First attempt to smoke a fatty.
 

My wife bought me an early birthday present yesterday and being my fishing trip was cancelled I decided to break it in. I was wanting a gas vertical smoker so she bought me one on clearance at da Walmart I decided to make my first fatty and try some ribs on da smoker. After some trial an error this is the before product. Attachment 40963
Once everything is done ill post up some finished pictures.


Sent from my stupid iPhone using Tapatalk

Looks good so far.

Thanks


Sent from my stupid iPhone using Tapatalk

I thought you was gonna say she smoked you

Perv. :-)


Sent from my stupid iPhone using Tapatalk

Just take your time and let the heat level out in your smoker for a while before you try adjusting the heat.

Your bacon weave looks good.... What you got in that fatty?

I tried the taking the green onion sausage out of the casing. That wasn't the easiest thing to do. I broke the sausage up then used cream cheese to hold it together. I wanted to put jalapeños in it but didn't.


Sent from my stupid iPhone using Tapatalk

It will come out good... Trust me lol... You will be amazed.

Are you cooking to an internal temperature? Do you have a thermometer.

I strictly smoke my meat by temp.... I know it's lazy but I have a few wireless thermometers and I put the monitor on the coffee table next to me and watch my smoker temp and my meat temp while I watch football.

From what I've read they say cook until 165. I have digital meat thermometer. Where did you find an wireless one at?


Sent from my stupid iPhone using Tapatalk

Attachment 40964
You can't really tell from the picture but its smoking the whole neighborhood up.


Sent from my stupid iPhone using Tapatalk

What did the smoker run ya?

She got in on sale for $109. It's not the top of the line by no means but it had good reviews. It'll also let me know if this is the style of smoker I want before I invest in a more expensive one. So far it's doing what it's suppose to do.


Sent from my stupid iPhone using Tapatalk

I ordered a couple for my Christmas present a few years ago. They weren't cheap but I can set a temp target on them and if I'm smoking in the middle of the night, an alarm will go off and I know it's time to pull it off the smoker.

And my son has turned on our road before and said, dad I could smell it as soon as I turned in the neighborhood, especially on wet, humid days...

Do a search for wireless thermometers on smokingmeatforums.com This site will teach you how to smoke some awesome food, that's for sure.

Man that looks great. I wish I knew how to wrap it like that.

That's a perfect one to get started with.

Usually once a month I will smoke 4 chickens and debone and vacuum pack. Quick easy meals when we get home late. Smoked chicken salad (my favorite), quesadilla's, etc

We love our smoker.

I smoke racks of ribs and vacuum pack 4 or 5 ribs together. Throw in a pot of boiling water to warm them up and when you cut the pack open its just like you pulled them off the smoker.

Also do this with pulled pork and brisket. Put a little sweet baby rays on there and game on !!!

My wife will love you for telling me this. She is always looking for something for a quick meal.


Sent from my stupid iPhone using Tapatalk

Lol. Thanks.


Sent from my stupid iPhone using Tapatalk

If you have a vacuum packer, your set. We have many of quick but good late evening meals with smoked food being warmed up and a pot of Mac and cheese. Dinner is served lol.

I don't have a vacuum packer but its on my Christmas list. What kind do you have?


Sent from my stupid iPhone using Tapatalk

I just have a food saver. Nothing fancy.... Just watch the food saver website because they usually make some good sales around the holidays, especially on bags.

I couldn't tell you what model is better than the other.

Fatty lookin' good !!!

Hydro

Cool thanks


Sent from my stupid iPhone using Tapatalk

Just hope it tastes good


Sent from my stupid iPhone using Tapatalk

It will be delicious....

Post some pics when it's finished. I like the Q-view.

We just had a fatty throwdown on Smoking meat forums .Winner wins a new smoker. Amazing what some of those folks came up with.
Go to smf and search sept throwdown. voting still going on.

Shoulda chunked one of them hams in there

I just saw that.


Sent from my stupid iPhone using Tapatalk

Great quick meal. Smoke a breakfast fatty. let cool and slice into 1" slices .vacum pack 2 slices to pkg. freeze. To heat just drop pkg in simmering water .While heating fry up a couple a eggs and put them on top of the sliced fatty.

Attachment 40965
Fatty reads 170. I gonna crisp up the bacon in the oven.


Sent from my stupid iPhone using Tapatalk

Mouth watering

Attachment 40966Attachment 40967
I even broke out the fine china. It turned out very good.


Sent from my stupid iPhone using Tapatalk

Looks good for an idiot to have done it

I thanks I guess. Lol


Sent from my stupid iPhone using Tapatalk

Looks on point! You gonna share with the rest of the class?

Sure. Ill post it in a minute.


Sent from my stupid iPhone using Tapatalk

Man that looks good!!!

Well Merc just brought me a hunk of his fatty and he done a fine job for a white boy:smokin:

Attachment 40971
Here's half of the ribs. They came out very tender. My worst critic even complemented the cook and that would be my wife. My kids ate more than I did so I guess I received their approval too.


Sent from my stupid iPhone using Tapatalk

Lol. Thanks buddy.


Sent from my stupid iPhone using Tapatalk

Those ribs look great!

Thanks. I prefer them to be a little more browned but they were still good.


Sent from my stupid iPhone using Tapatalk

The way I made the stuffing was I took 3-4 links of Richards onion sausage and removed the casing the best I could. I then broke the sausage up in pieces. I used about a half a bar of cream cheese. I used the cream cheese to bind the sausage together. Then I used wax paper to spread out the sausage. I placed the sausage in the bacon weave and rolled it up. Placed tooth picks in it to hold it together. I then smoked it at 200-225 degrees for 2hrs until the center reached a 170 degrees. I then placed it in the oven at 350 to crisp the bacon. The next time I'll add more sausage to the stuffing. For the simple reason the bacon overlapped each other to much. I cooked it really mild on seasoning for my kids and my wife. The next time I may add a few jalapeños to add a little flavor to it.


Sent from my stupid iPhone using Tapatalk

Bacon strips add bacon strips and bacon strips cause it's smart.. Epic meal time!!!!

Use the jimmy deans or simular breakfast sausage and use your richards and cream cheese for the filling.

You mentioned having difficulties removing the sausage from the casing. If you ask the butcher they will do this for you or you can sometimes get the sausage mix out the casing already. Next time you cook one let it go to 160 then crisp the bacon under the broiler for 3 or 4 minutes on each side.


My first fatty wasn't to hard, just got to do it. Looks like you did a nice job.

Thanks I'll try that.


Sent from my stupid iPhone using Tapatalk

When you say "fatty" what cut of meat are you referring to?

Go to smokingmeatforum.com and search smoking a fatty

Venison Fatty
 

add a little pork or beef for extra FAT