Well I figured I haven't posted in a long time so I will post this. Last weekend I attempted to make my first fattie, mainly because I bought a bulk pack of ground beef and was feeling too lazy to break it down and freeze it. I was looking after my 7 year old niece so I figured she could help as she like to cook. This was mistake number one as my kitchen looked like a war zone by the time we were finished. This is the reason there will no pictures of the making process. The second mistake was listening to my doctor who told me to try to eat a low sodium diet. Foolishly I started buying low sodium bacon. When I decided to make a fattie I took a package out of the freezer to thaw for a few hours. When I opened the package it smelled off, probably not enough salt to keep the meat preserved. So this will now be a naked fattie. My third mistake was letting my niece decide what fillings to use. She was absolutely insistent that we include pineapple so I agreed. I don't think it was a wise decision.
Anyways I rolled out the 3 pounds of regular ground beef between two sheets of parchment paper and give it a nice coat of my mango chipotle seasoning on both sides. Next came the filling which consisted of diced onions, green pepper, pineapple and cheddar cheese. I wrapped it up as tight as I could by hand and then used the saran wrap trick to tighten it up as much as possible. I fired up the MES 40 to 275* with some competition blend pellets in a amaz-n tube with enough pellets to give about 2 hours of smoke. Into the smoker goes to fattie. After 1 Hour it looked like this:
This is also when I noticed the meat had formed a small crack and the juices were leaking out. Some of the cheese was also dripping out. After a total of 3 hours the fattie finally come to an internal temp of 165* so I pulled it and you can see the results below.:
After 45 minutes of rest I made my first cut expecting the worst. It actually looked a little better than I was expecting, not all the cheese had melted out but the juices had. The cheese almost looked like it had been melted over grains of rice for some reason.
The final shot, the meal with a side of potatoes with the extra onions and peppers that didnt fit into the fattie. Overall I found it to be a little dry, probably due to the lack of the bacon wrap. I really wish I had given it a coat of a bbq sauce to help with the dryness when I noticed the meat had cracked open.
Anyways I rolled out the 3 pounds of regular ground beef between two sheets of parchment paper and give it a nice coat of my mango chipotle seasoning on both sides. Next came the filling which consisted of diced onions, green pepper, pineapple and cheddar cheese. I wrapped it up as tight as I could by hand and then used the saran wrap trick to tighten it up as much as possible. I fired up the MES 40 to 275* with some competition blend pellets in a amaz-n tube with enough pellets to give about 2 hours of smoke. Into the smoker goes to fattie. After 1 Hour it looked like this:
This is also when I noticed the meat had formed a small crack and the juices were leaking out. Some of the cheese was also dripping out. After a total of 3 hours the fattie finally come to an internal temp of 165* so I pulled it and you can see the results below.:
After 45 minutes of rest I made my first cut expecting the worst. It actually looked a little better than I was expecting, not all the cheese had melted out but the juices had. The cheese almost looked like it had been melted over grains of rice for some reason.
The final shot, the meal with a side of potatoes with the extra onions and peppers that didnt fit into the fattie. Overall I found it to be a little dry, probably due to the lack of the bacon wrap. I really wish I had given it a coat of a bbq sauce to help with the dryness when I noticed the meat had cracked open.
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