Discussion Thread -> "Let's All Smoke Some Fatties!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)
- Thread starter Moose
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thunter
is Blowin Smoke!
Ok guys, I just scored 2 lbs. of Alaskan Caribou Chorizo Sausage from a friend. He hunts in Alaska twice a year with some of his buds, and he hooked me up just in time for this throw down. What to do? :-D
peeps
somebody shut me the fark up.
Save it for the next one :boink: :becky:
Chris89Stang
Knows what a fatty is.
First time smoking a fatty so I might as well enter.
Forgot to make some prep pics so I'll skip to the smokin' part.
Bacon wrapped and naked on the egg.
Almost done!
I'll use this as my entry shot.
It is bacon wrapped with sausage, cheddar, pepper jack, and more bacon. Dusted on the inside and out with my pork rub and a little BBQ sauce on the inside.
Thanks!
Forgot to make some prep pics so I'll skip to the smokin' part.
Bacon wrapped and naked on the egg.
Almost done!
I'll use this as my entry shot.
It is bacon wrapped with sausage, cheddar, pepper jack, and more bacon. Dusted on the inside and out with my pork rub and a little BBQ sauce on the inside.
Thanks!
world's first abt fatty
...........I think.
This one don't need no explanation
Here's my official entry for the fatty throwdown
Polling pic
...........I think.
This one don't need no explanation
Here's my official entry for the fatty throwdown
Polling pic
Last edited:
THoey1963
somebody shut me the fark up.
Please consider this my official entry into the "Let's all smoke some Fatties" Throwdown.
A friend is bringing some brisket up to the bar tonight, so I decided to make a fatty to go with it. HEB is having it's annual Hatch Pepper craze, so that sounded good.
Bought 6 hot Hatch Peppers and threw them on the grill last night to roast up. Once done, I threw them into a Ziploc bag to steam and then put them in the fridge later on. Peeled and seeded them this morning.
Found some sausage made with Hatch Peppers to go with the peppers I roasted. Figured some Jack cheese and bacon would round it out.
Missed a picture here. Flattened out the sausage in a bag, cut the cheese into three strips, wrapped two of the cheese strips in two peppers each, centered them on the sausage and rolled it up. Seasoned the Fatty with a little of my pork rub. Made a bacon weave and set the fatty in the middle.
All wrapped in the bacon weave and a little black pepper on top. About this time, the wife was about to cook some Mackerel in a frying pan. I suggested smoking it outside...
So, on the 275* smoker went the Fatty and her two fish...
Fish didn't take long. Next time, a little higher heat to get a little crispier skin. Tasted good though, if you like fish...
Fatty hit 160* IT, gave the bacon a little smack with the blow torch to crisp up the skin, and pulled it when it hit 165* IT.
Let it rest for about 20 minutes and then sliced it open.
Lotsa pepper and cheesy gooeyness... (Yeah, I just made up that word.)
Please use the following as my entry picture:
Thanks for looking...
A friend is bringing some brisket up to the bar tonight, so I decided to make a fatty to go with it. HEB is having it's annual Hatch Pepper craze, so that sounded good.
Bought 6 hot Hatch Peppers and threw them on the grill last night to roast up. Once done, I threw them into a Ziploc bag to steam and then put them in the fridge later on. Peeled and seeded them this morning.
Found some sausage made with Hatch Peppers to go with the peppers I roasted. Figured some Jack cheese and bacon would round it out.
Missed a picture here. Flattened out the sausage in a bag, cut the cheese into three strips, wrapped two of the cheese strips in two peppers each, centered them on the sausage and rolled it up. Seasoned the Fatty with a little of my pork rub. Made a bacon weave and set the fatty in the middle.
All wrapped in the bacon weave and a little black pepper on top. About this time, the wife was about to cook some Mackerel in a frying pan. I suggested smoking it outside...
So, on the 275* smoker went the Fatty and her two fish...
Fish didn't take long. Next time, a little higher heat to get a little crispier skin. Tasted good though, if you like fish...
Fatty hit 160* IT, gave the bacon a little smack with the blow torch to crisp up the skin, and pulled it when it hit 165* IT.
Let it rest for about 20 minutes and then sliced it open.
Lotsa pepper and cheesy gooeyness... (Yeah, I just made up that word.)
Please use the following as my entry picture:
Thanks for looking...
thunter
is Blowin Smoke!
Caribou Chorizo Throwdown Fatty
Here is a link to the cooking thread... Caribou Chorizo Fatty
Please use the following picture as my official throw down entry...
Here is a link to the cooking thread... Caribou Chorizo Fatty
Please use the following picture as my official throw down entry...
- Joined
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Loving the fatty creativeness, guys!
Ninja, we've had fatties stuffed with ABTs, but I don't remember a fatty that was part of a giant ABT :thumb:
Ninja, we've had fatties stuffed with ABTs, but I don't remember a fatty that was part of a giant ABT :thumb:
- Joined
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This is my official entry...
Unless I come up with a more creative name, I'm calling it...
The Big Fat Naked Bullseye Fatty!
It is a log of chorizo wrapped in ground chicken wrapped in italian sausage wrapped in breakfast sausage. It was rubbed with The Slabs.com Birds and Bones Stephy Style rub and glazed at the end with Texas Pepper Jelly Apple Cinnamon Rib Candy. The sauce is a Spicy African Peanut Butter and Tomato Sauce.
I did the prep work at home and made the sauce last night...
The ingredients...
The ground chicken flattened out in a gallon ziploc bag and the chorizo in place.
Then that was put onto an italian sausage log flattened out in a gallon ziploc...
I forgot to take a picture where that result was place on a breakfast sausage log flattened out, but here is the final result...
I cooked this on Neotrout's 22.5" WSM and the Chicago Area Bash earlier today...
Here is the big fatty compared to a regular fatty...
It went onto onto the WSM with a few other fatties :-D
an hour or so later they were getting some nice color...
A couple of hours after that it was ready to glaze!
Resting before slicing...
Cut open... the italian sausage layer and the breakfast sausage layer blended together but the other layers came out great!
I made some biscuits on Teebody's Old Hickory CTO and put some of the fatty onto a biscuit and added the sauce...
This is my polling picture ^^^^
Everyone loved the The Big Naked Bullseye Fatty, especially with the spicy peanut butter sauce! I ate my slice with the sauce on the biscuit and it was a great combination!
Unless I come up with a more creative name, I'm calling it...
The Big Fat Naked Bullseye Fatty!
It is a log of chorizo wrapped in ground chicken wrapped in italian sausage wrapped in breakfast sausage. It was rubbed with The Slabs.com Birds and Bones Stephy Style rub and glazed at the end with Texas Pepper Jelly Apple Cinnamon Rib Candy. The sauce is a Spicy African Peanut Butter and Tomato Sauce.
I did the prep work at home and made the sauce last night...
The ingredients...
The ground chicken flattened out in a gallon ziploc bag and the chorizo in place.
Then that was put onto an italian sausage log flattened out in a gallon ziploc...
I forgot to take a picture where that result was place on a breakfast sausage log flattened out, but here is the final result...
I cooked this on Neotrout's 22.5" WSM and the Chicago Area Bash earlier today...
Here is the big fatty compared to a regular fatty...
It went onto onto the WSM with a few other fatties :-D
an hour or so later they were getting some nice color...
A couple of hours after that it was ready to glaze!
Resting before slicing...
Cut open... the italian sausage layer and the breakfast sausage layer blended together but the other layers came out great!
I made some biscuits on Teebody's Old Hickory CTO and put some of the fatty onto a biscuit and added the sauce...
This is my polling picture ^^^^
Everyone loved the The Big Naked Bullseye Fatty, especially with the spicy peanut butter sauce! I ate my slice with the sauce on the biscuit and it was a great combination!
- Joined
- Dec 9, 2004
- Messages
- 42,755
- Reaction score
- 35,619
- Points
- 113
- Location
- Wandering, but not lost
Ummm... It's naked? Do you see anything enrobing the fatty? :becky:
- Joined
- Dec 9, 2004
- Messages
- 42,755
- Reaction score
- 35,619
- Points
- 113
- Location
- Wandering, but not lost
Well... this TD is enrobed :-D
Poll following my current meeting.
Poll following my current meeting.
peeps
somebody shut me the fark up.
Your boss know you enjoy the meetings THAT well???? :shocked:
- Joined
- Dec 9, 2004
- Messages
- 42,755
- Reaction score
- 35,619
- Points
- 113
- Location
- Wandering, but not lost
I'm on a video call and they can only see me from the waist up :twisted: :becky:
peeps
somebody shut me the fark up.
But they can see you grinning while thinking about your poll.... :becky:
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