Fatty Suggestions?

Bob50j · Jan 8, 2009

Ok, I've done several fatties, but only with a rub on the outside. Any suggestions and tips for adding extras? I'm thinking cheese is always good, as well as jalapenos and/or onions, but I'd like to hear different views. I plan to make 4 different ones along with a few racks of ribs for the playoff games this weekend. Served with unusually large amounts of beer, this should make for some fairly good eats.

TheDirtyBurger · Jan 8, 2009

Someone posted this on the BGE forum the other day and it made me gravitate in my pants. a philly fattie, sounds so good. I cannot wait to try it.

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=571842

let me know how she turns out
tim

TheDirtyBurger · Jan 8, 2009

Also I tried this the other day (may be old hat to some, but new to me)
Jimmy Dean maple, coated in maple, then some rub (on the sweet side) and then put it on grands biscuits to eat, so amazing
tim

Harbormaster · Jan 8, 2009

Bob, the only thing that limits what goes in a fattie is your imagination.
I like the following: Roasted red pepper strips, minced onion, minced garlic, minced chipotles in adobo, and string cheese.

You can try all kinds of things - scrambled eggs, shaved ham, poblano peppers, anaheims, fresnos, cheddar or cream or mozarella cheeses. Endless.

Maybe ZBQ will chime in with his Ultimate Breakfast Fattie.

Good luck, enjoy!

Bob50j · Jan 8, 2009

Holy crap am I hungry. This stuff sounds amazing guys, keep'em coming.

One more thing. The process. I add whatever ingredients, re-roll into shape and wrap with plastic wrap then stick in the fridge overnight. Does that sound about right?

garyk1398 · Jan 8, 2009

Here's my new favorite, apple raisin fatty, 3 things I'm gonna try next time, maple flavored sausage, bacon around the outside and jack cheese:
http://www.bbq-brethren.com/forum/showthread.php?t=54415

Jacked UP BBQ · Jan 8, 2009

get crazy, I have stuffed everything in them, its all good. The last one I did had goat cheese, spinach, and craisans. It was excellent.

blues_n_cues · Jan 8, 2009

my favorite is the 2lb mexi-omelette fatty stuffed w/
cheddar,pepperjack,rotels,soft scrambled egg,onion,& jalepenos,wrapped in bacon.:icon_bigsmil

Teleking · Jan 8, 2009

Sorry I’m a newb and don’t know if posting links is prohibited but I found this not to long ago.

The Bacon Explosion:

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

Ron_L · Jan 8, 2009

Teleking said:
Sorry I’m a newb and don’t know if posting links is prohibited but I found this not to long ago.

The Bacon Explosion:

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

It's OK to post links to other sites, but there are a few guidelines that you should review..

Also, That same info is posted on this forum as well.

http://www.bbq-brethren.com/forum/showthread.php?t=53959&highlight=bacon

Porky · Jan 8, 2009

Last night I put together 4 fatties:
1) diced White Castle Cheese burgers(4) and add some sharp cheddar and granulted garlic. It will be seasoned w/Yardbird rub
2,3,4- sauteed onion, garlic powder,strips of yellow pepper,creamed cheese ,monterey jack. Seasoned with D-Dogs Apple rub.
These will be served as appetizer for Saturday party.

SpammyQ · Jan 8, 2009

The absolute best fatty I ever made had shredded cheddar and jalepeno relish in it.. dusted with Plowboys yardbird. JD sausage.

jocosa · Jan 8, 2009

I love a stuffed fatty as much as anyone, but just as much like to do a plain one, with a little rub... let it cool/firm up a bit after taking out of the smoker, slice (good sharp knife), halve or quarter the slices, or even dice, serve with toothpicks and a couple of dipping sauces....

bigabyte · Jan 8, 2009

The better question would be, if you can find something that doesn't taste good in a fatty, let us know.:wink:

TysDad · Jan 8, 2009

I love to hear tips from the fatty pros...

Use a fair amount of whatever you're going to stuff them with. The flavor of a little bit of anything in the middle is lost amongst the sausage.

Because of the fat content, they are hard to overcook.

If you like crispy sausage out of pan, you will like crispy fatty. I am going to try a reverse sear under the broiler in the oven after it comes out of the smoker on my next cook. Maybe on the gas grill...

I don't know how others roll them up, but I flatten out the ground sausage on a piece of wax paper, put the stuffing on and then use the wax paper as a handle to help roll it up. It's lots easier than doing it freehand. That stuff is sticky until it's covered in rub.

Why put it in the refrigerator overnight?

White Castle sliders as stuffing? We need pictures of those!!!!!

redaub · Jan 8, 2009

bigabyte said:
The better question would be, if you can find something that doesn't taste good in a fatty, let us know.:wink:

I dropped one once, got some gravel and leaves in/on it. Still ate it, but I would definitely recommend omitting the ground debris.:icon_sick

TheDirtyBurger · Jan 9, 2009

Whitey's in a fatty? Please post pics/turn out. I am going to do a brisket this week and I think I am going to try that

what type of sausage was it? Hot, Reg, Sage?

please tell me!!!!!!

Rowdycue · Jan 9, 2009

Maple flavored JD with chopped pecans and raisins with Mike Mills Magic Dust is really good.

Fatty Suggestions?

Bob50j

Guest

TheDirtyBurger

Guest

TheDirtyBurger

Guest

Harbormaster

somebody shut me the fark up.

Bob50j

Guest

garyk1398

Babbling Farker

Jacked UP BBQ

Babbling Farker

blues_n_cues

is Blowin Smoke!

Teleking

is Blowin Smoke!

Ron_L

Administrator

Porky

is Blowin Smoke!

SpammyQ

Take a breath!

jocosa

Full Fledged Farker

bigabyte

somebody shut me the fark up.

TysDad

Full Fledged Farker

redaub

Knows what a fatty is.

TheDirtyBurger

Guest

Rowdycue

Guest

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