Travis Newman.. Welcome all to... THE FATTY..... Here I have cooked my steak and philly cheese fatty. You can do what ever you like.. My first one was a chicken, feta spinach and sun dried tomatoes fatty. Anyway. This one is a kilo of beef mince with some secret rub, bread crumbs and egg to make more of a patty meat, flattened out to 10-12 mm thick. Refrigerate Caramelise some onion and capsicum in a pan. Slice a steak around 5 mm thick. Brown off with onions and capsicum. Allow to cool Add the mix to the mince slab but leave some clean space down the sides and about 60mm of the end. Add a few strips of philly cheese Roll it up tight, and bang back into the fridge. After an hour make a bacon weave, this will encase you sausage. Roll it all up and fridge it until your ready to cook. Cooked this one to an it of 70 degrees. Or around 3 hours over a pecan smoke at 110-115 degrees. Enjoy
Posted on: Sun, 25 Jan 2015 00:15:01 +0000
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