Mad Science Experiment - Fatties

bigabyte · 02-01-2008, 05:44 PM

I'm doing two experimental fatties this weekend.

I got an idea earlier this week to add some Tender Quick to some regular Jimmy Dean and make a fatty out of it. I have no idea what this would be like, and searches came up with nothing. So I figured what the heck, I'll give it a whirl.

What I did for the Cured Jimmy Dean fatty was take a 2 pound roll and mix in 4 teaspoons of Tender Quick. Then I put it back in the fridge to cure. It will cure about 36 hours before it hits the cooker.

The other experimental fatty did not occur to me until last night when whipping up some beef sausages and thinking about this weekends fatties. My mind drifted to corned beef hash for some reason. I'm not a huge fan of corned beef hash, but I do like it now and then. It hit me that I may be able to make a Corned Beef Hash Fatty.

What I did was take a pound of 80/20 Ground Beef, and mix in the following to make it Corned Beef flavored:

1 tbsp Tender Quick
1 1/4 tsp Brown Sugar
1/4 tsp Paprika
1/4 tsp ground Bay leaves
1/4 tsp ground Allspice
1/8 tsp Garlic Powder

I put this in the fridge to cure for at least 24 hours. Before putting it in the cooker I will dice up some potato and onion and mix this into the meat. Then I will roll it out into a tube and cook up like a fatty! I'm thinking I'll probably apply a rub just because I can't think of a good reason not to.

Bbq Bubba · 02-01-2008, 05:59 PM

Now your talking.....corned beef fatty OMG!!
Your a farken madman!!

Divemaster · 02-01-2008, 06:06 PM

Quote:

Originally Posted by Bbq Bubba

Now your talking.....corned beef fatty OMG!!
Your a farken madman!!

BINGO!!!!!

Ron_L · 02-01-2008, 06:10 PM

If that works, the next sep is to stuff it with swiss cheese and sour kraut and make a Reuben fatty!

bigabyte · 02-01-2008, 07:01 PM

Quote:

Originally Posted by Ron_L

If that works, the next sep is to stuff it with swiss cheese and sour kraut and make a Reuben fatty!

I am so tempted to chance it and go pick up the ingredients for that right now. I love reubens. I would probably add caraway seed and glaze with a coarse brown mustard.....droooool

K I N G P I N · 02-01-2008, 07:05 PM

This man is officially insane, some one call the psych hospital, they gotta be missing someone.

Next thing you'll hear him create is a sauerkraut and onion filled kielbasa

Divemaster · 02-01-2008, 07:13 PM

Quote:

Originally Posted by bigabyte

I am so tempted to chance it and go pick up the ingredients for that right now. I love reubens. I would probably add caraway seed and glaze with a coarse brown mustard.....droooool

Damn Man that does sound good!!!

Quote:

Originally Posted by K I N G P I N

This man is officially insane, some one call the psych hospital, they gotta be missing someone.

Next thing you'll hear him create is a sauerkraut and onion filled kielbasa

He may be a crazy SOB but he's our crazy SOB!!!

bigabyte · 02-01-2008, 07:15 PM

Quote:

Originally Posted by K I N G P I N

This man is officially insane, some one call the psych hospital, they gotta be missing someone.

Next thing you'll hear him create is a sauerkraut and onion filled kielbasa

Too late. I already did that. With Apple and Emmentaler cheese to boot!

http://www.bbq-brethren.com/forum/sh...oaf+experiment

Divemaster · 02-01-2008, 07:18 PM

Quote:

Originally Posted by bigabyte

Too late. I already did that. With Apple and Emmentaler cheese to boot!

http://www.bbq-brethren.com/forum/sh...oaf+experiment

That's my man!!!!

K I N G P I N · 02-01-2008, 07:20 PM

Quote:

Originally Posted by bigabyte

Too late. I already did that. With Apple and Emmentaler cheese to boot!

http://www.bbq-brethren.com/forum/sh...oaf+experiment

YOU SIR ARE IN NEED OF SOME SERIOUS MEDICAL AND CULINARY HELP.

Looks effin awesome man.

