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These pix will probably look familiar, as I posted them with a rib cook over in the pork section. I figured it might be helpful to somebody if I posted over here with more detailed verbage.
The Basics:
These fatties were smoked with a mix of lump and hickory chunks. The chamber temps were between 225º and 250º, due to them being cooked along with 4 racks of ribs. If I'm doing fatties by themselves, then I elevate the temperature to 300º to 325º.
The Fatty Assembly:
Fresh ground pork from the scraps off of spare ribs, seasoned with Magic Dust, thyme, salt and pepper. Also, I mixed in an egg and Ritz cracker crumbs to help bind the meat together:
Here are the "fatty mats"... 1 gallon Zip Lock bags with 2 lbs pork in each:
The fatty ingredients... leftover can up the can chicken, sauted' asparagus, bell peppers, cherry tomatoes, garlic and shallots, and a mix of Asiago and Colby Jack cheese:
The installation of said ingredients... first a layer of cheese, then a layer of the chicken and veggies, then another layer of cheese:
And here they are assembled, wrapped in bacon. I did not get a picture of the bacon wrapping process, but it was fairly easy. Lay 7 or 8 strips of bacon on a sheet of plastic wrap, lengthwise and butting up next to each other. Place the fatty perpendicular to the strips of bacon at one end, and start to roll the plastic up around the fatty... the bacon will follow. When you have made one complete revolution of the fatty, pull the plastic wrap back and repeat the procedure until you get the bacon fully wrapped around the fatty. Finish by wrapping the fatty in the plastic wrap and refrigerate:
Let the smoke begin:
Load up your smoker with your favorite critters. I like to place the fatties on a raised rack for easier handling and better bacon crisping. This particular rack is an unused wire charcoal grate from the SFB of one of my Char-Grillers. Insert the temp probes and close the lid... You are now cooking! I like to turn the fatties over about midway through the cook, but you don't have to. Also, I like to squirt them with a mix of apple and lime juice a few times throughout the cook. Pull them off the grates when the internal reaches 165º, then let them rest a bit before slicing:
This is what they should look like when they are done... a nice golden reddish-brown color:
Slice them up and get out of the way! If you don't, you might be consumed along with the grub:
Thanks for looking!!
The Basics:
These fatties were smoked with a mix of lump and hickory chunks. The chamber temps were between 225º and 250º, due to them being cooked along with 4 racks of ribs. If I'm doing fatties by themselves, then I elevate the temperature to 300º to 325º.
The Fatty Assembly:
Fresh ground pork from the scraps off of spare ribs, seasoned with Magic Dust, thyme, salt and pepper. Also, I mixed in an egg and Ritz cracker crumbs to help bind the meat together:
Here are the "fatty mats"... 1 gallon Zip Lock bags with 2 lbs pork in each:
The fatty ingredients... leftover can up the can chicken, sauted' asparagus, bell peppers, cherry tomatoes, garlic and shallots, and a mix of Asiago and Colby Jack cheese:
The installation of said ingredients... first a layer of cheese, then a layer of the chicken and veggies, then another layer of cheese:
And here they are assembled, wrapped in bacon. I did not get a picture of the bacon wrapping process, but it was fairly easy. Lay 7 or 8 strips of bacon on a sheet of plastic wrap, lengthwise and butting up next to each other. Place the fatty perpendicular to the strips of bacon at one end, and start to roll the plastic up around the fatty... the bacon will follow. When you have made one complete revolution of the fatty, pull the plastic wrap back and repeat the procedure until you get the bacon fully wrapped around the fatty. Finish by wrapping the fatty in the plastic wrap and refrigerate:
Let the smoke begin:
Load up your smoker with your favorite critters. I like to place the fatties on a raised rack for easier handling and better bacon crisping. This particular rack is an unused wire charcoal grate from the SFB of one of my Char-Grillers. Insert the temp probes and close the lid... You are now cooking! I like to turn the fatties over about midway through the cook, but you don't have to. Also, I like to squirt them with a mix of apple and lime juice a few times throughout the cook. Pull them off the grates when the internal reaches 165º, then let them rest a bit before slicing:
This is what they should look like when they are done... a nice golden reddish-brown color:
Slice them up and get out of the way! If you don't, you might be consumed along with the grub:
Thanks for looking!!
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