How about sharing some favorite FATTY recipes?

[Norcoredneck]

Saw bbqjoe Fatty porn and think I will give it a try. Any one else want to give up ancient family secrets?

 

[FatDaddy]

Fatties Galore.. (Not layne bryant)

here are a few that i pulled up with the search key
http://www.bbq-brethren.com/forum/search.php?searchid=97281


Enjoy

Jason

 

[jt]

This is the one I still want to try from Neil:

http://www.bbq-brethren.com/forum/showthread.php?t=12315&highlight=twisterz

 

[Q_Egg]

..... still searching for a "short list" of the best fatty rubs. Seems obvious that they would come from popular pork rubs, but I would like to see some names (or forumulas) from the FABULOUS FATTY BREThREN !

 

[The_Kapn]

..... still searching for a "short list" of the best fatty rubs. Seems obvious that they would come from popular pork rubs, but I would like to see some names (or forumulas) from the FABULOUS FATTY BREThREN !

Tommy--almost ANY rub works wonderful on a fattie.
That is one of the beauties of them :lol:
This in one topic that can be "over thought", for sure.

TIM

 

[cmcadams]

One of my favorite things to do with a fattie is to finish by rolling in panko breadcrumbs... great, crunchy texture.

 

[Q_Egg]

Kapn .... hey! ... I found something to do with my John Henry Summer Peach rub .... maybe roll it in some panko too!

 

[The_Kapn]

Kapn .... hey! ... I found something to do with my John Henry Summer Peach rub .... maybe roll it in some panko too!

Peach (almost any sweet fruit) and pork go great together.
Let us know how it worked.

TIM

 

[djmarko]

This one that I made was a hit. I took 2 lbs of Italian sausage. I flattened it out into a rectangular shape. Made a mixture of Kraft's 5 Italian cheese blend and some fresh chopped garlic and any type of Italian seasoning you may like. Spread that mixture on the sausage. Rolled it up and smoked it. It turned out really good.

 

[Ron_L]

Try my Fatty Ronello. It's received rave reviews. :-D

Then, of course, there's my original attempt at a stuffed fatty, which I nicknamed the Fatty Relleno (which evolved into the Mojoe relleno).

Remember... anything goes! And, there's nothing wrong with cooking a naked fatty!

 

[Pig Headed]

My recipe is:

Phillips crab dip (Costco)
Cream Cheese
Diced Canadian bacon
Shredded 4 blend Mexican Cheese
Bacon strip on top.

I don't measure, I just eyeball it. Mix ingrediants, stuff cored jalapeno, top w/ 1/4 bacon slice, place in sausage roll, smoke and enjoy. Basically an ABT in a fatty.

 

[Bigdog]

Bigdog's secret recipe:

1) Unwrap fattie
2) Throw it on the smoker
3) Cook for about 3 hours
4) Eat

K.I.S.S. :wink:

 

[pqbbq]

Okay this is probably real old

brdbbq told me to get the fatty out of the package and take a knife or fingers and make a small trench in the middle of it and pour some REAL pure maple surup inside and then seal it bake up.

First one I tried I got too much liquid and it made mess.

But it works great.

probably should do it the night before and let the surup do it's thing.

 

[racer_81]

I either use the Bigdog K.I.S.S. method, or do a mustard paint and rub method.

Although - some sausage is highly seasoned from the get go and adding a rub can be overpowering.

I need to try the maply syrup thing....

 

[Q_Egg]

Geez ... this is hard to ask ....

One of my favorite things to do with a fattie is to finish by rolling in panko breadcrumbs... great, crunchy texture.

... I know you said "finish', but still wonder .... in panko before cook or rolled in 'em just after ?? I wondered about this earlier and then saw another post mentioning several cooks rolling fatties in bread crumbs.

Seems like doing it prior is only possible for really low and slow cooks ?

 

[cmcadams]

roll it before cooking... panko crumbs stay crunchy when you cook them. If you store after, though, they'll get soggy from the moisture in the package. I don't think I'd direct grill them, but anything else will work fine.

 

[Q_Egg]

.... got it! Soggy note is key for me (us) since a 1# or more usually gets at least a couple days in the fridge.

I need to get 'em right most of the time or risk losing 'her' interest.

Thanks,

 

[BigBarry]

Going to try a Lamb Fatty this weekend! Will let you know how it goes.

2# Ground Lamb
Oregano (Greek if you got it)
Gently roasted garlic cloves mushed up - small ones, semi-soft but not too brown
Diced green or red peppers and red onion
No salt - it will dry it out
EVOO

Mix all but meat together very well.

Mix the lamb meat with some evoo and fill fatty with mixture.

Smoke low for 3 hours with very little cherry chips, spray with EVOO every hour.

I'll report asap!

 

[Puppyboy]

..... still searching for a "short list" of the best fatty rubs. Seems obvious that they would come from popular pork rubs, but I would like to see some names (or forumulas) from the FABULOUS FATTY BREThREN !

I use a mix of brown sugar & bbq seasoning.

 

[Bigmista]

I just did on that I slathered with Jalapeno jelly before I put it in the smoker. Strange the things i do when I'm bored...