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Enter Fattie Throwdown - Page 5

post #81 of 173
Turduckin fatty? I'd love to see it.But please hurry. It's 12 am.+ here in Philly and I've been suckin' em down since 12 Pm.,might have to check it out tomorrow.
post #82 of 173
well, due to the friendly encouragement of many members, here's my entry, which also happens to be my first fatty:

i took three lbs of lean burger and mixed it with the following, pretty much making it up as i went along:
  • 6 slices of bread, processed into crumbs
  • 1 egg
  • 1 small can of sliced mushrooms
  • 1/2 of a large onion, chopped fine
  • 3 cloves garlic
  • 1 small (8oz) can of el pato (mexican "hot" tomato sauce)
  • 1 tbsp. kosher salt
  • 1 tbsp. pepper
  • a melange of herbs from my herb garden as available, including marjoram, oregano, savory, sage, thyme, rosemary etc., chopped fine
  • 3 tbsp worcestershire sauce
i spread the mixture out on a wide cookie sheet on top of a layer of waxed paper, spread 8oz of shredded cheddar cheese across the top of the mixture, leaving the edges without cheese, then carefully rolled the whole thing up cinnamon-roll style. i pressed the ends together to seal set the chub in the fridge overnight wrapped in waxed paper to chill and firm up.

i put it on the "warm" smoker at 1130 PM this morning. at 3 lbs, i expected it to be done at around 1530, but it was closer to 1700 before it was done as the temperatures started to drop. the last hour it sat for quite a while at 140 degrees before i brought it up again.

the preparation was mostly a matter of leaving it alone; gowever, i did baste it with some extra virgin olive oil now and then and, keeping with the "mexitalian theme, i also basted it with old el paso's mild taco sauce for the last hour. it turn out with a good dark color, good smoke ring and overall good flavor. it was a little bit too spicy (from the el pato) and a little bit too smokey and there was a little too much onion, but other than that, it was pretty dang good!

here's a bit of Q-view eye-candy. it wasn't quite as dark as it looks in the pix, but close:

the cheese turned out great! i was worried that it might glop up or melt away, but everything was fine. a sharper cheddar would ahve been better but would have put things out of balance as sharp cheddar is not really italian.

i think that this could be refined a bit in future Qs to something pretty good. if anyone tries this using the recipe above, i suggest cutting back on the onion, mixing the breadcrumbs separate from the onion and using tomato sauce instead of el pato. let me know how it goes and if any improvements/modifications turn out a more interesting end result.
post #83 of 173


I wasn't going to enter then I had an idea today. Fatty's are for breakfast right?

I have alredy done one with 4 mexican cheese and green chilis, one with a whole bratwurst and cheese and green chilis.

My idea is this, what goes better with breakfast sausage than PANCAKES and maple syrup?

Well, I rehearsed it in my head today and how I would pull this off and this is what I have come up with.

I bought over 1 pound of bulk breakfast sausage along with 1 pound of Apple Chicken sausage it has a small amount of chopped apples and cinnamon for seasonings. I knew the Chicken was drier than straight pork. So I layered them and made a 10x 10 pancake and stuffed that in along with some maple syrup. Did you ever flip a 10 ' x 10' pancake?

This was the pork sausage.

This was the apple Chicken sausage.

I used a 10 x 10 cast Iron skillet for the mold with plastic wrap.

First layer was the breakfast sausage.

Second layer was the apple chicken sausage.

Third layer was the pancake smothered in maple syrup.

This was all wrapped up thanks to many here.

On to the smoker!!

After an hour I srpitzed it with apple juice and Triple Sec.

I used mesquite lump and hickory. I didn't use any rub accept maple syrup.

Here is the finished deal.

Sliced and done yum.
post #84 of 173
I had one more pick with it slced with the maple syrup on it but I exceeded the limit of the forum and it was erased form my camera. It was a bomb.

Hey, it isn't exocitc but it is breakfast!! Sausge, pankakes, maple syrup. Just add some eggs.

Thanks everyone for watching!
post #85 of 173
Thread Starter 
I was hoping we would entice you to play, your food knowledge is well priceless...I love your fattie! well done!!!
post #86 of 173
Thread Starter 
the fattie looks so amazingly yummy...so does that brisket!!
post #87 of 173

What A Compliment

Thanks, that means so much to me, it really does. I have been cooking since I could reach the stove top which was about 5, I guess. I still remember stiring oat meal from scratch.

Thanks so much again!!! I apprecieate it!!
post #88 of 173
Thread Starter 

More progress...darn I hope I make the deadline!!!

Here is the Kenny Chesney
The green spread is marscapone cheese blended with coconut powder, basil and some fresh pineapple juice
that is Alex she is my sous chef for the day...

now this is layered with pineapple, and mango

this is with the roasted platano

I had to chill it really well before rolling so i don't have the rolled pix...sorry!

here is Choke the mummy...
The spread is artichokes, asiago, parmesean cheese and mayo

then a layer of jack cheese, and chipotle chilis right in the center

rolled, wrapped

and getting rubbed....
post #89 of 173
first off I got all excited and forgot yo take pics of rolling the inside out zucchini stuffed fatty.I cored out a fresh picked zucchini and sprinkled my rib rub inside then stuffes with jack and cheddar cheeses. I layed out 2 slices of my loved blu jack and put the zucchini on the blu jack. rolled and wrapped in bacon (smaller fatty with bacon rolled around fatty)

The turduckin fatty started with turky sausace then some cornbread oyster dressing. I had some left over smoked chicken so it went over the cornbread stuffing. Then a wild rice stuffing and then the duck over the rice stuffing. I went to the chinese restaurant around the corner and bought some breast and thigh meat and diced it fine. the center is dried cranberries, after all gotta have cranberry sauce with turkey! I basket weaved the bacon for the turducken. I'm gonna do this for Thanksgiving as an appetizer but use a chicken thigh and uncooked duck breast. Here's the first of the pictures.

