Maple,dijon,HR Fatty w/q-view

smokin' joe

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Original poster

Oct 8, 2007

711

10

Wilmington, Delaware

• Feb 25, 2008

• #1

Seeing all of those fattys this weekend got me in the groove.

Started with a JD sage chub, spread maple syrup, dijon mustard and horseradish all over it, and topped with sauteed fresh garlic, onions and peppers. Fried up some scrapple and crumbled it then added it to the fatty. Added some sharp provolone and rolled it up. It is cooking as I write this with a mixture of cherry and maple. TBS is rolling and pit temp is holding steady at 220. Here is some pre smoke q-view.

 

smokin' joe

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Oct 8, 2007

711

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Wilmington, Delaware

• Feb 25, 2008

• #2

A few more...

 

shellbellc

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Jun 7, 2006

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Valley Forge, PA

• Feb 25, 2008

• #3

How the heck did you get that thing rolled up!!!

Sounds delicious! Next time you do one, take a hunk of scrapple and throw it in the smoker. I have people here that drool over smoked scrapple! You have to place it on a piece of tinfoil, it will start to "melt" through the grates as it heats up...

 

smokin' joe

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Oct 8, 2007

711

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Wilmington, Delaware

• Feb 25, 2008

• #4

Time to EAT!!!

 

smoke_chef

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Feb 22, 2008

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Marble Falls, AR

• Feb 25, 2008

• #5

That sure is a gooood looking Fatty! I can't wait to try one.

Btw... what is Scrapple??

 

smokin' joe

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Oct 8, 2007

711

10

Wilmington, Delaware

• Feb 25, 2008

• #6

Scrapple is a local (PA, DE, MD) product made from everything left over after butchering a hog, hence the scrap in scrapple. They simmer the leftovers and mix it with flour and or cornmeal and make sort of a meat brick out of it. Of course spices and flavoring is also added before packaging.

I get asked that question alot and I always tell people that they scrape the scraps off the floor of the hog butchering facility, mix it with with flour and spices, make a brick, wrap it and sell it.

Its usually sliced thin and pan fried as a breakfast side dish. Its an acquired taste...you either love it or you hate it. In the first picture at the beginning of this post you can see 4 slices of scrapple frying with the onions and peppers.

Also good on breakfast sandwiches.

Seems as though you cant get it anywhere too far outside of the tristate area. Too bad its good stuff. You can search the web and order it online. I recommend Rapa brand for any brave soul willing to give it a try.

heres a link http://www.rapascrapple.com/about.html

 

superdave

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Aug 13, 2007

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Sacramento, CA

• Feb 25, 2008

• #7

What's the smoke time for something like that?

 

morkdach

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Apr 8, 2007

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mid kansas

• Feb 25, 2008

• #8

good looken fatty

but i think i'll pass on the scrap

 

smokin' joe

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Oct 8, 2007

711

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Wilmington, Delaware

• Feb 25, 2008

• #9

Sorry, I forgot to mention...Smoke time was 2hr 15min at 220 degrees.

 

nh3b's

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Jan 12, 2008

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Nashua, NH

• Feb 25, 2008

• #10

It sounds simalar to a Northern Michigan thing called Head Cheese. I believe its scraps from the hog in a gel like substance from what I remembered deer hunting.....an aquired taste for sure.

Great lookin Fattie.....I have to try that!!!

 

smokin' joe

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Oct 8, 2007

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Wilmington, Delaware

• Feb 25, 2008

• #11

nh3b's;160591 said:

It sounds simalar to a Northern Michigan thing called Head Cheese. I believe its scraps from the hog in a gel like substance from what I remembered deer hunting.....an aquired taste for sure.

Nah...head cheese is an entirely different thing alltogether. Right church...wrong pew.

Click to expand...

 

bertjo44

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Feb 18, 2008

484

14

Salem, VA

• Feb 25, 2008

• #12

Okay, I get it. I made my first fattie this weekend and it was great. So, I thought, well good, that should satisfy for a while but no, now I want one just like that. Scrumptious!!! Don't think my wife (or Dr.) will appreciate what this website contributes to my arteries.

 

seboke

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Aug 11, 2007

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Tampa Bay, FL

• Feb 25, 2008

• #13

Man! Have never tried a fatty, but with the recent q-views, I'm gonna have to. This one looks great!

 

jerkyaddict

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Feb 13, 2008

168

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new jersey

• Feb 25, 2008

• #14

joe that look's and sound's like a big ole fatty slice of heaven !!! wicked good smoke man !!! and the qview leave's i bet most of us salivating profusely.....

 

travcoman45

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Jan 19, 2008

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A Holler in North Iowa

• Feb 25, 2008

• #15

Them there be some mighty tastey lookin vittles you made!

 

smokin' joe

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Oct 8, 2007

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Wilmington, Delaware

• Feb 27, 2008

• #16

It didnt last long...I think I need a cardiologist!!!

 

k5yac

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Jan 3, 2008

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Owasso, Oklahoma

• Feb 27, 2008

• #17

Wow! That is a great looking fatty Joe. Provalone... I love it. I'm sitting here at work eating some of Sunday's fatty with some crackers.

 

smokin' meat

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Nov 8, 2007

23

10

New Jersey

• Feb 27, 2008

• #18

great looking fattie there. your right about it being an acquired taste. but you forgot to included NJ in that list. i'm going to have to try some in the UDS.