拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 10-29-2012, 10:54 AM   #1
thaifighter06
On the road to being a farker
 
Join Date: 06-04-12
Location: Wheaton, IL
Default 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."
__________________
BGE XL; Masterbuilt Electric; Weber Genesis E-330; iGrill; MEGA Fast Orange Thermapen

Last edited by thaifighter06; 07-15-2013 at 03:48 PM..
thaifighter06 is offline   Reply With Quote


Thanks from: --->
Old 10-29-2012, 11:02 AM   #2
colonel00
Quintessential Chatty Farker

 
colonel00's Avatar
 
Join Date: 06-03-10
Location: Shawnee, KS
Default

Looks great. I have no doubt that it was fantastic. For your next one, try a blueberry muffin fatty
__________________
Brad
I was stripped by Guerry while he was wearing a skirt
Proud owner of the PentaZero
WWWWFBBQADD
0 out of 1 members found this post helpful

“I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson
colonel00 is offline   Reply With Quote


Thanks from:--->
Old 10-29-2012, 11:07 AM   #3
davefan360
Take a breath!
 
Join Date: 10-25-11
Location: Troy MI (dreaming of sitting in a treestand)
Default

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.
__________________
http://www.facebook.com/PyroBbq
davefan360 is offline   Reply With Quote


Old 10-29-2012, 11:11 AM   #4
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Default

Looks Deeeelicious!!
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
http://cowgirlscountry.blogspot.com/
cowgirl is online now   Reply With Quote


Old 10-29-2012, 12:48 PM   #5
Bluebird
Take a breath!
 
Bluebird's Avatar
 
Join Date: 07-11-12
Location: Floyd Va
Default

Great idea!
__________________
Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn, Weber Genesis, LBGE.
Bluebird is offline   Reply With Quote


Old 10-29-2012, 12:55 PM   #6
Vision
is One Chatty Farker
 
Join Date: 09-11-11
Location: Baltimore, Maryland
Default

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
__________________
"It's all about the Hill Country brisket."
Vision is online now   Reply With Quote


Old 10-29-2012, 01:37 PM   #7
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Default

Nice!
__________________
-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
*WGA Ambassador
Phubar is offline   Reply With Quote


Old 10-29-2012, 06:29 PM   #8
1911Ron
is One Chatty Farker

 
Join Date: 04-09-12
Location: Ft. Mudge, Az
Default

Sounds good and it looks great!
__________________
A bunch of Webers, a UDS and a Happy Cooker!


1911Ron is offline   Reply With Quote


Old 10-30-2012, 09:01 PM   #9
Meat & Heat
Knows what a fatty is.
 
Join Date: 05-17-12
Location: Grand Junction CO
Default

Quote:
Originally Posted by colonel00 View Post
Looks great. I have no doubt that it was fantastic. For your next one, try a blueberry muffin fatty
Blueberry miffin fatty?
Do tell.
Meat & Heat is offline   Reply With Quote


Old 10-30-2012, 11:55 PM   #10
Subzerogriller
Full Fledged Farker

 
Join Date: 05-10-12
Location: Blaine, MN
Default

Thanks for sharing; that looks insanely tasty! What did you use for a glaze?
__________________
[FONT=Century Gothic][SIZE=2][B][COLOR=Red][COLOR=Black]Chris
[COLOR=Blue]Good Batch BBQ Competition Team[/COLOR]
[/COLOR] Webers: 22.5 Kettle, 18.5 Kettle, and dual 22.5 WSM[/COLOR][/B][/SIZE][/FONT][SIZE=2][B][COLOR=Red][SIZE=2]'s[/SIZE][/COLOR][/B]
[COLOR=Blue][B]Proud to be supporting our troops: Limited Edition Supahfast Thermapen with US Flag[/B][/COLOR]
[FONT=Century Gothic]Joined my first TD, and dove headfirst into the [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero's Club.[/URL]
[B][SIZE=2][COLOR=Red]Come [/COLOR][SIZE=2][COLOR=Red]to the Dark Side![/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=2]Join a Throwdown![/SIZE][/URL][/SIZE][/SIZE][/B]
[/FONT][/SIZE]
Subzerogriller is offline   Reply With Quote


Reply

Tags
BGE XL, fatty

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:30 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.