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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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10-29-2012, 10:54 AM
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#1 |
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On the road to being a farker
Join Date: 06-04-12
Location: Wheaton, IL
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I fought the law...and I won...mutant FATTY! (pron)
For the rest of my (what now might be shorter) life, I will blame* the Brethren for my (what will be) lifelong relationship with the all-powerful Fatty.
This last Saturday was a breakthrough in my short, but rewarding BBQ career. I was given the opportunity to cook for an friend's Octoberfest party. He provided some ridiculous IPA and I did the meat. The plan was to do pulled pork along with a few fatties...you know...just for fun. If any of you read my last post, I did my first fatty a few weeks ago to a wonderful result. I filled with potatoes, green peppers, onions and cheese followed by the intro of a fried egg. It was marvelous. For this occasion, I decided to repeat that performance but add somewhat of an "experiment" to the mix. I can only attribute what follows as a direct act of God...that or my degrees in Biology and Chemistry. While at the store getting ingredients, I was hit with 1.21 jiggawatts of an idea. What if I stuffed the fatty with apples, cinnamon and brown sugar? The results could be disastrous, I concluded. But something kept pulling me back to this idea. That "something" was my 6th or maybe even my 7th sense telling me to move forward at all costs... I followed careful steps (thanks again, cowgirl) of the bacon weave, flattened out the fatty in a plastic bag, filled with apples, brown sugar and cinnamon and wrapped that thing up in a bundle of pig glory. I put it on the BGE XL for about 6 hours total with an hour of glaze at the end. I then let it rest for about 30 minutes before slicing. I was the first to try it, as the other members of the party were cautious of what could only be described as a teenage mutant ninja fatty. Fate, as it seems, is not without a sense of irony.  First you taste sweet, then salty, then savory, then spicy, then sweet again, then chewy, then crispy, then you let out a big sigh. Brethren. Try this. And let me know when you do. It's RIDICULOUS. *and by "blame" I mean "thanks for everything."
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BGE XL; Masterbuilt Electric; Weber Genesis E-330; iGrill; MEGA Fast Orange Thermapen |
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10-29-2012, 11:02 AM
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#2 |
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Babbling Farker
  
Join Date: 06-03-10
Location: Shawnee, KS
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Looks great. I have no doubt that it was fantastic. For your next one, try a blueberry muffin fatty
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Brad Proud owner of the PentaZero  WWWWFBBQADD 0 out of 1 members found this post helpful UDS/WSM/Weber Cart for sale Here. Please someone give it a good home. Willing to entertain offers |
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| Thanks from:---> |
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10-29-2012, 11:07 AM
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#3 |
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Full Fledged Farker
Join Date: 10-25-11
Location: Warren MI (dreaming of sitting in a treestand)
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looks very tasty. next time wait to put the bacon on till there is about a hour hour and a half left. I like my bacon not so crispy and you might to. just pre make the weave then cook the fatty then wrap and finsh cooking.
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1 Ugly Drum, a OTS Red kettle, a OTG maroon kettle , and a green SS performer, 120g trailer smoker |
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10-29-2012, 11:11 AM
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#4 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
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Looks Deeeelicious!!
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jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/ |
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10-29-2012, 12:48 PM
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#5 |
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Full Fledged Farker
Join Date: 07-11-12
Location: Floyd Va
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Great idea!
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Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn & Weber Genesis. |
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10-29-2012, 12:55 PM
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#6 |
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is one Smokin' Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Nice, will give it a try. Now you're ready for the PECAN PIG
http://www.bbq-brethren.com/forum/sh...ad.php?t=93765
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"It's all about the Hill Country brisket." |
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10-29-2012, 01:37 PM
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#7 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
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Nice!
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-TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes *Lowland Smokers Dutch BBQ Champion 2011 - 2012* *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow |
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10-29-2012, 06:29 PM
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#8 |
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is one Smokin' Farker
 
Join Date: 04-09-12
Location: Ft. Mudge, Az
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Sounds good and it looks great!
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It all started with a Redhead! 22" Redhead OTS 22" Blue OTS22" Grey 3 wheeler, Ethel (62-63) 18" Grey 3 wheeler18" Black OTS X2 18" Black Jumbo Joe,Mini-WSM,Smokey Joe 22" Blue Platinum OTP,22" Black OTG (on sale for $99) British Racing Green Thermapen More grilling stuff than what i know what to do with
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10-30-2012, 09:01 PM
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#9 | |
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Knows what a fatty is.
Join Date: 05-17-12
Location: Grand Junction CO
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Quote:
Do tell. |
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10-30-2012, 11:55 PM
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#10 |
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Full Fledged Farker
Join Date: 05-10-12
Location: Blaine, MN
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Thanks for sharing; that looks insanely tasty! What did you use for a glaze?
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Chris Good Batch BBQ Competition Team Webers: 22.5 Kettle, 18.5 Kettle, and dual 22.5 WSM's Proud to be supporting our troops: Limited Edition Supahfast Thermapen with US Flag Joined my first TD, and dove headfirst into the Zero's Club. Come to the Dark Side! Join a Throwdown! |
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| BGE XL, fatty |
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