First Fatty - Pizza Style - Page 2

THoey1963 · 04-04-2014, 11:18 AM

Yeah, no limp bacon here either. I thought about your idea of using the flame thrower to crisp it up...

AlwaysSmokey · 04-04-2014, 11:50 AM

Quote:

Originally Posted by cowgirl

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. :)

Agreed 100%

no need to stand around low and slow. let 'er rip !!

THoey1963 · 04-04-2014, 01:45 PM

Cool. I'll probably fire up the WSM around 5 today. No IQ needed. Just open her up and see where she runs at. Haven't done that since I got all my gaskets in place, so it'll be a good test of those.

I mentioned cooking it on foil. I have a SS grill pan with grease cut outs.. I am going to try to gently move it to that. Don't want the bottom getting soggy. Grill pan from when I made meatloaf:

Mmmm... Meatloaf. Need to make that again...

THoey1963 · 04-04-2014, 05:12 PM

Going to start a little later than planned, but it's Friday, no big deal.

I forgot to ask, should I remove the water pan from my WSM and go direct, or keep it (empty) and use it as a deflector?

THoey1963 · 04-04-2014, 08:19 PM

Mid-cook Pron. About an hour in and sitting about 110* IT. WSM chugging along at around 280* with all vents full open. I guess I know what temp my next brisket will be cooked at...

THoey1963 · 04-04-2014, 09:37 PM

Ok, that was much better than I thought it would be. No explosions, so it looked pretty (enough for me), and all sorts of tasty flavors. Almost tasted like the filling of a really good Calzone, just without the crust. Wife even liked it, so I can see myself adding this to my rotation...

Thanks for the idea and all the help!

bbqgeekess · 04-04-2014, 09:39 PM

Heck ya! That's yummY!

mikemci · 04-04-2014, 09:44 PM

That looks great, like it was done by an old pro! Now the next one won't be as stressful for you

What pit temp, how long a cook, what IT and what kind of wood? Was the bacon crispy? We need details!

peeps · 04-04-2014, 10:51 PM

Looks like you nailed it!

THoey1963 · 04-04-2014, 11:53 PM

Quote:

Originally Posted by mikemci

That looks great, like it was done by an old pro! Now the next one won't be as stressful for you

What pit temp, how long a cook, what IT and what kind of wood? Was the bacon crispy? We need details!

Thanks. I did this on my WSM with KBB and all vents wide open. Water pan foiled and a clay pot base also foiled inside it. I used the flame thrower to light a layer across the top of the coals and gave it about 20 minutes until there was no smoke coming out the top and my temps were around 260*. I added three pieces of pecan chunk and let them get going for another 10 mins. before I put the fatty on.

Maverick monitored the temps any where from 275* to 288*. I didn't really track the time, but I would guess it was around 2 hours, maybe 2.5. When the IT hit 165*, I used the flame thrower again to crisp up the bacon a little more. I didn't want flabby bacon, but I also didn't want it to crumble when I went to slice it. I probably could have torched it a little longer.

Thanks for all the help and moral support here, especially Cowgirl for her Fatty wisdom. I went back and forth to her page many times...

tsimm15 · 04-05-2014, 12:12 AM

I need to make one of those myself now. That looks delicious.

bigabyte · 04-05-2014, 12:35 AM

My tongue just had an orgasm.

THoey1963 · 04-05-2014, 12:40 AM

Quote:

Originally Posted by bigabyte

my tongue just had an orgasm.

lol...

04-04-2014, 11:18 AM	#16
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Yeah, no limp bacon here either. I thought about your idea of using the flame thrower to crisp it up... __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

04-04-2014, 01:45 PM	#18
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Cool. I'll probably fire up the WSM around 5 today. No IQ needed. Just open her up and see where she runs at. Haven't done that since I got all my gaskets in place, so it'll be a good test of those. I mentioned cooking it on foil. I have a SS grill pan with grease cut outs.. I am going to try to gently move it to that. Don't want the bottom getting soggy. Grill pan from when I made meatloaf: Mmmm... Meatloaf. Need to make that again... __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

04-04-2014, 05:12 PM	#19
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Going to start a little later than planned, but it's Friday, no big deal. I forgot to ask, should I remove the water pan from my WSM and go direct, or keep it (empty) and use it as a deflector? __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

04-04-2014, 09:39 PM	#22
bbqgeekess Babbling Farker Join Date: 07-06-13 Location: Oklahoma	Heck ya! That's yummY! __________________ 18.5" WSM and 22.5" OTG.

04-04-2014, 09:44 PM	#23
mikemci Babbling Farker Join Date: 04-19-13 Location: Live Oak, Texas	That looks great, like it was done by an old pro! Now the next one won't be as stressful for you What pit temp, how long a cook, what IT and what kind of wood? Was the bacon crispy? We need details! __________________ 55 gal.UDS stick burner mini WSM red Thermapen There are two kinds of countries in the world, those that use the metric system and the one that sent men to the moon and back. Last edited by mikemci; 04-04-2014 at 09:47 PM.. Reason: adding

04-04-2014, 10:51 PM	#24
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	Looks like you nailed it! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

04-05-2014, 12:12 AM	#26
tsimm15 is one Smokin' Farker Join Date: 02-19-14 Location: Albuquerque, NM	I need to make one of those myself now. That looks delicious.

04-05-2014, 12:35 AM	#27
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	My tongue just had an orgasm. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.