Goldenfinger
Knows what a fatty is.
These are my first fatties.
I really wanted to go "old school" and just cook a couple simple, naked fatties in honour of the creators of this great culinary achievement, but man... once I start opening cupboards and such... well... :shock:
I have no idea if this combination of parts I've selected will build a quality product, but we're damn sure gonna find out...
Figured we'd (had a little help from the GF) treat them like pork sausages so stuffed them up with a little old cheddar, red bell peppers, garlic and onion.
Added a little chill powder and some freshly ground black pepper too.
Rolled 'em up and sealed the edges
Made-up a little version of rib rub, but went really heavy on the brown sugar
Placed the tray into the freezer for about 5-10 minutes to make sure things stay stuck together when placed on my Weber.
Currently, lightin' up some RO lump and gettin' my Weber ready to roll...
Will provide updates as the cook progresses...
Thank-you to everyone that provided any sort of post on how to cook a fattie... there are many other versions I can't wait to try... including the Ronello, Bacon Explosion and of course the Naked Fattie... :-D
I really wanted to go "old school" and just cook a couple simple, naked fatties in honour of the creators of this great culinary achievement, but man... once I start opening cupboards and such... well... :shock:
I have no idea if this combination of parts I've selected will build a quality product, but we're damn sure gonna find out...
Figured we'd (had a little help from the GF) treat them like pork sausages so stuffed them up with a little old cheddar, red bell peppers, garlic and onion.
Added a little chill powder and some freshly ground black pepper too.
Rolled 'em up and sealed the edges
Made-up a little version of rib rub, but went really heavy on the brown sugar
Placed the tray into the freezer for about 5-10 minutes to make sure things stay stuck together when placed on my Weber.
Currently, lightin' up some RO lump and gettin' my Weber ready to roll...
Will provide updates as the cook progresses...
Thank-you to everyone that provided any sort of post on how to cook a fattie... there are many other versions I can't wait to try... including the Ronello, Bacon Explosion and of course the Naked Fattie... :-D
op2:
