One of the favorites round this house is cheezy potato casserole. And since the bratwurst should go down in history as one of the best things man has made since fire,, I thought , the birth of the cheezzee tater bratty fatty should be a hit.
I went and got a pack of original johnsonvilles, some extra sharp cheddar cheese, and some sliced potatoes. No seasonings added inside cause I thought I would do a little mustard and rub on the outside, instead of bacon, I think it will have enough fat in it already.
Good Morning! I decided to make a Gyro Fattie from a recipe in one of my bbq books for gyro sausage. I'm smokin the farm on this one. The meat contains lamb, pork "for the flavor and moistness it gives the sausage", and beef. Some of the lamb was pre-ground, but I put the rest of the meat through the grinder. After grinding the meat, I gradually mixed in the spices. The meat is in the fridge now so the flavors can mingle together. I plan on rolling it up with tzatziki sauce and red onion, then serving on a pita with fresh tomato (decided not to put tomato inside the fattie, i think it will add some freshness with it on top). I will update this post with more pictures when the process resumes again. Look forward seeing all the fatties!
Update: Regretfully I must throw in the towel. I made the gyro fatties last night and they turned out dry. Not exactly throwdown quality. I hoped to give it another go today, but I didn't have the time. I'm amazed at the fatties that have been made thus far, everyone has done awesome! Thanks to bbqgoddess for setting this up, you made a great throwdown and really brought everyone together for a great cause, FATTIES!. Thanks everyone!!!
Guess I'll step on up! Played hookie today (cough, cough, groan) so I could get my fatties done - will be out of town early Saturday morning till mid Sunday afternoon. Got up early to place the sickness call, then got right to it!
Got 4 going. Mixed sausage for some "binder" in the other-than-pork meats.
- 1 lb hamburger, 1/3 lb JD sausage
- 1 lb ground turkey, 1/3 lb sausage
- 1 lb ground chicken, 1/3 lb sausage
- 1 lb sausage
Breakfast Fatty in the sausage
Chicken Fajita in the chicken
Greek in the turkey
Philly Cheese Steak in the hamburger
Bacon'd up, ready for the smoke...
Hope everyone who's entering this has as much fun as I am! Even got my teenager involved! Sauteeing the peppers/onions/mushrooms he is.
Details / ingredients will be on the final entry thread with the sliced pics. Good Luck to all and remember to cast your chants to keep the blowout demons at bay!
In an effort not to lose any points for lack of smoke ring, im trying something that was reccomended to me a while back on this site, lets see if it works. Added a few glowing embers to the bottom of my bradley.
OMG! *pulls himself up off of the floor and mops the drool off his chair....quickly scans all of the posts again....and again....* Ok, somebody please tell me because I obviously missed it....how long do I cook these things, what kind of smoke do I use, do I apply a mop, keep it at 225? Details people, I need cooking details! Until reading this post I had never even heard of a fattie....er....well other than me. New guy with his stomach REALLY growling here.....*smiles broadly and nods repeatedly* I just showed these pics to my wife and she asked why I can't do that...as usual I shrugged my shoulders (that's why they are stooped). She was just asking if I could smoke meatloaf, but this looks much better. Same technique I assume?
Cincinnati-style Cheese Coney Fatty
Ground beef mixed with Cincinnati-style chili seasoning (we prefer Gold Star to Skyline, if you know/care about the difference), yellow mustard and onions (we prefer with both on our coneys), hot dogs, and shredded cheddar cheese.
Chicken Cordon Bleu Fatty
Ground chicken breast mixed with salt, pepper, and garlic powder; thin layer of dijon mustard; sliced baked ham; and sliced swiss cheese. I'm thinking of wrapping with BACON tomorrow morning.
Ground beef (wife said "no" to lamb...) mixed with minced garlic, onion powder, rosemary, and marjoram; fresh spinach; and feta cheese.
The contenders are resting comfortably in the chill chest until tomorrow morning, and then it's THROWDOWN TIME!
Rumor has it that another contender may enter the running in the morning. We'll keep you posted.
BRING ON DEM FATTIES!
First Hour UPDATE
The charcoal bullet is overloaded. They're touching, but I don't think that will matter... much. Despite the load, the mods from last weekend are helping it hold around 250.
Last Hour Update
They're all hitting their final temps. Chicken's a little low; so I've transfered her to the electric (as the charcoal is starting to drop after four hours). Slicing and plating pics up tomorrow.
my fatty is a breakfast southern omelet fattys. sorry I got carried away & forgot the progess pix but here is the ingredents.
salt n pepper
sharp chedder cheese
pace picante med. salsa
after it is done smoking Ill have a pix of it to show no blowouts then wrap it cresent rolls & back on the smoker
I can see I am already out classed but what the hell.....Gonna have fun lookin at all the ideas and q-view.
I got a lil behind today with a few things so I am gonna to my 2nd one tommorow and put both on smoke tommorow.....Here is what I got so far
Baked tater scooped out and mixed with some butter and sour cream with some red onions
Spread over meat and then lined with strips of velveeta
Topped velveeta with scallions.....Then topped with shredded mozzarella
Rolled and waitin to smoke
If the first few fatties are any indication, this is going to turn into one heck of a fatty free-for-all. So, keep your hands and feet inside the car at all times and try not to drool on that center rail!