|
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. |
|
Thread Tools |
12-31-2010, 10:20 AM | #76 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
No sticky. There are too many stickies in Q-Talk. I added it to the Roadmap entry for Fatties.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
|
Thanks from:---> |
12-31-2010, 10:39 AM | #77 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
|
Correct. We have this wonderful thing called a Roadmap that our dear friend kcquer did for us that many people do not use enough. It is a great resource. Maybe many folks don't know what it is or where to find it.
__________________
Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
|
12-31-2010, 10:43 AM | #78 |
is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
|
I personally would not those type of items you dont have to and from my experience I like them uncooked going in. Meat and such you should cook because it will not cook inside
__________________
Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Lead for State of Ohio & Indiana for Operation BBQ Relief Operation BBQ Relief Founding Member Lang 84 Custom Longneck with warmer Mobil Food Lic. With State of Ohio |
|
12-31-2010, 10:44 AM | #79 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
|
Maybe we need a sticky to show everyone what the stickies are :)
To the OP, enjoy your fatties. Remember, you must do more than one -and at least one must be naked, or Ronelle will get mad at you...and you DON'T want that. :)
__________________
Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
|
12-31-2010, 10:56 AM | #80 | |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
|
Quote:
__________________
-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U] |
|
|
12-31-2010, 11:16 AM | #81 |
Babbling Farker
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
|
This was my first fatty. Stuffed with sauted onions, bell peppers, potatoes, jalapenos, cheese, wrapped with bacon, and dusted with OBIE-CUE'S Sweet Rub BBQ Spice. Smoked on the ECB while camping a couple of weekends ago. I've not done a naked one yet, but HAVE to try that too!
Thanks to RonL for all the fatty history.
__________________
Used to have more stuff... thinned the herd Happy with what I have Life is good Last edited by campdude; 03-27-2011 at 01:02 PM.. |
|
12-31-2010, 01:18 PM | #82 | |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
|
Quote:
http://www.bbq-brethren.com/forum/sh...ad.php?t=92172 I didn't cook anything, and I thought it turned out great. The peppers were cooked, but not mush.
__________________
-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
|
|
12-31-2010, 01:30 PM | #83 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
|
Roger, funny you should ask, that is the same thing they said about having spent time with you :)
__________________
Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
|
12-31-2010, 01:40 PM | #84 | |
Got Wood.
Join Date: 06-10-10
Location: Joetown, MO
|
Quote:
Thank you... I cooked them and just now put Fatty on grill. My Basket weave with the bacon was not the best.. Photos Later
__________________
"Cause I love Cajun martinis and playin' afternoon golf" |
|
|
12-31-2010, 04:01 PM | #85 |
Got Wood.
Join Date: 06-10-10
Location: Joetown, MO
|
Sorry another newbie question: When fatty is done how long do you let it rest when you take it out of the grill??
Thanks BR
__________________
"Cause I love Cajun martinis and playin' afternoon golf" |
|
12-31-2010, 04:05 PM | #86 | |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
|
Quote:
Or more. Or less. Really, if it's naked, it's pretty much ready when done. If there is cheese, you might let it set five or ten minutes - or more, if you want'/need to to let the cheese firm a bit. I've never had one last too long. Once people know what it is, they line up pretty fast.
__________________
Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
|
|
12-31-2010, 04:15 PM | #87 |
is One Chatty Farker
Join Date: 02-24-10
Location: Durham, NC
|
If you can keep people off it of it...let it rest for a bit.
That's a big if though...
__________________
--Lionel You only fail if you do not try. |
|
12-31-2010, 04:25 PM | #88 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
|
Here are my fatties...
Naked... My first stuffed and wrapped... My Italian... Ruben Fatty... Brats Kraut, dressing, swiss...
__________________
L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
|
01-01-2011, 02:04 PM | #89 |
On the road to being a farker
Join Date: 08-10-10
Location: So Cal
|
Okay. So did my first two fatties yesterday. First one was naked w/ just a little rub sprinkled on. Second one was hot sausage stuffed w/ grilled red onions and red peppers, roasted garlic, and monterrey jack cheese. Then wrapped in a bacon weave.
Just before the cheese Rolled and rubbed Failed at after pics...This is the only one I got. I loved the stuffed one. The only thing different I would do is maybe put some fully cooked bacon on the inside to add a little "crunch" to the texture. I was hoping (not expecting) to get that on the outside but it didn't happen. I was disappointed w/ the naked one. Probably won't make one again unless someone requests it. I would rather make brats if I'm just doing "plain" sausage. |
|
01-01-2011, 07:18 PM | #90 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
|
Quote:
If it is any consolation, my fatties didn't turn out all the well. I put too much rub on them. CD |
|
|
Tags |
fatty, fatty thread, history, roadmap |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Chocolate Chip Fatty and Andouille Fatty | Rich Parker | Q-talk | 11 | 11-08-2009 10:02 AM |
Bacon wrapped stuffed meatloaf, fatty style, with fatty piston | hammerwieser | Q-talk | 6 | 07-20-2009 07:57 AM |
Fatty Friday (dessert fatty pron) | sampson | Q-talk | 9 | 03-01-2008 07:54 PM |
Thread Tools | |
|
|