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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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Unread 01-02-2008, 09:32 PM   #1
The Pickled Pig
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Default Italian Fatty

2 lbs. Jimmy Dean Regular Sausage
2 C diced smoked buckboard bacon
1 C chopped Italian parsley
1 C diced onion
1 C shredded Pepper Jack cheese
1 C chopped sun dried tomato strips
1 Egg
1/4 C Italian bread crumbs
Seasoning of choice





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Unread 01-02-2008, 09:32 PM   #2
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I like the recipe!
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Unread 01-02-2008, 09:42 PM   #3
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Man, I'm hungry...looks very tasty!! Thats a lot of stuff in there, nice job keeping it all in there!
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Unread 01-02-2008, 09:51 PM   #4
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That looks great
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Unread 01-02-2008, 09:58 PM   #5
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Now that there are pictures...

I like the recipe and LOVE the food. Great looking fatty!
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Unread 01-02-2008, 10:23 PM   #6
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Man when I try and put that much stuff in one mine blows apart. Nice job.
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Unread 01-02-2008, 10:35 PM   #7
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judging by your cuts is it safe to assume that you butterflied the sausage? it's a technique that i've never tried with a fattie. didi you need to partially freeze the sausage to help keep it together while cutting?
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Unread 01-02-2008, 10:43 PM   #8
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Quote:
Originally Posted by Paulie G. View Post
judging by your cuts is it safe to assume that you butterflied the sausage? it's a technique that i've never tried with a fattie. didi you need to partially freeze the sausage to help keep it together while cutting?
I like to roll my fatties in wax or parchment paper. Once rolled, I do stick them in the freezer to firm before cooking.



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Unread 01-02-2008, 10:46 PM   #9
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thanks bro' i'll post pics of my next fattie adventure asap
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Unread 01-02-2008, 10:49 PM   #10
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BTW, I also saute any veggies until reduced and carmelized.
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Unread 01-02-2008, 10:57 PM   #11
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That looks awesome.
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Unread 01-03-2008, 12:18 AM   #12
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This is what I like to do when rolling out a fattie. Take off the wrapper and put the roll in to a gallon-sized zip-lock bag. Roll out with a rolling pin in to the entire rectangular shape of the bag. Partially freeze. With a sharp knife cut from the inside-out around the outside edge. Perfect shape and the volume of one fattie fills the bag to a good thickness. At least one ice-cold beer is an essential part of this exercise.
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Unread 01-03-2008, 01:43 AM   #13
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Quote:
Originally Posted by kew_el_steve View Post
At least one ice-cold beer is an essential part of this exercise.
That goes without saying in recipes that are posted here.
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Unread 01-03-2008, 04:56 AM   #14
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what a recipe those fatties look farken awesome have to put that on the menu for the weekends cook
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Unread 01-03-2008, 05:19 AM   #15
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nicely done!
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