Lasagna Fattie

Discussion in 'Fatties' started by sawyerrt10, Mar 7, 2010.

  1. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now you started this thread you said that this wasn't a true fattie. Well let me be the first to tell you it is by any sence of the word a "TRUE FATTIE" in my book. Then you have made one of the best fattie's that I have seen in a long time too. Now it is sausage and stuffing rolled up and wrapped with a bacon of sorts and then smoked it's a fattie. [​IMG]you have definatly earned [​IMG]and more [​IMG]and then some more too.
     
  2. newflame

    newflame Meat Mopper

    that looks unbelievable! How did you come up with the strategy for wrapping with prosciutto? trial and error or you're just that damn good?
     
  3. That looks great. Im going to have to do my first fatty soon.
     
  4. sawyerrt10

    sawyerrt10 Smoke Blower

    I would take the credit for the wrap, but she is standing over my shoulder watching me type. The missus came up with the strategy! All props for that go to her!
     
  5. newflame

    newflame Meat Mopper

    props to the missus!
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is a great looking dish - WOW that must have been mighty tasty

    [​IMG]
     
  7. allensudz

    allensudz Newbie

    that is by far the best fattie i have seen to date. great job and im going to have to do that in the near future
     
  8. spg1

    spg1 Fire Starter

    Nevermind....
     
  9. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    [​IMG] that is one beautiful fatty, props to your mrs for coming up w/ that, my buddy wants to have a cook-off were the women are the judges, I think I'm gonna have to make one of these [​IMG]and some for the mrs. [​IMG]
     
  10. brud

    brud Meat Mopper

    Great looking food right there.
    Is it wrapped in sliced pork loin meat?
     
  11. spg1

    spg1 Fire Starter

    I actually tried making one of these yesterday, it turned out pretty well. I learned that you have to keep track of how much you try and put into a fatty if you want it to close[​IMG]
    I also made a pizza fatty with sweet italian sausage instead of the mild, and I think I will have to try the lasagna with the sweet italian sausage. It helped the sauce taste come through better than thie mild.

    Thanks for the idea!
     
  12. Bravo![​IMG][​IMG]that is a thing of beauty!
     
  13. csmith2884

    csmith2884 Meat Mopper SMF Premier Member

    Bravo will be adding this to my list to try ...with extra sauce on the side. [​IMG]
     
  14. porkaholic

    porkaholic Smoke Blower

    Nice work on your fattie. I made one almost exactly like that around Christmas time and it was outstanding. The only difference is that we put the cut up fattie in a pan covered it with sauce and extra parmasan cheese and baked for a few minutes until the cheese melted. Outstanding.
     
  15. meateater

    meateater Smoking Guru SMF Premier Member

    Now thats a original fattie, definately worthy of points.
     
  16. Great Italian Fatty! I'll be trying this soon! We need a two thumbs up icon!
     
  17. mama's smoke

    mama's smoke Smoking Fanatic SMF Premier Member

    I have a MES. What do I put in the water pan and should I chill it a bit before putting it on the smoker?
     
  18. sawyerrt10

    sawyerrt10 Smoke Blower

    I have no idea... I have never cooked on a MES...experts anyone got an answer for Mama's Smoke?
     
  19. jwh

    jwh Newbie

    I was inspired by this creation and the nice weather in New England this past weekend. Pulled out the smoker and loaded it with chicken and ribs.

    I also made 2 of these lasagna fatties! This was a HUGE hit. man are they good. brought one to the in-laws for their Easter Brunch and people loved it. Onlu change i made was a layer of Provolone too.
     
  20. spg1

    spg1 Fire Starter

    I just put water in my pan when I tried it.

    I put the meat in the freezer for a few minutes after flattening it out in the ziplock bag. I then put it back into the freezer for a little bit after rolling it, but before I put the bacon/ham on it. Then on to the smoker.
     

Share This Page