Fatties - Page 2

jt · 08-02-2007, 10:13 AM

With a nod to Neil: Flatten it, core a poblano or other type of pepper, stuff the pepper with cheese, roll it back up in the sausage. Now roll the fattie in crushed Cheetos, smoke until ready.

Dale P · 08-02-2007, 10:21 AM

Rubbed italian sausage stuffed with provolone and not overcooked. Add what you like. Great with any pasta. Tomato based or alfredo sauce works for me.

ushi · 08-02-2007, 10:31 AM

I like to get italian sausage, and for the filling using peppers, onions, and a quick fresh tomato sauce (fresh tomato, garlic and basil). A touch more fresh basil and then I'm good to go. When I'm in a particular artery clogging mood, I'll put pepperoni and genoa salami in there as well. I live in a house with 11 other guys, and the bbq I make tends to get eaten very quickly. But NEVER have I seen something get eaten as quickly as my italian stuffed fatties.

tony76248 · 08-02-2007, 10:41 AM

I will dice japs and garlic (the more the marrier) and mix them into the sausage. Add some grated cheese (any kind will do but I have had great luck with parmesian) too. Olives, onions and chopped cherry peppers offer a great taste too.

WineMaster · 08-02-2007, 10:47 AM

Fill the Maple Jimmies with Mushroom & Swiss Then take 1/4 cup Rub and 1 cup of Turbinado combined and roll the Fatties in it.

cmcadams · 08-02-2007, 02:46 PM

My sister's fave is a stuffed with pulled pork... I like caramlized onions and cheese in mine. I also like them rolled in panko (sp?) breadcrumbs. Here's one with cheese in the middle, on a nest of buttered toast, with a poached egg (I call it Armadillo Eggs Benedict)

And the making of fatties here:

The Pigman · 08-02-2007, 02:56 PM

I use sweet Italin Sausage

The Pigman · 08-02-2007, 02:59 PM

I use sweet italian sausage

Chris Nickelson · 08-02-2007, 03:01 PM

breakfast type is sweeter but starting with a medium italian will
kick it up a notch.
a nice bob evans rolled in your favorite rub is usually gone soon
as it leaves the cooker.!!!

The_Kapn · 08-02-2007, 03:04 PM

This really needs to be added to the existing post in the RoadMap!

Done !!!

Good job Guys and Gals.

TIM

Bigmista · 08-02-2007, 03:17 PM

Some times I like them plain...

And sometimes I like them fancy!

08-02-2007, 03:26 PM

sometime with a fancy wrapper

sometime with some fancy neighbors

Norcoredneck · 08-02-2007, 06:19 PM

Quote:

Originally Posted by cmcadams

My sister's fave is a stuffed with pulled pork... I like caramlized onions and cheese in mine. I also like them rolled in panko (sp?) breadcrumbs. Here's one with cheese in the middle, on a nest of buttered toast, with a poached egg (I call it Armadillo Eggs Benedict)

And the making of fatties here:

What artwork.

G$ · 08-02-2007, 06:29 PM

5 star thread. Awesome stuff.

(and I still like 'em best plain)

Smokin J · 08-02-2007, 06:47 PM

Awsome! You guys rock! I definately got all the info I was looking for, and then some. My garden is kickin with cyannes, bells, & italian roasters & fatali peppers, so I'm sure I'll be able to get creative and work them into the mix.

I know what I'm doing this weekend, I'm smokin fatties! Oh yeh, I might try cooking one of these bad boys up too!

Thanks for all great ideas and pics.

