough, place Fattie top side down in center of pizza dough,tuck in sides and roll up ends.

    The seam will be at the top, so when placing onto cookie sheet roll over so seam is on the bottom make sure seam is at the bottom, bake until crust is golden brown. Approximately 20 minutes.

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  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Need I say more??? I think that Sqwib has just about said it all. Great tutorial by the way. Now that should be in Wiki for sure.
     
  8. Wow thanks a lot guys.  That was really helpful, I'll make sure I post the Q on sunday when I do it.
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    There you go NJ smoker,

    I agree with mballi --- SQWIB said it all.

    You, SQWIB, and I have first hand knowledge of great cheesesteaks.

    They gotta even be better SQWIB's way!

    Bear
     
  10. One last thing.... I have Pecan, Apple, Hickory, and Mesq wood chunks.  Which would you recommend using?
     
  11. pokey

    pokey Meat Mopper

    There are as many different kinds of fatties as there are opinions. I like to use almost any kind of sausage I can get either in patties or otherwise outside of casings. I've used lamb sausage to make Greek fatties, Italian sausage to make, well, Italian fatties, breakfast sausage is good for almost anythinng, ground beef was good for bacon cheeseburger fatties, SQWIB used chip steak. It doesn't matter because it all depends on what you're going for.

    But keep looking around for inspiration. After seeing a post here, I came up with the idea of doing a Greek fatty the other day, lamb sausage filled with feta, calamata olives, stuffed with garlic, caper berries and rosemary. It went in the freezer, so we haven't eaten it yet. After looking at SQWIB's post above (very nice, BTW!), I might try wrapping philo dough around one and baking it to finish it off. Served with a little tzatziki, yumm!

    It's all good!
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    If I were you, I'd try anything but Mesquite. I only say that because of what I have heard. I am a smoke freak (can't get enough smoke), and I still have not tried Mesquite. I will eventually try it, but it would not be on my first Fatty.

    My personal favorites are Hickory, Apple, and Cherry.

    Bear
     
  13. rbranstner

    rbranstner Smoking Guru OTBS Member

    Fatty's are wonderful you can put just about anything you can possible think of inside of them. I can't wait to see how your first one comes out.
     
  14. Mesquite has a high acid content and can come off a little bitter.  I use apple and oak for fatties myself, but if you have apple and pecan that would go great!
     
  15. great, two chunks each?
     
     
  16. daddyzaring

    daddyzaring Smoking Fanatic

    Have you ever smoked it after adding the bread dough?  Just curious if it can be done, or if it would come out right?
     
     
  17. sqwib

    sqwib Smoking Guru OTBS Member

    That is on my list, but not for a family meal, it will have to wait until I'm hanging out with my beer drinking buds.

    If you do smoke the dough, make sure to bump the temp up to around 300, 275 at the least.

    I think the bread may dry out otherwise, I don't know for sure I could be wrong.

    I'll be doing a biscuit smoke this weekend with my Chicken Spinoccoli and Chicken Cordon Bleu Fatties, to see how the dough holds up in the smoker.

    Flattened out biscuit then smoke Biscuits with garlic, butter, basil and Parmesan.

    and a few with pizza sauce Mozzarella and pepperoni.

    Looking for quickie type foods to nibble on during long smokes.
     
  18. njsmoker. keep smoking until you reach the desired temp -165 ish. Monitor the crispness of the bacon, if you are at 150 and its getting a little to black take the fattie off and wrap it in foil and put it back on the grill until you get the cooked temp.  Add wood as your smoker needs it, you may have fires, to much oxygen in the chamber etc... Smoke it as long as you can!
     
  19. I just finished making the steak (used ribeye that i sliced paper thin) pepper and onion.  Have them in the fridge for tomorrow.  Prob going to start cooking around 1000 EST.  I'll have updates and Q.
     
  20. Sorry took so long guys, been a very very busy 2 weeks.

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