SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fatties › 2 fatties and scrapple
New Posts  All Forums:Forum Nav:

2 fatties and scrapple

post #1 of 19
Thread Starter 
This weekend did two fatties sorry no qview, one with hamburger stuffed with extra sharp cheddar, red onion, pickles and bacon, then wraped in bacon, the other ground chicken stuffed with fried rice, broccoli and general tso's sauce, then mopped with general tso's sauce, also smoked a half pound of scrapple.
post #2 of 19
No pics, are you sure any of this actually happened PDT_Armataz_01_12.gif

Sounds great though, especially the chicken one.
How did they taste?
post #3 of 19
Rumor has it...
post #4 of 19
I miss me some scrapple.///
post #5 of 19
Thread Starter 
tasted good, the scapple was the best have some left over ill have to get the camera phone and snap a few for the doubters......
post #6 of 19
Some people like to tell stories and the Q don't lie.PDT_Armataz_01_12.gif Just kidding we believe you we just like to see what your smoking. Remember the old saying " we are the kidds and you have the candy" But those fatties sounds pretty good but they would look better. lol
post #7 of 19
if you don't mind, i'd like to see a recipe, method and pix for scrapple, the next time you do it ~

on a similar note, does anyone do souse? same question above would apply for that!
post #8 of 19
I tried to warm souse in a microwave once.......it disappeared...only a few little scraps were left....so it might be good smoked...I don't know.....but do it like you would cheese.....keep the temps low and let the smoke do the work....
post #9 of 19
I love scrapple.....Rappa Scrapple ROCKS!!! Did you wrap it in bacon or just smoke it? What flavor of smoke would you suggest? Forget cookie.....me want scrapple!!!!


Ray
post #10 of 19
Thread Starter 
It was pre-made kirby hollaway scrapple, the wood was what I had laying
around. Did not wrap in bacon laid foil down and poked holes in it to get smoke through the bottom.
post #11 of 19
The fatties sound good. smile.gif I'll pass on the scrapple.
post #12 of 19
BadDurango, I love scrapple. The last batch I made I put some smoked sausage in to add that smokey flavor....it tasted great!
http://cowgirlscountry.blogspot.com/.../scrapple.html

I'll try smoking a loaf next time. Thanks! PDT_Armataz_01_34.gif
post #13 of 19
Been smoking scrapple for a while now...people go crazy over it! You definitely have to lay down some foil or it will start to ooze through the grates. I like to smoke a "block" of it, then let it cool and slice it and fry it in a pan.

MMMmmmm!
post #14 of 19
Thread Starter 
HERE ARE SOME PICS, CAMERA PHONE NOT THE BEST QUALITY. FIRST ONE IS SCRAPPLE, HOT SAUSAGE, BREAKFAST SAUSAGE AND THE GENERAL TSO'S FATTIE AND THE SECOND ONE IS THE BACON CHEESEBURGER FATTIE.

post #15 of 19
looks good!
post #16 of 19

Scrapple???

I had no idea what the heck scrapple was!!! It sounds interesting I think I'll put it on my list of things to try. Thanks Cowgirl for the detailed process.
post #17 of 19
gotta love scrapple!
post #18 of 19
Very interesting never had scrapple before. Thanks cowgirl for details.PDT_Armataz_01_37.gif
post #19 of 19
You're sure welcome Patcap and Cruizer. smile.gif
Scrapple is usually made with the scraps from the pig when butchered... but I am not fond of some of the ingredients. Using hunks of pork works better for me. biggrin.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Fatties
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fatties › 2 fatties and scrapple