Who's smoking meat this weekend?

[adiochiro3]

Rolled a couple of fatties: bacon wrapped sausage filled with scrambled eggs, cream cheese, shredded waffles, strawberry jam and maple syrup. Smoked 1.5 hours after I pulled the turkey yesterday so breakfast was pre-made for today.

The family pretty much hammered it in one shot!

 

[pickles]

Getting ready to grill a leg of lamb for the first time.

 

[DisturbdChemist]

Slow smoked my turkey (20lbs) for 12hrs average 175f. Falls off the bone goodness. No knife needed. Nice and juicey and delicious. Got destroyed before taking pictures. It was delicious and going to make chicken soup with the leftovers

 

[The542]

Rolled a couple of fatties: bacon wrapped sausage filled with scrambled eggs, cream cheese, shredded waffles, strawberry jam and maple syrup. Smoked 1.5 hours after I pulled the turkey yesterday so breakfast was pre-made for today.

The family pretty much hammered it in one shot!

Oh...my...god
My head just exploded

 

[onetoeddogbrewery]

Rolled a couple of fatties: bacon wrapped sausage filled with scrambled eggs, cream cheese, shredded waffles, strawberry jam and maple syrup. Smoked 1.5 hours after I pulled the turkey yesterday so breakfast was pre-made for today. The family pretty much hammered it in one shot!

How do you reheat it. I can't wait to make that for my crew. That looks like it will be a hit, but if we're not eating breakfast by 7:00am heads will roll so I'd have to pre make it like you did.

 

[adiochiro3]

How do you reheat it. I can't wait to make that for my crew. That looks like it will be a hit, but if we're not eating breakfast by 7:00am heads will roll so I'd have to pre make it like you did.

Slice it and either hit it in the microwave for ~30 seconds or hit it in a frying pan for 60-90 seconds per side. A toaster oven works too, but is a bit slow IMHO.

Makes a good sandwich in an English muffin as well!

To make a fattie, place about 1.25 lbs sausage in a 1 gallon Ziplock bag and express all of the air out. Roll out flat and par-freeze to keep the sausage together when you roll it up. Then just run a knife down each side seam to expose the sausage "patty" for assembly.

You can put anything in the middle you can think of -- pizza ingredients, Reuben sandwich makings, apple pie, breakfast makings/leftovers -- your imagination is the only limit. I just make sure the stuffing ingredients are pretty well cooked before assembly.

Here's a Reuben I did:

Omelet fattie:

Pancake, cream cheese and fruit:

 

[onetoeddogbrewery]

Awesome!!! Your a madman! Those all look great, thanks for sharing.

 

[Remmy]

View attachment 163254

 

[RoughandReadyRanch]

Slice it and either hit it in the microwave for ~30 seconds or hit it in a frying pan for 60-90 seconds per side. A toaster oven works too, but is a bit slow IMHO.

Makes a good sandwich in an English muffin as well!

To make a fattie, place about 1.25 lbs sausage in a 1 gallon Ziplock bag and express all of the air out. Roll out flat and par-freeze to keep the sausage together when you roll it up. Then just run a knife down each side seam to expose the sausage "patty" for assembly.

You can put anything in the middle you can think of -- pizza ingredients, Reuben sandwich makings, apple pie, breakfast makings/leftovers -- your imagination is the only limit. I just make sure the stuffing ingredients are pretty well cooked before assembly.

Here's a Reuben I did:

Omelet fattie:

Pancake, cream cheese and fruit:

I literally just had a heart attack and an orgasm reading this. HOLY...... ****!!!!!!! I must do this. I am going to break out the deer sausage to defrost right now and the bacon to wrap it. You sir are a damn genius and I will ,make sure that you will be paid homage on my tombstone upon my cholesterol laden
artery clogged deathbed! I have Hickory, Apple and Cherry chips at this time. What would you go with for this amazing concoction and at what temp did you run it?

 

[DrunkleJon]

Since there is absolutely no such thing as too much turkey I smoked a 14 lb bird up today. She is delicious.


I now have leftovers!

 

[petie]

Started a whitetail ham about an hour ago.

 

[FATC1TY]

Turkey Breast!

Was a fresh free range 7# breast, brined it overnight, and did nothing extra to it. Smoked with Sugar Maple and Pecan.

Did some water, with a chick bullion cube in it, and caught the drippings while they smoked, and now I've got this out of this world smoked turkey gravy..

 

[jammin]

Spares, breakfast fatty and a pork loin

 

[ChefRex]

Forgot to put this up here on Thanksgivings, over shot my temp a bit but was still fantastic and well received.

 

[RoughandReadyRanch]

Started a whitetail ham about an hour ago.

Can you elaborate on this a bit more as I have a few clods of mule I could smoke. Prep? Wood? Did you shoot for a 140-145 internal and at what temp did you smoke it? Thanks

 

[Grimster]

<pure genius>

You are my new favorite person. I will drink one in your name tonight and this weekend, I will roll some italian sausage around spaghetty and marinara and some parmesan and mozzarella and curse you as I get fatter.

 

[NivekD]

Gotta get that bacon weaved on it to be a real fatty...

 

[NTXBrauer]

Gotta get that bacon weaved on it to be a real fatty...

You have got the weave down. Looks great! I am going to have to smoke a fatty soon.

 

[NivekD]

You have got the weave down. Looks great! I am going to have to smoke a fatty soon.

Not mine...just found it on the interwebs...mine never turn out that nice.

 

[FATC1TY]

Chicken from last night. Got home, split it open, rubbed it light with some of my coffee rub, and tossed it on the BGE with some cherry and apple.




1.5 hours smoke at 275, ramped it up to 375 to finish it out, and slapped it over the coals for a bit before plating.

 

[adiochiro3]

Gotta get that bacon weaved on it to be a real fatty...

I hear ya. It does look way better, but I've never thought the double bacon layer weave cooks quite right (it's better when you buy the super thin see-through bacon, but I NEVER buy that). The single layer works just fine for us.

 

[adiochiro3]

I literally just had a heart attack and an orgasm reading this. HOLY...... ****!!!!!!! I must do this. I am going to break out the deer sausage to defrost right now and the bacon to wrap it. You sir are a damn genius and I will ,make sure that you will be paid homage on my tombstone upon my cholesterol laden
artery clogged deathbed! I have Hickory, Apple and Cherry chips at this time. What would you go with for this amazing concoction and at what temp did you run it?

I think I'm flattered (and a little worried I must say...) Any of the above woods will work fine, especially with the deer sausage. I run them between 225-250F for about an hour and a half (until the internal temp is 165F). I wish I could claim credit for the idea, but I picked up the trick on a meat smoking website years ago.

 

[BadDeacon]

The fatty is also called the "Bacon Explosion" if I remember correctly. I usually do one for Christmas and another for New Years.

 

[RoughandReadyRanch]

The fatty is also called the "Bacon Explosion" if I remember correctly. I usually do one for Christmas and another for New Years.

Is it called that because it is a heart bomb? So I waffled on this for a bit due to the arctic temps we are enduring these past few days. I just turned the deer sausage into biscuits and gravy with a potato pepper hash. Now I am thinking I am going to defrost another sausage (turkey this time?) and then wrap the biscuits, gravy and hash with some cheddar! Oh dear god, "HEART DON"T FAIL ME NOW!!!!!!!"l

 

[kosmokramer]

Gettin a butt ready for tomarrow

 

[DrunkleJon]

Thinking if I am feeling up to it I may be smoking up a fattie this weekend.

 

[BadDeacon]

Is it called that because it is a heart bomb? So I waffled on this for a bit due to the arctic temps we are enduring these past few days. I just turned the deer sausage into biscuits and gravy with a potato pepper hash. Now I am thinking I am going to defrost another sausage (turkey this time?) and then wrap the biscuits, gravy and hash with some cheddar! Oh dear god, "HEART DON"T FAIL ME NOW!!!!!!!"l

I would highly recommend it. But only in moderation. It's great sliced in toast with some melted cheddar!

 

[RoughandReadyRanch]

I would highly recommend it. But only in moderation. It's great sliced in toast with some melted cheddar!

The weather folks are predicting snow down to 1000' tomorrow night and I have no idea how well my smoker would hold up in that. It is already in the 20's at 11pm so my ambition to be out in the cold right now is pretty low. Might just knock out some snow beer tomorrow night. Something holiday like and spicy. Maybe smoke a fatty on sunday.

 

[betarhoalphadelta]

Doing brisket this weekend. I had to choose between select packet from smart & final vs choice untrimmed cryo flats from Costco. I chose the flats. I bought two that were nice and bendy, about 6.5 lbs each.

I've never done just a flat. Current plan is to only *lightly* trim, inject, rub, and smoke fat side down. Then to foil at 160 to ensure I retain moisture.

Thoughts?

 

[Melana]

anytime I smoke the flats I place them in a shallow foil pan with a very shallow amount of beef stock in it for about half the cook time. oh and mop, mop, mop.