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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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Old 01-23-2006, 11:49 AM   #1
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Default Fatties Eh?

I've been reading alot of the threads on these fatties, and it sounds very interesting. Going to town on Wednesday, going to pick up a few pounds and give it a try. I think I'll try one plain, another with some rub, and a couple of other ideas I have in mind. I'll do them up with mesquite, and pass them around the Restaurant and get some reaction.
If the response is good, I might consider putting it on the menu as an appetizer, or maybe run it as a dinner special.
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Old 01-23-2006, 11:54 AM   #2
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Sounds good Joe

The different brands have different textures, coarse and fine, and fat contents (some flatten out a bit to much).

So experiment with a few things. And the Jimmy Dean or Bob Evans Maple flavored chubs have never been smoked and made it back into the fridge. Kids (and me!) gobble them up.
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Old 01-23-2006, 01:01 PM   #3
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I've tried a few brands and I won't buy anything but Jimmy Dean. The other's I've tried have had WAY too much fat content. I have not tried Bob Evans yet however so I can't speak for that one but I'd take Bill's word for it.
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Old 01-23-2006, 02:27 PM   #4
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Go for it joe. May want to call it something else though. The way that I would introduce them is to either put a piece in with each meal or come around with a sample plate when it is busy, or just give out samples as they order. Most folks just love 'em, 'cept Phil who preferes puppy peters.
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Old 01-23-2006, 02:30 PM   #5
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I was wodnering aobut stuffing a fatty...been done? Maybe some jalopena's with a filling in them? trying to come up with something to do with them other than just gorge on pure animal fat. S
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Old 01-23-2006, 02:32 PM   #6
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I've had good results with Farmer John's but I don't knwo how far they extend out of California. They are usually cheaper than JD's and the hot is really tasty by itself.

P.S. Phil prefers peters.

Pass it on...
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Old 01-23-2006, 02:33 PM   #7
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I get better flavor with HEB maple and they are a little cheaper.
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Old 01-23-2006, 02:39 PM   #8
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Quote:
Originally Posted by Yakfishingfool
I was wodnering aobut stuffing a fatty...been done? Maybe some jalopena's with a filling in them? trying to come up with something to do with them other than just gorge on pure animal fat. S
That would be a variation on Armadillo Eggs:

http://www.bbq-brethren.com/forum/sh...armadillo+eggs
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Old 01-23-2006, 02:42 PM   #9
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Quote:
Originally Posted by Yakfishingfool
I was wodnering aobut stuffing a fatty...been done? Maybe some jalopena's with a filling in them? trying to come up with something to do with them other than just gorge on pure animal fat. S
Very easy to stuff 'em. Just break 'em apart, stuff, and form back into a log. Use ingredients to your own personal taste. I would use onion, garlic, cheese, mushrooms, bacon etc. You could also do it just like meatloaf. I thing that it was Neil that suggested some crackers broken up inside. Call it a "fatty loaf."
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Old 01-23-2006, 03:21 PM   #10
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Actually I roll the fatty in Twisters crumbs so it forms a flavorful crust on the outside.
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Old 01-23-2006, 03:47 PM   #11
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Quote:
Originally Posted by Neil
Actually I roll the fatty in Twisters crumbs so it forms a flavorful crust on the outside.
Post a pic to explain
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Old 01-23-2006, 04:03 PM   #12
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Don't forget grinding your own. That way, you control everything. It's also possible to save some $$$.
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Old 01-23-2006, 05:34 PM   #13
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Quote:
Originally Posted by Yakfishingfool
I was wodnering aobut stuffing a fatty...been done? Maybe some jalopena's with a filling in them? trying to come up with something to do with them other than just gorge on pure animal fat. S
At the American Royal, we stuffed a plain fatty with diced jalapenos and tiny diced cubes of cheddar cheese. We just laid the thing open long ways, depressed a small trough the length of it and filled with the japs and cheese. Then we closed and sealed it and coated in my rib rub. I think we got like 150th out of 300 or so sausage entries.
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Old 01-23-2006, 05:54 PM   #14
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Quote:
Originally Posted by Jeff_in_KC
At the American Royal, we stuffed a plain fatty with diced jalapenos and tiny diced cubes of cheddar cheese. We just laid the thing open long ways, depressed a small trough the length of it and filled with the japs and cheese. Then we closed and sealed it and coated in my rib rub. I think we got like 150th out of 300 or so sausage entries.
I stuff 2 or 3 japs with cream cheese and lay th roll open then put back together throw er on the smoker. Tis awesome!!
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Old 06-04-2006, 01:46 PM   #15
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Trying a variation on Neil's breading technique today. One JD maple rolled in crushed Habanero flavored Doritoes and one in crushed Funyums.
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