Divemaster · 02-01-2008, 07:25 PM

I'm still trying to get my BIL in OP to get a smoker... Figured that BigAByte could give him lessons....

Rick's Tropical Delight · 02-01-2008, 07:28 PM

out of the box it where it's at!

some people are stuck not only in the box, but in a sphere in the box and they don't even get any corners. quite a predicament indeed.

salute!

SP · 02-01-2008, 07:30 PM

Quote:

Originally Posted by bigabyte

I am so tempted to chance it and go pick up the ingredients for that right now. I love reubens. I would probably add caraway seed and glaze with a coarse brown mustard.....droooool

How well does 1000 island set as a glaze?

K I N G P I N · 02-01-2008, 07:33 PM

A little greezy I would say>

Divemaster · 02-01-2008, 07:33 PM

Quote:

Originally Posted by SP

How well does 1000 island set as a glaze?

If I recall, that would be a Mayo Base... May not work to bad...

02-01-2008, 05:44 PM	#1
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Mad Science Experiment - Fatties I'm doing two experimental fatties this weekend. I got an idea earlier this week to add some Tender Quick to some regular Jimmy Dean and make a fatty out of it. I have no idea what this would be like, and searches came up with nothing. So I figured what the heck, I'll give it a whirl. What I did for the Cured Jimmy Dean fatty was take a 2 pound roll and mix in 4 teaspoons of Tender Quick. Then I put it back in the fridge to cure. It will cure about 36 hours before it hits the cooker. The other experimental fatty did not occur to me until last night when whipping up some beef sausages and thinking about this weekends fatties. My mind drifted to corned beef hash for some reason. I'm not a huge fan of corned beef hash, but I do like it now and then. It hit me that I may be able to make a Corned Beef Hash Fatty. What I did was take a pound of 80/20 Ground Beef, and mix in the following to make it Corned Beef flavored: 1 tbsp Tender Quick 1 1/4 tsp Brown Sugar 1/4 tsp Paprika 1/4 tsp ground Bay leaves 1/4 tsp ground Allspice 1/8 tsp Garlic Powder I put this in the fridge to cure for at least 24 hours. Before putting it in the cooker I will dice up some potato and onion and mix this into the meat. Then I will roll it out into a tube and cook up like a fatty! I'm thinking I'll probably apply a rub just because I can't think of a good reason not to. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-01-2008, 05:59 PM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Now your talking.....corned beef fatty OMG!! Your a farken madman!! __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

02-01-2008, 06:10 PM	#4
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	If that works, the next sep is to stuff it with swiss cheese and sour kraut and make a Reuben fatty! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

02-01-2008, 07:05 PM	#6
K I N G P I N Full Fledged Farker Join Date: 01-25-08 Location: West Islip, NY Downloads: 0 Uploads: 0	This man is officially insane, some one call the psych hospital, they gotta be missing someone. Next thing you'll hear him create is a sauerkraut and onion filled kielbasa __________________ WEBER SMOKEY MOUNTAIN GOSM FOUR SEASONS GASSER Yellow thermapen AKA-Crusty DippinTush http://img.photobucket.com/albums/v2...pinsgasser.jpg

02-01-2008, 07:25 PM	#11
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	I'm still trying to get my BIL in OP to get a smoker... Figured that BigAByte could give him lessons.... __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

02-01-2008, 07:28 PM	#12
Rick's Tropical Delight Permanent Timeout Join Date: 04-25-07 Location: Farmersville, Ohio Downloads: 0 Uploads: 0	out of the box it where it's at! some people are stuck not only in the box, but in a sphere in the box and they don't even get any corners. quite a predicament indeed. salute!

02-01-2008, 07:33 PM	#14
K I N G P I N Full Fledged Farker Join Date: 01-25-08 Location: West Islip, NY Downloads: 0 Uploads: 0	A little greezy I would say> __________________ WEBER SMOKEY MOUNTAIN GOSM FOUR SEASONS GASSER Yellow thermapen AKA-Crusty DippinTush http://img.photobucket.com/albums/v2...pinsgasser.jpg

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