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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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05-26-2018, 07:49 PM | #1 |
Take a breath!
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
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how to STUFF a "Fatty" ?!?
I've never stuffed a "Fatty." I've only smoke a few covered in rub and sauced at the end. But, for Memorial Day I want to stuff a few for when the family comes over (to go along with some pulled pork.) The pics below are the items I have on hand that I THINK might go well in a stuffed fatty....but...I would love your advice/ideas/suggestions. THANK YOU!
Bacon (probably for a weave/wrap around the outside) Mexican 4 Cheese (shredded) Green Onions Baby Bella Mushrooms (sautéed) Chipotle Peppers (canned - in sauce) Jalapeño Peppers - fresh - ? should I smoke them ? grill them ? Vidalia Onion Fresh Garlic Cream Cheese Pomegranate Seeds ?? am i crazy ?? Sweet Peppers ? should I smoke them ? grill them ? Polish Sausage - packaged Sun-Dried Tomatoes Diced Tomatoes w/ Green Chilies (canned) Cheese "coated" in garden veg ???
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WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed) KCBS Certified Judge Member KCBS & GLBBQA Competition BBQ Cook !!!Welcome to the BBQ REVIVAL!!! |
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05-26-2018, 08:18 PM | #2 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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To start:
Make a plan - Seriously - Think about liquid to solid. Think about how this is going down before you start. Get your fillings together - Sautee Onions - Collect shredded cheese - Grab those spices Get a Gallon Zip-Top Bag: - Open a 1lb JD Hot (or other flavor) Sausage Chub into the bag. - Get in there and flatten that out... get it pretty well the same thickness across the bag. A rolling pin works like a champ. Throw this in the freezer - Build yourself time while you get the fixin's together. - Seriously, you want to cool this little slab of pork off for a while. Stuff that fatty - Pull the pork sausage from the freezer/fridge - Cut the sides and pull back the top of the gallon-sized bag - Start layering the good stuff onto the pork "slab" - Wrap that fatty as best you can! - Wrap the ends so nothing escapes - Wrap the sides so nothing escapes Smoke until good Internal Temp - You're looking for a good 165-170F temp here. - Use a good thermo probe and keep watch. - Slice or freeze beforehand - Seriously, if you're looking for looks, it might be time to cool this off before you slice it up.... otherwise, just slice this baby up and devour the results! My $0.03... Related Discussion: Methinks you have a bit much wet to dry... Cut this down to about 1/4... unless you want to grab another chub of sausage... to help wrap.
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[B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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05-26-2018, 08:19 PM | #3 |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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I put 1 1/2 - 2 lbs of bulk sausage in a gallon ziplock and then use a rolling pin to roll it into a flat square. Cut three sides of the bag and then load your stuffing ingredients along one side. Use the bag to roll it like a sushi roll.
I make an Italian Fatty with Italian sausage, provolone, roasted red peppers, and basil. I also use chorizo stuffed with poblanos and pepperjack. David
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Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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05-26-2018, 09:38 PM | #4 |
Got Wood.
Join Date: 09-29-13
Location: Minor Hill, TN
Name/Nickname : Anthony
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[QUOTE=Swine Spectator;4003342]
I make an Italian Fatty with Italian sausage, provolone, roasted red peppers, and basil. I also use chorizo stuffed with poblanos and pepperjack. David[/ This makes my mouth water!!
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God didn’t give me the authority to judge the world but he granted me the wisdom to not be fooled by it. Ironside CDR, Weber 26”, |
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05-27-2018, 08:09 AM | #5 |
Take a breath!
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
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Thanks for the tips. I'm going to try them today when preparing them tonight. Any tips on what mix of ingredients above would be good together???
__________________
WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed) KCBS Certified Judge Member KCBS & GLBBQA Competition BBQ Cook !!!Welcome to the BBQ REVIVAL!!! |
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05-27-2018, 08:29 AM | #6 |
is Blowin Smoke!
Join Date: 09-29-14
Location: Prosper TX
Name/Nickname : Hotch
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Checkout Griffin's Grub.
He is a good friend of mine and he posted this on his blog a few years back. https://griffinsgrub.wordpress.com/2...roll-a-fattie/
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24x42 Shirley, Large BGE, MiniMAX BGE, 2 Mini BGEs, R&V Deep Fryer, 17"Blackstone, GMG Ledge Prime, Gateway 55g The 2024 Texas BBQ Brethren Spring Bash Invite Post (Link) The 2024 Texas BBQ Brethren Spring Bash Planning Thread! (Link) Sign Up for The 2024 Texas BBQ Brethren Spring Bash Here! (Link) Last edited by Hotch; 05-27-2018 at 08:45 AM.. |
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05-27-2018, 08:44 AM | #7 |
Babbling Farker
Join Date: 08-18-13
Location: Texas
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I do the stuffed fatty like I do a pizza- minimal goodies. Sometimes less is more.
On the cheese for the fatty, I prefer a cheese that does not turn into molten lava running out the cut ends. all in all- rather have a naked fatty... I hear they are the best.
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I started out with nothing and I got most of it left. |
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05-27-2018, 08:51 AM | #8 |
Take a breath!
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
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Thanks for the tip on Griffin's Grub. Great photos to go along step by step.
__________________
WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed) KCBS Certified Judge Member KCBS & GLBBQA Competition BBQ Cook !!!Welcome to the BBQ REVIVAL!!! |
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