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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 06-29-2011, 10:54 AM   #1
heels98
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Join Date: 05-29-11
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Default Bacon/sausage/pepperoni fattie

Hello, all! First time poster here. Just wanted to say thanks to all of you for the wealth of information I've already received. Two weeks ago, I had no idea what a "fattie" was (at least as it relates to grilling!) Last Friday I was cleaning up the grills and ended up having a few hours to kill so I decided to try my first one. I set up my Webber OTS for smoking with fire bricks and used the minion method to start a slow burn. Went inside and laid out a bacon weave, added some rub, added a pound of sausage and split it open.


Stuffed some pepperoni and cheese into, closed it up and rubbed again. Finally wrapped the bacon around it, applied some more rub and put it on the grill.


The end result after smoking for around 2 1/2 hours:

Seriously one of the best tasting things I've ever made.
Thanks again!
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Old 06-29-2011, 10:57 AM   #2
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It looks excellent Heels98!
Thanks for posting your pics and welcome to the forum!
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Old 06-29-2011, 11:02 AM   #3
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Looks fantastic! You really didn't have to post any pix or text, the title alone is awesome on its own! Glad you did though. Welcome, btw - nice to have you aboard!
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Old 06-29-2011, 11:09 AM   #4
LoveBBQ
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Now that is my kind of fattie! Very well done, and welcome to the forum!
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Old 06-29-2011, 11:16 AM   #5
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Looks great! Now you're hooked for life!
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Old 06-29-2011, 12:11 PM   #6
Riverside BBQ
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Well done Heels98! Thanks for the pron and welcome!
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Old 06-29-2011, 12:31 PM   #7
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VERY nice fattie! Welcome aboard
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Old 06-29-2011, 01:03 PM   #8
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Wow! A bacon weaved sausage pepperoni fattie for the first out of the gate! Great job! Welcome aboard.
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Old 06-29-2011, 01:15 PM   #9
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Great 1st fattie.
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Old 06-29-2011, 01:18 PM   #10
chad
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Welcome to the neighborhood.
Good job with the "heart attack on a plate" fattie!

The bad news is now you are on the list of the Surgeon Genreal, WHO, and CDC.
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Old 06-29-2011, 01:28 PM   #11
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That's the stuPh we want to see!
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Old 06-29-2011, 02:06 PM   #12
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Dang that is making me hungry. Great job right out of the gate I am sure if you try all the stuff the group here comes up with it will keep you busy for quite some time.
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Old 06-29-2011, 02:42 PM   #13
heels98
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Thanks for all the replies! I must say it turned out much easier than I thought. My main plan was just to test the Weber out because I was planning on smoking some ribs Saturday and wanted to see how it would do with temps. I was most impressed with what the ole kettle can do! Kept the temp right around 230 for over 3 hours, only spiked when I had the lid off. Very efficient little grill. Again thanks to all the folks that provided the info on how to do this setup....now it's time to try some more of your recipes!
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Old 06-29-2011, 03:35 PM   #14
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What kind of cheese? pizza cheese?
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Old 06-29-2011, 06:15 PM   #15
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Good stuff Heels! Welcome to the madness!

Cheers!

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