Cheese stuffed zucchini

stuffing with chicken on cornbread oyster stuffing

rice stuffing layered with duck then cranberries

rolled fattys and chillin' while the smoker's gettin' hot
post #90 of 173
I'll do a post for each of my 2 fatties. the first is the inside out stuffed Zucchini fatty fresh out of the smoker plated and consumed.
1 7" long fresh picked zucchini, hollowed out
mixed cheddar, jack cheese
2 slices blue jack cheese
1 pound JD pork sausage

wash the zucchini then with an apple corer, remove the center of the zucchini to create a tube. pack with grated cheese. Roll out 1 pound sausage roll like any other fatty and freeze for 20 minutes. Remove sausage from freezer and lay 2 slices blue jack cheese on one side of sausage. Next, lay the stuffed zucchini on the blue cheese slices near the outer edge of the sausage. roll and chill in freezer to firm up for 20 more minutes. Smoke at 250 degrees for 2 hours 15 minutes with almond wood. Serve with Italian style diced tomatoes. I smoke fattys in aluminum pans to keep the grease to make delicious gravies!

out of the smoker resting

on the serving platter

close up of sliced zucchini fatty

plated ready to eat!
post #91 of 173
Turduckin Fatty
1 pound turkey sausage
2 cups corn bread dressing with smoked oysters below added and stirred in
1 can small smoked oysters in oil
1 leftover smoked or grilled chicken breast, finely chopped
1 cup rice pilaf with nut mix
1 Chinese BBQed duck breast or thigh, finely chopped
1/4 cup dried cranberries

remove cold sausage form casings and place in zip lock bag and roll out to fill bag. chill in freezer for 20 minutes. Remove from freezer and cut open bag, unfold top side of bag exposing sausage. spread a thin layer of cornbread oyster stuffing over one half of sausage. layer chicken over the cornbread oyster stuffing leaving 1/4 of stuffing near edge of sausage not covered with chicken. Layer rice and nut stuffing over chicken starting from center of sausage roll, working to the edge leaving some of the chicken uncovered near the edge. Lastly, mound the duck across the center of the roll and top the duck with cranberries. roll and wrap with bacon then seran wrap. place in freezer 30 minutes to chill. Smoke 2 hours 30 minutes using almond wood at 225 degrees. Save the fats and juices by smoking in a pie tin and using fats and juices for a very tasty and mild gravy!

fresh out of the smoker resting before slicing and service

on the serving platter ready for presentation

sliced on serving platter

gravy for the turduckin fatty YUM!

Time to eat! plated on top of that smoked gravy from the drippings YUM!
post #92 of 173
Dave, if ever you'd call a fatty "good lookin'" yours would be it. The weave looks awesome. The ingredients right on. Very, very nice.
post #93 of 173

I'm In! My first Fattie, I maybe in trouble, LOL

This is it a pizza fattie that may blow up on me, This is the first one for me, Never made one before, Harder to roll then you think, This may be two fat
post #94 of 173
in the smoker, I hope you have a ugly class, LOL
post #95 of 173
Heh... ah well...blowouts just mean a little more ingredients exposed to the smoke! Looks DELISH Glen!
post #96 of 173
wow, I went to bed you guys went crazy. Everything looks great. Have some new ideas to try. Was actually thinking about a seafood fattie last night, guess I am going to have to definately give it a go
post #97 of 173

seafood boudin fattie

Last night we cooked a fattie that was stuffed with homemade seafood boudin; crawfish and shrimp, spices, cream, brandy and parslied rice, wrapped in a roasted poblano pepper. The outside is ground venison mixed with ground bacon to get the bacon flavor all through the mix. Real tasty.

This morning we cooked another fattie, or chub, for breakfast. Venison sausage wrapped around lightly sauted onions, mushrooms, potatoes, and bacon pieces. A toasted English muffin and some egg gravy should set it off nicely.

We will post a couple of pictures this afternoon, when our son returns the cable for the camera.
post #98 of 173

1st Q-View Fatty

Ok, here's my first q-view fatty...It's actually buscuits fried eggs & gravy! It only takes half of the fatty for about 4 servings. I have to say that I have never had anyone say they have ever had better...not braggin'.
post #99 of 173
Here is mine at 140 still cooking, and being taken off the rack!
post #100 of 173

Here's FRED!

I couldn't come up with a good food name so I just called my fatty Fred!

Here are the ingredients:

The First Layer
2 lbs. of John Morrel Sausage
Asparagus Spears
Roasted Red Peppers
Mozzarella Cheese

A Layer of Spinach, then
Some chopped up Roadside Chicken
Red Onion
Sauteed Garlic
Chipotle Cheddar Cheese
and topped with Provolone
Wrapped with rub and BACON

**this is Smoking Dick's wife (helping him post these pics) and I have to say that this fatty was DELICIOUS!!
I really love him spending time on this forum **drool**
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