I preparation for thanksgiving I wanted to try “Thanksgiving Fatty’s”. The idea is to introduce more people to the wonderful world of fatty’s. Made two types – Okinawan purple sweet potato with ground turkey and green bean casserole with 50/50 ground pork and beef. Also used Cowgirls wrap method, i.e. 45 degree weave.
Made the potatoes and GBC the day before, let them cool and into the refrigerator to set.
Used my fatty piston to get the shape, wrapped in plastic wrap and into the freezer for ~2 hrs (this step was probably not needed).
Wrapped and ready (GBC on the left and potato on the right.
On the kettle with some hickory at ~300 degrees.
An hour later
Done 2 hrs. Probably was done in 1:20-1:30, I got distracted.
Final products.
I’m still having some trouble crisping the bacon especially where it over laps. Any suggestions?
On Thanksgiving I will use breakfast sausage not ground turkey. If I ever use ground turkey again I will have to season it better as in not using my rib rub but something geared more towards turkey or chicken.
Made the potatoes and GBC the day before, let them cool and into the refrigerator to set.
Used my fatty piston to get the shape, wrapped in plastic wrap and into the freezer for ~2 hrs (this step was probably not needed).
Wrapped and ready (GBC on the left and potato on the right.
On the kettle with some hickory at ~300 degrees.
An hour later
Done 2 hrs. Probably was done in 1:20-1:30, I got distracted.
Final products.
I’m still having some trouble crisping the bacon especially where it over laps. Any suggestions?
On Thanksgiving I will use breakfast sausage not ground turkey. If I ever use ground turkey again I will have to season it better as in not using my rib rub but something geared more towards turkey or chicken.
