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Lakeside Smoker
04-20-2007, 07:45 PM
Hey all,
I just trimmed up some full sapre ribs into St. Louis cut. I had a bunch of great looking meat leftover. I got out my meat grinder and went to work. I ended up with 3.5 lbs. of ground pork. I was going to just make patties and grill them up tomorrow, but changed my mind and...rolled up a fattie! Its about 4" round and wieghs 3.5 lbs. My smoker will be about 235*. About how long will this fattie take to cook? Any advise would be great.

Thanks
Mike

big brother smoke
04-20-2007, 07:47 PM
sounds like 3-4 hours. Could be wrong!

smooookin
04-20-2007, 09:23 PM
Mike, stuff that sucker with some smoked gouda and jalapenos. rub it and toss it out there, then send me a piece!! guessing cook time at just about 3 hours.

Bigmista
04-20-2007, 09:27 PM
Its about 4" round and wieghs 3.5 lbs. My smoker will be about 235*. About how long will this fattie take to cook? Any advise would be great.

Thanks
Mike

I'd say closer to 5 at that size. Be sure to stick a probe in th center to make sure it's cooked.

Lakeside Smoker
04-21-2007, 05:41 AM
Be sure to stick a probe in th center to make sure it's cooked.

165*?

Solidkick
04-21-2007, 05:44 AM
165* min....closer to 170* to be safe.....how did you season it?

Lakeside Smoker
04-21-2007, 06:04 AM
how did you season it?

Like an Itailain hot sausage. Crushed red pepper, fennal, dried herbs, sugar, salt, pepper. Mixed it in when I ground the pork. Should I rub the outside of this thing too? BBQ rub, more sausage seasoning? Also, what or should I glaze it when cooked?

Thanks!

Solidkick
04-21-2007, 06:24 AM
I think I'd go with bbq rub, though I've taken Jimmy Dean's right out of the package and cooked naked....I generally don't sauce....but hey, it's your fatty....have fun with it and do what feels right......(wow, that could be taken the wrong way)

bowhnter
04-21-2007, 07:58 AM
Let us know how it turned out...w/ pics of course.

Lakeside Smoker
04-21-2007, 08:41 AM
The funny thing is, this is my 52 post. So now it says 'Knows what a fattie is' under my name! This forum is wicked smart! :-P

Jeff_in_KC
04-21-2007, 09:06 AM
I got some Fat Bastard Peach/Horseradish BBQ sauce and dipped fattie slices in it... good chit!

DaChief
04-21-2007, 03:31 PM
I agree with the 4 hours or so for that size. I've gotten hooked on pepperjack cheese and strips of jalapenos and I do rub the outside.