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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 04-03-2014, 11:50 PM   #1
THoey1963
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Default First Fatty - Pizza Style

If you gonna go, better to go big. I decided to try a Pizza Fatty for my first attempt. 1.5 pounds of spicy Jimmy Dean into a Ziploc bag. Spread a layer of smoked Tomato Pesto as my sauce. A good sprinkling of Slap Yo Mama to kick it up. A layer of Pepperoni topped with some Mozzarella cheese. Added some sauteed onions and mushrooms along with strips of red bell pepper that I charred on the grill, steamed, and then peeled.

I go to roll this beast up and I realize my mistake. Too many toppings. I had to peel a little off and then force it to mold together. Due to this, the seam didn't really want to stick together.

And, because it was larger, it didn't really fit on Cowgirl's Bacon Weave as planned. I ended up putting the fatty seam side down in the middle of the weave and then rolling it over so that the seam was up, but covered by the weave. I tucked the rest of the weave in as best as I could, but I am not sure how "pretty" this is going to be.

I rolled it over onto a foil covered plate. I sprinkled a little of my pork rub on the top for an extra flavor. It's now wrapped and resting in the fridge.

I plan to cook it tomorrow and I'll post pictures of the cook then. I plan on setting the foil onto the grill at least until the fatty starts firming up. I will have to make some slits in the foil so that the grease drains. I was thinking of a thinned tomato sauce glaze, we'll see...

Try not to laugh...
Attached Images
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File Type: jpg fatty 4.jpg (43.5 KB, 299 views)
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File Type: jpg fatty 6.jpg (60.5 KB, 298 views)
File Type: jpg fatty 7.jpg (70.0 KB, 298 views)
File Type: jpg fatty 8.jpg (77.7 KB, 299 views)
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Old 04-03-2014, 11:57 PM   #2
tsimm15
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Can't wait to see how that turns out. Looks delicious already.
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Old 04-04-2014, 12:05 AM   #3
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^^ can't wait as well.
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Old 04-04-2014, 12:08 AM   #4
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Getting a late start or what ???
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Old 04-04-2014, 12:16 AM   #5
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Prepping for tomorrow...
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Old 04-04-2014, 02:30 AM   #6
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Beautiful prep!
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Old 04-04-2014, 06:01 AM   #7
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Looks like a good start to me.
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Old 04-04-2014, 06:04 AM   #8
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Looks great, man! Can't wait to see it all cooked up!
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Old 04-04-2014, 08:26 AM   #9
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Looks good and tight from here.
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Old 04-04-2014, 09:11 AM   #10
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Looks good Any more pics
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Old 04-04-2014, 09:13 AM   #11
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Thanks y'all. More pics this afternoon when I throw her on the smoker...
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Old 04-04-2014, 09:30 AM   #12
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Great job Terry! Already looks delicious!
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Old 04-04-2014, 09:39 AM   #13
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Looks good, can't wait to see the finished product.
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Old 04-04-2014, 11:11 AM   #14
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I am as anxious as y'all to start cooking it. Something in the back of my mind says it is going to fall apart on me. I am hoping that is just nerves.

I can search, but if anyone knows off the top of their head the cook temp and IT for fatty's, I'd appreciate it.
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LSG 24"x30"x36" Vertical Upright Smoker with Warming Oven
Weber Smokey Mountain 22.5" - Weber Genesis S-330
Pitmaster IQ-120 - Thermapen - Maverick ET-733

For info on any mods I have done to my WSM, please see this post.
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Old 04-04-2014, 11:13 AM   #15
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For a stuffed fatty I go to 165F IT.
Fatties do not benefit from low and slow cooking so I do mine at 300F or above.

I also crank the heat up at the end to crisp the bacon. I don't like limp bacon. :)
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