It's been awhile since I rolled a fatty, so I rolled 2

Discussion in 'Fatties' started by grillin_all_day, Aug 3, 2015.

  1. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    It's been way too long since I rolled a fatty, so I decided to roll 2 to throw in while I'm smoking a pork butt today.  I started off w/ a 2 lb breakfast chub, split it in half and stuffed it w/ extra sharp white cheddar cheese (aged 2 years), sauteed up some red and yellow peppers and threw some garlic in.  I also had enough bacon to make a weave for one of them, so that's exactly what I did.

    All rolled out, filling on, waiting to be rolled

    Both of them all rolled up right before heading into the freezer for a few hours to set

    In the smoker, can't wait because I'll be eating good today!

  2. matchew

    matchew Smoke Blower

    Looking good, brother! Can't wait to see the finished product.
  3. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Sorry for not posting this sooner, I was fighting a severe migraine yesterday and had some appointments today for an upcoming deployment. These turned out fantastic and was the perfect breakfast.  The whole family ate them up and there wasn't a piece left.

    Just off the pit, let them rest for a few minutes.  Had a few little blowouts because of all the cheese I added

    All sliced up and ready to eat!

    crazymoon likes this.
  4. To be "blunt" that looks delicious.
  5. roswell630

    roswell630 Fire Starter

    Nice! I'll be rolling a few this weekend. It's always been too long before you do your next!
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    GAD, they look awesome !!![​IMG]
  7. tridiot

    tridiot Newbie

    Wait wait... I'm not an expert, and I've only done these a few times. But did you say you put them in the freezer to set? That's interesting... is it just to make them firmer for carrying and putting in the smoker, or what? I've only done maybe a half-dozen of these, but I usually just wrap them up and stick 'em in the smoker. What's the benefit? I mean, mine can tend to "sag" a bit when they soften up as they heat but before the outside layer is truly "cooked" enough to hold shape. So they can get kind of ovoid in cross-section. Does this initial freeze help prevent that? I mean it's more a cosmetic thing, but is there another benefit?

    I'm starting to think of a metal mesh to wrap mine in to help "crisp" up the bacon a little bit... some flexible mesh, kinda like chain mail, or the metal mesh some collapsible fishing bait buckets are made of. Like tiny chain-link. I'll have to look around to see if I can find something like that and see if it will help "fry" the outside bacon or sausage layer.

    Any thoughts?
  8. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Putting them into the freezer to set was a trick I learned on here many years back.  It helps everything firm up a little bit and keep its shape instead of going flat.  It's mostly cosmetic but it does help when unwrapping them and transferring to the smoker.  Most forms of bacteria can survive freezing temps.  They simply lay dormant until they are heated back up so freezing them won't kill anything. If you want to crips up your bacon, try waiting until your fatty is done or almost done and then throwing it on a grill or hot pan and hitting it with some higher temps.  Just be careful it's not too hot and be gentle moving it, you don't want a blowout.   
  9. hardcookin

    hardcookin Master of the Pit

    They look good!!
    I try and pace myself making fatties. I don't think my heart Dr. Would approve :biggrin:
    ega-q likes this.
  10. Both look great. I'll have to try the freezer idea.
  11. hawgfan64

    hawgfan64 Newbie

    That looks ridiculous! How long and how hot did you cook 'em?

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