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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 11-16-2011, 10:01 PM   #1
halfprice
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Default Fatty coming this weekend

Went to Walmart tonight to pick up a few things for a no knead pizza dough I want to try. I got embarassed last weekend for posting my just add water Walmart pizza dough. Did some research and found a highly recommended no knead dough. I hope it works out because I don't want to skimp on the dough again.

Anyways while in Walmart looking for pizza toppings I saw the JD for $2.50 Not sure if thats a good price or not but I didn't care. Got 4 tubes of assorted flavors. Might put some on a pizza. So Sunday's lunch will be a fatty and dinner will be pizza using the new dough.

I won't be wrapping the fatty in bacon, maybe next time, and not sure what I want to put in it. Any suggestions for a first fatty???????????


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Old 11-17-2011, 09:35 AM   #2
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I have only done the basic "naked" fatty, just use a rub on the chub and smoke away. I would suggest doing one this way and get creative with the others. I have seen many great pics of stuffed fatties and rolled fatties so go for it.
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Old 11-17-2011, 10:58 AM   #3
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Pre-cooked potato's, pepper's and onions with lots of cheese are always a big hit...
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Old 11-17-2011, 12:12 PM   #4
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Quote:
Originally Posted by razrbakcrzy View Post
Pre-cooked potato's, pepper's and onions with lots of cheese are always a big hit...
I like this. Sound very good. Think I'll try it.

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Old 11-17-2011, 12:27 PM   #5
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I made a fatty the other day to go with the beers a couple of my neighbors and I were enjoying in the garage.
JD Sage stuffed with diced Jalapeno slices from a jar with finely chopped Vidalia onion. No bacon wrap. Dusted with Zatarain's Creole seasoning & one of my dry rubs whose main ingredient is dark brown sugar. I like the sweet & spicy together.
It was a BIG hit.
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Old 11-17-2011, 01:32 PM   #6
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I’ve actually had good results with chopped jalapeño pepper and shredded cheddar cheese.

Rather than stuffing the chub, mix it all up and then make it back into a fattie shape. This way you get some of the cheese and peppers browned a bit. Adds a new dimension to the flavors.
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Old 11-17-2011, 06:15 PM   #7
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I've been reading a few recipes this afternoon and might do something a little different. I was thinking about doing a pizza fatty. I have some pizza fillings already so I think I'll use them for the stuffing. After it cooks I'll cover the fatty with sauce, cheese, and pizza dough. Crank up the egg to 500* and put it opn the stone.

I don't know if I can wait for Sunday. I might just have to do it tomorrow.


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Old 11-20-2011, 08:16 PM   #8
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So, how was the pizza fattie?
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