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    You are in: Home / Community Forums / Grilling / BBQ / Smoking / My Fattie Method
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    My Fattie Method

    Wed Jul 04, 2012 10:51 am Groupie
    I thought I would share my method for making and cooking fatties with some added pics to help anyone that may be interested. I am doing four of them today. Other folks may have a different way, but this works well for me.

    First I form a basket weave of bacon on a piece of wax paper.

    Next I unwrap a one pound chub of breakfast sausage and roll it out flat between two pieces of wax paper. I remove the top sheet and using my hands, form a neat rectangle about 1/2" thick or maybe a little less.

    Next I spread shredded cheese over the meat,keeping back from the edges.

    Next using the wax paper, I roll the meat back up into a log shape. This creates a spiral of cheese inside the meat roll.

    Next I completely seal the seam and ends using my hands. This step is very important to keep the cheese from escaping during cooking.

    Next I place the meat roll on the basket weave,on the diagonal,and fold over the sides.

    I place them in my smoker at 225-250* and smoke until the internal temp is 165*. I let them completely cool before slicing and eating. If you slice too soon the cheese will run out. Hope this helps someone with fattie cooking! I welcome relies and questions!

    Wed Jul 04, 2012 6:38 pm
    Forum Host
    This is fabulous!
    Thu Jul 05, 2012 8:01 am Groupie
    duonyte wrote:
    This is fabulous!

    Thank You!
    Red Apple Guy
    Sat Jul 07, 2012 11:52 am
    Forum Host
    Mr Paymaster is very generous with his fatties. They are smokie wonderful. The best thing yet to happen to a soda cracker.

    Sat Jul 07, 2012 10:20 pm Groupie
    Red Apple Guy wrote:
    Mr Paymaster is very generous with his fatties. They are smokie wonderful. The best thing yet to happen to a soda cracker.


    Thanks Loren! icon_smile.gif
    Wed Jul 11, 2012 10:01 am Groupie
    That is just so cool! What a great set of pics and directions. Fantastic
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