Smoking a Fattie

[bob1961]

the shrimp and provie cheese took away the bacon taste a good bit, plus the applewood smoked bacon was nice "thumbsup" ........bob

....

 

[travis c.]

Yummmmm, makes me want to smoke a fatty and smoke a fatty.:ror:

I was successful in the smoking of the first fatty, then forgot to smoke the second fatty.:x I'll try again today and post the results."thumbsup"

 

[TwistedXT]

i gotta run to the store now....... i foresee an awesome dinner this weekend!

 

[TEDROCKZ]

i gotta run to the store now....... i foresee an awesome dinner this weekend!

I just done the same! Looking forward to smoking this tomorrow. Bacon, sausage, cheese, peppers and cold beer...........Don't get much better.

 

[701 Technique]

My first fatty from about a year ago..

I wanna put your fatty in my mouth... Did you cook this in an oven? I lack a smoker

 

[TEDROCKZ]

I just done the same! Looking forward to smoking this tomorrow. Bacon, sausage, cheese, peppers and cold beer...........Don't get much better.

Got them loaded up on the little cheapo, slowly becoming my little go to favorite cooker, Bradley. I forgot to take any prep pics. Anyways it's basically similar to cave daves except with 3 kinds of cheeses.


Not the prettiest but I am not going for best of show just good eating:ror:

 

[EeePee]

And then?

 

[TEDROCKZ]

And then?

 

[Cave Dave]

^^^^^ That looks awesome!!!!!! ^^^^^^

 

[TEDROCKZ]

^^^^^ That looks awesome!!!!!! ^^^^^^

Tastes the same! Glad you started this thread"thumbsup". I'm thinking the leftovers will be used for breakfast along with some scrambled eggs. Sorta of an omelet concoction:ror:

 

[DickyT]

I hate you guys in the I love you guys kinda way "thumbsup"

 

[EeePee]

**** yeah, that looks good.

 

[RANOVRU]

I wanna put your fatty in my mouth... Did you cook this in an oven? I lack a smoker

No that was done on a smoker. I never use an oven for meat.

However, you can do anything you can do on the smoker in an oven too. Depending on what your cooking and how fast want it done, you could set it to 225-300* and just let it go.

Youll get the same fall apart tenderness but it will NOT taste the same as smoking over a fire. And no, "liquid smoke" (or any other smoke additives) IMO does not even come close to making up the difference.

 

[dieselfuel]

However, you can do anything you can do on the smoker in an oven too.

i can't fit an 80lb hog in my oven, my smoker however.... :mrgreen::mrgreen:

these are the only kind of fattie ive ever smoked, lol! my favorite so far was thick cut apple smoked bacon, sweet italian pork sausage, chopped venison, bell peppers, onions, garlic cloves and BBQ rub. sometimes at BBQ competitions we'll smoke up a few of these for the midnight appetizer party.

 

[701 Technique]

No that was done on a smoker. I never use an oven for meat.

However, you can do anything you can do on the smoker in an oven too. Depending on what your cooking and how fast want it done, you could set it to 225-300* and just let it go.

Youll get the same fall apart tenderness but it will NOT taste the same as smoking over a fire. And no, "liquid smoke" (or any other smoke additives) IMO does not even come close to making up the difference.

I need to man up and get a smoker next spring. I think I will try one of these in an oven in the meantime though, just like a woman would dammit