View Full Version : Semi live macaroni and cheese stuffed bacon wrapped fatty
ewknapp08
04-19-2016, 12:42 PM
Had to come home from work unexpectedly, since I'm already here.....
Bacon weave time
http://i1001.photobucket.com/albums/af140/ewknapp/E546800C-84FE-478F-B0F3-0732A4836101.jpg (http://s1001.photobucket.com/user/ewknapp/media/E546800C-84FE-478F-B0F3-0732A4836101.jpg.html)
Stuffed with Mac n cheese
http://i1001.photobucket.com/albums/af140/ewknapp/4B916E57-1CC7-428B-883B-998CB632F378.jpg (http://s1001.photobucket.com/user/ewknapp/media/4B916E57-1CC7-428B-883B-998CB632F378.jpg.html)
http://i1001.photobucket.com/albums/af140/ewknapp/B85F0B6C-64D1-46C8-9485-FABE9AA2EF89.jpg (http://s1001.photobucket.com/user/ewknapp/media/B85F0B6C-64D1-46C8-9485-FABE9AA2EF89.jpg.html)
Brushed with Makers Mark sauce
http://i1001.photobucket.com/albums/af140/ewknapp/3CFA21C3-4FA1-42A9-BB7E-48C9AC523E13.jpg (http://s1001.photobucket.com/user/ewknapp/media/3CFA21C3-4FA1-42A9-BB7E-48C9AC523E13.jpg.html)
Preheating the Weber
http://i1001.photobucket.com/albums/af140/ewknapp/76A03BD9-5251-4D72-BDF3-4FEE94AB1E55.jpg (http://s1001.photobucket.com/user/ewknapp/media/76A03BD9-5251-4D72-BDF3-4FEE94AB1E55.jpg.html)
ewknapp08
04-19-2016, 01:05 PM
Master Touch is up to temp
http://i1001.photobucket.com/albums/af140/ewknapp/9FC4FA47-57BA-47CF-894D-A30CADC9DA66.jpg (http://s1001.photobucket.com/user/ewknapp/media/9FC4FA47-57BA-47CF-894D-A30CADC9DA66.jpg.html)
http://i1001.photobucket.com/albums/af140/ewknapp/82DADA8B-7807-42F3-82AE-6ACCF0027BD8_1.jpg (http://s1001.photobucket.com/user/ewknapp/media/82DADA8B-7807-42F3-82AE-6ACCF0027BD8_1.jpg.html)
THoey1963
04-19-2016, 01:07 PM
Good looking start. Do you always sauce immediately like that? I would think it would burn before the fatty gets cooked. I don't normally sauce, but I would think that you would wait and sauce about 15 minutes before it is done.
Just asking as I learn something new here all the time...
ewknapp08
04-19-2016, 01:09 PM
Good looking start. Do you always sauce immediately like that? I would think it would burn before the fatty gets cooked. I don't normally sauce, but I would think that you would wait and sauce about 15 minutes before it is done.
Just asking as I learn something new here all the time...
I usually don't sauce prior. Trying something new. Going low temp so I don't think it will be an issue but we will see
THoey1963
04-19-2016, 01:13 PM
Well, let's see! :thumb:
Big George's BBQ
04-19-2016, 01:15 PM
looking forward to seeing the results
blazinfire
04-19-2016, 02:11 PM
Good looking start. Do you always sauce immediately like that? I would think it would burn before the fatty gets cooked. I don't normally sauce, but I would think that you would wait and sauce about 15 minutes before it is done.
Just asking as I learn something new here all the time...
Just curious, Wouldn't a stuffed fatty take less time to cook? Well maybe not wrapped in bacon.
ewknapp08
04-19-2016, 02:24 PM
I'm expecting 3 hours
THoey1963
04-19-2016, 02:32 PM
Yeah, you still need to bring the IT up to 165*ish to make sure that the sausage cooks and that filling is hot. Still going to take a while...
ewknapp08
04-19-2016, 02:44 PM
1:45 in. Keeping temp around 250 on a windy day. Kettles are so simple and so reliable.
http://i1001.photobucket.com/albums/af140/ewknapp/C3AECBA4-42B5-4D52-8CA8-4B7809BF0E23.jpg (http://s1001.photobucket.com/user/ewknapp/media/C3AECBA4-42B5-4D52-8CA8-4B7809BF0E23.jpg.html)
THoey1963
04-19-2016, 02:48 PM
Looking good!
ewknapp08
04-19-2016, 02:50 PM
Yeah, you still need to bring the IT up to 165*ish to make sure that the sausage cooks and that filling is hot. Still going to take a while...
Just put my igrill probe in. Probably another 2 hours at least.
THoey1963
04-19-2016, 02:52 PM
:thumb:
ewknapp08
04-19-2016, 03:44 PM
Nearly done. Should be done right at 3 hours.
http://i1001.photobucket.com/albums/af140/ewknapp/67936827-A23C-40CF-8FC8-B683DE68D94F.jpg (http://s1001.photobucket.com/user/ewknapp/media/67936827-A23C-40CF-8FC8-B683DE68D94F.jpg.html)
Saucing prior to cooking didn't have any negative affects. Looks like a glaze and would similar looking if I waited and glazed now.
http://i1001.photobucket.com/albums/af140/ewknapp/985B93D4-09F0-481B-98BB-90520F4F0644.jpg (http://s1001.photobucket.com/user/ewknapp/media/985B93D4-09F0-481B-98BB-90520F4F0644.jpg.html)
ewknapp08
04-19-2016, 04:21 PM
Finished product.
http://i1001.photobucket.com/albums/af140/ewknapp/AEE893B5-28DE-4528-94D4-E41988BD43F2.jpg (http://s1001.photobucket.com/user/ewknapp/media/AEE893B5-28DE-4528-94D4-E41988BD43F2.jpg.html)
So good!
http://i1001.photobucket.com/albums/af140/ewknapp/FB50F8EC-8B2A-479D-AC3F-CDAF583CA72E.jpg (http://s1001.photobucket.com/user/ewknapp/media/FB50F8EC-8B2A-479D-AC3F-CDAF583CA72E.jpg.html)
BillN
04-19-2016, 05:50 PM
Dang that looks good.
ewknapp08
04-19-2016, 05:57 PM
Dang that looks good.
It was. Lasted about 90 seconds on the table and it was gone. Fattys are nearly fool proof!
mattmountz94
04-19-2016, 07:35 PM
Very nice! Made myself one last week almost identical!
cowgirl
04-19-2016, 07:37 PM
Looks delicious!
ewknapp08
04-19-2016, 07:38 PM
Very nice! Made myself one last week almost identical!
I think I saw your post. That's where the idea came from
DjPorkchop
04-19-2016, 11:43 PM
Man that looks scrumptious!
punchy
04-20-2016, 02:52 AM
i can see one of those in my future
Titch
04-20-2016, 03:26 AM
That looks stunning, nice Fatty
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