Fattie Tutorial

[checkdude]

Nice post. I have made several of these, every one diferent. Couldn't say which I liked the best. Always the one I just ate lol! As simle as you please but so so tasty.

 

[JckDanls 07]

Yup.. just did one a few wknds ago... Filled with mac and cheese and fresh broccoli ...

 

[hillbillyrkstr]

Yup.. just did one a few wknds ago... Filled with mac and cheese and fresh broccoli ...

Sounds like a winner! Mac & cheese fatties are great!

 

[clifish]

If this contest was anywhere near me I would love to do a bacon wrapped bratwurst, stuffed with sauerkraut, Jarlsberg or Gouda cheese served with some spicy mustard.

 

[Retired Spook]

If this contest was anywhere near me I would love to do a bacon wrapped bratwurst, stuffed with sauerkraut, Jarlsberg or Gouda cheese served with some spicy mustard.

Ever tried Rolph's on Third Ave and E 22nd Street in NYC? Back in the day that was The German place to go!

 

[clifish]

Ever tried Rolph's on Third Ave and E 22nd Street in NYC? Back in the day that was The German place to go!

No, never been there, current reviews of the place are not so hot, still may check it out. Most of the ones on Long Island are not that good. Need to try Zum Stammtisch in Queens though. We mostly go to nurnberger bierhaus in lake ariel, PA when are at the PA house.

 

[hillbillyrkstr]

If this contest was anywhere near me I would love to do a bacon wrapped bratwurst, stuffed with sauerkraut, Jarlsberg or Gouda cheese served with some spicy mustard.

Sounds like a great idea for an October fest fattie!

 

[Retired Spook]

No, never been there, current reviews of the place are not so hot, still may check it out. Most of the ones on Long Island are not that good. Need to try Zum Stammtisch in Queens though. We mostly go to nurnberger bierhaus in lake ariel, PA when are at the PA house.

I don't trust online reviews much anymore - half the kids today were raised believing Chef Boyardee is "real Italian food."

They had some killer pork chops, they know that a brautwurst is all pork and their Wiener Schnitzel was fantastic. I had Wiener Schnitzel there with some kind of mushroom sauce it was awesome.

It was years ago so things may have changed but I would not be afraid to walk in the door if I was back home again.

And man do I miss fishing the south shore and Captree.

 

[clifish]

I don't trust online reviews much anymore - half the kids today were raised believing Chef Boyardee is "real Italian food."

They had some killer pork chops, they know that a brautwurst is all pork and their Wiener Schnitzel was fantastic. I had Wiener Schnitzel there with some kind of mushroom sauce it was awesome.

It was years ago so things may have changed but I would not be afraid to walk in the door if I was back home again.

And man do I miss fishing the south shore and Captree.

I have made that gravy it is called German hunters gravy....speaking of fishing, I am going on a private charter tomorrow out in Montauk. They are getting huge fluke and stripers now.

 

[Retired Spook]

I have made that gravy it is called German hunters gravy....speaking of fishing, I am going on a private charter tomorrow out in Montauk. They are getting huge fluke and stripers now.

Fished many days in the surf at Montauk, the False Point (stripers and blues) and Shinnecock Bay (weakfish). I miss it very much. No place in the Country, including Hawaii, comes anywhere close to the inshore fishing around south and eastern Long Island.

Catch an 8-lb Fluke for me!

 

[hillbillyrkstr]

What an awesome contest! Great tutorial!

Appreciate it

 

[nicefly]

No, never been there, current reviews of the place are not so hot, still may check it out. Most of the ones on Long Island are not that good. Need to try Zum Stammtisch in Queens though. We mostly go to nurnberger bierhaus in lake ariel, PA when are at the PA house.

Hey clifish, I grew up in Waymart, Pa. Same school district as Lake Ariel. Small world.

Good place to go and relax, not much else. I live in Houston now maybe I will retire there to be closer to family. I do miss the fall foliage but not the winters.

OP thanks for the post. I have made some fatties but have not fired up the smoker in a while. Came here looking for inspiration. Putting pizza fattie on the list, thanks.
John

 

[clifish]

Hey clifish, I grew up in Waymart, Pa. Same school district as Lake Ariel. Small world.

Good place to go and relax, not much else. I live in Houston now maybe I will retire there to be closer to family. I do miss the fall foliage but not the winters.

