Fatty Results

After three hours at almost a constant 220*F this smokey little devil is ready.  I can’t wait for the gooey cheese inside to cool so I’ve cut a slice and here’s what I find…

Will I make another fatty?  Sure.  Might have to find a way to make it a little less dense as my banded tummy can’t take more than just a few bites.  But a good learning experience and a hobby I plan on continuing.  Now, where’s that cinnamon whiskey?  I feel a toast coming on.


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