The Bacon Chili Cheeseburgerdog Fatty...

Discussion in 'Fatties' started by worktogthr, Mar 15, 2016.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    So a few days ago I started a thread about what everyone does with their leftover hotdogs and I got some great ideas to try in the future as well as many that brought me back to my childhood. @SmokinAl posted an amazing looking fatty a while back so that's the idea I went with. I had 80/20 ground beef, leftover hot dogs, leftover chili and plenty of cheese on hand so... I mixed the ground beef with some Montreal steak seasoning and rolled it out in a bag and slapped it on some wax paper.
    First some smoked sharp cheddar:
    Then my old favorite, American cheese:

    I decided to stick the chili in the freezer for a while in tube form to make it easier to roll it up without it spilling all over the place:


    Then surrounded the chili log with a couple of dogs:

    Then with much difficulty because I overstuffed as usual, I rolled it, tucked in the sides, and wrapped in Saran Wrap.



    Rolled a couple of them. Not going to eat one until Saturday so I popped them in the freezer. I will bacon wrap when I defrost. I'll be back in a few days. Thanks for looking!

    -Chris
     
    Last edited: Mar 15, 2016
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    In for the weekend.

    This HAS to be good.
     
  3. weev

    weev Meat Mopper

    Good thinking on the freezing of the chili. I would have made a mess everywhere
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    This is gonna be a good one!

    Al
     
  5. tropics

    tropics Smoking Guru SMF Premier Member

    [​IMG][​IMG]I'm in

    Richie
     
  6. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Ok... So overall it was a great success and an excellent way to reuse hot dogs and leftover chili. Only negatives were that it was dinner time and I cut it too early, causing the ooze effect. Here are some photos:



    Smoked it on the hotter side...around 325 on the Weber performer with some apple chunks. Thanks to Al for this idea. Will definitely do it again but would reduce the a mount of seasoning I put in the meat as I thought it was a little salty. Thanks for looking!

    -Chris
     
    shoebe and tropics like this.
  7. That was very creative and looks delicious!

    Way to Go!

    John
     
  8. tropics

    tropics Smoking Guru SMF Premier Member

    Chris that does look nice,cooled I think it would look fantastic.Ya gotta keep Mom and the Kids happy so I understand Points Oh nice weave

    Richie
     
  9. b-one

    b-one Smoking Guru OTBS Member

    Nice!:drool
     
  10. worktogthr

    worktogthr Master of the Pit SMF Premier Member


    Thanks guys! It did turn out really good. Richie, definitely needed more cooking time for presentation and ease of slicing and eating.
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I'd take a slice of that in a minute!

    Disco
     
  12. How much hamburger did you use?  And how long did it take?  Might give this a try this weekend.  
     
  13. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I used about a pound and a quarter and at 325 it took an hour or so.
     

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