I give...what's a Fatty?? - Page 6

Ron_L · 12-31-2010, 10:20 AM

Quote:

Originally Posted by BBQ Bandit

This thread would make a wonderful sticky....

No sticky. There are too many stickies in Q-Talk. I added it to the Roadmap entry for Fatties.

Bigdog · 12-31-2010, 10:39 AM

Quote:

Originally Posted by Ron_L

No sticky. There are too many stickies in Q-Talk. I added it to the Roadmap entry for Fatties.

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.

The Pigman · 12-31-2010, 10:43 AM

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

Quote:

Originally Posted by Joetown Parrothead

Got all the stuff to make my first fatty.. Gonna stuff it with Green & Red Peppers, Red Onions, Pepper Jack Cheese... Should I cook the Peppers & Onions first??

Thanks for your help..
BR

chambersuac · 12-31-2010, 10:44 AM

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. :)

R2Egg2Q · 12-31-2010, 10:56 AM

Quote:

Originally Posted by Joetown Parrothead

Got all the stuff to make my first fatty.. Gonna stuff it with Green & Red Peppers, Red Onions, Pepper Jack Cheese... Should I cook the Peppers & Onions first??

Thanks for your help..
BR

I had wondered the same thing on my first fatty (it had the peppers) and found this post which many agreed to as sound advice. Maybe you should make 2 fatties, one with cooked peppers & onions and the other with raw peppers & onions and report back on which tasted better!

campdude · 12-31-2010, 11:16 AM

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.

---k--- · 12-31-2010, 01:18 PM

Quote:

Originally Posted by Joetown Parrothead

Got all the stuff to make my first fatty.. Gonna stuff it with Green & Red Peppers, Red Onions, Pepper Jack Cheese... Should I cook the Peppers & Onions first??

Thanks for your help..
BR

I did almost the same for my first fattie (I have done naked since). See my photos here, may help you.
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.

chambersuac · 12-31-2010, 01:30 PM

Quote:

Originally Posted by The Pigman

Dan after spending the weekend between Billy and Dive do they still let give sermons

Roger, funny you should ask, that is the same thing they said about having spent time with you :)

Joetown Parrothead · 12-31-2010, 01:40 PM

Quote:

Originally Posted by ---k---

I did almost the same for my first fattie (I have done naked since). See my photos here, may help you.
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.

Thank you... I cooked them and just now put Fatty on grill. My Basket weave with the bacon was not the best.. Photos Later

Joetown Parrothead · 12-31-2010, 04:01 PM

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

chambersuac · 12-31-2010, 04:05 PM

Quote:

Originally Posted by Joetown Parrothead

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

Exactly 14 minutes, 18 seconds.
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.

lcbateman3 · 12-31-2010, 04:15 PM

If you can keep people off it of it...let it rest for a bit.

That's a big if though...

LMAJ · 12-31-2010, 04:25 PM

Here are my fatties...
Naked...

My first stuffed and wrapped...

My Italian...

Ruben Fatty...
Brats

Kraut, dressing, swiss...

goro25 · 01-01-2011, 02:04 PM

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.

caseydog · 01-01-2011, 07:18 PM

Quote:

Originally Posted by zwylde1

As for the badgers...smashmouth football right down the gut, but TCU has a awesome defense...spread the field, get them guessing...back up the middle... Badgers win 31-28. Just hope for a good game!

Frogs, 21-19.

If it is any consolation, my fatties didn't turn out all the well. I put too much rub on them.

CD

12-31-2010, 10:44 AM	#79
chambersuac 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, 11:16 AM	#81
campdude 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, 04:01 PM	#85
Joetown Parrothead 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, 04:15 PM	#87
lcbateman3 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
LMAJ 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
goro25 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.

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