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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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01-25-2013, 11:10 PM
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#1 |
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Knows what a fatty is.
Join Date: 12-29-12
Location: Clear Lake City, TX
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First fatty - pron
Loaded up the pit tonight. Plan to make pulled pork, smoked salmon, and my first fatty!
 Prepped the pit with oak lump and mesquite wood. Will use apple juice in the water pan. Inserted two bulbs of garlic into 35 lbs of pork shoulder. Also rubbed them with paprika, salt, black & white pepper, brown sugar, caraway seed, and dry mustard. After discovering fatties on this forum,  I'm very excited to try creating one! I selected low salt bacon and sage Jimmy Dean. After preparing the bacon weave, I rolled in diced apple, garlic, rubbed sage, and mozzarella cheese inside the sausage. I cut up bacon to blanket the salmon and keep it basted. Plan to have smoked salmon and bagels for breakfast.
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Klose custom 48" Deluxe Grill Chef, Retired: modified NB Bandera (2000-2012) |
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01-25-2013, 11:19 PM
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#2 |
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On the road to being a farker
Join Date: 07-29-12
Location: St. Louis, MO
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Looks great! Be sure to share pron of the finished goods....
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22.5 WSM (AU/BBK mutt), Redhead SS Weber Performer (N-1991), WSmokerJ (ER-1996), WGA (A-1979) |
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01-25-2013, 11:22 PM
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#3 |
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is one Smokin' Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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Looks like an awesome start.
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01-25-2013, 11:28 PM
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#4 |
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On the road to being a farker
Join Date: 07-07-12
Location: San Marcos, CA
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I'm missing a cutting board that looks exactly like the one in that picture..... I will be there around Noon tomorrow to see if that is the one I'm missing.
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01-26-2013, 05:48 AM
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#5 |
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Babbling Farker
  
Join Date: 04-03-10
Location: Cypress TX
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Nice pr0n!
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J Crunch |
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01-26-2013, 06:20 AM
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#6 |
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somebody shut me the fark up.
   
Join Date: 02-07-08
Location: Phoenixville, PA
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nice Looking forward to the finished product
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD |
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01-26-2013, 06:25 AM
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#7 |
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Full Fledged Farker
Join Date: 12-14-12
Location: Sydney NSW
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Another fatty with the bacon weaving - how is it done?
All looks terrific. John
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When you stop horsing around it is time to fire up the BBQ & Smoker |
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01-26-2013, 07:46 AM
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#8 |
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Full Fledged Farker
Join Date: 12-24-12
Location: Up a tree somewhere in MD
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Interesting filling for the fatty. Can't wait to see how it turns out.
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Romans 8:28 |
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01-26-2013, 09:18 AM
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#9 |
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Knows what a fatty is.
Join Date: 12-29-12
Location: Clear Lake City, TX
Downloads: 0
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A little tired this morning as I stirred the fire a couple times last night, but we had bacon smoked salmon on bagels with a slice of fatty for breakfast. It was good! The fatty was a bit darker that other pron I've seen, but I attribute that to the mesquite logs I was using for the fire vs just using lump? It still tasted good.
The shoulders are still cooking as I've been keeping the pit in the 200 to 220 range. I just wrapped them in foil. I figure they won't be done until this afternoon.
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Klose custom 48" Deluxe Grill Chef, Retired: modified NB Bandera (2000-2012) |
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01-26-2013, 09:23 AM
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#10 |
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Knows what a fatty is.
Join Date: 12-29-12
Location: Clear Lake City, TX
Downloads: 0
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I got a package of bacon and divided it in half. I ended up having 4 slices extra and applied them to the salmon. It ended up being 8 slices one direction and another 8 the other.
Line up 8 slices of bacon close together on the working surface. I started in the middle. Fold back every other slice and then lay in bacon to create the weave. Alternate until you get to the edge of the weave. Just search for fatties on the forum engine...there are lots of good examples out there w/photos.
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Klose custom 48" Deluxe Grill Chef, Retired: modified NB Bandera (2000-2012) |
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01-26-2013, 02:58 PM
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#11 | |
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Take a breath!
Join Date: 06-12-12
Location: Los Angeles
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Quote:
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22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732 |
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01-26-2013, 03:19 PM
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#12 |
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is Blowin Smoke!
Join Date: 02-16-12
Location: Long Island, NY
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That looks great, nice job!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 | | BBQ Guru CyberQ WiFi | Maverick ET-732 | |
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01-26-2013, 03:44 PM
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#13 |
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Found some matches.
Join Date: 10-24-12
Location: Maple Shade, NJ
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Now that's an impressive weave job on that fattie !
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-Seth - UDS + PID = Happy Eating |
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01-26-2013, 06:35 PM
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#14 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
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Great looking fatty! Everything else looks delicious too.
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jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/ |
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01-26-2013, 06:39 PM
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#15 |
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Knows what a fatty is.
Join Date: 12-29-12
Location: Clear Lake City, TX
Downloads: 0
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Final Pron
 for today. Pulled the pork from the pit at 3 pm and let it rest for a couple of hours. They were on for 15 hrs overall and wrapped for 7 hrs. Roughly four, 9 lb hunks of meat each. They fell apart nicely and were very moist. The inserted garlic cloves provided a fantastic flavor. Thanks to the Brethren for the idea!A little sharp cheddar, rolls, onions, and Raichlen's red-eye BBQ sauce to round out the meal. 
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Klose custom 48" Deluxe Grill Chef, Retired: modified NB Bandera (2000-2012) |
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| Tags |
| fatty, pulled pork, smoked salmon |
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