View Full Version : Mexican Bread Fattie

01-10-2010, 08:52 PM
I was asked by harold if I had photos of the bread fattie I had made awhile ago. Well here it is.

Ok I am not sure if this has been done the way I did this. I gotta some what of a idea off Dinners, Drive-ins, And Dives. I went a head and made full dough fatties. One with a pizza dough and one with a butter biscuit dough. Both store bought but I just don't have the bread thing down yet and didn't have time to try that to day do to my boys wrestling. I will explain one by one.

here are the humble beginnings

First one is a chorizo pizza dough fattie

Started with home made chorizo. What a color on this babby !

then I diced up some potatoes and onions along with some home grown corn we processed this summer and bagged up with some jalapenos. Browned everything with a little or a lot ..lol..bacon grease. I was feeling sick to my stomach I didn't through bacon in to these so I guess grease will have to do.
Ok both the chorizo and papa's are done after throwing in some green chile's and onions along with some lantana seasoning, sorry know pic of the papa's and corn

now we roll out the dough and get to slappin sown some stokes sauce
and now the rest of the fixins along with some smoke cheddar I did about a month ago.
Rolled her up and on to the next one. It will be a smoked pulled pork biscuit dough fattie. I smoked the butts awhile ago with some jalapeno jelly base and rubbed it with lantana of texas..man it was good.
I fryed up some more of that corn with no potatoes in it for this one..Man I love the color of this stuff
We started off the same as the other with some stokes and then we through on some pulled pork. and smoked cheddar for this one also.

all rolled up and heading to the smoker set at 270 but more like 300 on the MES

Ok first I need to let you all know I love bread so my opinion is a little bias but I just want to say OH MY GOD ! These were better then sausage fatties. If you like bread at all youneed to do one of these. I can't make my mind up if the pizza dough or biscuit were better. They were both amazing ! They smoked for about 2 1/2 hrs and then I put them in the oven at 350 for about 20 minutes. then took some melted butter and some smoked cheddar put both on top and back in for about 10 minutes. the inside was cooked perfectly. The corn flavor really came through in these. also the smoke flavor in the bread was great. he are the final pics
pizza dough chorizo fattie
biscuit dough pulled pork fattie

01-10-2010, 09:05 PM
Ooo, thanks for the tutorial, those are on the to do list.

01-10-2010, 09:16 PM
They are great...a couple things

1. make sure all your stuffing contents are cold. (other wise they fall in the smoker, still good tho)

2. use a little water on the dough after rolling to help them stick together

3. you can stuff them pretty full do to the dough giving more then sausage does.

4. give them time to set up in the fridge before they head to the smoker

01-10-2010, 09:18 PM
Those look Goooooddd!!

01-10-2010, 11:22 PM
those look goooooddd!!


01-10-2010, 11:39 PM
that is a very oddly different bbq/smoking device you have there, where do you put the charcoal?

01-10-2010, 11:41 PM
I wasn't even aware that Maytag made BBQ grills :confused:

01-10-2010, 11:50 PM

I wasn't even aware that Maytag made BBQ grills :confused:

01-11-2010, 12:27 AM
ok ok here is a pic in the smoker..
that is a very oddly different bbq/smoking device you have there, where do you put the charcoal?

01-11-2010, 12:44 AM
Just farkin with ya mang! Those do look amazingly tasty! Thanks for sharing :)

01-11-2010, 12:22 PM
Thanks for sharing!! This is on my to do list for this weekend! Why first at 270 and than at 350? Are they not ready after 2,5 hours at 270?

01-11-2010, 12:31 PM
Oh yeah!
Looks good in my book!
Thanks for the step by step!

01-11-2010, 01:18 PM
I used my MES for this one since it was about 5 degrees out side. So I could only go up to 270 to cook it. I would probably go 300 fur the whole thing as bread likes it hotter and you are not worried about the low and slow for bread. I have not perfected this yet but that is what I was thinking. let me know how it works for you guys.Thanks for sharing!! This is on my to do list for this weekend! Why first at 270 and than at 350? Are they not ready after 2,5 hours at 270?

01-11-2010, 01:31 PM

Jay Bird
01-11-2010, 07:51 PM
Outstanding twist on the fattie/bread combo.

01-11-2010, 08:07 PM
looks great--have done similiar with frozen bread dough but never thought of the ready to use pizza crust
thanks for the ideas

Bogus Chezz Hawg
01-11-2010, 08:08 PM

01-11-2010, 08:21 PM
Nice job.

01-11-2010, 08:26 PM
Great looking food!