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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-02-2007, 10:13 AM   #16
jt
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With a nod to Neil: Flatten it, core a poblano or other type of pepper, stuff the pepper with cheese, roll it back up in the sausage. Now roll the fattie in crushed Cheetos, smoke until ready.
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Unread 08-02-2007, 10:21 AM   #17
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Rubbed italian sausage stuffed with provolone and not overcooked. Add what you like. Great with any pasta. Tomato based or alfredo sauce works for me.
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Unread 08-02-2007, 10:31 AM   #18
ushi
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I like to get italian sausage, and for the filling using peppers, onions, and a quick fresh tomato sauce (fresh tomato, garlic and basil). A touch more fresh basil and then I'm good to go. When I'm in a particular artery clogging mood, I'll put pepperoni and genoa salami in there as well. I live in a house with 11 other guys, and the bbq I make tends to get eaten very quickly. But NEVER have I seen something get eaten as quickly as my italian stuffed fatties.
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Unread 08-02-2007, 10:41 AM   #19
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I will dice japs and garlic (the more the marrier) and mix them into the sausage. Add some grated cheese (any kind will do but I have had great luck with parmesian) too. Olives, onions and chopped cherry peppers offer a great taste too.
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Unread 08-02-2007, 10:47 AM   #20
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Fill the Maple Jimmies with Mushroom & Swiss Then take 1/4 cup Rub and 1 cup of Turbinado combined and roll the Fatties in it.
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Unread 08-02-2007, 02:46 PM   #21
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My sister's fave is a stuffed with pulled pork... I like caramlized onions and cheese in mine. I also like them rolled in panko (sp?) breadcrumbs. Here's one with cheese in the middle, on a nest of buttered toast, with a poached egg (I call it Armadillo Eggs Benedict)



And the making of fatties here:

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Unread 08-02-2007, 02:56 PM   #22
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I use sweet Italin Sausage
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Unread 08-02-2007, 02:59 PM   #23
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I use sweet italian sausage
Attached Images
File Type: jpg 1st fattie (Medium).jpg (66.8 KB, 972 views)
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Unread 08-02-2007, 03:01 PM   #24
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breakfast type is sweeter but starting with a medium italian will
kick it up a notch.
a nice bob evans rolled in your favorite rub is usually gone soon
as it leaves the cooker.!!!
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Unread 08-02-2007, 03:04 PM   #25
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This really needs to be added to the existing post in the RoadMap!

Done !!!

Good job Guys and Gals.

TIM
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Unread 08-02-2007, 03:17 PM   #26
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Some times I like them plain...

And sometimes I like them fancy!

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Unread 08-02-2007, 03:26 PM   #27
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sometime with a fancy wrapper


sometime with some fancy neighbors
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Unread 08-02-2007, 06:19 PM   #28
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Quote:
Originally Posted by cmcadams View Post
My sister's fave is a stuffed with pulled pork... I like caramlized onions and cheese in mine. I also like them rolled in panko (sp?) breadcrumbs. Here's one with cheese in the middle, on a nest of buttered toast, with a poached egg (I call it Armadillo Eggs Benedict)



And the making of fatties here:

What artwork.
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Unread 08-02-2007, 06:29 PM   #29
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5 star thread. Awesome stuff.

(and I still like 'em best plain)
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Unread 08-02-2007, 06:47 PM   #30
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Awsome! You guys rock! I definately got all the info I was looking for, and then some. My garden is kickin with cyannes, bells, & italian roasters & fatali peppers, so I'm sure I'll be able to get creative and work them into the mix.

I know what I'm doing this weekend, I'm smokin fatties! Oh yeh, I might try cooking one of these bad boys up too!

Thanks for all great ideas and pics.
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