Fatty with fruit question

Discussion in 'Fatties' started by okieintx, May 11, 2009.

  1. I smoked my first fatty a few weeks back and had apples in it, however the apples did not soften up as much as I would have liked. My wife and I were discussing the possible ingredients of the next fatty and I thought about peaches but wasn't sure how it would work out, maybe a little brown sugar in with them. What do some of you more experienced fatty chefs think?
  2. the dude abides

    the dude abides Master of the Pit OTBS Member

    Peaches sound nice but have never tried them. Be careful with the brown sugar as the sugar will break down the fat in the sausage and can (but doesn't have to if you're careful) cause you to have a blowout.

    When doing apples try cooking them until soft first. That might be the texture you're looking for.
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Like Dude said, cook the apples first.
    Apples take quite a bit of time to break down to a softer texture so they are best cooked first and then added to a fattie.
    Peaches would be fine to add in their natural raw state I would think because they are quite a bit softer than apples and will absorb heat better and break down more easily.
    You could always wrap in bacon and coat the bacon in a brown sugar or brown sugar mixture to give it a nice and sweet crust.
    With peaches I would try a sweet sausage or a maple or regular with a sweet smoke and add the peaches (cooked or not) in with some form of a cream mixture/sauce. Maybe a sweetened mascarpone or sausage with peaches inside, smoke over a sweeter fruit wood. Pulled off the heat, cooled slightly then wrapped in a cobbler type of dough, baked then sliced with a nice cream sauce or whipped cream over top.

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