need your help, Brethren

maxwell7 · 12-11-2012, 03:43 PM

Ok-- my son and wife are hosting their annual costume-choose-your-favorie-christmas-character christmas party saturday. I want to do my first fatty! My plan: I love spicy sausage , muenster cheese , and crawfish. I want to get 3# of sausage , layer with crawfish and thinly sliced muenster to hold crawfish in place , roll it and do a bacon weave(never done that before either). So--does my "ingredient" list sound terrible ? I'll be cooking on a charmglow charcoal converted gasser, a fairly hot fire , and indirect.How long on the cook? foil at some point or no? what internal temp? Duh -how's that for clueless? any and all opinions will be appreciated. I DO NOT want to screw up! thanks Doug

Pappy · 12-11-2012, 03:55 PM

You had me until you said crawfish.......

(just a city boy)

smokeyokie · 12-11-2012, 04:22 PM

Nuttin wrong wit dat!!!!! If its your first fatty with all the really great ingredients and serving to guests, You may want to try a test run to see if your fire is too hot or cool, what the internal temps are doing throughout the cook and basically how it turns out!!!! Sounds great!!!

landarc · 12-11-2012, 04:25 PM

I don't like the idea of cheese with crawfish, those flavors do not work for me. BUT, go for it, if that is what you like.

HeSmellsLikeSmoke · 12-11-2012, 04:28 PM

Sounds like a Crawfatty to me. Bet it turns out great first attempt.

Mdboatbum · 12-11-2012, 04:29 PM

Unsmoked Andouille wrapped around crawfish, peppers onions and a little rice. Drizzled with a spicy dark roux based gravy. Wrap the whole thing in thin sliced Tasso instead of bacon and smoke it up. The Gumbo Fatty!!

landarc · 12-11-2012, 04:29 PM

Quote:

Originally Posted by Mdboatbum

Unsmoked Andouille wrapped around crawfish, peppers onions and a little rice. Drizzled with a spicy dark roux based gravy. Wrap the whole thing in thin sliced Tasso instead of bacon and smoke it up. The Gumbo Fatty!!

Now that sounds rocking!

Mdboatbum · 12-11-2012, 04:36 PM

Of course you'd have to make tha Andouille, but that should be pretty simple. I think I have a plan for the weekend...

Arlin_MacRae · 12-11-2012, 04:42 PM

That sounds real good to me, although the mudbugs with cheese is not something I've ever had.
Me, I'd cook the crawfish first, to make sure they're not raw-ish. You might practice some bacon weaving if you can. Maybe even build your weave ahead of time. It can be frustrating.
Good luck and please let us know how it goes!

Scooter B · 12-11-2012, 05:06 PM

Quote:

Originally Posted by landarc

I don't like the idea of cheese with crawfish, those flavors do not work for me. BUT, go for it, if that is what you like.

No cheese and crawfish? try a good crawfish fettuccine, It might change your mind

(no Chinese crawfish though)

I would cook them first too. Crawfish are like shrimp, you can do anything with them. (Like Bubba Gump said)

maxwell7 · 12-11-2012, 05:16 PM

think i'll go for it ! Thanks all!!!

12-11-2012, 03:43 PM	#1
maxwell7 Full Fledged Farker Join Date: 07-07-09 Location: Centerview , M0.	need your help, Brethren Ok-- my son and wife are hosting their annual costume-choose-your-favorie-christmas-character christmas party saturday. I want to do my first fatty! My plan: I love spicy sausage , muenster cheese , and crawfish. I want to get 3# of sausage , layer with crawfish and thinly sliced muenster to hold crawfish in place , roll it and do a bacon weave(never done that before either). So--does my "ingredient" list sound terrible ? I'll be cooking on a charmglow charcoal converted gasser, a fairly hot fire , and indirect.How long on the cook? foil at some point or no? what internal temp? Duh -how's that for clueless? any and all opinions will be appreciated. I DO NOT want to screw up! thanks Doug Last edited by maxwell7; 12-11-2012 at 03:47 PM.. Reason: ps--rub? have plowboys bovine bold and bonesuckin' rub

12-11-2012, 03:55 PM	#2
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	You had me until you said crawfish....... (just a city boy) __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732

12-11-2012, 04:22 PM	#3
smokeyokie is one Smokin' Farker Join Date: 04-26-11 Location: Vinita, OK	Nuttin wrong wit dat!!!!! If its your first fatty with all the really great ingredients and serving to guests, You may want to try a test run to see if your fire is too hot or cool, what the internal temps are doing throughout the cook and basically how it turns out!!!! Sounds great!!! __________________ [FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT] [FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT] [SIZE=3]2 weber kettle[/SIZE] [SIZE=3]maverick ET 732[/SIZE] [SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE] [SIZE=3]super fast RED and BLACK thermapens[/SIZE] [SIZE=3]_____________________[/SIZE] [SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE]

12-11-2012, 04:25 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I don't like the idea of cheese with crawfish, those flavors do not work for me. BUT, go for it, if that is what you like. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

12-11-2012, 04:28 PM	#5
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Sounds like a Crawfatty to me. Bet it turns out great first attempt. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

12-11-2012, 04:29 PM	#6
Mdboatbum Full Fledged Farker Join Date: 02-07-12 Location: Washington, DC	Unsmoked Andouille wrapped around crawfish, peppers onions and a little rice. Drizzled with a spicy dark roux based gravy. Wrap the whole thing in thin sliced Tasso instead of bacon and smoke it up. The Gumbo Fatty!!

12-11-2012, 04:36 PM	#8
Mdboatbum Full Fledged Farker Join Date: 02-07-12 Location: Washington, DC	Of course you'd have to make tha Andouille, but that should be pretty simple. I think I have a plan for the weekend...

12-11-2012, 04:42 PM	#9
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	That sounds real good to me, although the mudbugs with cheese is not something I've ever had. Me, I'd cook the crawfish first, to make sure they're not raw-ish. You might practice some bacon weaving if you can. Maybe even build your weave ahead of time. It can be frustrating. Good luck and please let us know how it goes! __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

12-11-2012, 05:16 PM	#11
maxwell7 Full Fledged Farker Join Date: 07-07-09 Location: Centerview , M0.	think i'll go for it ! Thanks all!!!