Weekend Fattie - Smoked chuck, mozza onion

Discussion in 'Fatties' started by herkysprings, Jun 22, 2009.

  1. herkysprings

    herkysprings Smoking Fanatic

    I made a couple of chucks last weekend and I saved some of the meat to use in a fattie. The meat was diced chuck seasoned in a brown gravy / italian dressing / ranch dressing powder rub.

    First the onion was caramelized using butter, and some reserved BBQ pork fat from some pork butts weeks ago (gave a nice orange color and BBQ flavour.) I also de-glazed the pan with some apple cidar to get a wicked, sweet / tangy onion taste. Also garlic.



    This rolled so big, that a 5X5 bacon weave turned into a bacon "diper"



    Slices:


    Tasted good. The mozza was smoked and frozen months ago, and heated up well. Next time I'll use sausage meat instead of just ground pork.
     
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Looks great nice and juicy.
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Looks great Herky.
    Doing with sausage next time will make a great thing even better.

    Did you smoke the mozz yourself?
    If so did I miss that post or was that before you joined up> Haven't tried mozz yet but it is on my list for the next time I do cheese.
     
  4. herkysprings

    herkysprings Smoking Fanatic

    Yeah I smoked the mozza before I joined, some costco mozza, and some deli mozza. I did it in my Bradley on a cold spring morning, with some pop cans that were filled with water and frozen on the bottom rack and ice. The mozza gets better after a couple of days after smoking, and it freezes OK. Its best if you use it in a recipe that needs it to be heated. but at room temp its pretty good too. Fresh with cheese is best tho, and there is a difference between regular and better quality.

    Costco was stringy, deli stuff was much smoother after freezing.

    The Bradley is great for low temp smoking, and my version of the cold smoke conversion works ok (frozen pop cans with water, and drip tray full of ice). Cheese only needs 20 minutes of smoke and its good to go!
     
  5. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice job. [​IMG] Looks tasty.
     
  6. the dude abides

    the dude abides Master of the Pit OTBS Member

    Love those ingredients. Nice job.
     
  7. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Looks good Herky. Good looking fattie...
     
  8. herkysprings

    herkysprings Smoking Fanatic

    Heh, I just had a co-worker see the sliced picture and say "It looks like an image from a CT of an abdomen."

    It actually really does... HEH!
     
  9. cowgirl

    cowgirl Smoking Guru OTBS Member

    lol It looks good HerkySprings! The CT image hadn't crossed my mind, but now that you mention it....... lol
     
  10. Looking edible!
     

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