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Another offering to the fatty gods - Page 2

post #21 of 46
Well i got 2 fatties today a Bell pepper, some sweet onions and hot pepperjack cheese. do i need anything else?
post #22 of 46
I'd say that is a good start. Try it out and modify and change to your taste. Let us know how it comes out.
post #23 of 46
would it be better to put the 2 together with all the stuff in the middle?
post #24 of 46
Yes... a map to your house and what time to be there... icon_mrgreen.gif
post #25 of 46
Hey Chris, try this link, i think the pics will help...http://www.smokingmeatforums.com/for...ead.php?t=4443
post #26 of 46
Hay thanks that is what i was looking forPDT_Armataz_01_11.gif and did it just that way
post #27 of 46
Glad i could help, i'll take some pics in return icon_eek.gif
post #28 of 46
You got it, heres the first ones
I dont have the freezer space but i knew of another little trick,
wax paper sprayed with pam and then the meat spread out and the topping added, then to roll it up you just start it by pulling the paper up and over and keep on rolling it using the paper.

post #29 of 46
That looks great. I think after my first brisket or loin adventure this weekend, it is off to the fatty's. ;-)
post #30 of 46
this is my first fatty, i just had to see what all the rukes was all aboutPDT_Armataz_01_24.gif
next shots

post #31 of 46
Your gonna love it!
post #32 of 46
i bet i will deb, in the last 10 min im going to put a few slices of pepperjack cheese on top and let it melt down over it.

30 min to go or less now

post #33 of 46
not long now

post #34 of 46
Looking forward to hearing your thoughts on fattys, I have not made them before but plan on it this weekend. I just got back from a grocery store run to pick up some ingredients to add.
post #35 of 46
Ummm Yum Yum Yum Yum! I love the hot JD sausages there great!
post #36 of 46
OK im hooked, this is HOG HEAVEN,

post #37 of 46
That pepperjack cheese topping you added looks like a great addition !!!
post #38 of 46
well i noticed cheese dripping out one end of it, i didnt seal it up enough and lost some cheese so i thought id top it off and it would make it look good for its photo shooticon_razz.gif
not bad for a first but from a few hints from the good people here i found out its a snap to do, and the taste is out of this world, from the smoke to the vegies and spices its at the top for any breakfest sausage/meal.

(i posted this on BBQBIBLE forum and alot there dont even know what a fatty issmile.gif)
post #39 of 46
Tried different brands and did not care for them but the Jimmy Dean are the best.

I tried them with high temp cheese and now have a major smoking problem.
post #40 of 46
if you want to try something different try a reverse omlet instead of putting stuff in the eggs fry some scrambled eggs about 2/3 to 3/4 done, never tried raw ones, and roll up into the fattie with onions and peppers some tabasco sauce or whatever trips your trigger. they are good
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