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Springtime Fattie Throwdown - Page 2

post #21 of 55
Thread Starter 
You make a good point erain.
I didn't think about that. So yeah, we could either post full procedure in here, or maybe it would be nice to actually make the shot look good. A nice picture perfect professional shot of a fattie. I think that's a good idea. Sure was a terrible time to start the thread with all these storms all over the country. We are under a severe thunderstorm watch right now. Glad there is no snow...
post #22 of 55


Does the fatty have to be 100% breakfast suasage? 50%? Could it be all beef?

If I don't wrap it up in Bacon, should I bother to enter? icon_biggrin.gif

I have a great idea, but I know it's going to taste fantastic, and look so-so. Oh well. I'll enter it anyway.
post #23 of 55
Thread Starter 
My personal opinion is that a fattie must be at least partially sausage and any other kind of meat is fine. It has been argued as to whether all beef is a fattie or a stuffed meatloaf. Bacon? Not required at all, just commonly added to a fattie.
But hey, you want to use all beef? Go for it. Long as it is creative, smoked and delicious then most anything is fair game.
I finally get a chance to fire it up again tomorrow or Wednesday so I will finally be adding my first throwdown fattie to the post.
post #24 of 55

My First!

I know it is going to be kind of "vanilla" compared to some of the others I've seen here, but man oh man I can't wait to get this thing into the smoke!

I'll be firing up tomorrow, and will put some "after" pics up tomorrow night.

post #25 of 55
Thread Starter 
Well, this throwdown was kind of a bust with snow storms and rain in most of the country for a while now.
Here is my submission.
Maple sausage coated in crushed pecans stuffed with peanut butter, honey and a banana cooked in butter and brown sugar.
I had smoked some pecans and crushed them and made a smoked pecan butter-rum sauce, but I let it sit on the stove overnight and never even ended up tasting it, it smelled good though.
The fattie was ok but not great. Could have been sweeter I think, and maybe add some heat with the sweetness on the outside, but it will get eaten.

post #26 of 55
Temps are going to be 7 - 10C today. (46 - 50F for all you Southern Folk :)

Skys are clear, wind is low to neglibile.

{Chopper looks thoughtfully up and right and whispers}

It's a good day to smoke a fatty.
post #27 of 55
here's my entry for the throwdown - a greek-style fattie:

you can read all about it and see a lot more q-view here:

post #28 of 55
Nice looking fattys! Hopefully I'll be adding to this post this weekend. Congrats
post #29 of 55
Here is my entry for the Fattie Throwdown I have called it the Atomic Fattie and boy is she lethal.

Here is a link to the full write up.

Click Here!
post #30 of 55
Thread Starter 
Looks great mamunoz! Nice and hot! I love the hot stuff, I mean I hate it in a way but I love it so much. Is that wrong? Hot Pepper S&M?
post #31 of 55

My German Fattie Entry

Okay, here's my first entry - A German Fattie, inspired by and filled with: Braunschweiger, Horseradish, Mustard powder, Pepper, Chopped Spring Onions, Swiss Cheese. Wrapped in thick-cut peppered bacon and smoked over Apple Wood. Link here for the build- http://www.smokingmeatforums.com/for...ad.php?t=75330

And the entry:
post #32 of 55
And I give you the... Bacon Egg Cheese Biscuit Fattie.

post #33 of 55
here is my humble entry...figured i better do something. plus i have been missing out do to work around here. I will have sliced pics up easter afternoon. thanks for lookin
post #34 of 55
I had a couple of ideas to try, and here is the first one. It is Calzone Fattie, and it turned out awesome. You can check it out at this link:


post #35 of 55

My first entry

Here's the first of two entries I did this weekend.
Here's the link to the whole process
The first is an apple pancake fatty. It's the slice on the left.

post #36 of 55

My second entry

Here's my second entry from this past weekend. It's called the "Guinea Grinder Fatty". As far as I know I made this one up.
Here's a link to the whole process, including my first bacon weave.
Here's a plated pic. It's the one on the right

post #37 of 55
post #38 of 55
Here's my entry in the Spring Fattie Throwdown. Now you can take what you love with you!

post #39 of 55
Here is the link to my entire thread.

The triple stuffed breakfast fattie.
post #40 of 55
My entry for the throwdown. Gyro fatty on a stick.

See the whole process here.

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