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View Full Version : Fatty on and need help


StayDown
07-14-2009, 05:48 PM
I have my first bacon weaved fatty on the drum. I am at 167 internal and was wondering about the bacon.

I would like to have crisp bacon. How can I achieve that without over cooking the fatty?

Pics to follow...

I was so excited that I forgot to get pics of me making it but it is Bob Evans hot sausage with green peppers, japs and sharp cheddar lightly sprinkled with a homemade rub

Norcoredneck
07-14-2009, 05:59 PM
Never done a weave but seems with all the fat coming from the sausage it would be hard to crisp up the bacon short of a quick sear.

StayDown
07-14-2009, 06:00 PM
That was my thought as well. I was thinking about taking it off the smoker at 180 and then throw it in a pan and sear the bacon up.


Just hit 180 now....damn...not sure what to do...I have seen others with the crispy bacon pron and I want that as does the wife

StayDown
07-14-2009, 06:10 PM
well, searing it on the flap top.

Smoke & Beers
07-14-2009, 10:42 PM
Just send it to me and I'll finish it for ya!
I've done several weaves and never got one cripy like frying bacon in a pan...but then again, I don't like crispy bacon either...it's kinda like cooking a steak well done to me....

Northwoods Smoke
07-15-2009, 09:08 AM
I would sear to finish.

Wampus
07-15-2009, 10:47 AM
Sooooooooo?????


How'd yer bacon sear turn out? We prefer crispy bacon as well, and never wrapped a fatty.......wondering if I should bother........:confused:

chambersuac
07-15-2009, 10:58 AM
It was probably so good he's can't put it into words to tell us...

skip evans
07-15-2009, 11:00 AM
What is a fatty? So may new terms to learn.

chambersuac
07-15-2009, 11:03 AM
What is a fatty? So may new terms to learn.

Skip, do yourself a favor and spend some time reading KC's Roadmap - it's a sticky at the top of this section, or this link will get ya there:
http://www.bbq-brethren.com/forum/showthread.php?t=7818

StayDown
07-15-2009, 05:17 PM
The sear was not bad. I don't like my bacon crispy either, just cooked until it is right before crispy however the wife likes crispy.

It is wrapped with bacon and round so it was sort of tricky to get the bacon cooked all around and you have to remember that with a weave parts won't get seared.

Anywho...it turned out delicious.


The first is on the flat top, then on the cutting board finished, sliced and the rest.

Sorry about the quality of the pics but they are from my phone.

bbq lover
07-15-2009, 05:37 PM
stay what temp did you smoke at ? and for how long was it on I get nice crisp bacon when i do the standard roll the bacon around the fatty i guess weave might be a bit harder on the doubled up spots ?

jlough69
07-15-2009, 08:45 PM
You're mak'n me hungry. I did a fatty this past weekend at about 235 and the bacon weave was more done but I had a thicker layer of sausage which took longer to smoke to 165 which probably gave the bacon more time. Sure looks good though!

Rick's Tropical Delight
07-15-2009, 08:51 PM
the sausage was probably done at 160. the rest is cooking to texture. if it was good, then ya done good! :biggrin: