BBQ Brethren "Fatty" Throwdown
- Thread starter bigabyte
- Start date
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.
I put each log into a gallon zipper bag...
The I flattened the sausage into a perfect rectangle...
Then, working on one at a time, I cut the bag and peeled the top layer back to expose the sausage...
and cut the pancakes to fit...
and then used the bag to roll it up....
Then I sealed the seam and the ends...
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...
Here is one of the logs after slicing into it...
(Please use this picture as the Throwdown entry thread) ^^^^^
and a closeup of a slice...
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.
I put each log into a gallon zipper bag...
The I flattened the sausage into a perfect rectangle...
Then, working on one at a time, I cut the bag and peeled the top layer back to expose the sausage...
and cut the pancakes to fit...
and then used the bag to roll it up....
Then I sealed the seam and the ends...
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...
Here is one of the logs after slicing into it...
(Please use this picture as the Throwdown entry thread) ^^^^^
and a closeup of a slice...
Last edited:
bluetang
somebody shut me the fark up.
Oh golly!! That looks great!
southernsmoker
is one Smokin' Farker
Wow... their ya go rasing the dang bar again!
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
Knows what a fatty is.
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.
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.
I threw these on my oval to get them ready.
I needed these shredded, so they had a couple hours in foil after they were smoked.
For the French portion, I made up some ratatouille.
Well, this will take forever like this, so here are the fillings:
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:
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:
Here you can see the associated fatties:
Here you can see the tops and the fillings.
These are influenced from Italy, Spain and France.
and these are influenced from Germany, USA, and Korea
I served these up for a late-night snack.
Thank you for looking.
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.
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.
I threw these on my oval to get them ready.
I needed these shredded, so they had a couple hours in foil after they were smoked.
For the French portion, I made up some ratatouille.
Well, this will take forever like this, so here are the fillings:
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:
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:
Here you can see the associated fatties:
Here you can see the tops and the fillings.
These are influenced from Italy, Spain and France.
and these are influenced from Germany, USA, and Korea
I served these up for a late-night snack.
Thank you for looking.
bluetang
somebody shut me the fark up.
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:.
Meat Burner
Quintessential Chatty Farker
ecode, that is awsome !!!!!!!!!!!!!!!!!! Outstanding job.
Around the world in fatties! Great idea, ecode!
bigabyte
somebody shut me the fark up.
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!
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!
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:
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!
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!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:
I think I need to see my cardiologist after looking @ Ron_L's and Encode's WOW
Wow,you guys are truly amazing.
Wrench_H
is Blowin Smoke!
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
somebody shut me the fark up.
So much for traditional Ronelle! Nice, or is that suhweet?
And ecode!!! No fair!
And ecode!!! No fair!
Bigdog
somebody shut me the fark up.
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
somebody shut me the fark up.
Pecan Pig!
I think I will call this a Pecan Pig!
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
I think I will call this a Pecan Pig!
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
deguerre
somebody shut me the fark up.
Yep. That'll do 'er.
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