hot filling

Discussion in 'Fatties' started by pakak, Jun 23, 2010.

  1. when u make a fattie do u suppose to let the cooked fixins inside cool down before u roll it up so u can get a proper temperature reading. i was thinking of doing philly cheese steak 
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Yes, thoroughly cook and cool any filling ingredients before placing them in the center and rolling the fattie. 
  3. thanks irishteabear
  4. fftwarren

    fftwarren Smoking Fanatic

    I didn't and it worked out fine. but I also didn't stick a therm in it until it looked done and when I did, it was 165. You gotta think about it like this, the actually meat that needs cooking is only about 1/2" around the outside. How long is it really going to take to get that meat to a safe temp. everything in the middle is already cooked. so just watch it and when it gets to temp in the middle you should be fine either way
  5. lugnutz

    lugnutz Smoking Fanatic

    I roll mine like a pinwhell so when I'm done I have meat from the outside all the way to the middle, so I guess it is a matter of how you roll your fattie. 

    I've only made one fattie that used cooked ingredients and I let them cool a bit before I used them, maybe to just above room temp. Cooked till 165 in the center and then let rest 10-15 minutes.

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