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Chipotle cheese bratwurst fattie and smoked burgers... Q-View

post #1 of 14
Thread Starter 
Rainy here in Central TX today. But I'm off, and need to get some stuff outta the freezer.

I remembered a post a while back about using bratwurst sausage in a fattie, remembered that I had several packs in the freezer that I bought at a reduced price at work since they were about to expire in date, then remembered that I had beer in the fridge along with all the needed fixings for an experimental fattie.

So...

De-cased the brats


Added about a cup of ground beef to make it stretch across the whole pan, yet be thick enough


Filling is cream cheese, chedder, and a mexican blend cheese... all of which needed to be used up.


Had a can of Chipotle's on hand...in they went


Had a couple Japs in the fridge, chopped them and in they went.


Behold! The ugliest fattie ever rolled!



Hope this baby turns out ok. It was a bit loose, and hard to transfer from the pan to the pit. Hopefully if I leave it be for the first hour or so, It'll set up enough for me to make room for the burgers.

I guess time will tell.

More pics to come.
post #2 of 14
Looks great! Can't wait to see the final pics.
post #3 of 14
Looks like it's gonna be good.....love the ingredients!!!!
post #4 of 14
Thread Starter 
Re-sizing the pics now. Sorry.
post #5 of 14
Looks good, can't wait to see the finished product.

Raining here in Bryan also, but I ain't complaining we need it BAD so let it rain
post #6 of 14
Ya got me interested!
post #7 of 14
Looks good to me too! Love the sound of the chipotles.
post #8 of 14
Man that looks good!!
post #9 of 14
Looks awesome to me. I dont think I have ever seen an "UGLY" fattie. They are way to delicious to be talked about like that. biggrin.gif
post #10 of 14
Thread Starter 
Made a couple of small hamburger patties. Almost 4 pounds in all. Bottom right has some chipotle's and adobo mixed in, just for kicks.


Fattie after about 1 1/2 hours and a couple gentle turns. No leaks yet. Burgers joining the party.


This baby is holding up alot better than I thought it would. By the way, the temp is about 260-280 with mesquite.
post #11 of 14
We really need to see them when they're done! Sure looks good so far.PDT_Armataz_01_37.gif Thanks for the Qview.
post #12 of 14
Man, you combine fresh japs and smoked japs in adobo along with cheese into a FATTY, and you're in for a hot and tasy treat. Save me a slice... or two.
post #13 of 14
Thats it! I'm comin over!!
post #14 of 14
That certainly looks awesome!!!PDT_Armataz_01_37.gifPDT_Armataz_01_37.gif
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