- Joined
- Dec 9, 2004
- Messages
- 42,755
- Reaction score
- 35,619
- Points
- 113
- Location
- Wandering, but not lost
When Moose and Shaggy posted the Christmas Fatty TD, an idea popped into my head. Once I cleared that idea out I came up with one related to the TD :becky:
This actually started before Christmas when I too about 25 pounds of competition pork trimmings out of the freezer to grind.
I put most of it into 1 lb. bags and put it into the freezer for future use, but reserved 2 pounds for this project.
Fast forward to a couple of days ago...
With some advice from BobBrisket I made a Salsa Roja. It started with some Ancho and Pasilla peppers toasted in a hot skillet...
And then rehydrated in some boiling chicken stock...
While those were soaking I got some color on an onion, a plum tomato and some tomatillas (tomatillas for a second sauce coming up)...
and charred a poblano (for the second sauce)...
Once the dried peppers were rehydrated I tossed them into a blender along with half of the onion, the tomato, some garlic, cumin and chile powder along with the soaking liquid and gave it all a good blend in my Vitamix and then into a skillet to cook for a bit and let the flavors develop...
While that was cooking I put the tomatillos, poblano, the other half of the onion, some garlic lime juice and a roasted Hatch chile into the Vitamix to make a Salsa Verde. Unfortunately I failed to get a picture of this process, but the results are below.
Now fast forward to yesterday...
I took the 2 pounds of ground pork and seasoned it to be chorizo and decided to use about 1 1/2 pounds of it for the fatty. I put it into a gallon zipper bag to get it layed out flat...
Then added about 1 1/2 green chile and cheese tamales and sealed it all up...
I put it back in the fridge to chill and then hit it with a coat of Obie Cue Fajita Fabulouso rub and put it into one of my Hunsaker Drums along with a smaller fatty made with the rest of the chorizo.
It took ab out two hours at 275 to get up to 180-ish internal temp. The top split a bit during the last 15 minutes or so.
The tamales inside were a little softer than I expected, but you can still see them inside.
For the Christmas Fatty TD I plated three slices of the fatty along with both sauces and some queso fresco...
This did not suck! :becky:
But wait... There's more! :-D
There is also a Breakfast TD going on, so I made a low carb mug bread and toasted that, topped it with a couple of fatty slices and added both sauces for a Christmas Style Fatty 'Benedict'...
This also did not suck :becky:
This actually started before Christmas when I too about 25 pounds of competition pork trimmings out of the freezer to grind.
I put most of it into 1 lb. bags and put it into the freezer for future use, but reserved 2 pounds for this project.
Fast forward to a couple of days ago...
With some advice from BobBrisket I made a Salsa Roja. It started with some Ancho and Pasilla peppers toasted in a hot skillet...
And then rehydrated in some boiling chicken stock...
While those were soaking I got some color on an onion, a plum tomato and some tomatillas (tomatillas for a second sauce coming up)...
and charred a poblano (for the second sauce)...
Once the dried peppers were rehydrated I tossed them into a blender along with half of the onion, the tomato, some garlic, cumin and chile powder along with the soaking liquid and gave it all a good blend in my Vitamix and then into a skillet to cook for a bit and let the flavors develop...
While that was cooking I put the tomatillos, poblano, the other half of the onion, some garlic lime juice and a roasted Hatch chile into the Vitamix to make a Salsa Verde. Unfortunately I failed to get a picture of this process, but the results are below.
Now fast forward to yesterday...
I took the 2 pounds of ground pork and seasoned it to be chorizo and decided to use about 1 1/2 pounds of it for the fatty. I put it into a gallon zipper bag to get it layed out flat...
Then added about 1 1/2 green chile and cheese tamales and sealed it all up...
I put it back in the fridge to chill and then hit it with a coat of Obie Cue Fajita Fabulouso rub and put it into one of my Hunsaker Drums along with a smaller fatty made with the rest of the chorizo.
It took ab out two hours at 275 to get up to 180-ish internal temp. The top split a bit during the last 15 minutes or so.
The tamales inside were a little softer than I expected, but you can still see them inside.
For the Christmas Fatty TD I plated three slices of the fatty along with both sauces and some queso fresco...
This did not suck! :becky:
But wait... There's more! :-D
There is also a Breakfast TD going on, so I made a low carb mug bread and toasted that, topped it with a couple of fatty slices and added both sauces for a Christmas Style Fatty 'Benedict'...
This also did not suck :becky:
