First fatty - pron

BevoBurn96 · 01-25-2013, 11:10 PM

Loaded up the pit tonight. Plan to make pulled pork, smoked salmon, and my first fatty!

Prepped the pit with oak lump and mesquite wood. Will use apple juice in the water pan.

Inserted two bulbs of garlic into 35 lbs of pork shoulder. Also rubbed them with paprika, salt, black & white pepper, brown sugar, caraway seed, and dry mustard.

After discovering fatties on this forum,

I'm very excited to try creating one! I selected low salt bacon and sage Jimmy Dean. After preparing the bacon weave, I rolled in diced apple, garlic, rubbed sage, and mozzarella cheese inside the sausage.

I cut up bacon to blanket the salmon and keep it basted. Plan to have smoked salmon and bagels for breakfast.

Bob13 · 01-25-2013, 11:19 PM

Looks great! Be sure to share pron of the finished goods....

jsperk · 01-25-2013, 11:22 PM

Looks like an awesome start.

Q Junkie · 01-25-2013, 11:28 PM

I'm missing a cutting board that looks exactly like the one in that picture..... I will be there around Noon tomorrow to see if that is the one I'm missing.

Johnny_Crunch · 01-26-2013, 05:48 AM

Nice pr0n!

Big George's BBQ · 01-26-2013, 06:20 AM

nice Looking forward to the finished product

JohnHB · 01-26-2013, 06:25 AM

Another fatty with the bacon weaving - how is it done?
All looks terrific.
John

Mason Dixon Bowhunta · 01-26-2013, 07:46 AM

Interesting filling for the fatty. Can't wait to see how it turns out.

BevoBurn96 · 01-26-2013, 09:18 AM

A little tired this morning as I stirred the fire a couple times last night, but we had bacon smoked salmon on bagels with a slice of fatty for breakfast. It was good! The fatty was a bit darker that other pron I've seen, but I attribute that to the mesquite logs I was using for the fire vs just using lump? It still tasted good.

The shoulders are still cooking as I've been keeping the pit in the 200 to 220 range. I just wrapped them in foil. I figure they won't be done until this afternoon.

BevoBurn96 · 01-26-2013, 09:23 AM

I got a package of bacon and divided it in half. I ended up having 4 slices extra and applied them to the salmon. It ended up being 8 slices one direction and another 8 the other.

Line up 8 slices of bacon close together on the working surface. I started in the middle. Fold back every other slice and then lay in bacon to create the weave. Alternate until you get to the edge of the weave.

Just search for fatties on the forum engine...there are lots of good examples out there w/photos.

Enkidu · 01-26-2013, 02:58 PM

Quote:

Originally Posted by JohnHB

Another fatty with the bacon weaving - how is it done?
All looks terrific.
John

http://www.bbq-brethren.com/forum/sh...ad.php?t=99585

BobM · 01-26-2013, 03:19 PM

That looks great, nice job!

sethga · 01-26-2013, 03:44 PM

Now that's an impressive weave job on that fattie !

cowgirl · 01-26-2013, 06:35 PM

Great looking fatty! Everything else looks delicious too.

BevoBurn96 · 01-26-2013, 06:39 PM

Final Pron

for today. Pulled the pork from the pit at 3 pm and let it rest for a couple of hours. They were on for 15 hrs overall and wrapped for 7 hrs. Roughly four, 9 lb hunks of meat each. They fell apart nicely and were very moist. The inserted garlic cloves provided a fantastic flavor. Thanks to the Brethren for the idea!

A little sharp cheddar, rolls, onions, and Raichlen's red-eye BBQ sauce to round out the meal.

01-25-2013, 11:19 PM	#2
Bob13 Full Fledged Farker Join Date: 07-29-12 Location: Home of the 11 time World Series Champion Cardinals	Looks great! Be sure to share pron of the finished goods.... __________________ 22.5 WSM (AU/BBK mutt), Red SS Performer (N-'91), Red 18.5 OTG (L-'89), SJS (ER-'96), WGA (A-'79)

01-26-2013, 05:48 AM	#5
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	Nice pr0n! __________________ J Crunch

01-26-2013, 06:20 AM	#6
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	nice Looking forward to the finished product __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

01-26-2013, 06:25 AM	#7
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW	Another fatty with the bacon weaving - how is it done? All looks terrific. John __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker

01-26-2013, 07:46 AM	#8
Mason Dixon Bowhunta is one Smokin' Farker Join Date: 12-24-12 Location: Up a tree somewhere in MD	Interesting filling for the fatty. Can't wait to see how it turns out. __________________ [I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14

01-25-2013, 11:22 PM	#3
jsperk Babbling Farker Join Date: 09-27-08 Location: Pittsburgh PA	Looks like an awesome start.

01-25-2013, 11:28 PM	#4
Q Junkie is One Chatty Farker Join Date: 07-07-12 Location: San Marcos, CA	I'm missing a cutting board that looks exactly like the one in that picture..... I will be there around Noon tomorrow to see if that is the one I'm missing.

01-26-2013, 09:23 AM	#10
BevoBurn96 Full Fledged Farker Join Date: 12-29-12 Location: Clear Lake City, TX	I got a package of bacon and divided it in half. I ended up having 4 slices extra and applied them to the salmon. It ended up being 8 slices one direction and another 8 the other. Line up 8 slices of bacon close together on the working surface. I started in the middle. Fold back every other slice and then lay in bacon to create the weave. Alternate until you get to the edge of the weave. Just search for fatties on the forum engine...there are lots of good examples out there w/photos. __________________ Klose custom 43" Deluxe Grill Chef Retired: modified NB Bandera (2000-2012), may it rest in pieces. IMBAS Certified MOINK Baller :cool:

01-26-2013, 03:19 PM	#12
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	That looks great, nice job! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

01-26-2013, 03:44 PM	#13
sethga Got Wood. Join Date: 10-24-12 Location: Maple Shade, NJ	Now that's an impressive weave job on that fattie ! __________________ -Seth

01-26-2013, 06:35 PM	#14
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Great looking fatty! Everything else looks delicious too. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/