OP thanks for the post. I have made some fatties but have not fired up the smoker in a while. Came here looking for inspiration. Putting pizza fattie on the list, thanks.
John

yeah we have a house in Masthope (Lackawaxen) Don't think I could retire there as nearest hospital is 45 minutes away @ Wayne Memorial. I found that out the hard way last month when it took 40 minutes for the ambulance to get to me and another 45 minute ride to wayne.

 

[gmc2003]

yeah we have a house in Masthope (Lackawaxen)

Sounds like a real HAIRY part of town. That could use some Viagra. LOL

Chris

 

[clifish]

Sounds like a real HAIRY part of town. That could use some Viagra. LOL

Chris

yeah we always called it Losthope in Lackofaction PA...lol

 

[JLeonard]

Got a meatloaf planned for the weekend.....May incorporate this technique into it.

Jim

 

[RKrizman]

Well I was certain I posted this before years ago but I was unable to find it if I did….

Seeing as we are less than two weeks away from Fattie 2022 and it’ll be the first fattie contest we’ve held since 2019 (due to covid) I need to post this quick fattie lesson so when people ask me how to make them I can send them here instead of texting everything to dozens of people.

So here we go again….

FATTIE 101:

A fattie is ground meat stuffed with anything you’d like and then rolled into a log and wrapped in bacon. Pretty simple. You need a theme (breakfast, pizza, cheeseburger, etc..) and ingredient list based on that theme, and in the contests case the rules.

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This happens to be a White Castle fattie entered by my friend Matt in 2017s contest.

The fattie contest rules are also simple.

1. You must use one pound of ground meat (any ground meat will do) no more than one pound no less than one pound.

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We do this so all fatties cook within the same time frame as we cook them all on one smoker.

2. All fatties must be wrapped in some sort of bacon. It can be regular pork bacon, beef bacon, any kind of bacon you want.

Those are the only two hard rules for the annual fattie contest. We do strongly suggest if you are stuffing your fattie with meat (example would be sweet & sour chicken) that you cook that meat before you stuff your fattie with it to make sure it’s done when we pull the fatties.

So tutorial time here we go:

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Roll out your one pound of ground meat (pork sausage in this case) in a one gallon ziplock bag. Seal the whole bag except one corner and use a rolling pin or a soup can to roll even and flat. When you are done cut one side of the bag off to get the meat sheet out.

I like to put it back in the fridge before I cut it outta the bag. Once it’s chilled again I like to cut it out and place it on wax paper to work with.


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Next start stuffing your fattie based on your theme. Here is the start of. Pizza fattie sauced.

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Sauce, cheese, and some peppers added to the fattie.

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Pepperoni added.

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Extra cheese. Remember to leave a border around the edge of the fattie.

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Start your roll. We use the wax paper to help with the roll.

Another tip is to get your fattie stuffed as fast as you can when you pull it out of the fridge. The ground meat starts to get sticky and it makes everything harder.

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Start rolling your stuffed meat log in your bacon weave or just strips of bacon. The outside bacon layer is really all about presentation in this contest. But sometimes a weave can hurt your as well in competition. With so many pieces touching each other in the weave a lot of times the underside of the bacon will not get done and it can hurt your on the taste score of the contest.

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Here’s the finished pizza fattie wrapped in a bacon weave. Again one pound of ground meat shaped in a one gallon ziplock bag is the perfect size for a fattie.

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Final tip is to wrap your fattie in clear wrap and twist it tight and let set up in the fridge for a few hours if not over night. This will really help tighten up you fattie and help it from falling apart on the smoker. Presentation is worth 5 points and the tighter your sliced the better your box will look!

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Smoker loaded down with fatties that are ready to be boxed and entered into the contest back a few years ago.

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Here’s an Italian fattie box I entered in the contest a few years ago.

So that’s the best way to describe making a fattie for this contest we are having in two weeks. I hope it helps people out.

Scott

Never heard of a fattie until I showed up here! Thanks for the info. Question. Do you slow smoke at 225? To what internal temp?

 

[JckDanls 07]

Never heard of a fattie until I showed up here! Thanks for the info. Question. Do you slow smoke at 225? To what internal temp?

Yes... 225 is good... Smoke to an IT of 165 degrees

 

[pineywoods]

Never heard of a fattie until I showed up here! Thanks for the info. Question. Do you slow smoke at 225? To what internal temp?

Sometimes the stuff used inside the fatty needs to be cooked before being used in it

 

[RKrizman]

Sometimes the stuff used inside the fatty needs to be cooked before being used in it

Yeah, I see how it all works now. Common sense is required. Thanks