fatty

The pandemic has stopped me having people over. I miss my friends. The silver lining is that it gives me a chance to develop recipes for the day when I can have friends over again. One of the best things to have when friends come over is a great burger. Sadly, in my opinion, great burgers are a...

I recently cooked up a few different meals and since they are all Venison Based I figured I'd lump them into one thread. Some quick cliff notes: The Meatloaf - A friend on another forum planted the idea for trying to make "meatloaf, a bag of chips, and a PBR look fancy". I had to give it...

Took over 2 hours because I didn't put in enough charcoal. Had to finish over propane. ... worth every freaking minute. No BBQ sauce, just a basic rub, charcoal, and mesquite. 10/10, doing it again!

Did my first fatty on the new silverbac. Two stuffings, split down the middle. One side was blue cheese, boars head ham and a few habbanero slices. The other was chipotle gouda and sauted onion, grape tomato, jalapenos. Didn't fill it too much and rolled it more like a pinwheel. Came out...

So I didn't exactly know where this was supposed to go given that I think each item has its own category on this site. Tonight I meal-prepped for the week with an assortment of items. It was my first time cooking lamb of any sort, & my second time cooking a fatty. I have become rather familiar...

Having our annual Bourbon & BBQ cookout and pool party at a good friends house, so of course I had to make a few fatties to take. 2 Italian with hot capicola, hard salami, pepperoni, pepperoncinis, and Italian dressing. The other two are Philly cheesesteak with thin sliced roast beef, onions...

Well, the wife was gone for the day and we're scheduled to go to a party at her sisters house on Sunday. Since the wife offered to bring something to eat and my pork shots are banned(because the last time or two I brought them everyone filled up on the shots and nobody ate the main course). I...

hey meatheads, I’m Steve, 32 from NY. New to the forum and figured I’d share a recent heart attack I made. The Italian fatty, one of my favs, ground sweet and hot italian sausage, pepperoni, salami, provolone, olives, roast red peppers, all wrapped in some bacon. Cooked her on the grill low...

Fatty by Alpha Suerte posted Dec 29, 2018 at 6:20 PM I made this back on Christmas morning at the request of my son. I was a bit proud of the overall look of this one after finishing it off under the broiler while crisping the sides with a propane torch.

Here's a simple Fatty, 1lb Jimmy Dean Sausage 9 scrambled Eggs 1lb of bacon Season to taste and some freshly grated cheddar cheese.

Got a couple of fatties on now. Going to my Other's family Christmas, and I'm going prepared with vacuum sealed, frozen fatties (they are several states away). One has sauteed peppers, onions, mushrooms, and garlic with provolone. The other is a blueberry pancake fatty I've seen going around...

you can’t eat just one! Guess I have fatty fever After doing my first one Sunday did a cheeseburger one last night A section of it sautéed mushrooms with Swiss cheese, center cheddar cheese and other end pastrami and Swiss cheese.

Planning a fatty for the morning with the following ingredients (sauce omitted for leakage purposes). - 1.25 ground italian sausage - Sliced pepperoni - Bacon for wrapping - Mozzerella Cheese - Green and Yellow Peppers (pre-sauted) - Onion (pre-sauted) - Jalapeno Pepper (pre-sauted) - Italian...

First fatty is on the WSM right now. We decided to go for a breakfast fatty. Potatoes O’Brien, scrambled eggs, cheddar cheese, green onion, and a bacon weave. I made the rookie mistake of overfilling it, so the roll isn’t the greatest, but the bacon weave did a nice job of holding everything...

This is a three part series: Part one is the making of a fattie. Fattie turtorial #1 https://www.smokingmeatforums.com/threads/fatties-a-step-by-step-on-how-i-make-them-including-bacon-weave-this-is-a-two-part-thread.275822/#post-1834218 Part two is the bacon weave: Fattie turtorial #2...

I like the bacon weave as it serves two functions. First it looks good when finished, and second it helps prevent fattie blowouts. Here's how I do mine. First you'll need about pound of bacon. Try to get some that is fairly straight. Thin sliced works better then regular. Unfortunatly I could...

Hopefully this will explain how I make my fatties. It's very similar to how many others on this site make them - It should be since I learned how to make them here. Please excuse any of my directions that aren't clear(I will reread this in the morning and make corrections). I smoked some wings...

This Smoked Fatty post features step-by-step pics, so it's good for a beginner or a pro. You'll see my improvised "rolling pin" as well as the finished product. I also smoked some thick cut pork chops and andoullie sausage. Everything came out perfectly. Captions are at top of the photos. I hope...

This is our favorite way to eat fatties. On a slider bun. They are great for guests as appetizers, or 2 or 3 of them make a meal. The ingredients for these are: 1 1/4 lbs. spicy breakfast sausage (I use 1 1/4 lb instead of 1 lb. because I tend to over stuff & 1 lb. just won't cover the...