thaifighter06
Knows what a fatty is.
"What we do in life; echoes in eternity."
No better words were spoken (or written for a movie, rather) to describe the emotional, physical, nasal (even) and dare I say, spiritual experience of one's first fatty. I didn't have anything specific in mind when I decided to set sail to the promised lands of the fatty; I really just wanted to try it. Thankfully my father-in-law stopped by along with a few neighbors who were outside and smelled the mouthwatering assault on the senses that is the fatty.
Mad props to the cowgirl for the help and suggestion of due fattilicious process per her blog.
The bacon weaving process was a bit easier than I expected, it was the flattening of the fatty itself and the rolling that proved to be a bit more difficult. Suggestions there?
I filled the middle with red potatoes, green peppers, onions, fresh garlic and cheddar cheese.
(my wife - "you're putting ALL of that in there?"
To which I responded - "That's what she...")
Smoked on the BGE XL for 3 hrs at about 300 degrees with cherry and pecan wood.
Sliced it up, put the slices on some whole wheat bagels along with a fried egg and an extra slice of cheese.
Needless to say, it was VERY well received. My only fear going forward is that the fatty will take on a life of it's own...growing, changing, evolving and most importantly be respected and requested by so many of those than take part in it's mysterious enigma.
Thanks again, Brethren.
No better words were spoken (or written for a movie, rather) to describe the emotional, physical, nasal (even) and dare I say, spiritual experience of one's first fatty. I didn't have anything specific in mind when I decided to set sail to the promised lands of the fatty; I really just wanted to try it. Thankfully my father-in-law stopped by along with a few neighbors who were outside and smelled the mouthwatering assault on the senses that is the fatty.
Mad props to the cowgirl for the help and suggestion of due fattilicious process per her blog.
The bacon weaving process was a bit easier than I expected, it was the flattening of the fatty itself and the rolling that proved to be a bit more difficult. Suggestions there?
I filled the middle with red potatoes, green peppers, onions, fresh garlic and cheddar cheese.
(my wife - "you're putting ALL of that in there?"
To which I responded - "That's what she...")
Smoked on the BGE XL for 3 hrs at about 300 degrees with cherry and pecan wood.
Sliced it up, put the slices on some whole wheat bagels along with a fried egg and an extra slice of cheese.
Needless to say, it was VERY well received. My only fear going forward is that the fatty will take on a life of it's own...growing, changing, evolving and most importantly be respected and requested by so many of those than take part in it's mysterious enigma.
Thanks again, Brethren.
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:mrgreen:
