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-   -   Fatties Eh? (http://www.bbq-brethren.com/forum/showthread.php?t=15452)

bbqjoe 01-23-2006 11:49 AM

Fatties Eh?
 
I've been reading alot of the threads on these fatties, and it sounds very interesting. Going to town on Wednesday, going to pick up a few pounds and give it a try. I think I'll try one plain, another with some rub, and a couple of other ideas I have in mind. I'll do them up with mesquite, and pass them around the Restaurant and get some reaction.
If the response is good, I might consider putting it on the menu as an appetizer, or maybe run it as a dinner special.

willkat98 01-23-2006 11:54 AM

Sounds good Joe

The different brands have different textures, coarse and fine, and fat contents (some flatten out a bit to much).

So experiment with a few things. And the Jimmy Dean or Bob Evans Maple flavored chubs have never been smoked and made it back into the fridge. Kids (and me!) gobble them up.

Jeff_in_KC 01-23-2006 01:01 PM

I've tried a few brands and I won't buy anything but Jimmy Dean. The other's I've tried have had WAY too much fat content. I have not tried Bob Evans yet however so I can't speak for that one but I'd take Bill's word for it.

Bigdog 01-23-2006 02:27 PM

Go for it joe. May want to call it something else though. The way that I would introduce them is to either put a piece in with each meal or come around with a sample plate when it is busy, or just give out samples as they order. Most folks just love 'em, 'cept Phil who preferes puppy peters.

Yakfishingfool 01-23-2006 02:30 PM

I was wodnering aobut stuffing a fatty...been done? Maybe some jalopena's with a filling in them? trying to come up with something to do with them other than just gorge on pure animal fat. S

Bigmista 01-23-2006 02:32 PM

I've had good results with Farmer John's but I don't knwo how far they extend out of California. They are usually cheaper than JD's and the hot is really tasty by itself.

P.S. Phil prefers peters.

Pass it on...

ggeilman 01-23-2006 02:33 PM

I get better flavor with HEB maple and they are a little cheaper.

Kevin 01-23-2006 02:39 PM

Quote:

Originally Posted by Yakfishingfool
I was wodnering aobut stuffing a fatty...been done? Maybe some jalopena's with a filling in them? trying to come up with something to do with them other than just gorge on pure animal fat. S

That would be a variation on Armadillo Eggs:

http://www.bbq-brethren.com/forum/sh...armadillo+eggs

Bigdog 01-23-2006 02:42 PM

Quote:

Originally Posted by Yakfishingfool
I was wodnering aobut stuffing a fatty...been done? Maybe some jalopena's with a filling in them? trying to come up with something to do with them other than just gorge on pure animal fat. S

Very easy to stuff 'em. Just break 'em apart, stuff, and form back into a log. Use ingredients to your own personal taste. I would use onion, garlic, cheese, mushrooms, bacon etc. You could also do it just like meatloaf. I thing that it was Neil that suggested some crackers broken up inside. Call it a "fatty loaf."

Neil 01-23-2006 03:21 PM

Actually I roll the fatty in Twisters crumbs so it forms a flavorful crust on the outside.

thillin 01-23-2006 03:47 PM

Quote:

Originally Posted by Neil
Actually I roll the fatty in Twisters crumbs so it forms a flavorful crust on the outside.

Post a pic to explain:cool:

Mark 01-23-2006 04:03 PM

Don't forget grinding your own. That way, you control everything. It's also possible to save some $$$.

Jeff_in_KC 01-23-2006 05:34 PM

Quote:

Originally Posted by Yakfishingfool
I was wodnering aobut stuffing a fatty...been done? Maybe some jalopena's with a filling in them? trying to come up with something to do with them other than just gorge on pure animal fat. S

At the American Royal, we stuffed a plain fatty with diced jalapenos and tiny diced cubes of cheddar cheese. We just laid the thing open long ways, depressed a small trough the length of it and filled with the japs and cheese. Then we closed and sealed it and coated in my rib rub. I think we got like 150th out of 300 or so sausage entries.

elvis67 01-23-2006 05:54 PM

Quote:

Originally Posted by Jeff_in_KC
At the American Royal, we stuffed a plain fatty with diced jalapenos and tiny diced cubes of cheddar cheese. We just laid the thing open long ways, depressed a small trough the length of it and filled with the japs and cheese. Then we closed and sealed it and coated in my rib rub. I think we got like 150th out of 300 or so sausage entries.

I stuff 2 or 3 japs with cream cheese and lay th roll open then put back together throw er on the smoker. Tis awesome!!

Kevin 06-04-2006 01:46 PM

Trying a variation on Neil's breading technique today. One JD maple rolled in crushed Habanero flavored Doritoes and one in crushed Funyums.


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