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Old 04-09-2011, 03:43 PM   #1
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Fatties

Some pics of me building an Italian Fatty.
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Old 04-09-2011, 03:52 PM   #2
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Gotta make me one of those. What's in the fatty? It looks like BBQ sauce, ham and Parm.
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Old 04-09-2011, 03:55 PM   #3
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Great post, Pacanis! That looks killer! Wouldn't know if it was good unless I got to try some....(clears throat). Want my addy?
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Old 04-09-2011, 04:08 PM   #4
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Thanks, guys.

lol, get in line behind my BIL, Al. He keeps telling me to make more and he can sell them at work

This one contains; Pizza sauce/Prego or something, oregano, mozzarella, garlic, capicola, goat cheese (using it up) and pepperoni. Made on a 1 lb tube of hot Italian sausage.

I had a nice description typed up and lost it
One think I mentioned was if you keep your ingredients small, as in not sandwich slice size, but small pieces of meat or cheese, it will roll easier without them creeping forward as much on you.
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Old 04-09-2011, 04:24 PM   #5
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Those are just BEAUTIFUL, Pac!! In the 4th picture they are wrapped in plastic wrap to chill? Do you add the bacon after they have chilled? How do you cook them?
Can't wait to try this!! Very impressive!!
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Old 04-09-2011, 04:37 PM   #6
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Those are just BEAUTIFUL, Pac!! In the 4th picture they are wrapped in plastic wrap to chill? Do you add the bacon after they have chilled? How do you cook them?
Can't wait to try this!! Very impressive!!
Thems fatties be smoked! Notice the smoke ring.

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Old 04-09-2011, 04:45 PM   #7
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Thanks, Kayelle!

After they are rolled (loosely), I set them on some plastic wrap, roll them up in the wrap, grab the ends of the wrap and spin them across the counter to tighten them up and seal the ends. Then yes, I set them in the fridge to set up for a few hours. If I am wrapping in bacon I do that at the same time, so all I have to do is unwrap them and set them on the smoker. Cooked until 160F is reached. I'm sure you could do them in an oven on a rack, or indirect on a grill, but I would try to keep smoker temps (225ish) and if grilling, grill them indirect.
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Old 04-09-2011, 05:00 PM   #8
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Thanks, Kayelle!

After they are rolled (loosely), I set them on some plastic wrap, roll them up in the wrap, grab the ends of the wrap and spin them across the counter to tighten them up and seal the ends. Then yes, I set them in the fridge to set up for a few hours. If I am wrapping in bacon I do that at the same time, so all I have to do is unwrap them and set them on the smoker. Cooked until 160F is reached. I'm sure you could do them in an oven on a rack, or indirect on a grill, but I would try to keep smoker temps (225ish) and if grilling, grill them indirect.
Well now I'm really excited to know they are smoked!! I'll be using my handy dandy stove top smoker on the outdoor grill. Woo Hoo, something else to make in my little smoker!! Adding to my grocery list as we speak.
Thanks again, Pac.
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Old 04-09-2011, 05:48 PM   #9
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Nice job, man! They are definitely on the list for outdoor cooking this summer.
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Old 04-09-2011, 05:57 PM   #10
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I'm going to unbury the Weber, just for this.
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