or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Fatty experiment II
New Posts  All Forums:Forum Nav:

Fatty experiment II

post #1 of 14
Thread Starter 
Smoking some more salmon tomorrow and wanted to experiment with more flavors in the smoker at the same time... no sense wasting smoke.

I was inspired by a picture of a fatty cross-section someone had as their profile photo (for the life of me, I can't remember who, sorry)icon_redface.gif

I altered my cheese filling recipe for the ABT's scheduled to go on at the same time and thought of using half to fill the fatty.

2 cream cheese blocks
zest of one lemon
juice of one lemon (didn't want to waste it)
5 cloves of garlic finely minced
a handful of chives finely minced
some basic bbq rub
olive oil

I took two JD sausages and flattened them out together on wax paper. I put it into the freezer for about an hour to give it a bit more structure to roll without the problem of falling apart. I then spread the cheese filling 1/2" - 3/4" thick, leaving space to seal the edge and the ends so nothing leaks out. I used the wax paper to help the rolling of the fatty and pressed and smoothed the edge and ends. Used one of the basic bbq rubs I have and rolled the fatty over it. I'll post the finished pics tomorrow.
Attachment 4232 Attachment 4233 Attachment 4234 Attachment 4235
post #2 of 14
Lookin forward to the finished pics on your ABT and FATTY experimentsPDT_Armataz_01_21.gif
post #3 of 14
Looks good so far, can't wait to see the final product!
post #4 of 14
looking great so far..... cant wait to see some finished pictures...

havent been able to smoke any food since the first week of July....living my smoking dreams through u guys....

let the drooling commence
post #5 of 14
I can't wait to see the pics of that fatty. I've never done one with cream cheese in it. Good luck with your smoke.
post #6 of 14
Thread Starter 
My rolled fatty went on just a few minutes ago along with my ABT experiments and two salmon fillets. I'll post some pics of the finished rolled fatty in a couple hours. For the results on my ABT's and salmon, look for my other posts when I'm done.
post #7 of 14
Thread Starter 
Scrollman, it was your picture that I was referring to!!! What did you use in that one??? Anyway, here's the finished product.

The lemon zest held up to the heat better than the lemon juice alone. It made the cheese filling like a sweet cheese sauce that complimented the spice of the rub and the smoke. Perhaps next time I'll try less or no olive oil in the mix. I included it because I wanted it somewhat spreadable. I woulda posted the pics sooner but I was too busy eating it!biggrin.gif

Attachment 4252 Attachment 4253
post #8 of 14
Looks awesome, good job, I've only tried 2 fattys unstuffed. I'll have to try stuffing some soon.
post #9 of 14
Looks great MAtthew I think I need to loosen my belt just looking at that beauty! icon_mrgreen.gif
post #10 of 14
OK, you got me hungry for a fatty. Looks great, I'm going to have to try cream cheese next time. My fatty had onions, green pepper, garlic adn colby/jack cheese. Nice smoke PacMan PDT_Armataz_01_34.gif
post #11 of 14
Maybe try a Tablespoon or 2 of milk instead of oil. That should thin it out and not hurt flavor too much. Just a thought, never tried it.. Looks amazing though
post #12 of 14
Thread Starter 
I may try to expand my fatty recipe by including some ingredients like scrollman's award-winning fatty pic (shoulda gotten an award, it inspired me). It may be a while until I try that option though. Thanks for everyone's support!
post #13 of 14
Thanks PacMan, But I learned to make a fatty from the the good folks on this forum. The best forum on the internet.
post #14 of 14
Thread Starter 
I wouldn't know what a fatty was if it wasn't for this forum....
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Fatty experiment II