Mac & Cheese Hamburger Fattie with Qview. IT"S DONE!

Discussion in 'Fatties' started by radio, Aug 11, 2013.

  1. radio

    radio Smoking Fanatic

    Doing my very first Fattie and decided to be different.  Got the idea from Hamburger Helper Cheeseburger Macaroni and decided to give it a go.

    A big thanks to Silverwolf for the tutorials on bacon weaving and rolling a Fattie![​IMG][​IMG]

    A bit different burger than I usually buy, so will see how it turns out.  The meat counter had a 60/40 Beef/Pork blend on sale and thought that might work well for the fattie.  Pork/Beef/Pork/Cheese.  How could one possibly go wrong?[​IMG]

    Without further ado, on to the Qview

    Laid out with Velveeta Shells and Cheese.  The only way to roll for mac & Cheese.


    On the Bacon and ready to roll


    In the smoker along with a nice lean brisky


    I just finished a restoration of the New Braunfels smoker and will have that project posted in a different section soon
     
    Last edited: Aug 11, 2013
  2. bobank03

    bobank03 Smoking Fanatic

    Looking Good radio.  [​IMG]

    Keep us posted! 
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    That's my boys most favorite type of fatty. Looking good.
     
  4. fwismoker

    fwismoker Master of the Pit

    Hmmmm very interesting... I'm game for that!
     
  5. radio

    radio Smoking Fanatic

    Thanks guys!

    It sure is looking mighty tasty!  How do you tell when the Hamburger is done?  I can put the probe in for IT, but the mac & cheese might fool me

     
  6. I've done something similar.  Poke your meat thermometer in at an angle to just read the meat side.  If the mac & Cheese is not leaking out the ends a lot, then the center measurement is still OK - the temperature has to get through the meat to the mac & cheese.
     
  7. woodcutter

    woodcutter Master of the Pit OTBS Member

    Smoker, brisket and fatty all look great.
     
  8. radio

    radio Smoking Fanatic

    The Fattie is done!  Pulled it, fired up the gas grill on high and reverse seared the fattie to crisp up the bacon a bit more. It sure looks pretty.  [​IMG] Look at that bacon grease bubbling on the surface[​IMG]


    The proof is in the pudding...er....mac and cheese[​IMG]


    It was pretty darned tasty, but a bit on the dry side.  Some extra cheese would have helped, or maybe make a sauce to spoon over it before serving.  Even with reverse searing it on the grill, the bottom layer of bacon was kind of rubbery.  If I put bacon on another, it will be  a single layer and not a weave
     
    bobank03 likes this.
  9. Looks far better than Hamburger Helper!
     
  10. Looks GREAT!

    Happy smoken.

    David
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great looking fattie!

    Disco
     
  12. smokeamotive

    smokeamotive Smoking Fanatic

    Lookin good there Radio!!! And If I haven't done so already.........:welcome1: To SMF......See you on the "other" site. :biggrin:
     
  13. radio

    radio Smoking Fanatic

    Hi there[​IMG]   Lots of drama over "there" for sure!   Be interesting to see what happens in the next few months with the new forum owners.  Need a whole new crop of mods in my opinion
     
  14. smokeamotive

    smokeamotive Smoking Fanatic

    I could go there but,,,,,,,,,,:pot:
     
  15. bobank03

    bobank03 Smoking Fanatic

    Hey radio, I was thinking that maybe some more mac and cheese sort of heeped onto a couple of slices... Looks really good. Best way to crisp up the bacon is under the broiler for 5 minutes before you let her rest.

    Great job! 
     
  16. Well looks good and tasty for a first try best part is you can now improve and perfect it yummy [​IMG]
     
  17. radio

    radio Smoking Fanatic

    Thanks, and appreciate the tip.  I think I overcooked it just a tad.  I was expecting the mac& cheese to stay creamy and it dried out somewhat.  Doubt I'll try mac and cheese in a Fattie again
     
  18. radio

    radio Smoking Fanatic

    Brisket came out great as well!  Harter House, the market where I buy most of my meat trims everything really well.  Maybe too well on this little Brisky as there was virtually no fat.  Finished it in foil with some apple juice and rested in a cooler and that helped a lot.  I was surprised at the smoke ring on the baby![​IMG]

    There was a big brisket in the case, but he cut it in half for me so I had some flat and some point which is what this pic is of.  I already snitched the burnt end[​IMG]

     
  19. Holy wow! That is a smoke ring.

    Sent from my Galaxy Nexus using Tapatalk 4
     
  20. smokeamotive

    smokeamotive Smoking Fanatic

    Still waitin on my Sammich Radio!:drool:
     
    Last edited: Aug 11, 2013

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