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
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