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Maple,dijon,HR Fatty w/q-view

post #1 of 18
Thread Starter 
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. PDT_Armataz_01_12.gif
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post #2 of 18
Thread Starter 
A few more...PDT_Armataz_01_34.gif
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post #3 of 18
How the heck did you get that thing rolled up!!! icon_eek.gif 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...
post #4 of 18
Thread Starter 
Time to EAT!!! icon_eek.gif
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post #5 of 18

That's a gooood looking Fatty!!!

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

Btw... what is Scrapple??
post #6 of 18
Thread Starter 
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
post #7 of 18
What's the smoke time for something like that?
post #8 of 18
good looken fattyPDT_Armataz_01_37.gif but i think i'll pass on the scrapPDT_Armataz_01_27.gif
post #9 of 18
Thread Starter 
Sorry, I forgot to mention...Smoke time was 2hr 15min at 220 degrees.
post #10 of 18
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!!!
post #11 of 18
Thread Starter 
[quote=nh3b's;160591]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. PDT_Armataz_01_22.gif
post #12 of 18
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.
post #13 of 18
Man! Have never tried a fatty, but with the recent q-views, I'm gonna have to. This one looks great!
post #14 of 18
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.....PDT_Armataz_01_37.gif
post #15 of 18
Them there be some mighty tastey lookin vittles you made!
post #16 of 18
Thread Starter 
It didnt last long...I think I need a cardiologist!!!PDT_Armataz_01_05.gif
post #17 of 18
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.
post #18 of 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. PDT_Armataz_01_37.gif
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