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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-01-2007, 09:14 PM | #1 |
Full Fledged Farker
Join Date: 06-25-07
Location: Islip, NY
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Fatties
Does any one any good recipes for Fatties? I have never made them before, but I'm thinking about doing some this weekend. Any ideas would be appreciated .
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Out of the Ashes BBQ Team "Keeping the Bar in Barbecue" JC'S BAR-B-QUE & CATERING http://www.jcbbq.com LANG #84 W/ DELUX WARMER MC PR-60 PIG ROASTER MC PR-72 PIG ROASTER CGL-60 MagiCater Charcoal Grill |
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08-01-2007, 09:19 PM | #2 |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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1) Unwrap Jimmy Dean Hot 16 oz sausage, and place in Barbecue at 225.
2) Cook until Done. :) For all the wonderful customizations, this one remains my favorite. |
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08-01-2007, 09:22 PM | #3 |
Take a breath!
Join Date: 06-17-07
Location: Disneyland
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Voodoo Garlic Fatty Mod
I'm a garlic eater. I did my first ones with lotsa garlic and I'll do my next ones that way too...
Voodoo Garlic Fatty Mod |
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08-01-2007, 09:33 PM | #4 |
** Permanent Timeout **
Join Date: 04-25-07
Location: Farmersville, Ohio
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pure sausage heaven!
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08-02-2007, 01:39 AM | #5 |
Babbling Farker
Join Date: 04-17-07
Location: Kauai, HI
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Make your own sausage... I stuffed mine with onions, jalapeno, bell peppers, shiitake mushrooms, and pecarion romano...very good...I think you could stuff it with anything and it will still be good...well withing reason
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To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name... |
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08-02-2007, 03:07 AM | #6 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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www.facebook.com/BarkinDawgsBBQCatering |
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08-02-2007, 05:56 AM | #7 |
Babbling Farker
Join Date: 01-28-07
Location: Melbourne, FL
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JD stuffed with jalapeno and pepperjack cheese and rolled in a good rub is the favorite at my house.
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08-02-2007, 07:59 AM | #8 |
is One Chatty Farker
Join Date: 07-16-06
Location: West Palm Beach,Fl.
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JD original stuffed with carmelized onions, cream cheese, shredded smoked gouda, sliced jalapeno, sliced red pepper, sprinkled with garlic powder rolled up and plastic wrapped and placed back in fridge for a couple of hours to firm up then. Unwrap sprinkle with your favorite rub and put in smoker for 2-3 hours @225-275. You are in for a treat!!! Use your imagination on what to stuff them with and you will be rewarded wuth some great eats.
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Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like. |
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08-02-2007, 08:10 AM | #9 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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Ummm, I'm going to stop at the store and pick some up so we have breakfast Saturday morning in Laurie.
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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08-02-2007, 08:21 AM | #10 |
is One Chatty Farker
Join Date: 09-25-05
Location: Jefferson City, Missouri
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When it comes to a fatty there is already a lot of falvor just because of the pork factor. Use your imagination and stuff it with different cheeses, herbs, meats. Just what ever your mind comes up with. I've not tried it yet but I'v thought about using a piping bag and filling one up with a scrambled egg or two and see how it will turn out.
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"Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425 |
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08-02-2007, 08:34 AM | #11 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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JD stuffed with roasted red bell peppers, chipotle peppers in adobo, onion, garlic, and string cheese. No rub, smoke/indirect grill until done.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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08-02-2007, 08:42 AM | #12 |
is One Chatty Farker
Join Date: 05-10-07
Location: Racine, WI
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A good pinch of maui-wowie, rolled tight but not too tight...
Seriously though, put anything you like in 'em, I have used sliced mushrooms, roasted red peppers, cheeses of all varieties, garlic, onions, pre-cooked bacon. Porky made a good point that after you stuff them & you roll them back up & seal the seams you definitely want to put in the fridge for a couple of hours so the seams don't bust open when smoking. Just a plain fatty in your favorite rub is always good too...
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BWS - The New Standard Party Model; Char-Broil Offset; Twin Chamber Charcoal Grill; Kingsford Grill; 1 - Blue Thermapen; 1 - SpitJack Magnum Meat Injector Gun "The problem with Socialism is that you eventually run out of other people's money." - Margaret Thatcher Last edited by Papa Hogg; 08-02-2007 at 10:11 AM.. |
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08-02-2007, 09:01 AM | #13 |
Knows what a fatty is.
Join Date: 12-28-06
Location: Chester County, Pa
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I made a few last weekend with salsa for snacks at a BBQ comp to rave reviews. I took 2 JD 16oz sausages and combined them in a bowl. I then took a jar of mild salsa and drained off as much liquid as I could and dumped the contents of 1/2 jar of salsa into the bowl with the sausage and mixed it together as you would with a meatloaf. From there, I molded the mixture into a log, sprinkled some rub on it and rolled the fattie in plastic wrap and stored in the freezer overnight to harden up. From there, I threw in on a WSM the next evening at 235 for about 3hrs. The extra that we had left over, we crumpled and put in eggs the next morning. Its a gift that keeps on giving.....
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08-02-2007, 09:24 AM | #14 |
is one Smokin' Farker
Join Date: 03-07-06
Location: St. Q'ouis
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[quote=Papa Hogg;437855]A good pinch of maui-wowie, rolled tight but not too tight...
quote] can i get directions to papa hogg's crib please
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22-1/2 Weber Kettle with Rotisserie Weber Performer WSM 30 qt outdoor cooker Blue Drum Smoker Red Drum Smoker Orange Drum Smoker Weber Smokey Joe - my 3 yr olds pit Blue Thermopen Harbor Freight Weed Burner Tired, but wiser for the time |
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08-02-2007, 10:10 AM | #15 |
Full Fledged Farker
Join Date: 06-22-07
Location: St. Petersburg, FL
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I got the big Jimmy Dean roll from Sam's club. I diced up a bunch of gruyere cheese and granny smith apples. It worked really well.
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