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All this fatty talk

post #1 of 19
Thread Starter 
Football fatty ,putting different stuff in it, different rubs on them, where will all this madness stop, stop NEVER HEHEHE, Well my mind got to going wild(thats normal) so I got out my last 2lb. pack of ground deer 3-1lb.packs of sausage mixed it all together , got me a big mound and flatened it out on some waxpaper then the mind went crazy mixed 2 blocks of creamcheese and a can fo crushed pinapple and spred it all over the meat BUT WATE theres more I put a layer of banana pepers on and rolled that up like a pinwheel mashed the ends and put in the frig. for the nite after work I will roll in some rub and smoke I got 4 fattys mmmmm sweet/hot wish me luck
post #2 of 19
Good Luck!
Sounds interesting.
post #3 of 19
This fatty business is getting out of control!! Someone's gonna get hurticon_mrgreen.gif Please show pics of this monsterPDT_Armataz_01_23.gif
post #4 of 19
This hog keeps growing! A true FATTY! PDT_Armataz_01_23.gif
We need pics!
post #5 of 19
That sounds like a new breed of fatty!! PICS!!!!!PDT_Armataz_01_26.gif
post #6 of 19
That's one helluva fatty! Can't wait to see the QView!
post #7 of 19
Sounds like a great plan for taking the Fatty to a new level.

Can't wait to see how the pin-wheel effect turns out!!
post #8 of 19
Just do it ! icon_lol.gif
post #9 of 19
I bet that is going to taste awesome. I love hot/sweet food combos.
post #10 of 19
Thread Starter 
ok I got the gosm tuned in at 230 smokin and putting in the 4 fattys 2 rubed with cininimon chipotle and 1 with an herb mix and the small one with both rubs here they are ready to smoke this is a meat plater and they are hanging over more pics to come
post #11 of 19
Thread Starter 
I'm thinking that with deer/sausage mix I will take it to 190 internal does this sound 'bout rite smokin with hickory and pear smellin gooood so far hope it tastes as good as it looks
post #12 of 19
Im afraid 190 would turn it into sawdust (dry) 160 should be fine, treat venison the same way you would beef.PDT_Armataz_01_34.gif
post #13 of 19
Thread Starter 
thanks bubba will do when it done I will post more pics
post #14 of 19
bbq bubba is right. I smoke my venison meatloaf to 160.
post #15 of 19
Might want to throw some bacons on there too!

I can't wait a new species!
post #16 of 19
Thread Starter 
thanks again bbq bubba 2.5 hrs.and 160 took them out took a little taste mmmmmmmmm but the pickled banana peppers are HOT and I like jalapinos don't taste much sweat from the pinapple will let you know after it rests for a bit here is the finished pic
post #17 of 19
Thread Starter 
ok so it rested and the wife fried some taters and made some pork n beans cut a couple of 5 or 6 in. pieces of the fatty and had a feast sure was good still no taste from the pinapple so I think nextime I will use small chunks rather than crushed and maybe some juice to thin the cream cheese just a bit ...now for the good it was mighty tastey and the wife (hold your ears girls) said it was so good I might get lucky tonite. woooohooo
post #18 of 19
It's like bbq bubba said "it's all fun and games until some one loses an eye"icon_surprised.gif
post #19 of 19
Glad to hear it was a success!

You'll need a name for that creation... how about "Cowboy's Get Lucky Loaf"...? eek.gif
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