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I Smoked My First Fatty

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    I Smoked My First Fatty

    This was tasty. Almost too tasty.

    Click image for larger version  Name:	_WM4KlN-hXGtsgHKoZtH_HSOtHjaAuowsc2FoMHo_gjz-jEn9eb8PkCpAIqp3GBEKIRyD1wa90z0qV5xAYMUVqOxs8TFsO0huKsOdGq9w6Oxm12fWqcFhrszr0GP9nfLVGo8wuh4YXgGGYNb3jwx_GvebukoTrrVSqDibcLy_oSrl_Ft82ruzn5lfiQD-KmzgUp4E0pYbEKp1elBVvubxmVxZrfw1CzItFefR1MXLLBZ_JCC_kUrCYEEfW1C9cu Views:	1 Size:	424.8 KB ID:	679322

    Bacon weave seasoned with a maple bourbon seasoning.

    Click image for larger version  Name:	JKI_A1C5Tz6CyT4FvaVKpD2_z8ccYccNyR6s7a8qzG9RFvIDoDRQ4sFjsE9Mu_2zxk7qcR8P7LLAHRdQqT1keV6m3Fe9XtuoM6YPPzr0cMryRgkk8r1e_Qeg1Sh2e_rMRHOUe1rVjFQZCcirKx-Mh4gCZ9sM4b6afgwNWbxlLPqHQFHjjnPyVWemDtoppY-vgF9BNa2jiw81ebDVtr-Py-VLJOdsz820y1iNwF57gab2EoOZIDg-ptg7C2mcUKT Views:	1 Size:	608.2 KB ID:	679323

    Smoked cheddar on 75% beef 25% pork sausage.

    Click image for larger version  Name:	swMd3at09UQGSbmsk0S9uYOAv5WMdoYhZ7JPjTqhbum7mYPDGBtvXOSAcuBu-mxWGRiAmafeHR2ypOPjSMSC--XpaE7A3P_T54NXoziQgXaTKXG22EF4RbKj-X6mUpwg_oyn0No72mF9hB9bqOqCzkGEiDVonJfsjOkWihwaju5tTtuRzXa0tKT8GXj0s36jwXinDIcEnoCSuB02VqeqXJ3pc3-sC-1-VunH91gQ-X1gwMQVMCMozl-YoM008c4 Views:	1 Size:	392.9 KB ID:	679324

    Carmalized onions.

    Click image for larger version  Name:	5vyi58Z-PhGcfa_dJga1JDb7cBl1fcWHe4AVM1tBpxdN2wG_95cvD23NnyQnOLHtTg4FS3QLwugOezXUOCgRalJvEVW4Sh1NkvDbUUylvrG_3FclIg-LwSSW54uYM1qo4CoIsH7q1h_IDaqnJzKGxg5AQ__bldsuepxSiZnC327Dv9e_qq54Cl9xTe4F-4CJgASnPcAdCRFTxPJPS6MbDtKlrJMqpYqK9QmUIaQhbT93CjOmV4odPu8AjxBugPF Views:	1 Size:	538.5 KB ID:	679325

    Diced jalapenos and sweet peppers.

    Click image for larger version  Name:	09an9onNUjXXvJjgNHxkXsZaPDinXz2e_HXNBaxBtN6MyBB7x-XnZxDPyT05qUSa7a8drF_IUkFbXjAi2surKVvw9afQmTPYDfCod-fonLjh9gNE2YrOcKSFvEFRnqGzq6nt8jfphdxB68f7F6t8n7ZHNbbWbf1dZtTvNhHIhXoL0rRlPEy6N-teaBb6tp_uI1U-kQ667JG5KJDi2cCpZSfxJ3WDuEGJJa3yFtbGOiDrw3u_fqXJboHK_1j5O99 Views:	1 Size:	548.8 KB ID:	679326

    Hatch chili and cheddar brats, sauerkraut, and brown mustard (not pictured).

    Click image for larger version  Name:	EVFBuDYYlbmxMB01ty1oNi1fI5kyk18dIbWZxkxv1t-2dAo0fnxTtO0QxnxQUf6sg_cXXnWWPhhcuZ50Mi4RSHgbObWGK5Nd_raDnYRqFHcu0_qzWYe0dQ9vez9KMJjUsJMP3zAFBgC5aOqF0TNZ6nGP8eM2i8Ah4ZJnwhcd8Tq0vPwah9eQgc2K-d33DElqzw_lTluUp_Nhp5C-bPcG_amONhGzOonrNvtVTO5lLO_xOy1hndQQ74xveI9073v Views:	1 Size:	435.6 KB ID:	679327

    Ready to roll.

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    Ready to smoke.

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    Hit it with Memphis Dust on at 250f with apricot for the smoke.

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    Sauced the fatty and put the green beans on when the fatty was at 140f.

