Fatties Eh?

bbqjoe · Jan 23, 2006

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.

Bill-Chicago · Jan 23, 2006

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.

Jeff_in_KC · Jan 23, 2006

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.

Bigdog · Jan 23, 2006

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.

Yakfishingfool · Jan 23, 2006

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

Bigmista · Jan 23, 2006

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...

ggeilman · Jan 23, 2006

I get better flavor with HEB maple and they are a little cheaper.

Kevin · Jan 23, 2006

Yakfishingfool said:
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/showthread.php?t=12094&highlight=armadillo+eggs

Bigdog · Jan 23, 2006

Yakfishingfool said:
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."

Neil · Jan 23, 2006

Actually I roll the fatty in Twisters crumbs so it forms a flavorful crust on the outside.

thillin · Jan 23, 2006

Neil said:
Actually I roll the fatty in Twisters crumbs so it forms a flavorful crust on the outside.

Post a pic to explain

Mark · Jan 23, 2006

Don't forget grinding your own. That way, you control everything. It's also possible to save some $$$.

Jeff_in_KC · Jan 23, 2006

Yakfishingfool said:
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.

elvis67 · Jan 23, 2006

Jeff_in_KC said:
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!!

Kevin · Jun 4, 2006

Trying a variation on Neil's breading technique today. One JD maple rolled in crushed Habanero flavored Doritoes and one in crushed Funyums.

Ron_L · Jun 4, 2006

Funyums? Are those the onion-ring like things? I haven't had those in ages. I bet those work out very well on the fatty!

Kevin · Jun 4, 2006

Ron_L said:
Funyums? Are those the onion-ring like things? I haven't had those in ages. I bet those work out very well on the fatty!

Yes. Just sliced the Funyum log. The crushed snacks soaked up the grease from the fatty and formed a sort of skin. About the consistency of KFC original. And the OL just took a slice and ate it, then came back and took the plate. She must like it.

Jorge · Jun 4, 2006

Kevin said:
Trying a variation on Neil's breading technique today. One JD maple rolled in crushed Habanero flavored Doritoes and one in crushed Funyums.

You've been reading my mind. I was planning on using the Hab Doritos as a binder for hamburger patties!

bbqjoe · Jun 4, 2006

I wonder how crushed fruitloops would go over?

Kevin · Jun 4, 2006

bbqjoe said:
I wonder how crushed fruitloops would go over?

As sweet as these JD maples are, it may induce hyperglycemia.

Fatties Eh?

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