Need your fatty ideas

Hozman · 09-21-2011, 08:29 AM

Tired of doing the same old thing. How about some new ideas for this weekends cook

Fat Woody · 09-21-2011, 08:35 AM

Red beans and rice in Andouille fatty - never made one, but it sounds good!

Or the Scotch egg fatty, a Woody family favorite:

TIMMAY · 09-21-2011, 08:37 AM

Italian sausage with mozarella, onions, jalapenos and pepperoni, tomato sauce
JD and taco stuffin with rice and black beans
JD and peach cobbler stuffin
JD and apple pie stuffin
JD and portabello mushroom, cheese, anaheim pepper and onion slices
JD and roasted red pepper and artichoke slices with feta cheese and green onions
bacon explosion
JD and chorizo link

Coldholler · 09-21-2011, 08:43 AM

Who just picks out a tube of breakfast sausage and sticks it on the smoker along with whatever else is cooking? That's my next try, although I'll keep an eye on this thread for other ideas!

Vision · 09-21-2011, 09:10 AM

Sage sausage with goat cheese, mushrooms marinated in balsamic vinegar, thyme, garlic, cracked pepper.

spider22 · 09-21-2011, 09:16 AM

I know everyone does this with Sausage,has anyone tried this with Hamburg.Maybe it would not stay together like sausage does.

Pappy · 09-21-2011, 10:10 AM

I have seen half sausage & half hamburger on here before.

gtr · 09-21-2011, 10:16 AM

Have you tried making your own sausage? It's really easy, esp. if you're making a fatty and not stuffing. You buy already ground pork but I much prefer to grind my own. I've done sage/breakfast, Italian (both sweet and hot), Kielbasa, spicy Polish, hot link, and I can't remember what all else. I just hit 'em with whatever rub seems compatible and nothing else. I guarantee you will like it better than store bought - especially if you grind your own. I use pork butt for that btw.

Gore · 09-21-2011, 10:24 AM

When you want ideas, it doesn't hurt to go to the Throwdown threads:

http://www.bbq-brethren.com/forum/sh...ad.php?t=56169

smokeyw · 09-21-2011, 11:03 AM

I wonder how shrimp would be in a fatty? Just a thought.

Gore · 09-21-2011, 11:14 AM

Quote:

Originally Posted by smokeyw

I wonder how shrimp would be in a fatty? Just a thought.

Shrimp turn to rubber if they're overcooked. Fatties generally are well cooked because of the ground meat. It might sound good to some, but I wouldn't go down that path.

deguerre · 09-21-2011, 11:20 AM

Quote:

Originally Posted by Gore

When you want ideas, it doesn't hurt to go to the Throwdown threads:

http://www.bbq-brethren.com/forum/sh...ad.php?t=56169

Not to mention last year's fatty TD:

http://www.bbq-brethren.com/forum/sh...ad.php?t=93582

Ron_L · 09-21-2011, 11:25 AM

Quote:

Originally Posted by Coldholler

Who just picks out a tube of breakfast sausage and sticks it on the smoker along with whatever else is cooking? That's my next try, although I'll keep an eye on this thread for other ideas!

Naked fatties are the best! Everyone should be required to master the naked fatty before moving on to stuffing and enrobing!

fingerlickin' · 09-21-2011, 11:38 AM

Quote:

Originally Posted by Coldholler

Who just picks out a tube of breakfast sausage and sticks it on the smoker along with whatever else is cooking? That's my next try, although I'll keep an eye on this thread for other ideas!

I do. I just hit it with some rub and throw one on just about every time I fire up the cooker. I can't help myself. Don't get me wrong they are great with stuffing but a naked fatty is better than no fatty at all!

Pappy · 09-21-2011, 02:21 PM

Mexican Fatty's sound good.

I can test out the new Fatty Plunger I just made.

09-21-2011, 08:29 AM	#1
Hozman Full Fledged Farker Join Date: 09-07-11 Location: Grain Valley, MO via Big Sky country Downloads: 0 Uploads: 0	Need your fatty ideas Tired of doing the same old thing. How about some new ideas for this weekends cook

09-21-2011, 08:35 AM	#2
Fat Woody Take a breath! Join Date: 03-29-09 Location: Lenexa, Kansas Downloads: 0 Uploads: 0	Red beans and rice in Andouille fatty - never made one, but it sounds good! Or the Scotch egg fatty, a Woody family favorite: __________________ Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team Cigar Lounger, Malt Beverage Tester Owner/Operator of: Brinkmann "Lefty" Bandera clone, Comalco Black Dog grill aka The Chicken & Rib Machine, and various Weber kettles. World's fastest Belgian/Cuban Racing Yellow thermapen. Woody's official spousal motto: "I'm not happy 'til you're not happy!"

09-21-2011, 08:43 AM	#4
Coldholler Full Fledged Farker Join Date: 09-03-11 Location: Jackson County, NC Downloads: 0 Uploads: 0	Who just picks out a tube of breakfast sausage and sticks it on the smoker along with whatever else is cooking? That's my next try, although I'll keep an eye on this thread for other ideas! __________________ Big homemade smoker on a trailer, Weber grill, firepit

09-21-2011, 10:10 AM	#7
Pappy is One Chatty Farker Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS") Downloads: 0 Uploads: 0	I have seen half sausage & half hamburger on here before. __________________ Performer, UDS, 1983 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732

09-21-2011, 10:16 AM	#8
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Have you tried making your own sausage? It's really easy, esp. if you're making a fatty and not stuffing. You buy already ground pork but I much prefer to grind my own. I've done sage/breakfast, Italian (both sweet and hot), Kielbasa, spicy Polish, hot link, and I can't remember what all else. I just hit 'em with whatever rub seems compatible and nothing else. I guarantee you will like it better than store bought - especially if you grind your own. I use pork butt for that btw. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

09-21-2011, 08:37 AM	#3
TIMMAY is One Chatty Farker Join Date: 01-10-11 Location: Bagram AB, Afghanistan Downloads: 0 Uploads: 0	Italian sausage with mozarella, onions, jalapenos and pepperoni, tomato sauce JD and taco stuffin with rice and black beans JD and peach cobbler stuffin JD and apple pie stuffin JD and portabello mushroom, cheese, anaheim pepper and onion slices JD and roasted red pepper and artichoke slices with feta cheese and green onions bacon explosion JD and chorizo link

09-21-2011, 09:10 AM	#5
Vision is one Smokin' Farker Join Date: 09-11-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	Sage sausage with goat cheese, mushrooms marinated in balsamic vinegar, thyme, garlic, cracked pepper.

09-21-2011, 09:16 AM	#6
spider22 On the road to being a farker Join Date: 09-13-11 Location: Alstead, NH Downloads: 0 Uploads: 0	I know everyone does this with Sausage,has anyone tried this with Hamburg.Maybe it would not stay together like sausage does.

09-21-2011, 10:24 AM	#9
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	When you want ideas, it doesn't hurt to go to the Throwdown threads: http://www.bbq-brethren.com/forum/sh...ad.php?t=56169 __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

09-21-2011, 11:03 AM	#10
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina Downloads: 0 Uploads: 0	I wonder how shrimp would be in a fatty? Just a thought. __________________ Smokey W's Pit Que NCPC Competition Team / 2011 NCPC Whole Hog State Champion

09-21-2011, 02:21 PM	#15
Pappy is One Chatty Farker Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS") Downloads: 0 Uploads: 0	Mexican Fatty's sound good. I can test out the new Fatty Plunger I just made. __________________ Performer, UDS, 1983 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732

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