got14u
is one Smokin' Farker
- Joined
- Jan 7, 2010
- Location
- Phark-land WYOMING
This is a smoke I did awhile ago but didn't seem to post it here:
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
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
Never tried it with biscuit dough.. great idea.. and covered with Sausage/biscuit gravy... oh god.. now i need food! This was a bad thread to read with no dinner cooking.
