The art of the Fattie....

Discussion in 'Fatties' started by dirt guy, Feb 11, 2010.

  1. dirt guy

    dirt guy Smoking Fanatic still a bit above me. I decided to take the plunge today since we still have snow on the ground from two weeks ago and it wasn't supposed to be above freezing all day. I fired up the smoker and headed to the grocery to pick up the needed supplies. Since it was my first attempt, I kept things pretty basic and simple.

    The results tasted fine. However, I had to run an errand as they were finishing. While I was away, the wind picked up a bit and caused the smoker temp to rise to nearly 300 after sitting square on 250 all day. I guess it shows I shouldn't have left in the first place. All it did was make both fatties turn a little blacker than I care for. As I stated earlier, both tasted pretty good. However, I still have a lot to learn to be able to compare with most of you.

    I decided to make two items today. First was a "pizza meatloaf" or maybe I can get by with calling it a beef fattie. It consisted of the hamburger meat, some pizza cheeses, mild pepper rings, and some pepperoni.


    As I said, leaving it allowed it to become a little "barkier" than I prefer.


    It did end up with a nice smoke ring.


    The real fattie was simple as well. It consisted of combining a pound each of hot and regular Jimmie Dean sausage with hash browns, some bacon bits, and some sharp cheddar cheese. The bacon wrap went well, but I didn't buy enough to wrap the fattie entirely. It ended up being a "bacon blanket".




    I'll be having some more of this with some scrambled eggs in the morning.[​IMG]
  2. the dude abides

    the dude abides Master of the Pit OTBS Member

    Congrats on your first. With those temps coming up at least your bacon got crispy.

    [​IMG] for your first.
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great job on your first fattie - both of them look mighty tasty
  4. newflame

    newflame Meat Mopper

    lookin good bro, flare ups catch the best of us.
  5. thunderdome

    thunderdome Master of the Pit

    I like the looks of the flat one.

    That seems like a good way to try it for a change
  6. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    They looked good to me, I have not tryed on yet but is on the to do list
  7. For me, crispier is better than soft. If bacon doesn't snap when bent, it is not ready. Both projects look delicious!

  8. timtimmay

    timtimmay Action Team

    Looks great to me. I haven't tried a beef fattie yet. I love pork and chicken fatties I'll have to add that to my list.[​IMG]
  9. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    Looks great and please dont take me wrong, but how do temps rise from increased wind? Just curious [​IMG]
  10. timtimmay

    timtimmay Action Team

    Wind gets more air, including oxygen, to the fire causing more fuel to burn.
  11. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    Well that makes sense ( u think the 7 rum ans cokes had anything to do with that question)?[​IMG]
  12. timtimmay

    timtimmay Action Team

    Lol toss one down for me.
  13. chefrob

    chefrob Master of the Pit OTBS Member

    nice job......another on my list!
  14. meateater

    meateater Smoking Guru SMF Premier Member

    I'd hit them! [​IMG]
  15. dirt guy

    dirt guy Smoking Fanatic

    Same principle of putting the fans with "brains" on the green eggs and other smokers. More wind, more oxygen, hotter fire, burning fuel faster, yadda, yadda.
  16. jak757

    jak757 Smoking Fanatic Group Lead

    I think they look great. Crispy bacon...yum! Nice combos of fillings.

    For a first attempt, looks like you done good to me. Hope my first fatties go as well!!

  17. bottomline

    bottomline Smoke Blower

    Looks fine to me. Looking forward to creating my first.
  18. etcher1

    etcher1 Master of the Pit

    Very well done.[​IMG] Might be the first one, but I bet it won't be the last!

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