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Old 02-03-2013, 01:10 PM   #16
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That looks awesome! Never would have thought to wrap a fattie with dough like that. I'm gonna have to add that to my cook list!
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Old 02-03-2013, 02:06 PM   #17
somebody shut me the fark up.
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Old 02-03-2013, 02:50 PM   #18
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I like it, it gives me ideas. That might be my next fatty
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Old 02-03-2013, 03:10 PM   #19
is Blowin Smoke!

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That looks unFarking believable.
I usually do my fatties with peppers, onions and pepperoni. I will definately be adding the sauce and dough.
Great job
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Old 02-03-2013, 03:23 PM   #20
somebody shut me the fark up.
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Nice work!
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Old 02-03-2013, 03:25 PM   #21
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is one Smokin' Farker

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is there anything they cannot do?

Looks killer!
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Old 02-03-2013, 04:41 PM   #22
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Wow, i just threw my first ever fatty on the smoker. Damn now i feel ashamed.
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Old 02-03-2013, 04:53 PM   #23
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What a great idea!!!
I love it!!!
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Old 02-03-2013, 10:00 PM   #24
is one Smokin' Farker

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Never thought about dough around my pizza fattie but it makes all the sense in the world. Great going!!
Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9
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Old 02-03-2013, 10:19 PM   #25
Homebrewed Q
Take a breath!
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Yep, gonna add that to the "fatty-to-do" list. Farking Awshum!!
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Old 02-03-2013, 11:45 PM   #26
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Niiiice! That looks fantastic.

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Old 02-04-2013, 08:18 AM   #27
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Old 02-04-2013, 08:19 AM   #28
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Dear Lord that looks amazing!!
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Old 02-04-2013, 08:28 AM   #29
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Wow! That looks great!!! Indeed this does up the possibilities.
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Old 02-04-2013, 12:30 PM   #30
Smoked Ham
Knows what a fatty is.

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Thanks for all the kind words, It was freaking amazing to say the least, and the crust was nice and crispy.

Dough Recipe as requested:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup warm water
1 tablespoon barley malt syrup
1 teaspoon yeast
1/4 cup corn oil
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
1 pound King Arthur Unbleached Bread Flour

In a 2-cup glass measuring cup or bowl, add 1st 3 ingredients and about 1/4 cup of flour from the pre-weighed one pound batch; mix until yeast is dissolved. Allow yeast mixture to set until sponge forms (about 10 min).

In a heavy duty stand mixer fitted with a dough hook, add salt, remaining flour, oil, and yeast sponge; then mix on low speed until a ball forms. Additional water may be needed, but add 1T at a time! Stop mixing when ball forms as this dough should not be kneaded. Place the ball of dough in a plastic bag and refrigerate for 24 hours. This step is absolutely necessary to develop the right texture and most importantly, the right flavor!

After the dough has ripen for 24 hours, remove from refrigerator and place in a warm place for at least 2 hours
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Thanks from:--->

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