ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 11-06-2010, 09:10 PM   #1
Mister Bob
Babbling Farker

 
Join Date: 06-15-09
Location: Scituate, RI
Downloads: 2
Uploads: 0
Default Italian Fatty with basket weave bacon wrap - step by step tutorial

Anything Italian needs some garlic, so the first thing I did was fire up the BGE and roast some garlic. This is done by cutting off the tops on a head of garlic, pouring in some olive oil and getting them on the cooker at about 400 degrees for a half hour.





While the garlic was roasting, I started the construction. I laid out 9 strips of bacon and folded up piece number 2,4,6 and 8 then laid a piece across the middle.




Next, I folded down 2,4,6 and 8 and folded up 1,3,5,7 and 9, laid another piece across, folded those down and folded up 2,4,6 and 8 again. And so on and so on until I reached the bottom.




When I got to the bottom, I started in the middle again and worked my way up until the weave was complete.



Next, I cut open a pound of hot Italian sausage and put it in a 1 gallon Ziploc bag, flattened it out until I had even thickness all around then cut open the bag and place the sausage on top of the basket weave.






Next, I went outside and got the garlic off the BGE and lowered the temp to 250. I came inside and spread the garlic on the sausage, added some roasted peppers (jar variety this time), provolone cheese, spinach (so I could tell the wife it was health food) and some fresh ground black pepper.






Rolled it to the left.



Then rolled to the right.



Now I had an Italian Fatty ready for the smoker.



I hit it with a little rub and put it on the Egg along with a few chicken thighs for about 2 hours.



And here's how it turned out.







Delicious!
__________________
Mister Bob, Pitmaster - Bob's Hogs. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

http://TheHogBlog.com
Mister Bob is offline   Reply With Quote


Unread 11-06-2010, 09:18 PM   #2
schoonch
Knows what a fatty is.
 
Join Date: 08-02-05
Location: Port Jefferson, NY
Downloads: 0
Uploads: 0
Default

Fantastic! Nicely done sir!
schoonch is offline   Reply With Quote


Unread 11-06-2010, 09:41 PM   #3
bandityo
On the road to being a farker
 
bandityo's Avatar
 
Join Date: 06-11-10
Location: Chattanooga
Downloads: 0
Uploads: 0
Default

thanks for the tutorial...I was wondering how to do the bacon weave.

david
__________________
Louisianna Smokers CS-680, Cookshack, Char Grill Large Akorn, Weber Genesis
bandityo is offline   Reply With Quote


Unread 11-06-2010, 09:56 PM   #4
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Downloads: 0
Uploads: 0
Default

Succulent!
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr
Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

bluetang is online now   Reply With Quote


Unread 11-06-2010, 10:43 PM   #5
GRILLMONSTER
Knows what a fatty is.
 
Join Date: 07-22-10
Location: Melbourne,Fl
Downloads: 0
Uploads: 0
Default

Looks awesome.Now i know how to do the weave
GRILLMONSTER is offline   Reply With Quote


Unread 11-06-2010, 10:49 PM   #6
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

Awesome tutorial! Thanks!
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Unread 11-06-2010, 10:57 PM   #7
Mad Max
is Blowin Smoke!
 
Mad Max's Avatar
 
Join Date: 03-17-08
Location: Fort Mill, SC
Downloads: 0
Uploads: 0
Default

nicely done, great step by step.
__________________
Butts-N-Gutts BBQ Team
UDS (born on July 2008 )
Custom Brick BBQ grill
Weber 22.5 Blue Kettle (CL rescue)
Turkey Fryer
Superbly accurate, ferociously fast,
RED THERMAPEN

"Certified MOINK Ball Maker" 2008
www.southerntreats.blogspot.com
Mad Max is offline   Reply With Quote


Unread 11-06-2010, 11:28 PM   #8
Crazy Harry
is Blowin Smoke!

 
Crazy Harry's Avatar
 
Join Date: 07-08-09
Location: Deer Park, Wa
Downloads: 4
Uploads: 3
Default

yummy
__________________
No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced.

http://www.teddybearcreations-wa.com
Note to mods: is the back link ok?
When all else fails just ask yourself, WWGALD???
Crazy Harry is offline   Reply With Quote


Unread 11-07-2010, 06:35 AM   #9
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Well done!
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Unread 11-07-2010, 07:06 AM   #10
ernie11
On the road to being a farker

 
Join Date: 09-21-10
Location: Amherst, Massachusetts
Downloads: 0
Uploads: 0
Default

Thanks for that info, looks great!
__________________
WSM 18.5, 22.5, Weber Performer, One touch gold, Genesis Silver
ernie11 is offline   Reply With Quote


Unread 11-07-2010, 07:13 AM   #11
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

Excellent Pictorial and Pics!!!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is online now   Reply With Quote


Unread 11-07-2010, 07:15 AM   #12
Trucky1008
is One Chatty Farker

 
Trucky1008's Avatar
 
Join Date: 05-26-08
Location: Omaha, NE
Downloads: 0
Uploads: 0
Default

Great looking fatty and excellent tutorial!
__________________
Don
Pork Patrol BBQ
[URL="http://www.porkpatrolbbq.com"]www.porkpatrolbbq.com[/

Jambo Backyard
Fast Eddy FEC100 X2
BGE- Large x2
Certified MOINK Ball Maker, 2008
KCBS Member and CBJ
Extreme BBQ Trailer 8.5' x 22'
Trucky1008 is offline   Reply With Quote


Unread 11-07-2010, 07:55 AM   #13
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

Very nice! To have that much stuff in a fatty and have no leaks demonstrates you are a fatty rolling expert. Great job!
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 11-07-2010, 08:28 AM   #14
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0
Default

That's amore!
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is online now   Reply With Quote


Unread 11-07-2010, 11:04 AM   #15
Gark
Found some matches.
 
Join Date: 11-05-10
Location: Lakewood, Colorado
Downloads: 0
Uploads: 0
Default

Dude that is amazing!!! GREAT TUTORIAL -- THANKS!!!!
__________________
Cook Shack Fast Eddy's FE1000PC
Gark is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoked andouille sausage and chicken gumbo - A step by step Pron guide Saiko Q-talk 58 03-20-2012 08:58 PM
Stromboli Step by Step (Lots of Pron) BBQ_MAFIA Q-talk 18 06-07-2010 10:02 PM
pulled pork tamales-step by step blues_n_cues Q-talk 40 12-22-2009 11:39 PM
Step by Step Turducken Pron leanza Q-talk 0 12-17-2009 04:27 PM
Step by step ABT pictorial bbqjoe Q-talk 20 08-13-2006 07:11 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:06 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.