    Click image for larger version  Name:	ND5-Pps6bXlzcRcrdPM8vWVvwS2w2HSzWX2xUrvEwah7TggB5LO3Sm5JND2CY476kfoy8Le-e-sqfEutcFbOmZVoO_YuBOuhPdLn7Q6vQK4jllFd5GjZGbq_vqc0q1jGq-WwGFGDvAh99REj9oPFX0QGBKBqpB3rjb8ULnBcguG3cNT10r6wEg8Vwfnu5OBoakeB2TCkjcekKdfIz-qUQMxA1QcPUBqMdBscR5waOyGpCHWsvJHJvTrYO1NyuaK Views:	1 Size:	610.0 KB ID:	679331

    All plated up and ready to eat.

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    Last edited by Attjack; May 15, 2019, 07:53 AM.

    #2
    Yummy. Got a pound of sausage in the freezer to a similar cook. Just got to get my BFA motivated to do this. 👊👍😁😳

    Comment


      #3
      I smoked my first fatty in 1974. Oh.....heh, heh.... wrong fatty..... Yours is nice too!

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Spirit of '76, here...

      • smokin fool
        smokin fool commented
        Editing a comment
        Smoke both kinds of fatties up here when ever you want.
        This sounds like a plan for this weekend.

      • bardsleyque
        bardsleyque commented
        Editing a comment
        '70 but now I'm just dating myself...

      #4
      That looks great.

      Comment


        #5
        Some of the fatty pix aren't showing, need to re-load

        Comment


        • Attjack
          Attjack commented
          Editing a comment
          Really?

          Anyone else not seeing all the pics?

        • JeffJ
          JeffJ commented
          Editing a comment
          Attjack I am seeing 4 pics and it looks like 8 pics didn't load.

        #6
        Here's a screenshot, on my end; PC, Win10, Firefox.
        Click image for larger version

Name:	Fatty Attjack.JPG
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ID:	679316

        Comment


        • Attjack
          Attjack commented
          Editing a comment
          How about now, Bones?

        • Troutman
          Troutman commented
          Editing a comment
          Looks good now, actually looks great !!!

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          8 new pics have manifested themselves on my screen, vs yer OP!
          Thanks; I know full well how fiddly it can be to post pics, here...

          Yer Fatty looks most delicious, an I truly appreciate th step by step of yer construction, an cook!

          What a Flavour Fest!

        #7
        A thing of beauty! How did the sauerkraut work with the other flavors?

        Comment


        • Attjack
          Attjack commented
          Editing a comment
          It was great. The brat, the mustard, the kraut. Good stuff. I had the beef and brats leftover from the weekend so I decided to find a way to use them both.

        • Murdy
          Murdy commented
          Editing a comment
          I was wondering that myself, particularly the peppers/kraut mix. Kind of a Czech giardiniera?

        #8
        Attjack That looks amazing! I gotta try this. Is there a recipe, or is it just as shown?

        Comment


        • smokin fool
          smokin fool commented
          Editing a comment
          Best way sometimes, no recipe, just wing it.

        • Attjack
          Attjack commented
          Editing a comment
          Yeah, I still follow recipes all the time because it helps me learn. But more often than not I just cook these days.
          Last edited by Attjack; May 15, 2019, 10:18 AM.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Yeah, I still follow recipes all the time because it helps me learn. But I more often than not I just cook these days.
          I'm Right There, with ya Attjack ...
          I always strive to learn, obsessively, exhaustively...
          Sometimes, dang it, I jus wanna Eat!

        #9
        That....should probably be illegal....

        Comment


          #10
          supercalifragilisticexpialidocious

          Comment


            #11
            A keto burrito! It looks fantastic!

            Comment


              #12
              That looks fantastic! I like the hatch chili in it too.

              Comment


              • Attjack
                Attjack commented
                Editing a comment
                I got those brats from my butcher. They were good but not hot enough so the jalapenos in this recipe helped to heat things up.

              #13
              I love fatties and that one looks great!

              Comment


                #14
                Attjack So how many pounds total for the ground beef and pork sausage? Is the sauce BBQ sauce?

                Comment


                • Attjack
                  Attjack commented
                  Editing a comment
                  1.5 pounds of 20% beef and .5 pounds of pork sausage. I had a little bit of Stubb's Original left in the bottle but not enough so I found a bottle of Newman's Own Honey BBQ sauce in the pantry and mixed the two.

                • Rod
                  Rod commented
                  Editing a comment
                  Thanks! I know what I'm doing this weekend.

                #15
                Attjack Oh. This looks awesome I am going to have to try something similar this weekend. What temp did you pull it off at?

                I have some jackalope sausage from CharcutNuvo (formerly Continental Sausage) that I get directly from them here in Denver. They would be a perfect substitution for the brats and they will have the extra heat because of the habanero in them. And an extended family get together also going on so I will have my Guinea pigs for it .

                Comment


                • Attjack
                  Attjack commented
                  Editing a comment
                  That sounds like a great idea.

                • AverageJoe
                  AverageJoe commented
                  Editing a comment
                  Attjack current ingredient list and doing it today. Of course Bacon and burger. I am doing mild Italian sausage to mix with burger, provolone, black olives, red onion, garlic, sun dried tomato red pesto, and using a sweet Italian sausage in the center with a mix of spices.

                • Attjack
                  Attjack commented
                  Editing a comment
                  nice

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