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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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08-02-2007, 10:13 AM | #16 |
Babbling Farker
Join Date: 02-10-04
Location: BFE
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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.
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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 |
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08-02-2007, 10:21 AM | #17 |
is One Chatty Farker
Join Date: 12-28-06
Location: Porkbutt Ky
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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.
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Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q |
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08-02-2007, 10:31 AM | #18 |
Knows what a fatty is.
Join Date: 07-18-06
Location: Austin, TX
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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.
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08-02-2007, 10:41 AM | #19 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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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.
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"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! |
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08-02-2007, 10:47 AM | #20 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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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.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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08-02-2007, 02:46 PM | #21 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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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:
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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! :) |
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08-02-2007, 02:56 PM | #22 |
is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
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I use sweet Italin Sausage
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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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08-02-2007, 02:59 PM | #23 |
is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
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I use sweet italian sausage
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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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08-02-2007, 03:01 PM | #24 |
Full Fledged Farker
Join Date: 08-27-06
Location: KC
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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.!!!
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[B]Dodge County Smokers[/B] two brinkman R2D2's Trailer Mounted H & S 2000 Pit CBJ# 14974 :cool: |
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08-02-2007, 03:04 PM | #25 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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This really needs to be added to the existing post in the RoadMap!
Done !!! Good job Guys and Gals. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 Last edited by MilitantSquatter; 08-05-2007 at 07:26 PM.. |
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08-02-2007, 03:17 PM | #26 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Some times I like them plain...
And sometimes I like them fancy!
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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08-02-2007, 03:26 PM | #27 |
Guest
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sometime with a fancy wrapper
sometime with some fancy neighbors |
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08-02-2007, 06:19 PM | #28 | |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Quote:
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08-02-2007, 06:29 PM | #29 |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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5 star thread. Awesome stuff.
(and I still like 'em best plain) |
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08-02-2007, 06:47 PM | #30 |
Full Fledged Farker
Join Date: 06-25-07
Location: Islip, NY
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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.
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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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