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Author Topic: My first fatty  (Read 2034 times)

bigmikey

  • WKC Brave
  • Posts: 141
My first fatty
« on: December 05, 2015, 12:33:33 PM »
Was planning on a stuffed tri tip today, but they were all small and didn't look that great. Bought a 3 lb package of beef, split in half and placed each half in a gallon ziploc. Flattened with a rolling pin and into the fridge while I got rest ready. Sautéed some mushrooms,  onion, jalapeños  and garlic in some butter then set aside to cool while i made a bacon weave. Topped the beef with 6 slices of swiss, and stuffing mixture then rolled up. Wrapped in bacon weave and back into the fridge while preheating smokers. 1 on the yoder, and 1 on the kettle with vortex set up for indirect.  Thin blue hickory smoke rolling out of each smoker at 225











And a plain one for the kids



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bigmikey

  • WKC Brave
  • Posts: 141
Re: My first fatty
« Reply #1 on: December 05, 2015, 03:23:05 PM »














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Jon

  • WKC Ranger
  • Posts: 1355
Re: My first fatty
« Reply #2 on: December 05, 2015, 05:09:21 PM »
Good looking plate! Nobody is going home hungry tonight.
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WNC

  • WKC Performer
  • Posts: 4076
Re: My first fatty
« Reply #3 on: December 05, 2015, 05:41:02 PM »
Looks good!
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Lumpy Coal

  • WKC Ranger
  • Posts: 515
Re: My first fatty
« Reply #4 on: December 05, 2015, 07:19:43 PM »
Will have to try that some time...looks great!

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SmokenJoe

  • WKC Performer
  • Posts: 2734
Re: My first fatty
« Reply #5 on: December 05, 2015, 10:31:55 PM »
Dam_   I love those fatties ...                                  SJ
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"Too Beef, or Not too Beef" ...

Looking for Dark Blue MBH 22", Dark Green MBH 22", Yellow MBH 22", Glen Blue MBH 22", Avocado MBH 22".

BBcue-Z

  • WKC Ranger
  • Posts: 533
Re: My first fatty
« Reply #6 on: December 06, 2015, 03:58:33 AM »
That looks really good!!
I wouldn't have guessed that was your first. This is a work of an expert :)
I really like stuffed Tri Tip too. What do stuff yours with?
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bigmikey

  • WKC Brave
  • Posts: 141
Re: My first fatty
« Reply #7 on: December 06, 2015, 06:03:50 AM »
Thanks everyone,  I'd seen enough fatties to know what to do, just never tried one. The key to looking that good is playing in meat in a gallon ziploc and rolling flat with a rolling pin. Makes it so easy to work with and uniform. 

My favorite tri tip I like to do are started with a layer of grey poupon, , then some provolone,  roasred anehiem peppers and red peppers, and some mushrooms. 
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Neil_VT00

  • WKC Ranger
  • Posts: 1769
Re: My first fatty
« Reply #8 on: December 06, 2015, 07:12:03 AM »
Looks great!

Adding this to my to-cook list. Thanks for the write up.


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Wanted: Burgundy 18"

MacEggs

  • WKC Performer
  • Posts: 3477
Re: My first fatty
« Reply #9 on: December 06, 2015, 07:28:25 AM »
… And, it won't be your last.  Looks fantastic!

Sometimes they are even better the next day.  I have done the following:

Cut off a half to three-quarter inch thick slice.  Fry it on a cast iron pan, then top it with a sunny-side up egg …. Breakfast of champions.  :) :)
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Q: How do you know something is bull$h!t?
A: When you are not allowed to question it.

austin87

  • WKC Ranger
  • Posts: 1542
Re: My first fatty
« Reply #10 on: December 06, 2015, 11:54:52 AM »
Fatty on point sir!
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