I'm Fatty Failure ... - Page 3

The Pickled Pig · 04-30-2008, 05:57 PM

The Italian Fatty

The Cheeto Fatty

The Cheesy Fatty

Mad Max · 04-30-2008, 05:58 PM

I have tried JD hot with Kraft shredded cheddar and Jalapeno cheese and pecan rub on the outside. Next time I am gonna try hard boiled eggs chopped and cheese filling.

Roo-B-Q'N · 04-30-2008, 06:06 PM

Quote:

Originally Posted by pat

What temp did you pull the fattie off the smoker? I pull mine at 160*.

So many jokes so little time. But he is correct, 160*

thirdeye · 04-30-2008, 06:07 PM

Cheeto Fatty?? Clue me daddy.

Roo-B-Q'N · 04-30-2008, 06:09 PM

Quote:

Originally Posted by Mad Max

I have tried JD hot with Kraft shredded cheddar and Jalapeno cheese and pecan rub on the outside. Next time I am gonna try hard boiled eggs chopped and cheese filling.

Don't chop the egg just place whole and then add cheese and wrap the sausage around the egg. Pat made these at the bash and they were might fine. Nice slcie of egg with the cheese nice and melted (on the grate of the bds) and oh so smokey.

Mad Max · 04-30-2008, 06:26 PM

The Italian fatty looks like a winner!!!

Mad Max · 04-30-2008, 06:29 PM

Quote:

Originally Posted by Roo-B-Q'N

Don't chop the egg just place whole and then add cheese and wrap the sausage around the egg. Pat made these at the bash and they were might fine. Nice slcie of egg with the cheese nice and melted (on the grate of the bds) and oh so smokey.

Thanks for the tip, I will definitely try that next time. Maybe wrapped in bacon! Sounds like a cardiologist's night mare.

hcarter · 04-30-2008, 06:53 PM

Don't feel bad. Right now with the way expenses are, I can't even afford to buy some to mess up!!

Dr_KY · 04-30-2008, 07:08 PM

Slice the ends of the eggs off untill you can see the yoke that will insure a perfect full slice of egg every time.

http://www.bbq-brethren.com/forum/sh...ghlight=scotch

milehigh · 04-30-2008, 07:43 PM

Quote:

Cheeto Fatty?? Clue me daddy.

I think you crush up the Cheetos (or Doritos,cheesits, and such) and roll the Fatties in it .

Paul

The Pickled Pig · 04-30-2008, 08:31 PM

Quote:

Originally Posted by thirdeye

Cheeto Fatty?? Clue me daddy.

http://www.bbq-brethren.com/forum/sh...ad.php?t=36544

Brauma · 04-30-2008, 08:57 PM

I like to cook my fatties on the top shelf of the Bandera and let it drip sweet goodness down on all my other meats. Spray it with apple juice anytime you open door right along with the other meats. Foil at 150* and off smoker at 165* tops. Let rest and you have yourself a wonderful snack.

Oh, I like Tennessee Pride Sage best.

Rookie'48 · 04-30-2008, 11:33 PM

Quote:

Originally Posted by Brauma

Spray it with apple juice anytime you open door right along with the other meats..

AJ / JD works good, too

.

Hook_Line_and_Sinker · 05-01-2008, 02:50 AM

WOW its Fatty heaven now - I'm getting these all down

soon to be the fatty master

Smokin Gator · 05-01-2008, 02:34 PM

Quote:

Originally Posted by milehigh

Have you temped (is that a word) your cook Brent or just do the 3-2-1? Don't they usually reach 160 after a couple of hours? Just curious.

Paul

Nope... I have no idea what the internal is. Like you said though... I am sure it is north of the accepted 160.

I don't remember who posted doing them 3-2-1... it was a good while ago. Once I tried it I swore I would never do them any other way and I haven't.

04-30-2008, 05:57 PM	#31
The Pickled Pig is One Chatty Farker Join Date: 06-21-07 Location: Overland Park, KS	The Italian Fatty The Cheeto Fatty The Cheesy Fatty __________________ Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,

04-30-2008, 06:07 PM	#34
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Cheeto Fatty?? Clue me daddy. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

04-30-2008, 06:26 PM	#36
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC	The Italian fatty looks like a winner!!! __________________ Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

04-30-2008, 06:53 PM	#38
hcarter Full Fledged Farker Join Date: 04-19-06 Location: Columbus,OH	Don't feel bad. Right now with the way expenses are, I can't even afford to buy some to mess up!! __________________ - Howard--Char-Griller SuperPro with SFB.

04-30-2008, 07:08 PM	#39
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	Slice the ends of the eggs off untill you can see the yoke that will insure a perfect full slice of egg every time. http://www.bbq-brethren.com/forum/sh...ghlight=scotch __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

04-30-2008, 05:58 PM	#32
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC	I have tried JD hot with Kraft shredded cheddar and Jalapeno cheese and pecan rub on the outside. Next time I am gonna try hard boiled eggs chopped and cheese filling.

04-30-2008, 08:57 PM	#42
Brauma somebody shut me the fark up. Join Date: 05-04-05 Location: Coral Bay, USVI	I like to cook my fatties on the top shelf of the Bandera and let it drip sweet goodness down on all my other meats. Spray it with apple juice anytime you open door right along with the other meats. Foil at 150* and off smoker at 165* tops. Let rest and you have yourself a wonderful snack. Oh, I like Tennessee Pride Sage best. __________________ Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan

05-01-2008, 02:50 AM	#44
Hook_Line_and_Sinker is One Chatty Farker Join Date: 03-28-08 Location: Downey, California	WOW its Fatty heaven now - I'm getting these all down soon to be the fatty master __________________ Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill

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