*** Ronelle's Big Fat Tamal-Stuffed Christmas-Style Fatty! Long post!

Ron_L · 12-31-2018, 09:03 AM

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

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!

But wait... There's more!

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

MisterChrister · 12-31-2018, 09:07 AM

I didn't think I'd ever see you do a stuffed fatty. It's beautiful!

Clay-b-que · 12-31-2018, 09:15 AM

Wow! That looks great! Neat idea.

Ron_L · 12-31-2018, 09:20 AM

Quote:

Originally Posted by MisterChrister

I didn't think I'd ever see you do a stuffed fatty. It's beautiful!

It’s rare, but I have done it before

Mike Twangzer · 12-31-2018, 09:33 AM

Spectacular .... please do a chili relleno stuffed fatty ...

cowgirl · 12-31-2018, 09:50 AM

I'm with Chris. What happened to "Naked fatties rule"?

Looks delicious Ron. Happy New Year to you and family!

Fatback Joe · 12-31-2018, 10:22 AM

Outstanding!...........Bubba mod.

I bet that was great!

Ron_L · 12-31-2018, 10:41 AM

Quote:

Originally Posted by Fatback Joe

Outstanding!...........Bubba mod.

I bet that was great!

Old school mod

It was great! Even Amy loved it!

Ron_L · 12-31-2018, 10:42 AM

Quote:

Originally Posted by cowgirl

I'm with Chris. What happened to "Naked fatties rule"?

Looks delicious Ron. Happy New Year to you and family!

They still do

But, sometimes a guy needs to change things up

Happy New Year to you, too, Jeanie!

Ron_L · 12-31-2018, 10:44 AM

Quote:

Originally Posted by Mike Twangzer

Spectacular .... please do a chili relleno stuffed fatty ...

Actually, I did. Well, sort of

Check out this post for the history of the Fatty. There is a link there to my Fatty Ronello, which as far as I can tell if the first stuffed fatty on the Brethren.

http://www.bbq-brethren.com/forum/sh...8&postcount=14

Jason TQ · 12-31-2018, 11:13 AM

Sweet tamale lovin!!

TuscaloosaQ · 12-31-2018, 11:26 AM

Ron you have some SKILLZ!!!!!! I can only imagine how it tasted!!!!!

16Adams · 12-31-2018, 11:29 AM

Shane come back, come back Shane.

The Nekkid Fatty rides off into the sunset.

Tears gently fall

Ron_L · 12-31-2018, 11:30 AM

Quote:

Originally Posted by 16Adams

Shane come back, come back Shane.

The Nekkid Fatty rides of into the sunset.

Tears gently fall

Geez... Stuff one fatty...

WilliamKY · 12-31-2018, 11:35 AM

It's like you are trying to run away with two TD wins.

Looks delicious.

12-31-2018, 09:03 AM	#1
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	*** Ronelle's Big Fat Tamal-Stuffed Christmas-Style Fatty! Long post! 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 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! But wait... There's more! 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 __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

12-31-2018, 09:07 AM	#2
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	I didn't think I'd ever see you do a stuffed fatty. It's beautiful! __________________ Kettleheads Anonymous Charter Member

12-31-2018, 09:15 AM	#3
Clay-b-que is One Chatty Farker Join Date: 06-18-14 Location: Denver, CO	Wow! That looks great! Neat idea. __________________ "Franklinstein" (Franklin Clone), "Ugly Clay Smoker" (UDS)

12-31-2018, 09:50 AM	#6
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	I'm with Chris. What happened to "Naked fatties rule"? Looks delicious Ron. Happy New Year to you and family! __________________ 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/

12-31-2018, 10:22 AM	#7
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	Outstanding!...........Bubba mod. I bet that was great! __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication

12-31-2018, 09:33 AM	#5
Mike Twangzer is Blowin Smoke! Join Date: 06-20-14 Location: Driftwood, Texas	Spectacular .... please do a chili relleno stuffed fatty ...

12-31-2018, 11:13 AM	#11
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	Sweet tamale lovin!! __________________ -Jason I didn't choose D-Canoe life..........

12-31-2018, 11:26 AM	#12
TuscaloosaQ Babbling Farker Join Date: 07-11-11 Location: Tuscaloosa Alabama	Ron you have some SKILLZ!!!!!! I can only imagine how it tasted!!!!! __________________ TuscaloosaQ Check out our website at ShirleyFabrication.com Like our Facebook Page Facebook.com/ShirleyFabrication

12-31-2018, 11:29 AM	#13
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Shane come back, come back Shane. The Nekkid Fatty rides off into the sunset. Tears gently fall __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

12-31-2018, 11:35 AM	#15
WilliamKY is Blowin Smoke! Join Date: 02-18-18 Location: Louisville,KY Name/Nickname : William	It's like you are trying to run away with two TD wins. Looks delicious. __________________ Shirley Vertical + Fire Pit Pit Boss 700 Weber 28 griddle Weber 26 WGA Old Smokey Electric. Go Cards!