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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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01-02-2011, 09:32 AM | #91 |
Full Fledged Farker
Join Date: 05-25-07
Location: Elkton, MD
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Here's some fatties I did for the holidays. I make about a dozen and a half every year to give to neighbors and clients. Most are filled with egg/cheese/hash browns, also made a few filled with grilled steak/cheese/onions, peppers, and mushrooms. Also tried making a Turkey fattie also... ground turkey filled with stuffing/mashed potato's.
Getting ready to roll a Breakfast Fattie This is the Turkey Fattie Some finished fatties
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Jon widespread barbecue |
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01-02-2011, 10:20 AM | #92 |
is one Smokin' Farker
Join Date: 11-15-10
Location: Burkburnett, TX
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How about a Fatty stuffed with Moink Balls.
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BDBBQ N. Texas Horizon Offset Stick Burner (2) UDS Jenair Gasser |
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01-02-2011, 11:54 AM | #93 |
is One Chatty Farker
Join Date: 10-21-09
Location: Sierra Vista, Arizona
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I'd take that!
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Til next time, chew carefully, and dont let your meat loaf! [URL="https://www.facebook.com/media/set/?set=a.158099507758.118446.578407758&l=bf4c9059c5&type=1"]GRUNTER[/URL] [URL="http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs698.snc4/63846_434071187758_578407758_5224242_7882995_n.jpg"]UG [/URL] [URL="https://www.facebook.com/media/set/?set=a.490010637758.259874.578407758&l=06aa73c27f"]GROGG[/URL] [URL="fromthemouthofkstewart.blogspot.com"]MY BLOG[/URL] [URL="http://www.facebook.com/mmmgto"]Facebookin it![/URL] Avatar created by i really wish i remember, but they got skillZ |
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01-03-2011, 07:57 AM | #94 |
Take a breath!
Join Date: 12-17-10
Location: Cape Cod, MA
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Hey Brethern....well my first adventure into fatty cooking went extremely well. Absoultely loved them. I did one naked fatty and the other was stuffed with some colby and monterey jack cheeses, some pablano peppers and onions. Cooked them for about 2 1/2 hours. Did an indirect cook on my Weber and used some oak chips for smoke. What a unique test and yet so simple. Next adventure I will see what I can do to get some pictures.
As for the Badgers...great game....sorry to see them loose. But the Pats made up for the loose by squishing the fish! |
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01-03-2011, 04:06 PM | #95 |
is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
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Glad your cook went well now ever time you fire up smoker those will be part of the smoke....
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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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01-03-2011, 04:56 PM | #96 |
Is lookin for wood to cook with.
Join Date: 07-26-07
Location: Chetek Wi
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Was wondering if anyone has tried a Lutefisk Fatty?
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01-03-2011, 06:12 PM | #97 |
is one Smokin' Farker
Join Date: 05-07-10
Location: Hamilton wa
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After doing a few fatties I tried making bacon cheese burger fatties with ground beef filled with grilled onion, chipolte cheddar cheese and fresh bacon bits. I should have used more cheese but they were good sliced up and served as sliders even tho they arent a real fattie. you are only limited by your imagination.
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Dave-Grill Pro,Franken-weber,Excell 20,UDS,Bandera |
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01-03-2011, 07:06 PM | #98 | |
Is lookin for wood to cook with.
Join Date: 07-26-07
Location: Chetek Wi
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Quote:
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Thanks from:---> |
05-29-2011, 08:42 PM | #99 |
Knows what a fatty is.
Join Date: 05-24-11
Location: Wood Pile
Name/Nickname : POWER
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Damm, First time I learned about Fatties today and Now I will try it next week!
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"UMAMI"-The 5th Flavor Sense ~ CharBroil-SantaFe Brand New Weber 22.5" Silver Unused |
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08-16-2011, 10:42 PM | #100 |
Got rid of the matchlight.
Join Date: 07-20-11
Location: Dike, IA
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I have to try a couple of these for our block party. I am doing chicken, so a couple of fattie would be a great appetizer.
