FATTY Appreciation thread, please post your creations here.

[tish]

Michele, that was fatty madness! What a fantastical feast of festive fatties! Where's Phubar when ya need him??

[deguerre]

Originally Posted by tish

Michele, that was fatty madness! What a fantastical feast of festive fatties! Where's Phubar when ya need him??

You shoulda been there Tish. Those were some good eats! The apple one went very well with the blueberry one I did.

[Groundhog66]

I seriously need to try the apple one, and I love the Wellingtonlike crust

[tish]

Definitely try the apple, Tim. I did pecan apple crisp in a fattie last week, and darn near cried when it was finished. Gotta do another as soon as this blasted cold snap quits. Too freakin' cold out there for me.

[Pig Daddy]

An inside out Italian Beef Combo fatty!

[James Montigny]

Ferb, I know what we're going to do this weekend!

[Groundhog66]

Anyone feel like smoking a Fatty this weekend?

[deguerre]

Mmmmmmmmm Kay. NTTAWWT.

[Rich Parker]

Originally Posted by Redhot

Ha, ha, none, they were just all begging for some of that meaty goodness! I thought it was funny how they all looked so longing and all of their eyes were glowing in the pic so threw that in the thread.

Do you have a thread somewhere else or could you tell us more about the apple cinnamon fatty? That sounds delicious!

[gaspipe1]

I loved them all... and I thought I was slick by adding tater tots.

[Redhot]

Originally Posted by Rich Parker

Do you have a thread somewhere else or could you tell us more about the apple cinnamon fatty? That sounds delicious!

I peeled/cored and diced a Granny Smith apple, added brown sugar and cinnamon (I don't measure, sorry, but about 1/4 cup sugar and 1 teaspoon cinnamon) allowed it to sit for about an hour til it "juiced". I used mild sausage and added about 2 tablespoons brown sugar and 1/2 teaspoon cinnamon to it. Smooshed it out into a nice long rectangle then spread the apple mixture on, leaving room at the edges to seal. Carefully roll up short end to short end then be sure all edges are sealed. Smoke the fatty til done. I used seamless Pillsbury crescent dough to cover it. Roll it out in a rectangle too, lay the fatty on it and make diagonal slices from the meat out to the edge. Then just pull the slices over the fatty, crisscrossing them and make sure the last end is sealed (may have to do some stretching). I then brushed it with eggwash (egg white with a little water) and sprinkled on turbinado sugar, baked til golden brown. Probably TMI but hey, it's sometimes better to have too much rather than not enough! That one was really, really good! I think the sugar and cinnamon in the sausage put it over the top.

[deguerre]

Originally Posted by Rich Parker

Do you have a thread somewhere else or could you tell us more about the apple cinnamon fatty? That sounds delicious!

Here's some pics of Redhot's description Rich:

[Kathy's Smokin']

[QUOTE=deguerre;1905240]Here's some pics of Redhot's description Rich:

That looks like a golden god!

[Ribslayer Explosives]

My first attempt at a form of fattie. Fattie pie! I used a large clay dish as my bottom mold, lined with plastic.

Sorry about the crappy pictures, but I had no idea at the time if this may be good.



I stuffed with provolone, hash browns (frozen) chilis, corn, black beans, peppers, button mushrooms, onions and plenty of high powered hot sauce.





Ate so much sausage and bacon, what a food coma.

[bluetang]

Did a chili fatty a while back. Was happy
Made a weave out of strips of marinated top round.


Fatty was a homemade sausage with chili powder, cumin, salt, pepper, cayenne, oregano, added some Rotel, crushed tomatoes, onions and beans.