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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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09-30-2012, 07:20 AM | #1 |
On the road to being a farker
Join Date: 08-22-12
Location: Rogers, AR
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First Fatty - with PRON!
After seeing some of the recipes here, I decided to try my own fatty. Started by cooking some small dice potatoes, onion, green pepper, and some jalapenos until softened. Added some Tony Chacheres and some grated cheese. Rolled that up in some plastic wrap to make a log, and then rolled it inside the Jimmy Dean's mild sausage:
IMG_0012.jpg The bacon weave was next. It looked a lot like making a lattice for the top of a pie, and it worked great. These photos should help if you've never done this. Start by laying out seven or eight strips of bacon vertically in front of you: IMG_0013.jpg Fold back every other strip to half. Lay one strip horizontally across the others. IMG_0014.jpg Unfold the strips, and fold down the other strips that haven't yet been folded. Add another horizontal strip. IMG_0015.jpg Continue this alternating method until finished on the top half, and then do the bottom half the same way.IMG_0016.jpg Here's the fatty rolled up in the bacon weave:IMG_0020.jpg And cooked: IMG_0021.jpg And sliced. Yum! IMG_0024.jpg Forgot to add that it cooked at 275-300 for about and hour and a half. A lot of great info here on this forum. Let's all keep the sharing going and have some great eats!
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Reverse flow homebuilt 250, Rebel 23, Jenn-Air built in grill island, 18" Weber. Red Thermapen at Christmas! And the proud new owner of a Weber Performer :clap: Last edited by KBird; 09-30-2012 at 07:56 AM.. Reason: Added cooking info |
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09-30-2012, 07:25 AM | #2 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Looks like you nailed it!
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J Crunch |
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09-30-2012, 07:34 AM | #3 |
Got Wood.
Join Date: 09-28-12
Location: Topeka, KS
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Looks delicious. Slap a slice of that on a warm buttered biscuit. Hoaaah!
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Bayou Classic Kamado | http://www.youtube.com/user/ToolSmokinBBQ |
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09-30-2012, 07:52 AM | #4 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Real nice!
Sent from my iPhone using Tapatalk
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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09-30-2012, 08:44 AM | #5 |
Full Fledged Farker
Join Date: 11-26-10
Location: Carroll Ohio
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Wow that looks good
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09-30-2012, 08:48 AM | #6 |
Knows what a fatty is.
Join Date: 09-03-12
Location: South Portland, Maine
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Wow... that looks yummy with the diced potatoes. I'll have to give it a try.
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09-30-2012, 09:07 AM | #7 |
On the road to being a farker
Join Date: 08-22-12
Location: Rogers, AR
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It was very tasty. Next time, I'll start the potatoes earlier than the rest of the veggies. It takes a little longer for them to soften. Thanks for all the comments!
__________________
Reverse flow homebuilt 250, Rebel 23, Jenn-Air built in grill island, 18" Weber. Red Thermapen at Christmas! And the proud new owner of a Weber Performer :clap: |
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09-30-2012, 09:10 AM | #8 |
Knows what a fatty is.
Join Date: 09-03-12
Location: South Portland, Maine
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Ever thought of using canned potatoes? May work in a pinch.
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09-30-2012, 09:10 AM | #9 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Nice. At some point just try a naked unadulterated fatty. Simple and delicious.
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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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09-30-2012, 09:14 AM | #10 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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You can't go back now. Keep up the good work.
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J Crunch |
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09-30-2012, 09:42 AM | #11 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Phabulous!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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09-30-2012, 11:57 PM | #12 |
Full Fledged Farker
Join Date: 07-13-12
Location: eureka,ca
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nice that looks great!
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Weber 22" performer & old school 22" Weber kettle Remember to check our monthly free bottle giveaway in the Brethern sales forum under Ted & Barney's. |
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10-01-2012, 12:36 AM | #13 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Mighty Fine! I wish my 1st one would have turned out that well.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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10-01-2012, 02:56 AM | #14 |
is one Smokin' Farker
Join Date: 08-14-11
Location: Cleveland OH.
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off the chain
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22.5 ots, 22.5 wsm, kingsford deluxe |
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10-01-2012, 06:54 AM | #15 |
On the road to being a farker
Join Date: 08-22-12
Location: Rogers, AR
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All comments welcome. Thanks!
__________________
Reverse flow homebuilt 250, Rebel 23, Jenn-Air built in grill island, 18" Weber. Red Thermapen at Christmas! And the proud new owner of a Weber Performer :clap: |
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