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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-13-2012, 08:54 PM | #1 |
Knows what a fatty is.
Join Date: 04-07-11
Location: Indianapolis, IN
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Your favorite fatty?
So, I'll be firing up the Traeger with some butts and a couple of fatties this weekend and want to try making my first 2 fatties. I've already got my mind set on the Philly Cheese Steak I found on here and I can't make up my mind on the 2nd fatty. If you have one that just absolutely stands out, would love to know what you created and a pic would be great. Thanks!
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11-13-2012, 09:02 PM | #2 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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In all honesty, you aren't doing yourself justice until you try a KISS fatty, in my humble opinion.
One of my favorite kinds of fatty to this day is simply one made up with some tin foil hat rub, or some rib rub, and let it smoke for a couple of hours. Don't get me wrong, I love stuffing them with vegetables, cheeses, and other meats too, but the wonders of a simple fatty are hard to beat.
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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11-13-2012, 09:11 PM | #3 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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The Cajun "Holy Trinity" ain't bad either. Bell pepper, Green Onion and Celery.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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11-13-2012, 11:07 PM | #5 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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yea, i'm kinda lazy so just some simple rub without salt and some smoke and i'm good to go. just don't overcook. pull at around 155 deg or so.
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george spam, can't live without it |
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11-14-2012, 02:24 AM | #6 |
Got Wood.
Join Date: 01-16-12
Location: Hay Springs, NE
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I made a Fatty Piston and have used the heck out of it. I'm not sure how many things I've stuffed in a fatty, but it's several dozen by now.
My absolute favorite was a beef tamale fatty, with lean chorizo in place of sausage. My other favorites have been, in no particular order: Rueben Fatty Philly Cheesesteak Fatty Denver Omelet Fatty Corned Beef Hash and Eggs Fatty Biscuits and Gravy Fatty (no milk in the gravy--powder mix and water) Supreme Pizza Fatty Blueberry Pancake Fatty (best breakfast ever?) Pecan Pie Fatty (best dessert ever?) Leftover Turkey and Cranberry Sauce Fatty Leftover Stuffing Fatty Potroast and Taters Fatty You also can't go wrong with a plain fatty with good sausage and a good rub/sauce. |
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11-14-2012, 07:58 AM | #7 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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I like a totally naked fatty with a nice rub on it- Simply Marvelous has some very good ones. The general suggestion seems to be go naked on the first ones
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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11-14-2012, 08:07 AM | #8 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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My favorite is pretty simple-sharp cheddar/Jack cheese and jalapenos w/bacon wrap. Second favorite would be the plain ol' nekkid, non-stuffed one. Too much stuff drowns out the delicate pig flavor.
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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11-14-2012, 09:02 AM | #9 |
is One Chatty Farker
Join Date: 06-21-10
Location: Right over there
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I have done them all kinds of ways but honestly the favorite in my house is the Fratty. It's a Greek twist on a simple fatty.
2lbs ground lamb 1 container feta Red onion Cuccumber Greek yogurt lemon garlic - the onion, cucumber, garlic and lemon go into the yogurt for tzatziki Just put the ground lamb in a one gallon bag, even it out, cut away bag, season lay in the feta and roll into log. Diagonal lattice on the log and smoke at 225 til done Slice and lay on the garlic tzatziki sauce, I like to use a whole bulb of pressed garlic in mine, I like it with a little sting. |
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Thanks from:---> |
11-14-2012, 09:05 AM | #10 |
On the road to being a farker
Join Date: 06-14-12
Location: Ferdinand, Indiana
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So far mine has to be a peperoni pizza fatty.
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3 Green Mountain Grills Daniel Boones, Asmoke pellet grill, Masterbuilt 44" |
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11-14-2012, 10:29 AM | #11 |
Knows what a fatty is.
Join Date: 04-03-12
Location: Tucson, AZ
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Pizza fatty here...bacon weave, hot italian sausage, then stuffed with pizza sauce, cheese, mushrooms, jalapenos, etc. Awesome!
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11-14-2012, 10:33 AM | #12 |
Take a breath!
Join Date: 12-21-09
Location: US
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I like sauteed onions, peppers, & mushrooms with a little fresh mozz.
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22.5 WSM, Traeger Lil Tex, Jumbo Joe Prem 22, CB22 Rotisserie, Weber Prem Kettle |
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11-14-2012, 10:38 AM | #13 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Nekkid fatties here - just some rub and some smoke. I like to use homemade sausage for 'em - Italian, Kielbasa, breakfast sausage, hot link etc. - all good!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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11-14-2012, 10:44 AM | #14 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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Thanks from:---> |
11-14-2012, 10:56 AM | #15 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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I like the pizza fatty which uses italian sausage instead of breakfast sausage. OR... Put the hot italian sausage link right inside the JD fatty with pizza fixins.
But the standby for me is Sage JD with sliced onion, sliced jalapeno, sliced poblano, and colby jack cheese. In all the above instances, the cardiac arrest mod with bacon wrap is optional. |
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