Pizza fatty, inspired by SmokinUT's 4th of July thread (with Qview)

Discussion in 'Fatties' started by terrymn, Jul 17, 2013.

  1. terrymn

    terrymn Smoke Blower

    Combo inspiration from SmokinUTs 4th of July fatties and bobank03's admonishment in the thread, I had to try a fatty.  Did a basic pizza fatty -


    1 lb each of burger and pork breakfast sausage - added pinches of sage, onion, celery and garlic powder, and some of my hot chili dust.  Marinara, mozz, and diced pepperoni toppings.


    My first bacon weave - which should be noted doesn't have to be totally tight before wrapping (but the tighter the better).  Someone asked in another thread about weaving, and I had to think about it for a bit before doing it today, so here's a quick tutorial (veteran weavers can skip): I'm a math guy - X axis is horizontal, Y axis is vertical.  I'm starting with what were the X and Y axis of every graph you saw in school (X on the bottom, Y on the left).  

    1. Lay down the bottom X and then leftmost Y pieces.

    2. Pull back X so you can lay the next Y piece.  Lay back down and repeat adding Y's over and under the X until you have all of your Y (vertical) pieces weaved in with the bottom X

    3. Pull back every other Y so you can lay down the 2nd X.

    4. After adding the next X, bring those forward and pull back the other Ys so you can lay down the next X

    5. Lather, rinse, repeat until done.

    -- If your bacon isn't symmetrical like mine wasn't (much fatter on one end than the other) be sure to rotate each piece so that the fat balances the skinny ends.


    The fatty, wrapped up and ready for a night in the fridge before smoking.  Notice how much tighter the weave got.  I don't know why this is, but it is :)


    Finished product after 2 hours 15 minutes in the smoker at 250 degrees, and then 4 minutes under the broiler at 500 degrees.  I smoked it in a throw-away tinfoil pan and lost some cheese and ended up with quite a bit of oil/fat/grease from the bacon, not shown.  Next one I'll probably poke holes in the pan and have a catcher pan one shelf beneath.  It all worked out well tho.


    On the plate with some garlic cheese bread that my bride made, and extra marinara slathered on both.  Effin delicious!!
     
    Last edited: Jul 17, 2013
  2. Lookin good man! I've been thinking of a pizza fatty and your recipe sounds delicious. They're fun to make aren't they?

    Sent from my Galaxy Nexus using Tapatalk 4 Beta
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I just haven't got to a fatty yet. It is one of the myriad projects on my list. Your post has moved it up the list. Thanks,

    Disco
     
  4. terrymn

    terrymn Smoke Blower

    That's what SmokinUTs post did for me too Disco. They're fun to make and delicious - whatever you do, happy smokin!!! :)
     
  5. Looks great! I like the garlic bread too!
     
  6. fwismoker

    fwismoker Master of the Pit

    Looks especially delicious! 
     
  7. bobank03

    bobank03 Smoking Fanatic

    TerryMN;

    Great looking fatty! And the plate view is pretty sweet, for sure! Great job. These are so easy to make and so good to eat! 

    The bacon weave fat tip is a good one too.

    I'm thinking of doing hot pork sausage and pepper jack cheese fatty in the next week or so. I will be sure to post whichever one I decide to do. 
     
    Last edited: Jul 20, 2013
  8. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Nice lookin fatty!

    Thank you for sharing.

    Bill
     
  9. terrymn

    terrymn Smoke Blower

    Thanks all - for the info beforehand and nice words after. One other tip I got from SmokinUT that I forgot to mention and worked out well: Roll the fatty first, and then do the bacon wrap - that way you dont end up with any non-crispy weave getting tucked into the interior. Bobank - looking forward to the QView!
     
  10. marshman71

    marshman71 Smoke Blower

    Love Fatty's and they are so good for your waist line.... Keep it up man...
     
  11. bobank03

    bobank03 Smoking Fanatic

    I was out to the store this afternoon and they were all out of ground chicken for the Chicken Cordon Bleu Fatties I was going to make... Going back tomorrow, Lots of qview, I promise. 

    Just curious, when using the weave are you getting the bacon cooked all the way through? 
     
  12. terrymn

    terrymn Smoke Blower

    Mine was crispy/cooked all the way through, yeah - except maybe the bacon on the bottom of the fatty (because it was sitting in the juices/bacon grease I think). The 3 things I would do for all cooked/all crispy: 1) roll the fatty, then roll the bacon weave onto it 2) put it on a raised grill over or in a catch pan and 3) 5 minutes under the broiler when it comes out of the smoker to crisp things up.
     
    Last edited: Jul 21, 2013

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