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bigabyte
10-07-2010, 07:10 AM
Our new category is...

"Fatty!"
http://i219.photobucket.com/albums/cc150/bigabyte/Throwdowns/019_Fatties/SaucyWench.jpg
SaucyWench's winning Pizza Fatty entry from the 2009 Fatty Throwdown! (http://www.bbq-brethren.com/forum/showthread.php?t=56496).

...as chosen by Ron L, the winner of the Breakfast Sandwich Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=93451)!

Click here to read the rules (http://www.bbq-brethren.com/forum/showthread.php?t=82799) for the BBQ Brethren Throwdown...

You may submit entries that are cooked from Friday 10/8 through Sunday 10/17.

Entry pictures must be submitted by Midnight Central US Time on Sunday night 10/17.

By submitting entry photos to this Throwdown thread you are agreeing that you have read and understand the Throwdown Rules (http://www.bbq-brethren.com/forum/showthread.php?t=82799).

The voting will begin Monday 10/18 after I submit the "Vote" thread and will run through Friday 10/22. All votes will be public.

Don't forget, you can still enter the Home Cured and Smoked (http://www.bbq-brethren.com/forum/showthread.php?t=93236) Throwdown until Sunday night 10/10 by midnight Central time.

Our next category will be decided by the winner of the In My Neck of the Woods Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=93448)!

Best of luck and even better eats to all!

SmokinAussie
10-07-2010, 07:42 AM
I wanna do it... I NEED to do it!

bigabyte
10-07-2010, 07:56 AM
Lamb fatty?:becky:

Smokey Al Gold
10-07-2010, 09:06 AM
Ah a gold old fashioned fatty throwdown. I can't wait for this :becky: I love showing my fatty off to everyone...

Big_T_BBQ
10-07-2010, 10:11 AM
Lamb fatty?:becky:

Ground Lamb was actually my first fatty - it tasted like summer sausage, not what I was expecting but still good

Ron_L
10-07-2010, 11:45 AM
Since I am the founder of the Society for the Preservation Of Fatty Purity I feel it is necessary to remind you that a fatty does not need to be stuffed or enrobed to be beautiful :becky:

deathamphetamine
10-07-2010, 01:40 PM
does it have to be pork?

bigabyte
10-07-2010, 01:51 PM
does it have to be pork?
Nope. As long as it is tubular in shape, and smoked, it is a fatty. This is per the creator of the Fatty, BigDog. Well, he is the person who named them the Fatty anyway. Prior to that I guess people just called them whatever they wanted.

So, seeing as the name "Fatty" originated on this very website, by one of our very own Brethren, then his word is final as to what constitutes a fatty.

I'll ask if he can come on here to provide the "exact" current definition. Yes, the definition has been known to change. You got a problem with that? Too bad!

Ron_L
10-07-2010, 01:59 PM
Nope. As long as it is tubular in shape, and smoked, it is a fatty. This is per the creator of the Fatty, BigDog. Well, he is the person who named them the Fatty anyway. Prior to that I guess people just called them whatever they wanted.

So, seeing as the name "Fatty" originated on this very website, by one of our very own Brethren, then his word is final as to what constitutes a fatty.

I'll ask if he can come on here to provide the "exact" current definition. Yes, the definition has been known to change. You got a problem with that? Too bad!

I'll defer to the 'Dog, but to me it has to be pork since that's what Brother Smokey Pig used for the first fatty (which 'Dog subsequently named). There has to be some way to distinguish between a fatty and a meat loaf (which can also be tubular in shape and smoked). But, as always, let the voter decide!

bigabyte
10-07-2010, 02:03 PM
I used to think it just had to be sausage (any meat so long as it's sausage), and anything else was a meatloaf. I guess the Dog has ruled that it does not HAVE to be sausage to be a fatty in his eyes. I suppose a meatloaf requires a binder, like egg, breadcrumbs, etc...maybe that's the difference? I dunno.:rolleyes:

Just so long as Smokey Al doesn't create another debacle!

I am looking forward to Gore's Bacon-wrapped Eggplant Fatty! Yum!

deguerre
10-07-2010, 02:21 PM
I think I'll go traditional with a slight twist on this one.

Smokey Al Gold
10-07-2010, 03:37 PM
I plan on making a chicken sandwich fatty thank you very much....

Smokey Al Gold
10-07-2010, 03:38 PM
Anyone have the link to the first fatty? I'd like to see how it was born and others would too I'm sure.

Smokey Al Gold
10-07-2010, 03:46 PM
Here's where the word "Fatty" came about but I didn't find a thread with pics or the first "log" Although I only researched it for about 4 minutes so that may be why i can't find it. I have a short attention span.

http://www.bbq-brethren.com/forum/showthread.php?t=8014

bluetang
10-07-2010, 06:59 PM
IMO, anyone can buy a chub of sausage and smoke it ( although I make mine, same o same o). Beef, now, that requires a bit of skill and creativity:boxing:.

Big George's BBQ
10-08-2010, 10:18 AM
This will be a good one
Too bad I cant just send a pic of me as I am FAT :laugh:

deguerre
10-08-2010, 11:17 AM
I have a short attention span.


Smokey Al's a cat. Pass it on.

Gore
10-09-2010, 09:30 AM
Not getting any ideas. I hate to say it, but I might have to consult the squirrel for this one. I hate to disturb Master.

Campfire Girl
10-09-2010, 07:52 PM
I so wanted to enter this one but just don't have the time. Party's and such this weekend. I don't see any entries though, I might have won on my very first try.

Chef Jim
10-09-2010, 08:28 PM
I'm still stuck in the bathroom and it will be a long time till that's over. and on top of that my computer is about to crash. Guess my camera will be the next problem I have. At least I can still imagine a fatty.:crazy:

landarc
10-09-2010, 09:27 PM
Hmmm, I already entered a gorgeous all-natural, pork fatty and got a big fat zero, I will have to work on choking down my bitterness on this one, maybe.

Ron_L
10-10-2010, 09:49 AM
I guess I'll kick this one off.

In the spirit of full disclosure, the prep work for this was done on Thursday evening, but it wasn't cooked until Friday evening at the Arthur, IL competition. I hope the voters will accept this since the actual cooking was done on Friday.

I started out with some home made blueberry pancakes (with fresh blueberries, of course) and a couple of Jimmy Dean Maple breakfast sausage logs.

http://lh4.ggpht.com/_syPcXIICFRo/TLHO6xO3IKI/AAAAAAAAGNc/sIphCvO7BY8/s800/P1150354.JPG

I put each log into a gallon zipper bag...

http://lh6.ggpht.com/_syPcXIICFRo/TLHO7GeIUvI/AAAAAAAAGNg/_ccPtAEuJLw/s800/P1150355.JPG

The I flattened the sausage into a perfect rectangle...

http://lh5.ggpht.com/_syPcXIICFRo/TLHO7iNVC6I/AAAAAAAAGNk/MvvOCHKS9jg/s800/P1150356.JPG

Then, working on one at a time, I cut the bag and peeled the top layer back to expose the sausage...

http://lh5.ggpht.com/_syPcXIICFRo/TLHO73bYliI/AAAAAAAAGNo/XNepq-SBQ6E/s800/P1150357.JPG

and cut the pancakes to fit...

http://lh3.ggpht.com/_syPcXIICFRo/TLHO8d-YlOI/AAAAAAAAGNs/TSgD5MO9H3s/s800/P1150358.JPG

and then used the bag to roll it up....

http://lh5.ggpht.com/_syPcXIICFRo/TLHO8iYZqWI/AAAAAAAAGNw/olYo35O3LfY/s800/P1150359.JPG

Then I sealed the seam and the ends...

http://lh5.ggpht.com/_syPcXIICFRo/TLHO9Gm3hJI/AAAAAAAAGN0/Al-pLnCofX0/s800/P1150360.JPG

http://lh6.ggpht.com/_syPcXIICFRo/TLHO9TwDbdI/AAAAAAAAGN4/_EnBfIHnlH4/s800/P1150361.JPG

After both fatties were rolled I wrapped them in the zipper bags and then in foil and put them into the fridge and eventually a cooler of ice for transportation to the competition. On Friday afternoon I fired up the Memphis Pro and set it for 240 degrees and cooked the fatties for about two hour until they were 165 internal. I didn;t get a picture of the fatty actually on the grill. We were turning these in for the Friday night sausage category and I was in a bit of a hurry :-D

Here are the cooked fatties...

http://lh5.ggpht.com/_syPcXIICFRo/TLHO9m61nbI/AAAAAAAAGN8/yMhy4fmTnlQ/s800/P1160363.JPG

http://lh4.ggpht.com/_syPcXIICFRo/TLHO90gTHoI/AAAAAAAAGOA/gu3sHobDhZg/s800/P1160364.JPG

Here is one of the logs after slicing into it...

http://lh5.ggpht.com/_syPcXIICFRo/TLHO-AcvxRI/AAAAAAAAGOE/VONWq1QGEHM/s800/P1160365.JPG
(Please use this picture as the Throwdown entry thread) ^^^^^

and a closeup of a slice...

http://lh5.ggpht.com/_syPcXIICFRo/TLHO_GwXGjI/AAAAAAAAGOI/aVokYRMMXSM/s800/P1160371.JPG

bluetang
10-10-2010, 10:19 AM
Oh golly!! That looks great!

southernsmoker
10-10-2010, 10:32 AM
Wow... their ya go rasing the dang bar again!

Gore
10-10-2010, 12:10 PM
Since I am the founder of the Society for the Preservation Of Fatty Purity I feel it is necessary to remind you that a fatty does not need to be stuffed or enrobed to be beautiful :becky:


I'm getting some mixed signals here ....

Those blueberry pancake fatties look great, but aren't you afraid they'll kick you out of your society for posting them?

ecode
10-10-2010, 12:57 PM
Last I checked the rules, this was supposed to be a party, and for us girls, half the fun of a party is getting ready. I've got a fair bit of routine in my day to day life and cooking is where I get to let my hair down and live a little wild (and live with my kids saying "Do we have to eat that!?!").

I have to admit this is only the second time I've made a fatty and the first time was completely by accident. It was in the Innards Throwdown and I had made pate wrapped in bacon. After I had posted LT78224 wrote that I had made a "pate fatty" -- sdb25 dubbed it a fat-tay.

http://i219.photobucket.com/albums/cc150/bigabyte/Throwdows_2010/03_Innards/ecode.jpg

I had so many ideas of what to try, so I decided to try several, and went with Fatties of the World. I was thinking music would go great with this, but all I could come up with was this. It made me laugh, but I could only listen to it for about 2 min. So, for those of you who can stomach it....
http://www.youtube.com/watch?v=z6hpC7alqk0&feature=related
It was either this or "We are the World." I think I chose the lesser of two evils.

I can't tell you how many times we went on that ride with the girls. It was late, and there were not too many people in the park, and when we finished the ride, they just let us stay in the car over, and over, and over....

Like I said, half the fun is getting ready for the party. Here are some of the highlights. For the Asian portion of this entry, I marinated some shortribs in a Korean-style marinade.

http://i770.photobucket.com/albums/xx346/ecodeps/fatties/IMG_0821.jpg

I threw these on my oval to get them ready.

http://i770.photobucket.com/albums/xx346/ecodeps/fatties/IMG_0826.jpg

I needed these shredded, so they had a couple hours in foil after they were smoked.

http://i770.photobucket.com/albums/xx346/ecodeps/fatties/IMG_0828.jpg

For the French portion, I made up some ratatouille.

http://i770.photobucket.com/albums/xx346/ecodeps/fatties/IMG_0838.jpg

Well, this will take forever like this, so here are the fillings:

http://i770.photobucket.com/albums/xx346/ecodeps/fatties/IMG_0839.jpg

And here they are explained by country:

Germany: Bratwurst (smoked on the oval) and sauerkraut mixed with shredded bacon

Spain: Saffron rice mixed with diced red peppers and Spanish Chorizo

France: Ratatouille and baby artichokes

Italy: Pizza (mozzarella, pepperoni, sausage, and sauce)

Korea: Marinated Short Ribs with green onions and red peppers

USA: So many choices, but I decided to go southwestern with a taco filling, green chiles, cheddar cheese, and corn tortilla chips, inside and out.

There are so many I wanted to try, but my family convinced me that 6 was plenty. But I still want to try one with curry and maybe a Hungarian one rubbed with Paprika and stuffed with a pork goulash or a Jambalaya, or a ....

I rolled them up and dressed some of them up. This is the French one with the ratatouille. I thought it would be nice with an eggplant-bacon weave:

http://i770.photobucket.com/albums/xx346/ecodeps/fatties/IMG_0850.jpg

The only one with a plain bacon weave is the German one because I thought the bacon would go especially well with the sauerkraut and bratwurst. The Italian one I mopped with pizza sauce and decorated with fresh oregano. And that southwestern style USA with the taco filling? I rolled that in cornchips. Here they are still cooking on the Oval:

http://i770.photobucket.com/albums/xx346/ecodeps/fatties/IMG_0893.jpg

Here you can see the associated fatties:

http://i770.photobucket.com/albums/xx346/ecodeps/fatties/IMG_0897-1.jpg

Here you can see the tops and the fillings.

http://i770.photobucket.com/albums/xx346/ecodeps/fatties/IMG_0930.jpg

These are influenced from Italy, Spain and France.

http://i770.photobucket.com/albums/xx346/ecodeps/fatties/IMG_0923.jpg

and these are influenced from Germany, USA, and Korea

http://i770.photobucket.com/albums/xx346/ecodeps/fatties/IMG_0922.jpg

I served these up for a late-night snack.

http://i770.photobucket.com/albums/xx346/ecodeps/fatties/IMG_0940-1.jpg

Thank you for looking.

Old Smoke
10-10-2010, 01:10 PM
Holy Moly what a feast!!!!!
Nice job ecode

bluetang
10-10-2010, 01:46 PM
That is just plain great!:thumb: You know we will all need oxygen now that you raised the bar to 20,000' or so:clap2:.

Mad Max
10-10-2010, 01:47 PM
That is a amazing international assortment. Excellent job!:thumb:

Mad Max
10-10-2010, 01:50 PM
Great way to start it off, Ron.

Meat Burner
10-10-2010, 06:25 PM
ecode, that is awsome !!!!!!!!!!!!!!!!!! Outstanding job.

Ron_L
10-10-2010, 06:59 PM
Around the world in fatties! Great idea, ecode!

bigabyte
10-10-2010, 07:29 PM
Ron, that is a gorgeous fatty. I'm ready to dig into one for breakfast!

Erin, I think you missed a few countries, and besides the "almost rans" which you listed, I was secretly looking forward to seeing the kind of fatty that would emerge from Morocco. There is still time though, and maybe before this Throwdown is finished we will see the rest of the world represented?:becky: If you need help convincing Gore how important this research would be, just let me know.:wink: The weave work was most impressive; the diagonal weave looked amazing, and no words can properly put the sheer brilliance of the eggplant-bacon weave into the appropriate context it deserves!:cool: Then there's the cornflakes... Maybe that one is not as original as I think it is...it's the first I have seen it anyway...but despite these reservations, that is also just absolutely brilliant!:cool:

And all this time we thought Gorden was the brilliant one. He's smart and all, but DANG!:shock: I know that I am not worthy.:hail:

Big George's BBQ
10-11-2010, 08:19 AM
I think I need to see my cardiologist after looking @ Ron_L's and Encode's WOW

MrSmoker
10-11-2010, 08:25 AM
Wow,you guys are truly amazing.

Wrench_H
10-11-2010, 09:50 AM
Both entries look great. I thought I was overachieving when I made two fattys yesterday, and then ECODE shows up with six different ones. Good work.

deguerre
10-11-2010, 10:26 AM
So much for traditional Ronelle! Nice, or is that suhweet?

And ecode!!! No fair!

Bigdog
10-11-2010, 03:25 PM
does it have to be pork?

Nope. While the traditional ones are pork sausage breakfast ones with the funny wrapper twisted on each end (hence the name), they can be made of most anything resembling sausage (pseudo-sausage). It needs to be contain quite a bit of fat to maintain moisture, but even there, I am not fussy. Part of the beauty of the fatty is that it can be made of most anything and can be stuffed, rubbed or what ever. No long list of rules here. The key is to be long and thin (tubular) and must, repeat must be smoked. I do draw the line to cooking it in a loaf pan, making it a meat loaf or a fatty loaf maybe. A fatty must be rolled and smoked. This is the other non negotiable. Hope this helps.

bigabyte
10-11-2010, 04:18 PM
I think I will call this a Pecan Pig!:cool:

A medium pork sausage fatty, stuffed with the pecans, crust, and some of the filling from a pecan pie, and wrapped with a pig candy bacon weave. Drizzled with BigButzBBQ sauce to make it just right.

Details on how it was prepared are here:
http://www.bbq-brethren.com/forum/showthread.php?t=93765

And more pics of the finished product are here:
http://www.bbq-brethren.com/forum/showthread.php?t=93772

http://i219.photobucket.com/albums/cc150/bigabyte/Fatty/Pecan_Pie_Fatty/PecanFatty11.jpg

deguerre
10-11-2010, 04:19 PM
Yep. That'll do 'er.

ecode
10-11-2010, 05:15 PM
That is amazing!
There's just something about fatties that sparks the imagination.
I think I know why your wife was upset. On closer examination you did use more than 1/2 the pie.

bluetang
10-11-2010, 06:36 PM
IMO, anyone can buy a chub of sausage and smoke it ( although I make mine, same o same o). Beef, now, that requires a bit of skill and creativity:boxing:.
I stand corrected!

Ron_L
10-11-2010, 07:28 PM
I think I will call this a Pecan Pig!:cool:


My blood sugar went up 40 points just from the picture! :becky:

Great idea, Chris!

Wrench_H
10-11-2010, 10:34 PM
Okay, I guess I'll throw my hat in the ring for another one of these. I did two, my first one was basically a pizza fatty. I added ricotta, mozzarella, sauteed mushrooms, and a pepperoni stick to some hot italian sausage and wrapped the whole thing in a bacon weave. I stuffed way too much stuff in this one, and it exploded in the smoker. Still tasted great, but I learned a bit of a lesson in excess.

46108

Added some maranara sauce and made a pretty good sandwich.

46109

For the second one, I wanted to make something that went with the fall season. I sliced some apples thin and added some gouda cheese to some regular italian sausage. At the end, I glazed the whole thing in apple butter. This one was one of my favorite things I've ever smoked. The sweetness of the apple butter went perfectly with the sausage and brie.

46106

Added a little more apple butter and made another sandwhich.

46107

My wife and I split both of these and both agreed that while the pizza one was good, the gouda/apple one had a far more distinct taste. I had only made one fatty prior to this, but I think I am now hooked. The possibilities are endless. Thanks for taking a look. I guess use the third pic as my entry.

caliking
10-11-2010, 10:47 PM
http://i770.photobucket.com/albums/xx346/ecodeps/fatties/IMG_0940-1.jpg

I'm speechless...

Smokey Al Gold
10-12-2010, 07:25 AM
Wow amazing entries! Ecode I'm just sad I didn't see an Antarctican fatty but maybe next time. And Ron L I'm afraid I have to report any and all violations to the society. It is the first rule you know.... I'd still go to town on the blueberry pancake fatty though :thumb:

Old Smoke
10-12-2010, 11:15 AM
Thanks to all for the outstanding entries, great job gang :clap2::clap2:
I need samples of all entries....SOON :becky:

FattyMac
10-12-2010, 11:20 AM
As some of you may know this past weekend was Canadian Thanksgiving. This coincided with the Fatty throwdown and I have had the idea for a fatty like this bouncing around in my head for awhile. The result was a tasty tasty coincidence!


Here we have the ingredients prepped to be rolled up. In the back we have about 2 pounds of ground turkey, a layer of cranberry stuffing and a pound of Jimmy Dean sage sausage.
http://lh3.ggpht.com/_y9ZgCZQcE5A/TLJQ4HUkUmI/AAAAAAAAA7I/gu25R5aq44A/s400/IMGP3860.JPG (http://picasaweb.google.ca/lh/photo/b8ksiyUQpUG10X_W3YLwuKX99OV88hOHFHB9PGd9u_A?feat=e mbedwebsite)


Next up we have a pound of bacon, weaved.
http://lh4.ggpht.com/_y9ZgCZQcE5A/TLJQ6aQYLSI/AAAAAAAAA7M/lp7BPdXpPV0/s400/IMGP3861.JPG (http://picasaweb.google.ca/lh/photo/Wj_a3TEu81XeY6UPDDISJ6X99OV88hOHFHB9PGd9u_A?feat=e mbedwebsite)


The Fatty all rolled up
http://lh4.ggpht.com/_y9ZgCZQcE5A/TLJQ80sOuAI/AAAAAAAAA7Q/CiKljm_wQeU/s400/IMGP3862.JPG (http://picasaweb.google.ca/lh/photo/ON6gMZCw4A-6E1GYTYeKaaX99OV88hOHFHB9PGd9u_A?feat=embedwebsite )


Think something might be smoking around the corner?
http://lh5.ggpht.com/_y9ZgCZQcE5A/TLJQ_nI0HDI/AAAAAAAAA7U/S_Rx90pZurU/s400/IMGP3863.JPG (http://picasaweb.google.ca/lh/photo/JrZU64xWvSEfN1ITaKcBUqX99OV88hOHFHB9PGd9u_A?feat=e mbedwebsite)


Here it is just about done, with a glaze of Sweet Baby Ray's.
http://lh5.ggpht.com/_y9ZgCZQcE5A/TLJRBML-zyI/AAAAAAAAA7Y/P5Cvz6Ipyxg/s400/IMGP3864.JPG (http://picasaweb.google.ca/lh/photo/6wEkJgEfQELcAWE2stwHO6X99OV88hOHFHB9PGd9u_A?feat=e mbedwebsite)


and here it is plated
http://lh3.ggpht.com/_y9ZgCZQcE5A/TLJRGe7HglI/AAAAAAAAA7k/DoMbJKpYehw/s400/IMGP3870.JPG (http://picasaweb.google.ca/lh/photo/LjVLDbxtWLHTgRZK47go3KX99OV88hOHFHB9PGd9u_A?feat=e mbedwebsite)
with home made drunken citrus cranberry sauce.

Please use the last picture and thanks for looking!

tburda
10-12-2010, 12:23 PM
and here it is plated
http://lh3.ggpht.com/_y9ZgCZQcE5A/TLJRGe7HglI/AAAAAAAAA7k/DoMbJKpYehw/s400/IMGP3870.JPG (http://picasaweb.google.ca/lh/photo/LjVLDbxtWLHTgRZK47go3KX99OV88hOHFHB9PGd9u_A?feat=e mbedwebsite)


That looks awesome, I am a big fan of asparagus too,

southernsmoker
10-12-2010, 01:17 PM
Ecode ..that is amazing to say the least..WOW!!!!

SmokeJumper
10-12-2010, 01:50 PM
Amazing entries so far.

Ron_L: A classic breakfast fatty. I want a second breakfast now.

Ecode: No words do justice to your International Fatty Buffet. Amazing concept, execution, and photography. The eggplant weave is diabolical.

Wrench: That explosion revealed all the hidden goodness of that pizza fatty - no tragedy there, just exuberant showmanship.

bigabyte: Brilliant idea. I'll never look at a pecan pie the same way again. Was there bourbon in that pecan filling?

Fattymac: You have me hankering for Thanksgiving

bigabyte
10-12-2010, 02:20 PM
That Thanksgiving Fatty looks amazing!:hungry:

SmokeJumper: If I say yes will I get your vote?:becky: Otherwise, no, but it did have maple syrup.

SmokinAussie
10-12-2010, 04:03 PM
Point of Order:::::

E Code shoud be disqualified on the grounds that there is no Australian Fatty!!!!
You can't have an "International" Fatty entry without including Australia... Therefore he entry is incomplete and must be DQ'd!

And who the hell has all those flags lying arount for just such an event anyway!!!

Oh, and if she's not DQ'd we're all stuffed... what a magnificent entry (although sadly deficient in one major area... like a whole continent....)

Cheers!

Bill

bigabyte
10-12-2010, 04:09 PM
what a magnificent entry (although sadly deficient in one major area... like a whole continent....)
As Smokey Al Gold already pointed out, there was also no Antarctican fatty. So two entire continents were missed. No, wait a minute, there's no representation from Africa either. And South America was looked over too!:shock:

Just what kind of con is ecode trying to pull over on us???

bingo1912
10-12-2010, 08:02 PM
WOW! most impressive not only do they look great but they also made me want to dive in to eat them. Lots of thought and creativity.
Thanks

ecode
10-12-2010, 08:14 PM
Wow amazing entries! Ecode I'm just sad I didn't see an Antarctican fatty but maybe next time....

Do you realize the grief I would experience from my children if they found out I'd cooked a penguin fatty?

Point of Order:::::

E Code shoud be disqualified on the grounds that there is no Australian Fatty!!!!
You can't have an "International" Fatty entry without including Australia... Therefore he entry is incomplete and must be DQ'd!

And who the hell has all those flags lying arount for just such an event anyway!!!

Oh, and if she's not DQ'd we're all stuffed... what a magnificent entry (although sadly deficient in one major area... like a whole continent....)

Cheers!

Bill

Now Bill, I know very well that Korea and Thailand are on the same continent. Your geography lesson in the Neck of the Woods throwdown (in which you made a Thai salad) taught me that Thailand was part of Australia, so Korea must be too.

As Smokey Al Gold already pointed out, there was also no Antarctican fatty. So two entire continents were missed. No, wait a minute, there's no representation from Africa either. And South America was looked over too!:shock:

Just what kind of con is ecode trying to pull over on us???

It's a small world Chris. Didn't you listen to the music? I tried to make South American, but the guinea pigs kept crawling out of the fatty.

smoken don
10-12-2010, 08:31 PM
:becky:[QUOTE=SmokinAussie;1428808]Point of Order:::::

E Code shoud be disqualified on the grounds that there is no Australian Fatty!!!!
You can't have an "International" Fatty entry without including Australia... Therefore he entry is incomplete and must be DQ'd!

And who the hell has all those flags lying arount for just such an event anyway!!!

Oh, and if she's not DQ'd we're all stuffed... what a magnificent entry (although sadly deficient in one major area... like a whole continent....)

I thought Australia was a city in New Zeland.:confused::becky::becky:

bigabyte
10-12-2010, 08:32 PM
It's a small world Chris. Didn't you listen to the music? I tried to make South American, but the guinea pigs kept crawling out of the fatty.
I did listen to the music, but my French is so rusty it might as well have been Swahili. I put the link into Babelfish, but that didn't help. I'll take your word for it. To be honest, I'm not sure what a South American fatty would be!:confused: One filled with either coffee or cocaine I suppose.

Amber
10-12-2010, 09:24 PM
So the kids wanted breakfast for dinner, and I figured what better time to get back into the throwdowns. Rolled out the sausage, added a layer of hashbrowns, a layer of scrambled eggs, and a layer of cheddar cheese. Rolled and wrapped in a bacon weave. After a trip to the smoker i sliced and made a sandwich on fresh toast. This was so good, I will definitely make it again.

bingo1912
10-12-2010, 09:30 PM
You guys are killin me! who needs a joke section with comments like these,,,,LMAO!

P.S. Amber killer lookin entry!

bigabyte
10-12-2010, 09:42 PM
That is a delicious looking breakfast fatty!:hungry:

Smokey Al Gold
10-12-2010, 09:52 PM
I'm loving this throwdown! Great stuff. Why do I love it so much if I can't eat it? I don't know what's wrong with me. You're right ecode penguin fatties need to be cold smoked to -160 and I had a real hard time getting the penguin to....... Nevermind that I need to get back to the drawing board. Your ideas were way better and tastier!

deguerre
10-13-2010, 02:07 PM
OK. Redhot and I have been discussing this one and we're both in. Experimantation starts tonight.

prudog
10-13-2010, 03:36 PM
To be honest, I'm not sure what a South American fatty would be!:confused: One filled with either coffee or cocaine I suppose.
Having in-laws from South America, they once made empanadas on July 4th while visiting while I cooked hickory smoked BBQ. Soooo... I would think you could wrap a fatty in dough, perhaps with some churrasco chunks or ground chorizo with sausage, and give it a quick fry or bake or whatever the heck they do to cook the crust. They generally have a raisin in their empanada too. And yes, I bet they would love some coffee mixed in somehow. :crazy:

These are some off-the-scale entries so far!

FattyMac
10-13-2010, 04:02 PM
Having in-laws from South America, they once made empanadas on July 4th while visiting while I cooked hickory smoked BBQ. Soooo...

Ok I so want to make a Fatty Empanada now!
I have made pulled pork empanadas before. They were very well received by the family.

What kind of dough did they use for their empanadas? My wife's from Panama and their empanadas are made with a corn masa that has a little bit of queso fresco mixed in. So very good, but so very labour intensive, no masa harina here. My arm is sore just thinking about turning that stupid grinder.

bigabyte
10-13-2010, 04:10 PM
I'm drooling just thinking about these fatty empanadas.

boogiesnap
10-13-2010, 04:30 PM
http://i770.photobucket.com/albums/xx346/ecodeps/fatties/IMG_0940-1.jpg

I'm speechless...


agreed.
in-farkin-credible.

my hat goes off to you for a long, long time.

Gore
10-13-2010, 05:10 PM
OK. Redhot and I have been discussing this one and we're both in. Experimantation starts tonight.

OK, if you two are in, then I better think of something,... just need Alan to join in and we'll have full teams for the first time in a long time. Hmmmm, maybe I can find that crawdad and make a fattie with that....

Ron_L
10-13-2010, 09:46 PM
OK, if you two are in, then I better think of something,... just need Alan to join in and we'll have full teams for the first time in a long time. Hmmmm, maybe I can find that crawdad and make a fattie with that....

Ooooo... Crawfish Etouffee Fatty! Good idea!

Alan in Ga
10-14-2010, 05:36 PM
Had some pulled pork left over from the weekend and really wanted to get us back into the throwdowns so here we go...

Gore
10-14-2010, 06:09 PM
Great job Alan! That looks wonderful.

bigabyte
10-14-2010, 07:27 PM
Looks delicious!:cool:

bingo1912
10-14-2010, 08:57 PM
I did listen to the music, but my French is so rusty it might as well have been Swahili. I put the link into Babelfish, but that didn't help. I'll take your word for it. To be honest, I'm not sure what a South American fatty would be!:confused: One filled with either coffee or cocaine I suppose.

That would a cuey,, AKA Guinea pig

Smokey Al Gold
10-14-2010, 09:41 PM
Eh I don't think this is throwdown worthy but what they heck. This is a plain naked fatty. Smoked it with cherry and pecan and regular k. It was smoked on my high tech state of the art smokey joe platinum. With quad guru's and six smoke pistols it can smoke for 8 weeks straight without fluctuating temps a single degree. Ok not really and I'll drop back to reality for a while. The wings were my snack and were actually better than the fatty but this isn't a wing throwdown. This is only a regular fatty. Just the way god intended fatties to be when they were created on the 8th day. Nothing less nothing more.

http://i239.photobucket.com/albums/ff72/bbq-brethren/pics005.jpg
http://i239.photobucket.com/albums/ff72/bbq-brethren/pics007.jpg
http://i239.photobucket.com/albums/ff72/bbq-brethren/pics009.jpg
http://i239.photobucket.com/albums/ff72/bbq-brethren/pics016.jpg
http://i239.photobucket.com/albums/ff72/bbq-brethren/pics020.jpg

bluetang
10-14-2010, 09:51 PM
Looks great to me. Did you say naked, or neked?:wink:

bigabyte
10-14-2010, 09:58 PM
That's a beautiful naked fatty. It takes courage to show it off like that. Maybe the "Save the Fatty" coalition will give you some sort of award or something?

Smokey Al Gold
10-14-2010, 10:05 PM
That's a beautiful naked fatty. It takes courage to show it off like that. Maybe the "Save the Fatty" coalition will give you some sort of award or something?

I don't know about an award since Ron L is on probation from the society for his entry but I just wanted to participate since I like you guys so much... And courage is no problem after some of the awful entries I've done. I figured if I set the bar really low for myself I'll never fail. :thumb:

bigabyte
10-14-2010, 10:08 PM
You could photoshop it onto an interesting background or something. Make it "pop".

MOS95B
10-15-2010, 08:16 AM
oh

my

Gawd....

Just wandered into this thread. I wish I had more than $7 dollars in the bank, I would make a copy of every one of these entries, take to work as a buffet, and claim them as my own....

Amazing stuff, folks!!!

prudog
10-15-2010, 09:39 AM
What kind of dough did they use for their empanadas?
I wish I could help Bro... but I was too pissed to participate after spending all day cooking BBQ and they ate Empanadas with ground beef and never tried the Q. My wife has zero culinary skills... too bad too after having parents from Chile, born in the Bronx, grew up in Puerto Rico, and finally residing in Alabama after leaving Atlanta when she figured out it is not such a scary place for non-rednecks. :wink:

I highly recommend you take a look at the "fried" throwdown. There were some empanadas as well as a bacon weave (deluxe fatty) with a fried crust. You could still go several directions with layering and such.

http://www.bandera-brethren.com/forum/showthread.php?t=83723&page=3

I saw a picture on facebook the other day of what appeared to be a beef gravy casserole something topped with vanilla bean ice cream. Sounds sick, but made me think of Antarctica. This site is incredibly filled with creative and exceptional cooks!! Keep it coming for those of us that don't have a lot of time at times.

MadCityJim
10-16-2010, 01:53 AM
I was in the mood for sausage and sauerkraut for the last week or so and when I saw that this week’s throwdown was fattys; I thought I’d turn things inside out. I ground my own sausage, seasoned with sage, thyme and rosemary from my garden. Salt, sugar and cilantro too.
46216

I sautéed some onion and some julienned apples, drained some sauerkraut, and ground a bit of leftover buckboard bacon.
46217

I put the onions on first, then the apples.
46218

Then a layer of sauerkraut followed by the ground bacon and some more apples.
46219

Here it is on the smoker with some country style ribs.
46220

And here it is off the smoker after a short rest.
46221

And here’s my entry photo:
46222

Thanks for looking!

bigabyte
10-16-2010, 01:56 AM
Man, oh man! That one really turned on the mouth faucets.

Grabnabber
10-16-2010, 06:43 AM
Wow, GREAT entries!

I am not worthy.... I am not worthy.... :bow:

MOS95B
10-16-2010, 07:46 AM
I can't stand sauerkraut, yet still - wow!! You may have changed my mind...

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=46222&d=1287211819

Gore
10-16-2010, 09:49 PM
I am submitting this picture. It is either a Fatet Mignon or a MignOINK, depending on your point of view. Master describes it fully in his show:

http://www.bbq-brethren.com/forum/showthread.php?p=1432999#post1432999

http://i613.photobucket.com/albums/tt211/gvideen/fatet%20mignon/IMG_0988-1.jpg

bigabyte
10-16-2010, 09:55 PM
That's quite an impressive entry there.:cool:

I presume we are awaiting word from the IMBAS as to whether it is MignOINK?

I think Fatet Mignon has a good ring to it. Kind of brings this cut down to a certain level of redneckery. Perhaps served with some Cheez Whiz on the side to really put the tramp stamp on it?:heh:

It looks delicious!:hungry: I will definitely be making one of those once I know what to call it, and what to serve it with.

Gore
10-16-2010, 09:58 PM
Cheez Whiz! :doh: Fark, I knew I was forgetting something!

Campfire Girl
10-16-2010, 11:09 PM
Spaghetti Fatty with MOINK Balls

I am just so glad that I got this done in time. Now I am not one to be intimidated, especially by another girl. But, Miss ecode after looking at your entry I had to think this over just a little bit.

So here goes.

My guy has this really good friend, and Saturday night is Spaghetti Night. Now how on earth am I going to turn a Fatty into Spaghetti?

So I roasted a red pepper!


http://i926.photobucket.com/albums/ad108/CrystalLight2010/Spaghetti%20Fatty/Pepper.jpg



Then I got most of the things I would use for Spaghetti. Mushrooms, Onion, Italian seasoning, Mozzarella, Sauce. But pasta? Why not some of those big wide thingys they use for Lasagna? Yes! Sausage, and meatballs? No MOINK balls

So I sliced and chopped and laid out the Sausage in a square. Then I put on the noodles, boiled them first, and added all the rest.

http://i926.photobucket.com/albums/ad108/CrystalLight2010/Spaghetti%20Fatty/First-Prep.jpg

Put the fatty on my BIG Smokey thingy and waited for the magic to happen.



http://i926.photobucket.com/albums/ad108/CrystalLight2010/Spaghetti%20Fatty/On-Smoker.jpg



Three hours later at a firm 225 it was ready. Oh yeah I put the balls on for just the last hour, have to be careful with them.

Here is how it looked.

http://i926.photobucket.com/albums/ad108/CrystalLight2010/Spaghetti%20Fatty/Finished.jpg

And then sliced open. What a thing of beauty!


http://i926.photobucket.com/albums/ad108/CrystalLight2010/Spaghetti%20Fatty/Cut.jpg

Served slices with the MOINK balls, some ziti and a Caesar salad.

I just have to say that our friend could not believe his eyes when I served this up.

Spaghetti?? This? But then it was time for seconds, and even thirds! Ahh, Spaghetti & MOINK balls, what a feast we all had.

I'm not sure which picture is the best so I'll just let y'all decide.

And thank y'all soooo much for letting me join in the fun!

Gore
10-16-2010, 11:15 PM
Great entry CG! Looks delicious! I think spaghetti was the first fattie I ever made. Yours looks much better though.

bigabyte
10-17-2010, 03:43 AM
Dang Campfire Girl, that looks tasty!:hungry: I love the lasagna noodle idea, perfect for a fatty. And the MOINK just tops it off!:cool: It's so hard to say anything about the handling of this entry, the noodle, fatty, or the balls without it perhaps sounding a bit too off-color for perhaps myself and others I know that frequent here, so I'll just leave simply saying that this entry looks delicious!

smokindorf
10-17-2010, 09:06 AM
Some really nice looking work. This is going to be a battle:boxing:...

Gore
10-17-2010, 09:07 AM
Sounds like Chris will be opening up his own Thread of Food Descriptions in Wood Pile later today.

The problem with fatties is that you can't have just one. It sounds like you should've made a couple extra (and mailed me one :becky: ).

Campfire Girl
10-17-2010, 09:47 AM
Mr. Gore, yes there was spaghetti in the Fatty, But we thought we should have just a little more.

And hello Mr. bigabyte. I heard you were away. don't worry about being too off color, Southern girls can handle it. :icon_blush:

Thanks Gentlemen for the nice comments.

Ron_L
10-17-2010, 09:51 AM
This is only a regular fatty. Just the way god intended fatties to be when they were created on the 8th day. Nothing less nothing more.

There is no such thing as "only a regular fatty"!

Excellent job representing the true fatty goodness, Smokey Al! From the Society we give you our highest honor...

A nice, big, fatty...

ATTABOY!

:-D

Ron_L
10-17-2010, 09:55 AM
This is what I love about these throwdowns! Just look at some of the ideas you folks have come up with! MigNOINKS, sour kraut, apple, bacon and onions, spaghetti... Great job, folks!

Meat Burner
10-17-2010, 09:56 AM
We did a backyard charity event Saturday and decided to do a fatty for the pork category. Just a few teams at a local bar that does several charity events for kids and one special chili event in November for the humane society. We will participate in it next month to try to help raise a little money. Very nice people and great causes they sponsor. Here was our entry. There were made from brats and stuffed with cheese, asparagus, peppers and mushrooms. Just a typical throwdown entry and was a winner with the judges.

Gore
10-17-2010, 10:27 AM
Looks great Meat! I hope your avatar saved you a bite.

Gore
10-17-2010, 11:17 AM
Guerry, Al, I'm a bit concerned about our future prospects with CG entering. If her "guy" starts entering, we could be further in the hole than we already are. Is it possible that we can pick her up for Team Husbands through free agency? If he happens to post in a future Throwdown, we'd probably have to send her back to Team Wives, but maybe we could force them to give us a draft pick in trade. Does anyone have the rulebook?

bluetang
10-17-2010, 12:10 PM
Since the weather is changing, and it seems to be getting into chili season, I made a chili fatty. I started with some ground pork, seasoned it into chorizo, sans vinegar. I added a bit more chili powder and cayenne, along with chopped onions, beans, and tomatoes. For the weave, I sliced a top round into strips and marinated them in fresh lime juice. Smoked it off on the UDS, basting with Carolina Gold hot pepper sauce. Thanks for looking.
46259

46260

46261

46262

46263

46264

46265
My entry. Thanks for looking

Alan in Ga
10-17-2010, 12:22 PM
Gore I don't think we have a snowballs chance in hades even with a draft pick but it's worth a shot....

Redhot
10-17-2010, 01:24 PM
Here is my entry for the fatty throwdown...wow, I cooked all weekend! The link to the cook thread - http://www.bbq-brethren.com/forum/showthread.php?p=1433363#post1433363

bigabyte
10-17-2010, 01:31 PM
:hungry:I'm at a total loss of words at this point...

Alan in Ga
10-17-2010, 02:03 PM
Not a snowballs chance I tell ya Redhot that looks so gooooooooood.....

SmokinAussie
10-17-2010, 03:26 PM
Here is my entry for the fatty throwdown...wow, I cooked all weekend! The link to the cook thread - http://www.bbq-brethren.com/forum/showthread.php?p=1433363#post1433363

Holy Moley!:shock:

Gore
10-17-2010, 03:39 PM
Perfect, ... they've fallen right into our trap. We have successfully lulled the wives into a false sense of security. Now, Guerry will finish them off. C'mon Guerry! :rolleyes:

(Great job Redhot!)

Boshizzle
10-17-2010, 03:46 PM
Super awesome entries so far. Gongrats to all!

Redhot
10-17-2010, 04:01 PM
"Perfect, ... they've fallen right into our trap. We have successfully lulled the wives into a false sense of security. Now, Guerry will finish them off. C'mon Guerry! :rolleyes: "


Two of guerry's entries were actually my ideas and the third was half my idea...now if he could only stop stumbling and slurring from last night's likker fest, he might actually post an entry before the deadline! :roll:

bigabyte
10-17-2010, 04:07 PM
You can do it Guerry!

Gore
10-17-2010, 04:11 PM
Two of guerry's entries were actually my ideas and the third was half my idea...now if he could only stop stumbling and slurring from last night's likker fest, he might actually post an entry before the deadline! :roll:

Likker fest? I hope that isn't the type that involves alcohol, otherwise we might be seeing a Farked-up Fattie. :heh: C'mon Guerry!

bigabyte
10-17-2010, 04:14 PM
I do hope it's a Curried Chicken Salad Fatty!:hungry:

Gore
10-17-2010, 04:16 PM
Oooooo curried chicken salad. That always scores well.

Redhot
10-17-2010, 06:08 PM
Likker fest? I hope that isn't the type that involves alcohol, otherwise we might be seeing a Farked-up Fattie. :heh: C'mon Guerry!

OK, I think he's coherant (sorta) enough to throw down although he will need my help...Likker fest = 1/5 gin, cooking, smoking, grilling, eating then almost 1/5 vodka, crashing! It was fun, well I think it was, at least we took pictures! :icon_blush:

Campfire Girl
10-17-2010, 07:24 PM
Mr. Gore, No draft picks or anything like that. My Guy is not even sure how to turn on a computer, even though he is a turn on!

All he wants is the good food I make for him and something to drink. and sometimes maybe just a tinny weeny bit to much.

Ron_L
10-17-2010, 07:30 PM
Well... Guerry? Tic Tic Tic Tic... Time is running out.

:-D

bluetang
10-17-2010, 07:31 PM
Mr. Gore:wink:

deguerre
10-17-2010, 09:08 PM
OK, here's my simple entry. Cook thread here (http://www.bbq-brethren.com/forum/showthread.php?p=1433835#post1433835)

Gore
10-17-2010, 09:36 PM
I think we've got them now!

bigabyte
10-17-2010, 09:48 PM
Well, so much for that!:tsk:
.
.
.
.
.
.
.
.
.
.
JUST KIDDING!:laugh::laugh::laugh:

Chef Jim
10-17-2010, 10:59 PM
Is it me? Have we started to lean toward quantity vs quality?

BTW, I'm still locked in the bathroom so no entries until I finish. (the remodeling) Bummer But I think I have the computer crash under control.

SmokinAussie
10-18-2010, 04:09 AM
Guerry... What the fark is that... Better be good when I examine the thread... Redhot has you tied up and bent over so far... ahhh.... stop laughin'...

Smokey Al Gold
10-18-2010, 07:23 AM
Guerry, Al, I'm a bit concerned about our future prospects with CG entering. If her "guy" starts entering, we could be further in the hole than we already are. Is it possible that we can pick her up for Team Husbands through free agency? If he happens to post in a future Throwdown, we'd probably have to send her back to Team Wives, but maybe we could force them to give us a draft pick in trade. Does anyone have the rulebook?

I have to agree. It concerns me deeply (only because she's way better than me). I believe after you submit 2 "quality" threads you become a free agent and can be picked to either side though she has to agree to be on team husbands. I was looking for my rulebook but I started my chimney with it this past weekend :doh: