Sundays Pizza Fatty

[Canadian Bacon]

Hey guys and gals...Sunday I built myself a nice big 4 lb Pizza Fatty...first i sauteed up some cremini shrooms and yellow pepper to get all the water out and set aside to cool.Seasoned up two pounds of mixed ground beef,veal and pork with my favorite rub,then into the zip locks to form the meat.















Put together my bacon weave and set in the freezer while i built my fatty.....this makes it easier to handle when its firmed up.





Time to build....thin layer of pizza sauce...three cheese mix....salami,pepperoni and my shrooms and peppers.













Once rolled and seams all sealed up put the wrap on and sprinkle again with your favorite rub.
Ready for the kettle....I cooked this for about 3 hours at 350-375 degrees indirect....with a few blocks of Cherry for smoke....pulled with an IT of 155-160 degrees.









This bad boy is ready to slice after a 15 minute rest....





And this one hearty plate of food....




Thanks for looking guys and gals.

[1buckie]

Geez....that's tight man.....that thing not only looks great, but you can tell just from looking it tasted tremendous !!!!

The wrap is fuckin' perfect !!!

PS: Thanks for not using green bells....

[mhiszem]

That wrap is pristine! Food looks amazing.


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[Canadian Bacon]

Thaks guys....yes leaving the bacon wrap in the freezer really makes it easy to place and work with...it will not fall apart when you pick it up.....it does soften real quick once you start playin with it[emoji3]


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[Fieldtest]

that's a great meal. I hope you shared with the boys at work !

[Canadian Bacon]

Maybe next time......they have all been bad[emoji3][emoji3].


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[Fieldtest]

Lmao.

[suckaass]

Great looking fattie, Rick.  I'd take a few slices of that