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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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Unread 07-15-2012, 02:48 AM   #1
DerHusker
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Default Tried my first Fatty today.

Ok maybe more like a less Fatty Fatty. I took 1 ¼ lbs. of lean ground beef & 1 ¼ lbs. of ground turkey and mixed together with 1 egg and set aside. Then I grated 2 of the small red potatoes, ½ chopped red onion, ½ chopped green bell pepper, ½ chopped red bell pepper and 1 cup grated mozzarella cheese for filling.



To this I added 2 eggs and mixed together.



Laid out some saran wrap and formed two logs



and rolled these up in the meat.



Put these in the freezer to firm up a little. Then I laid out the bacon for the larger one of them.



Wrapped it up and secured with some tooth picks.



And onto the grill.



Approx. 1 hour at 340 degrees.


Small one done.


Large one done.



Money Shot.



Problems were. 1. Most of the cheese leaked out. 2. The vegies weren’t as done as I would’ve like. 3. The Bacon didn’t crisp up like I wanted.
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Unread 07-15-2012, 02:54 AM   #2
BobM
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Looks good, how did it taste?
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Unread 07-15-2012, 03:39 AM   #3
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You need a good seal to keep the cheese in.

Also, try sauteing your veggies a little first.

Put the fatty over hot coals to crisp your bacon.

Hope this helps.
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Unread 07-15-2012, 08:35 AM   #4
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Looks great.
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Unread 07-15-2012, 08:46 AM   #5
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Looks fine from here!
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Unread 07-15-2012, 08:55 AM   #6
Jonwithanegg
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Nice!!!

... and now I know what a fatty is!
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Unread 07-15-2012, 08:56 AM   #7
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agree with PatAttack. Saute the veggies just a little.
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Unread 07-15-2012, 09:05 AM   #8
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Quote:
Originally Posted by Jonwithanegg View Post
Nice!!!

... and now I know what a fatty is!
What He said!
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Unread 07-15-2012, 09:05 AM   #9
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Looks great.
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Unread 07-15-2012, 10:35 AM   #10
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Quote:
Originally Posted by BobM View Post
Looks good, how did it taste?
Thanks. I unfortunately have to say I was a little disappointed with the taste especially the smaller one with no bacon. It was a litle on the dry side. (As I started the cheese leaked out so no moisture from that and no bacon either)

I did ramp it up at the end to 425 for the larger one to try and get the bacon to crisp. (and it did to some extent) I'm thinking if I didn't have a heat diffuser it would've crisped up better but then I would've had a giant mess to clean out afterwards. Not sure which way to go. I was also thinking if I ever try one of these again I would do a little pre-cooking of the filling.
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Unread 07-15-2012, 11:01 AM   #11
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Quote:
Originally Posted by PatAttack View Post
You need a good seal to keep the cheese in.

Also, try sauteing your veggies a little first.

Put the fatty over hot coals to crisp your bacon.

Hope this helps.
I was afraid the cheese would leak out as they were doing their best to fall apart on me as I was rolling them up. (I think I needed to make the meat layer thicker) I guess practice will be need before perfect can be achieved.

I was also thinking if I ever try one of these again I would need to do a little pre-cooking of the filling.

I did ramp it up at the end to 425 to try and get the crisp to happen. I was thinking if I didn't have a heat diffuser it would've crisped up way better but then I would've had a giant mess to clean out from all that cheese.

Thanks for the advise.
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Unread 07-15-2012, 12:33 PM   #12
Jonwithanegg
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Did you put any seasonings in your filling or on the ground beef?
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Unread 07-15-2012, 02:34 PM   #13
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Quote:
Originally Posted by Jonwithanegg View Post
Did you put any seasonings in your filling or on the ground beef?
Nope. Plain Jane this try.
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Unread 07-15-2012, 03:41 PM   #14
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Nice, looks good!
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Unread 07-15-2012, 04:13 PM   #15
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This link might help.

http://www.bbq-brethren.com/forum/showthread.php?t=8634&highlight=fatty





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