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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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12-30-2010, 02:47 PM | #46 | |
is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
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2 hours at 225 you want to lay down somw saran wrap to make it on it will help you roll it up. be sure to pinch all seams to make it whole again so cheese cannot melt out. After you put rub on it and place it back in refrig it will be easier to handle when placing on smoker
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Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Lead for State of Ohio & Indiana for Operation BBQ Relief Operation BBQ Relief Founding Member Lang 84 Custom Longneck with warmer Mobil Food Lic. With State of Ohio |
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12-30-2010, 02:49 PM | #47 |
is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
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I go out in the middle of a field and RUB my BUTT and SMOKE a FATTIE and get paid to do it and sometimes win tropheys...........LIFE IS GOOD
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Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Lead for State of Ohio & Indiana for Operation BBQ Relief Operation BBQ Relief Founding Member Lang 84 Custom Longneck with warmer Mobil Food Lic. With State of Ohio |
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12-30-2010, 02:51 PM | #48 |
is One Chatty Farker
Join Date: 02-24-10
Location: Durham, NC
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And you must not forget the pizza fatty!
I did two last week. Can't remember who did it here first but I took the idea and ran with it. Stuffed with cheese, Canadian bacon, pepperoni, and saute mushrooms. Rolled in bacon weave. Then I wrapped crescent rolls around it, popped it in the oven and served it with warm marina sauce and topped with fresh mozz. cheese.
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--Lionel You only fail if you do not try. |
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12-30-2010, 02:59 PM | #49 |
is One Chatty Farker
Join Date: 11-13-08
Location: Islip, NY
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OK- To the penalty box.
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"People who drink light 'beer' don't like the taste of beer; they just like to pee alot." GRIM REAPER SMOKERS [B]-[/B] [I]"BBQ To Die For"[FONT=verdana, arial]™ [/FONT][/I]Under the [B]"LENIENT"[/B] direction of Pit Master Tim. 22.5 OTG, 18.5 OTS, 18.5 WSM, Chargriller Duo with optional side fire box. [COLOR=red]"Founders Club" Operation BBQ Relief.[/COLOR] |
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12-30-2010, 03:10 PM | #50 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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A classic post on fatties from KCquer's roadmap in Q-Talk.
http://www.bbq-brethren.com/forum/sh...5&postcount=11
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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12-30-2010, 03:36 PM | #51 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
Just a hint, don't expect anything you want cooked, like raw bacon, vegetables, peppers, to do so inside the fattie. To be on the safe side, I like to sauté those items just to soften them up and take away some of the harsher flavors. This also reduces the amount of water that would be released while the fattie cooks... Oh, and by the way... It's against the rules to only do one fattie cause by the time the cook actually gets a chance at it, it's gone... Two is the minimum required... LOL
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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Thanks from:---> |
12-30-2010, 04:00 PM | #52 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Lot's of good fatties in this Throwdown!
http://www.bbq-brethren.com/forum/sh...atty+throwdown Here's the vote thread: http://www.bbq-brethren.com/forum/sh...atty+throwdown
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-30-2010, 04:03 PM | #53 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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12-30-2010, 04:04 PM | #54 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-30-2010, 04:17 PM | #55 | |
Full Fledged Farker
Join Date: 02-01-10
Location: Columbia Mo
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Quote:
"What's a fatty?" A) A gift from heaven? B) Me, after eating too many of them? c) All of the above, and then some!
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Dave WSM 22", Gibson J 185 EC, Sage XP 590 |
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12-30-2010, 04:22 PM | #56 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
I never said that stuffing was evil. I just recommend that fatty virgins start with some naked fatties to understand the fatty in it's purest, and original, form. Then you can move on to stuffing and enrobing.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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12-30-2010, 04:27 PM | #57 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Don't get me wrong... I also love a stuffed fatty. It's not just for breakfast sausage either - I have done one with sweet Italian sausage, stuffed with spinach, mozzarella, and roasted red peppers.
Really - the options are endless - as long as you can imagine it, you can make it!
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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 |
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12-30-2010, 04:31 PM | #58 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
http://www.bbq-brethren.com/forum/sh...6&postcount=51 Look at the date! It was 18 months before the Bacon Explosion went viral! i should have given it a clever name and posted it on my blog (that I don't have )! I coulda been a contender!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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12-30-2010, 04:32 PM | #59 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Don't forget about the pecan pie stuffed fattie. I still having a hard time accepting that one.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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Thanks from:---> |
12-30-2010, 04:35 PM | #60 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I need to make another one soon! That was so good!
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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Tags |
fatty, fatty thread, history, roadmap |
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