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Old 04-09-2011, 02:43 PM   #1
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Fatties

Some pics of me building an Italian Fatty.
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Old 04-09-2011, 02:52 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, 02:55 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, 03:08 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, 03:24 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, 03:37 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, 03:45 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, 04:00 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, 04:48 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, 04:57 PM   #10
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I'm going to unbury the Weber, just for this.
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Old 04-09-2011, 05:44 PM   #11
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Thanks Rock.

Exhume that thing, PF! lol
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Old 04-09-2011, 06:54 PM   #12
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Every leaf, from every tree in Missoula, that fell off the trees last year is in my stairwell. Got a match?
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Old 04-09-2011, 07:47 PM   #13
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Those look absolutely spectacular! I'm thinking they be as good as any sausage on the market, and most likely, better. I love all of the ingredients you used. I don't think I would change a thing. And the pictures are superb.

You need to move to Sault Ste. Marie. Really. I'm not kidding. Just pack up and move here. I know this little subdivision just outside of town, where there's this guy who would help you eat up those little beauties, if you accidentally made more than you could personally use.

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Old 04-09-2011, 08:03 PM   #14
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Thanks GW, but I'm not ready to be a Yooper
But if I do, I'll hook up the team and give you a ring
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Old 04-10-2011, 12:14 AM   #15
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Pac mate my knowledge of fatties is now complete, they look absolutely spiffing
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Old 04-10-2011, 06:01 AM   #16
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I would love to see your version of it, Bolas. Now that would be spiffing.
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Old 04-10-2011, 09:32 AM   #17
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Rolling and smoking fatties?.......am I on the right site?
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Old 04-10-2011, 09:38 AM   #18
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That looks so yummy

I think I'll start looking at smokers. Does anyone know if there is such a thing as a smoker that can be used for both cold and hot smoking?
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Old 04-10-2011, 09:45 AM   #19
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That looks so yummy

I think I'll start looking at smokers. Does anyone know if there is such a thing as a smoker that can be used for both cold and hot smoking?
Any smoker with a smoke stack, add some dryer vent hose/heat duct, and another grill/box/what ever and you have cold smoke.
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Old 04-10-2011, 09:49 AM   #20
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Thumbs up

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Any smoker with a smoke stack, add some dryer vent hose/heat duct, and another grill/box/what ever and you have cold smoke.
Thanks. Cool.
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