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3 Fatties with Q view

mcmelik

Smoke Blower
147
10
Joined Apr 28, 2009
I am finally getting around to posting these Fatties that I made a couple of weeks ago to teach my neighbor how to make them. I made a Rueben with kraut swiss cheese and corned beef. And one with fried morel mushrooms steamed asparagus parmesian and mozerella. My neighbor came over with some Zatarain's Jambamya cooked up and added some shrimp and asparagus. First up is the Rueben

I layered the cheese corned beef and kraut.

Rolled them up and did the weave. Next is the mushroom asparagus alfredo Fattie

I cover the sausage with fresh Parmision

Fried up some fresh shrooms

Then I layed out nice rows of the asparagus and mushrooms. It's kind of hard to tell with the alfredo sauce coveiring it up. Then added some mozerella

Then we worked on the neighbor's
Piles up the Jambalaya covered wit hshrimp and asparagus and some added a little chedder cheese for good measure


Put them in the smoker at about 230 for about 2 1/2 hours and this is what came out

The Rueben

The Shroom and asparagus

And the Jambalya

They all turned out great I liked the Jambalya the best. The Rueben was very good but very rich.It is always nice to turn your friends on to something new like the good old fattie. Enjoy
Mark
 

forluvofsmoke

Smoking Guru
OTBS Member
5,173
405
Joined Aug 27, 2008
Nice smoke, Mark! They got me hungry now! That Reuben looks superbe!

Thanks!

Eric
 

foxmid

Fire Starter
35
10
Joined May 21, 2009
Wow. I'm going to make me a reuben this weekend.

That one looks AWESOME! Thanks for the inspiration!
 

cowgirl

Legendary Pitmaster
OTBS Member
7,642
46
Joined Oct 2, 2007
Looks excellent! Love your stuffing ingredients!
 

the dude abides

Master of the Pit
OTBS Member
3,528
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Joined Jul 12, 2008
Those all look awesome. I especially love the reuben one, I'm a big fan of morels too. Did the sauce kill off the flavor of them? They're pretty delicate.
 

mcmelik

Smoke Blower
147
10
Joined Apr 28, 2009
The Dude Abides;314343 said:
Those all look awesome. I especially love the reuben one, I'm a big fan of morels too. Did the sauce kill off the flavor of them? They're pretty delicate.[/quote

No you could still taste the mushrooms just fine. I used Ragu garlic alfredo sauce. I usually make my own sauce when i make my mushroom asparagus alfredo. Which is excelent by the way and my favorite spring time meal. But I was in a pinch for time so cheated a little
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
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Joined Mar 12, 2009
That trio looks fantastic
I think I like the reuben No the jambayala No the reuben No the jambamya

Well that one
 

meatball

Smoking Fanatic
OTBS Member
455
12
Joined Apr 6, 2009
Wow those look awesome, all three!! On the ruben one, did you use the meat from those Johnsonville brats as the sausage layer? I've never thought about doing that, but what a great idea!!!!
 

indyboy

Newbie
9
10
Joined May 30, 2009
All three look great! I had never heard of fatties until I got on this website. How long did you soke them & at what temp? Gotta put these at the TOP of my list!
 

meandmytwodogs

Smoking Fanatic
414
10
Joined Feb 27, 2008
Holy crap those look great! I read the post thinking I might at least see a new type of fattie and I was not disappointed at all! The Jambalaya fattie looks fantastic! I will definitely be trying that one soon.

Dave
 

mcmelik

Smoke Blower
147
10
Joined Apr 28, 2009
I put them on for about 2 1/2 hours at 230 until they got to 160 internal. Seems to be about the norm for a 1 pound of sausage fattie
 

mcmelik

Smoke Blower
147
10
Joined Apr 28, 2009
Yes I used the Johnsonville Brats for the Reuben Fattie. Just sounded like they would go together to me. JUst slice them open and push the meat out.
 

grothe

Master of the Pit
OTBS Member
SMF Premier Member
1,762
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Joined Jun 12, 2008
Real nice job on the fatties...they all look delicious!!
 

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