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11-29-2012, 02:38 AM | #101 |
Found some matches.
Join Date: 02-23-09
Location: Australia
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Ok, I know this thread is 7 pages long, and I'm resurrecting it after 2 years .... but I've read it (and others) ... looked at the pictures ... and still don't know the answer to the original question "what's a Fatty??".
I get that it is Jimmy Dean Breakfast Pork Sausage (or similar) that is often split/spread/wrapped/filled and then smoked/BBQ. But what's this JD Sausage stuff? Is it pre-cooked, 'cold cuts' like stuff we'd call Devon or Strassburg ... smallgoods 'sausages' that are precooked/smoked/cured that you usually eat directly out of the pack. Or Is it essentially 'raw sausage meat': ... processed raw meat that is most often filled into sausage-casings. Some butchers here sell this stuff in fat-tubes which I guess could be the local equivalent of the magical JD Breakfast Sausage that is so popular for making Fatties. |
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11-29-2012, 02:54 AM | #102 |
Full Fledged Farker
Join Date: 03-28-12
Location: Broomfield, Essex, UK
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Hey Wolfy, the JD (Jimmy Dean) and other brands of sausage they are talking about is seasoned raw meat as in picture 2 above, but packaged like picture 1.
http://jimmydean.com/products/Sausage/ I haven't seen this outside the US, and they get loads of flavours e.g. Breakfast Sausage, Hot Sausage, Italian Sausage, even the chorizo they talk about is raw meat chorizo style in a chubb - if you're more used to the spanish type you can just slice and eat. Us non-Americans, achieve the same by either using pork mince (your picture 2) with BBQ rub and/or other seasonings mixed in to taste or by using sausage meat from the butcher/supermarket or taking the meat out of actual sausages of different flavours. I was in the States earlier this year and I spent a lot of my time just scouring the supermarkets for all the ingredients our American Brethren take for granted. Although I did end up smoking my first 'naked fatty' (Jimmy Dean Maple with Simply Marvelous Sweet & Spicy rub), I was mostly just out to see what they look like and how to adapt ingredients available to myself.
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22" WSM, 22" OTG, [COLOR=navy][B]Jumbo Joe[/B][/COLOR], WSJ, Mini WSM, WGA, Maverick ET-732, [COLOR=red][B]Red [/B][/COLOR]Thermapen and a twelve year old gasser which hasn't come out of the shed since I got a taste of charcoal! |
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11-29-2012, 03:49 AM | #103 | |
Found some matches.
Join Date: 02-23-09
Location: Australia
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Quote:
Thanks for the info, think I can get plain-sausage meat and will see what I can do about seasoning like you suggested ... need to christen the UDS tomorrow! :) |
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11-29-2012, 08:05 AM | #104 |
On the road to being a farker
Join Date: 05-02-12
Location: Batavia, IL
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I knew what a fatty was, but admit to never having made one...or tried one for that matter.
How long do they take to smoke...and what temp? I'm smoking 22 pounds of pork belly this Sat...can I smoke a fatty or two along with the bacon? I'm guessing they will take about the same time...fatty perhaps a bit longer. Love the feta cheese/olive idea...simple but flavorful I'm sure. Also will try naked. Couple more question...how long will it keep if vac sealed in fridge? How do they take to freezing and how do you guys reheat? Thinking of bringing these to an Xmas party to share along with my bacon gifts....thanks! Last edited by Sub-80; 11-29-2012 at 09:11 AM.. |
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11-29-2012, 09:41 AM | #105 |
On the road to being a farker
Join Date: 06-04-12
Location: Wheaton, IL
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Fatties are ridiculous. PRON
Shown is my apple pie stuffed fatty and a potato, cheese, pepper and onion stuffed fatty. Just let your heart lead you as to how to create your own fatty.
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BGE XL; Rec Tec Mini; Masterbuilt Electric; Weber Genesis E-330; iGrill; MEGA Fast Orange Thermapen Last edited by thaifighter06; 07-15-2013 at 03:48 PM.. |
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fatty, fatty thread, history, roadmap |
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