Lessons from the forum-My first Fatty

Fastball · 01-28-2008, 04:46 PM

As a new member to this forum, I'm sure that I will learn a great deal of lessons from the group, but maybe not any as important as the "fatty".

I've been cooking low and slow, in my own little world, for over 10 years. How could I have not known about this little piece of heaven. I obviously need to get out more.

Anyway...Thanks to all of you for your suggestions on how to cook it (I looked at the old threads regarding the fatty). I chose to try the 3-2-1 method (actually did 3-2-.5, with the .5 in a cooler). I used regular JD and stuffed it with cream cheese and a fiesta cheese blend along with crumbled bacon and sauteed onions, garlic, and jalapenos.

You can see by the picture that there was a little bit of a blow out, but the end result was no less that awesome. So thanks for the lesson.

gpalasz · 01-28-2008, 04:49 PM

6 hours for a fatty?

DaChief · 01-28-2008, 04:57 PM

Oh Yeah!!! Now you are hooked!!! Looks good to me for sure!

sajones97 · 01-28-2008, 05:08 PM

Manoman. Gimme some-o'-DAT!

Fastball · 01-28-2008, 05:22 PM

Quote:

Originally Posted by gpalasz

6 hours for a fatty?

I guess I should explain that. I was doing an 18 hour cook (pork shoulder) and was also smoking about 20lbs of bologna, so I had tuned the vertical part of my smoker to about 160-180. So the fatty was done after 3 hours at 225, but then I wrapped it and moved it to the vertical along with the bologna for about 2 hours. I'm sure I didn't need to do that, but I know others have done the 3-2-1 method with fatties. It was my first one and doing it that way, I was sure that it would come off the smoker at the same time that everything else did.

The .5 in the cooler is because I always hold everything in a cooler for 30 minutes.

Smokin Gator · 01-28-2008, 05:24 PM

No need to apologize for a 3-2-1 fatty. As I have said before... I will do them no other way. Some may question... but for me it works!!!

Congrats on your initiation bro...

jestridge · 01-28-2008, 05:47 PM

Whatever work for you it looks great.

Norcoredneck · 01-28-2008, 06:42 PM

Lets see the slices!

BBQ Grail · 01-28-2008, 06:43 PM

From the looks of the posted picture your are a fatty natural!

Great looking job. But, like norco, I want slice pictures.

aaromrecords · 01-28-2008, 07:34 PM

Hello my name is Aarom and I am a fattty addict. I would suggest trying the chorizo, poblano, pepper jack stuffed version. Looks great! Must try your recipe now.

01-28-2008, 07:43 PM

Quote:

Originally Posted by Norcoredneck

Lets see the slices!

What he said please...............

biffleg · 01-28-2008, 07:46 PM

Congrats on your virgin fatty

ams14 · 01-29-2008, 08:34 AM

Looks Delicious!

I do 2-2-1 on fatties (at 225 degrees) and that seems to be about right for me. Add lots of apple juice when I foil them.

Divemaster · 01-29-2008, 09:10 AM

It does look great!!! Never tried the 3-2-1 method on a fattie but if it works for you more power to ya!!!

NCGrimbo · 01-29-2008, 09:22 AM

Yours looks wonderful. As long as the temp internally kills the germs, it doesn't matter how long you cook it as long as you don't burn it. I've had some that were done in 2 hours and some that took 4 hours.

01-28-2008, 04:49 PM	#2
gpalasz is one Smokin' Farker Join Date: 11-01-07 Location: Okiehoma Downloads: 0 Uploads: 0	6 hours for a fatty? __________________ [COLOR=#ff0000][COLOR=black][I]Team[/I] [B]Diamondback Q-[/B]STUMPS SW223 :eusa_clap[/COLOR] [/COLOR][COLOR=#ff0000][B]RED[/B] [/COLOR][COLOR=black]1999 [/COLOR]Performer Total Restore Kettle 22.5 [COLOR=silver][B]OTS[/B][/COLOR] Kettle 22.5 [COLOR=blue][B]BLUE[/B][/COLOR] OTG/W rotiss Ultra Fast [COLOR=orange][B]Orange[/B][/COLOR] Thermapen CCW SP 101 357 125g

01-28-2008, 04:57 PM	#3
DaChief Babbling Farker Join Date: 01-28-07 Location: Melbourne, FL Downloads: 0 Uploads: 0	Oh Yeah!!! Now you are hooked!!! Looks good to me for sure! __________________ DaChief BGE Large WSM Weber One-Touch Gold Weber Go-Anywhere Turkey Fryer "Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!" -- Daffy Duck

01-28-2008, 05:24 PM	#6
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL Downloads: 0 Uploads: 0	No need to apologize for a 3-2-1 fatty. As I have said before... I will do them no other way. Some may question... but for me it works!!! Congrats on your initiation bro... __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

01-28-2008, 06:42 PM	#8
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Lets see the slices! __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

01-28-2008, 06:43 PM	#9
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	From the looks of the posted picture your are a fatty natural! Great looking job. But, like norco, I want slice pictures. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

01-28-2008, 05:08 PM	#4
sajones97 Full Fledged Farker Join Date: 10-25-06 Location: Closer than you'd like. Downloads: 0 Uploads: 0	Manoman. Gimme some-o'-DAT!

01-28-2008, 05:47 PM	#7
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	Whatever work for you it looks great.

01-28-2008, 07:34 PM	#10
aaromrecords Found some matches. Join Date: 11-21-07 Location: Burleson, TX Downloads: 0 Uploads: 0	Hello my name is Aarom and I am a fattty addict. I would suggest trying the chorizo, poblano, pepper jack stuffed version. Looks great! Must try your recipe now.

01-28-2008, 07:46 PM	#12
biffleg is One Chatty Farker Join Date: 12-16-05 Location: North Carolina Downloads: 0 Uploads: 0	Congrats on your virgin fatty __________________ Transplanted Texan now living in North Cakalacky GOSM w/ SFB mod UDS Smoker 22.5" Weber Kettle /usr/bbq

01-29-2008, 08:34 AM	#13
ams14 On the road to being a farker Join Date: 06-12-07 Location: Denver Downloads: 0 Uploads: 0	Looks Delicious! I do 2-2-1 on fatties (at 225 degrees) and that seems to be about right for me. Add lots of apple juice when I foil them. __________________ Andy in Denver

01-29-2008, 09:10 AM	#14
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	It does look great!!! Never tried the 3-2-1 method on a fattie but if it works for you more power to ya!!! __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

01-29-2008, 09:22 AM	#15
NCGrimbo is One Chatty Farker Join Date: 03-08-05 Location: Clayton, NC Downloads: 0 Uploads: 0	Yours looks wonderful. As long as the temp internally kills the germs, it doesn't matter how long you cook it as long as you don't burn it. I've had some that were done in 2 hours and some that took 4 hours. __________________ "At what point did we forget that the Space Shuttle was, essentially, a program that strapped human beings to an explosion and tried to stab through the sky with fire and math? How jaded do we have to be to lose collective interest in that?" - Robert Brockway

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