First Time Fatty

BobM · 03-28-2012, 10:54 PM

I've learned much from you brethren, here is my first fatty attempt.

The stuffing.

The weave.

The pork sausage.

Adding the stuffing.

Adding the Italian cheese mix.

Wrapped up.

The second fatty.

Wapped in bacon.

Dual fattys.

The kettle is ready.

Dual fattys on the smoker.

At the half way point.

Done.

Sliced and ready to eat.

Fuel for the cook.

Both cooked to an internal of 165. Both had great taste. The small one was a bit dry. The Italian one was amazing!

Bob

cowgirl · 03-28-2012, 10:59 PM

Great job! They look delicious!!

criffaaa1 · 03-28-2012, 11:22 PM

Great smoke ring on them there fatties.

Sent via Criffvo

fingerlickin' · 03-28-2012, 11:27 PM

Nice fatties! I like to skip the bacon on the naked fatty. Just hit it with rub, makes for versatile leftovers, abt's, chili, beans for instance.

AlanTX · 03-29-2012, 06:42 AM

They look great!!

KingRanch450 · 03-29-2012, 07:20 AM

Looks great!

Fever · 03-29-2012, 07:20 AM

They still make Lowenbrau?

pike51 · 03-29-2012, 07:27 AM

Sweet babys momma what on earth are those!?!? I've got some background reading to do! My cholesterol jumped 40 points just looking at those pics!

PatAttack · 03-29-2012, 07:49 AM

Can't beat dueling fatty's!

Those look delicious!!

ROF, Texas · 03-29-2012, 07:55 AM

You obviously have great taste in beer also!

Phubar · 03-29-2012, 07:58 AM

Nice!

Razuuk · 03-29-2012, 10:48 AM

I think I may have to try one of those this weekend. I am assuming that is a little bit of sausage in the pan to help cook the peppers.

Mark M · 03-29-2012, 11:02 AM

Very nice. The Italian fatty looks fine. I need to season my vertical smoker and I believe the Italian will be on the menu for that burn this weekend. Thanks for the pics.

BobM · 03-29-2012, 01:11 PM

Quote:

Originally Posted by Razuuk

I am assuming that is a little bit of sausage in the pan to help cook the peppers.

Yes, it works well.

Bob

El Ropo · 03-29-2012, 03:38 PM

Looks great! Bacon and pork is always a good thing.

03-28-2012, 10:54 PM	#1
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	First Time Fatty I've learned much from you brethren, here is my first fatty attempt. The stuffing. The weave. The pork sausage. Adding the stuffing. Adding the Italian cheese mix. Wrapped up. The second fatty. Wapped in bacon. Dual fattys. The kettle is ready. Dual fattys on the smoker. At the half way point. Done. Sliced and ready to eat. Fuel for the cook. Both cooked to an internal of 165. Both had great taste. The small one was a bit dry. The Italian one was amazing! Bob __________________ "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] \|

03-28-2012, 10:59 PM	#2
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Great job! They look delicious!! __________________ 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/

03-28-2012, 11:22 PM	#3
criffaaa1 is one Smokin' Farker Join Date: 08-14-11 Location: Cleveland OH.	Great smoke ring on them there fatties. Sent via Criffvo __________________ 22.5 ots, 22.5 wsm, kingsford deluxe

03-28-2012, 11:27 PM	#4
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Nice fatties! I like to skip the bacon on the naked fatty. Just hit it with rub, makes for versatile leftovers, abt's, chili, beans for instance. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

03-29-2012, 07:20 AM	#6
KingRanch450 is One Chatty Farker Join Date: 12-15-11 Location: Rockwall, Tx/Lake Fork, Tx	Looks great! __________________ Custom built offset/Char Griller Akorn/Traeger Timberline 1300

03-29-2012, 06:42 AM	#5
AlanTX Full Fledged Farker Join Date: 02-03-12 Location: Spring, Texas	They look great!!

03-29-2012, 07:20 AM	#7
Fever On the road to being a farker Join Date: 03-26-11 Location: Portland Maine	They still make Lowenbrau?

03-29-2012, 07:27 AM	#8
pike51 On the road to being a farker Join Date: 03-28-12 Location: Valdosta, GA	Sweet babys momma what on earth are those!?!? I've got some background reading to do! My cholesterol jumped 40 points just looking at those pics! __________________ Chargriller Duo w SFB

03-29-2012, 07:49 AM	#9
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	Can't beat dueling fatty's! Those look delicious!!

03-29-2012, 07:55 AM	#10
ROF, Texas On the road to being a farker Join Date: 02-22-12 Location: Kemah, Texas	You obviously have great taste in beer also! __________________ Ring of Fire Cookers & Catering Co-Owner, 2 Stick Burners, 2 Weber Perfrs and 2 much Q stuff!!

03-29-2012, 07:58 AM	#11
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Nice! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

03-29-2012, 10:48 AM	#12
Razuuk Found some matches. Join Date: 03-27-12 Location: Holden beach, NC	I think I may have to try one of those this weekend. I am assuming that is a little bit of sausage in the pan to help cook the peppers.

03-29-2012, 11:02 AM	#13
Mark M Full Fledged Farker Join Date: 10-14-10 Location: Los Angeles, CA	Very nice. The Italian fatty looks fine. I need to season my vertical smoker and I believe the Italian will be on the menu for that burn this weekend. Thanks for the pics.

03-29-2012, 03:38 PM	#15
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	Looks great! Bacon and pork is always a good thing. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)