08-02-2007, 10:13 AM	#16
jt Babbling Farker Join Date: 02-10-04 Location: BFE	With a nod to Neil: Flatten it, core a poblano or other type of pepper, stuff the pepper with cheese, roll it back up in the sausage. Now roll the fattie in crushed Cheetos, smoke until ready. __________________ I didn't hijack the thread. I just took it in a completely different direction. Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 15 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E

08-02-2007, 10:21 AM	#17
Dale P is One Chatty Farker Join Date: 12-28-06 Location: Porkbutt Ky	Rubbed italian sausage stuffed with provolone and not overcooked. Add what you like. Great with any pasta. Tomato based or alfredo sauce works for me. __________________ Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q

08-02-2007, 10:41 AM	#19
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX	I will dice japs and garlic (the more the marrier) and mix them into the sausage. Add some grated cheese (any kind will do but I have had great luck with parmesian) too. Olives, onions and chopped cherry peppers offer a great taste too. __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!

08-02-2007, 10:47 AM	#20
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	Fill the Maple Jimmies with Mushroom & Swiss Then take 1/4 cup Rub and 1 cup of Turbinado combined and roll the Fatties in it. __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

08-02-2007, 02:46 PM	#21
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	My sister's fave is a stuffed with pulled pork... I like caramlized onions and cheese in mine. I also like them rolled in panko (sp?) breadcrumbs. Here's one with cheese in the middle, on a nest of buttered toast, with a poached egg (I call it Armadillo Eggs Benedict) And the making of fatties here: __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

08-02-2007, 10:31 AM	#18
ushi Knows what a fatty is. Join Date: 07-18-06 Location: Austin, TX	I like to get italian sausage, and for the filling using peppers, onions, and a quick fresh tomato sauce (fresh tomato, garlic and basil). A touch more fresh basil and then I'm good to go. When I'm in a particular artery clogging mood, I'll put pepperoni and genoa salami in there as well. I live in a house with 11 other guys, and the bbq I make tends to get eaten very quickly. But NEVER have I seen something get eaten as quickly as my italian stuffed fatties.

08-02-2007, 02:56 PM	#22
The Pigman is One Chatty Farker Join Date: 04-10-07 Location: Cincinnati Ohio	I use sweet Italin Sausage __________________ 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

08-02-2007, 03:01 PM	#24
Chris Nickelson Full Fledged Farker Join Date: 08-27-06 Location: KC	breakfast type is sweeter but starting with a medium italian will kick it up a notch. a nice bob evans rolled in your favorite rub is usually gone soon as it leaves the cooker.!!! __________________ [B]Dodge County Smokers[/B] two brinkman R2D2's Trailer Mounted H & S 2000 Pit CBJ# 14974 :cool:

08-02-2007, 03:04 PM	#25
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	This really needs to be added to the existing post in the RoadMap! Done !!! Good job Guys and Gals. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023 Last edited by MilitantSquatter; 08-05-2007 at 07:26 PM..

08-02-2007, 03:17 PM	#26
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Some times I like them plain... And sometimes I like them fancy! __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

08-02-2007, 03:26 PM	#27
Rick's Tropical Delight Guest	sometime with a fancy wrapper sometime with some fancy neighbors

08-02-2007, 06:29 PM	#29
G$ is Blowin Smoke! Join Date: 01-01-05 Location: Southern Arizona	5 star thread. Awesome stuff. (and I still like 'em best plain)

08-02-2007, 06:47 PM	#30
Smokin J Full Fledged Farker Join Date: 06-25-07 Location: Islip, NY	Awsome! You guys rock! I definately got all the info I was looking for, and then some. My garden is kickin with cyannes, bells, & italian roasters & fatali peppers, so I'm sure I'll be able to get creative and work them into the mix. I know what I'm doing this weekend, I'm smokin fatties! Oh yeh, I might try cooking one of these bad boys up too! Thanks for all great ideas and pics. __________________ Out of the Ashes BBQ Team "Keeping the Bar in Barbecue" JC'S BAR-B-QUE & CATERING http://www.jcbbq.com LANG #84 W/ DELUX WARMER MC PR-60 PIG ROASTER MC PR-72 PIG ROASTER CGL-60 MagiCater Charcoal Grill

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