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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Unread 10-10-2010, 06:25 PM   #31
Meat Burner
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ecode, that is awsome !!!!!!!!!!!!!!!!!! Outstanding job.
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Unread 10-10-2010, 06:59 PM   #32
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Around the world in fatties! Great idea, ecode!
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Unread 10-10-2010, 07:29 PM   #33
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Ron, that is a gorgeous fatty. I'm ready to dig into one for breakfast!

Erin, I think you missed a few countries, and besides the "almost rans" which you listed, I was secretly looking forward to seeing the kind of fatty that would emerge from Morocco. There is still time though, and maybe before this Throwdown is finished we will see the rest of the world represented? If you need help convincing Gore how important this research would be, just let me know. The weave work was most impressive; the diagonal weave looked amazing, and no words can properly put the sheer brilliance of the eggplant-bacon weave into the appropriate context it deserves! Then there's the cornflakes... Maybe that one is not as original as I think it is...it's the first I have seen it anyway...but despite these reservations, that is also just absolutely brilliant!

And all this time we thought Gorden was the brilliant one. He's smart and all, but DANG! I know that I am not worthy.
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Unread 10-11-2010, 08:19 AM   #34
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I think I need to see my cardiologist after looking @ Ron_L's and Encode's WOW
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Unread 10-11-2010, 08:25 AM   #35
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Wow,you guys are truly amazing.
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Unread 10-11-2010, 09:50 AM   #36
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Both entries look great. I thought I was overachieving when I made two fattys yesterday, and then ECODE shows up with six different ones. Good work.
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Unread 10-11-2010, 10:26 AM   #37
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So much for traditional Ronelle! Nice, or is that suhweet?

And ecode!!! No fair!
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Unread 10-11-2010, 03:25 PM   #38
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Quote:
Originally Posted by deathamphetamine View Post
does it have to be pork?
Nope. While the traditional ones are pork sausage breakfast ones with the funny wrapper twisted on each end (hence the name), they can be made of most anything resembling sausage (pseudo-sausage). It needs to be contain quite a bit of fat to maintain moisture, but even there, I am not fussy. Part of the beauty of the fatty is that it can be made of most anything and can be stuffed, rubbed or what ever. No long list of rules here. The key is to be long and thin (tubular) and must, repeat must be smoked. I do draw the line to cooking it in a loaf pan, making it a meat loaf or a fatty loaf maybe. A fatty must be rolled and smoked. This is the other non negotiable. Hope this helps.
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Unread 10-11-2010, 04:18 PM   #39
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Default Pecan Pig!

I think I will call this a Pecan Pig!

A medium pork sausage fatty, stuffed with the pecans, crust, and some of the filling from a pecan pie, and wrapped with a pig candy bacon weave. Drizzled with BigButzBBQ sauce to make it just right.

Details on how it was prepared are here:
http://www.bbq-brethren.com/forum/sh...ad.php?t=93765

And more pics of the finished product are here:
http://www.bbq-brethren.com/forum/sh...ad.php?t=93772

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Unread 10-11-2010, 04:19 PM   #40
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Yep. That'll do 'er.
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Unread 10-11-2010, 05:15 PM   #41
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That is amazing!
There's just something about fatties that sparks the imagination.
I think I know why your wife was upset. On closer examination you did use more than 1/2 the pie.
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Unread 10-11-2010, 06:36 PM   #42
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Quote:
Originally Posted by bluetang View Post
IMO, anyone can buy a chub of sausage and smoke it ( although I make mine, same o same o). Beef, now, that requires a bit of skill and creativity.
I stand corrected!
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Unread 10-11-2010, 07:28 PM   #43
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Quote:
Originally Posted by bigabyte View Post
I think I will call this a Pecan Pig!
My blood sugar went up 40 points just from the picture!

Great idea, Chris!
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Unread 10-11-2010, 10:34 PM   #44
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Default Pizza Fatty and a Fall Apple Fatty

Okay, I guess I'll throw my hat in the ring for another one of these. I did two, my first one was basically a pizza fatty. I added ricotta, mozzarella, sauteed mushrooms, and a pepperoni stick to some hot italian sausage and wrapped the whole thing in a bacon weave. I stuffed way too much stuff in this one, and it exploded in the smoker. Still tasted great, but I learned a bit of a lesson in excess.

081.jpg

Added some maranara sauce and made a pretty good sandwich.

084.jpg

For the second one, I wanted to make something that went with the fall season. I sliced some apples thin and added some gouda cheese to some regular italian sausage. At the end, I glazed the whole thing in apple butter. This one was one of my favorite things I've ever smoked. The sweetness of the apple butter went perfectly with the sausage and brie.

076.jpg

Added a little more apple butter and made another sandwhich.

077.jpg

My wife and I split both of these and both agreed that while the pizza one was good, the gouda/apple one had a far more distinct taste. I had only made one fatty prior to this, but I think I am now hooked. The possibilities are endless. Thanks for taking a look. I guess use the third pic as my entry.
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Unread 10-11-2010, 10:47 PM   #45
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I'm speechless...
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