Food Smokers and Smoking Tips/Tricks/Techniques

You got a recipe for this? That looks delish.

 

Breakfast fatty... holy smokes that looks awesome. I need to do one of theses ASAP!

 

I am in such a mood to smoke something! But first i need wood and charcoal.. I am out of both and where I use to get my wood chips from closed and have to look for a new spot that sells chunks and chips. then i have to decide wth i want to smoke lol.

 

What is in this one? Is there a recipe??

 

I found the bag of my wood chucks that I use at Home Depot

 

Thanks! I like to smoke with apple wood Ill have to check there.

 

I'll do a write up on this. It's a pizza fatty and it's pretty simple to make.

 

The nice thing about fattys is they are hard to screw up. Also you can put pretty much whatever you want in them. My lat one just had some sautéed onions and green peppers with some cheese. Pure heaven!

 

That sounds sooo good! im going to have to mess with this fattie idea! The only prob is my gf is not a bacon fan... i know i know wth hell is wrong with her??!!

 

That's ok. More for you!

 

I don't know what is wrong with her but... bacon, even though it makes it that much tastier, is not a necessity for making a fatty. The roll stays together and cooks just fine without it. I usually do one with bacon and one without when I do them.

 

And im guessing you dont have to flip or roll this while it is cooking right?

 

Correct, set it and let it sit.

 

Correct

 

Just wanted to put it out there. There is a whole forum just for smoking called BBG Brethren. Very Awesome!!!! Check it out!! http://www.bbq-brethren.com/forum/

 

Not a problem. I seen bags of Webber Apple Chunks in their smoker section before

 

Sounds good! I need me some that! lol mayb ill somke some ribs!

 

Thanks, I'll check it out. The one that I frequent the most is smokingmeatforum.com great site, reviews on smokers, grills (even mods on them) recipes, rubs, spices, tips and tricks of all sorts.

 

After a few requests, here's the write up/ingredients of the pizza fatties. For those who haven't done these before, they're real simple and kind of hard to mess up, and there are hundreds different recipes. It just boils down to what you're willing to try! I learned from smokingmeatforums, so, check them out, there's so many different ideas on there, and everyone is real helpful.

So, as for the ingredients of the ones I posted, they are as follows-

1 Lb Jimmy Dean regular sausage
Italian hard salami (6 sandwich sized slices)
Pepperoni (about 20 slices)
1 Green bellpepper
1/2 Yellow onion
Pizza sauce
6oz(ish) Mozzerella cheese
1 Lb thick cut bacon

Roll out your JD sausage in a gallon zip lock bag as pictured^^^ making sure it's nice and even, then carefully cut off one side of the bag and lay it out meat side down on some wax paper, then peel off the rest of the bag. Then spread out the sauce on about 3/4 of the meat. If you cover the whole thing it's real hard to roll it and it makes a huge mess, by covering 3/4 of it this gives the innards a little room to move when you roll it in the later step, and the uncovered meat seals the roll, holding everything in.

Lay out your salami and pepperoni on top of the sauce.

Next goes the onions and peppers. I saut'ee these before i put them in just to reduce them a little. This way I don't have much open space by the time they're cooked, like if I were to put them in raw.

Spread your cheese evenly over the other toppings, then mash them down a little bit so you can get a tighter roll. I used mozzerella for the one in the pic, but I've switched to Tillamook habenero jack for a little heat.

Use the wax paper to help you roll the fatty, it's pretty important to get a real tight roll so it doesn't get real loose while it's smoking and fall apart and ooze the cheese.

Then wrap that puppy up in saran wrap and twist up the sides so it mushes all the sausage together, sealing the ends real good. I stick it in the freezer for about 30 minutes to firm it up a little bit.

While the roll is in the freezer, I start the bacon weave on wax paper again, making sure it will be big enough to roll around the meat roll.

Take the roll out of the freezer and saran wrap ,then wrap the bacon around it using the wax paper, and repeat the process of squishing the bacon around the meat using saran wrap.

I usually chill mine in the fridge for a few hours, sometimes overnight. This seems to firm everything up again so it holds together while it cooks. Now they're ready for the smoker. I smoke mine at 230-240 degrees for around two hours, sometimes longer depending on the color of the bacon.

This is the color that I'm looking for. Both of them together took about two hours and twenty minutes to cook. I'll cover them with foil and let then rest for about 30 minutes before I cut them open.

And this is what they look like when there done. This is all i had left about 5 minutes after cutting them up, so get yours! They go fast!

 

Lol damn dude I will be trying this.