thaifighter06
Knows what a fatty is.
- Joined
- Jun 4, 2012
- Location
- Wheaton, IL
For the rest of my (what now might be shorter) life, I will blame* the Brethren for my (what will be) lifelong relationship with the all-powerful Fatty.
This last Saturday was a breakthrough in my short, but rewarding BBQ career. I was given the opportunity to cook for an friend's Octoberfest party. He provided some ridiculous IPA and I did the meat.
The plan was to do pulled pork along with a few fatties...you know...just for fun.
If any of you read my last post, I did my first fatty a few weeks ago to a wonderful result. I filled with potatoes, green peppers, onions and cheese followed by the intro of a fried egg. It was marvelous. For this occasion, I decided to repeat that performance but add somewhat of an "experiment" to the mix.
I can only attribute what follows as a direct act of God...that or my degrees in Biology and Chemistry.
While at the store getting ingredients, I was hit with 1.21 jiggawatts of an idea. What if I stuffed the fatty with apples, cinnamon and brown sugar?
The results could be disastrous, I concluded.
But something kept pulling me back to this idea.
That "something" was my 6th or maybe even my 7th sense telling me to move forward at all costs...
I followed careful steps (thanks again, cowgirl) of the bacon weave, flattened out the fatty in a plastic bag, filled with apples, brown sugar and cinnamon and wrapped that thing up in a bundle of pig glory.
I put it on the BGE XL for about 6 hours total with an hour of glaze at the end. I then let it rest for about 30 minutes before slicing.
I was the first to try it, as the other members of the party were cautious of what could only be described as a teenage mutant ninja fatty.
Fate, as it seems, is not without a sense of irony.
:shock:
First you taste sweet, then salty, then savory, then spicy, then sweet again, then chewy, then crispy, then you let out a big sigh.
Brethren. Try this. And let me know when you do. It's RIDICULOUS.
*and by "blame" I mean "thanks for everything."
This last Saturday was a breakthrough in my short, but rewarding BBQ career. I was given the opportunity to cook for an friend's Octoberfest party. He provided some ridiculous IPA and I did the meat.
The plan was to do pulled pork along with a few fatties...you know...just for fun.
If any of you read my last post, I did my first fatty a few weeks ago to a wonderful result. I filled with potatoes, green peppers, onions and cheese followed by the intro of a fried egg. It was marvelous. For this occasion, I decided to repeat that performance but add somewhat of an "experiment" to the mix.
I can only attribute what follows as a direct act of God...that or my degrees in Biology and Chemistry.
While at the store getting ingredients, I was hit with 1.21 jiggawatts of an idea. What if I stuffed the fatty with apples, cinnamon and brown sugar?
The results could be disastrous, I concluded.
But something kept pulling me back to this idea.
That "something" was my 6th or maybe even my 7th sense telling me to move forward at all costs...
I followed careful steps (thanks again, cowgirl) of the bacon weave, flattened out the fatty in a plastic bag, filled with apples, brown sugar and cinnamon and wrapped that thing up in a bundle of pig glory.
I put it on the BGE XL for about 6 hours total with an hour of glaze at the end. I then let it rest for about 30 minutes before slicing.
I was the first to try it, as the other members of the party were cautious of what could only be described as a teenage mutant ninja fatty.
Fate, as it seems, is not without a sense of irony.
:shock:
First you taste sweet, then salty, then savory, then spicy, then sweet again, then chewy, then crispy, then you let out a big sigh.
Brethren. Try this. And let me know when you do. It's RIDICULOUS.
*and by "blame" I mean "thanks for everything."
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