Super fattie contest

[OLS]

No, this isn't the next activity at the Shack Herf. This is something that DARRELL got me thinking about.
We have such well developed specialty threads here at the Asylum, but I did not want to clog up
"What's in Your Smoker?" with a whole fattie exploration.

OK, you know you buy some sausage and roll it out on some wax paper in a pan into roughly the shape
of a football field. Then you pile all kinds of crap in the middle and roll it up. Bacon wrap or weave
optional. Pop it in the oven or your smoker and wait, drink and smoke. When the bacon is done,
the fattie is done.
SURE, some wu$$ies use a temp probe. I call that a cheese leak. Here is a thread showing a bunch of
entries into a contest at another web forum.
Not trying to promote another board, just a good activity. Make em, photograph em, share em.

http://www.thesmokering.com/forum/viewtopic.php?t=34438

[hotreds]

I hear my arteries clogging as I sit here!

[OLS]

I am making one up tonight. Photos to follow.

[Tripp]

:pu

I'll pass

[Emjaysmash]

Wow... this is like a whole sub-culture... I'd never be able to eat one, but it is very interesting!

[leasingthisspace]

I will have to give it a shot this weekend or so. I got an idea for something.
Posted via Mobile Device

[kydsid]

People it is just Advanced Meat Loaf. And it is good. :D

[tedrodgerscpa]

I really loved the 'bacon explosion' at Shack last year. Looking forward to seeing what you come up with!

[GKitty]

People it is just Advanced Meat Loaf.

Meatloaf 212, requisite for your Masters Degree in Arterial Resurfacing.

[alwayslit]

Had to take a Lipitor and an antacid after reading this.....LOL

[Darrell]

I'm glad I make you think of having a fatty, Brad. :r

[J0eybb]

I like to roll the bacon on as opposed to the weave, but it is amazing either way.

[CigarNut]

I am really anxious to try making one of these -- my wife will probably kill me :)

[MortonMilo]

This...will...change...my...life....

[J0eybb]

I am really anxious to try making one of these -- my wife will probably kill me :)

If she doesn't your clogged arteries will.

[leasingthisspace]

I just got everything to put this together tomorrow. It will either be great or gross but I will post up pics when it is all done.
Posted via Mobile Device

[T.G]

Wow... this is like a whole sub-culture... I'd never be able to eat one, but it is very interesting!

Why not?

If it's a kosher thing, just use turkey or chicken sausage. If you can'f find it in bulk, just buy a pack or two of cased turkey/chicken sausage and cut the casings open lengthwise with a razor blade or kitchen shears and scoop out the sausage.

Or you could just be a bad Jew like me and the master of the grill himself, Steven Raichlen, and not worry about keeping kosher.

[weak_link]

Is this the correct place to talk about Meat Ship construction?

http://www.supersizedmeals.com/food/images/articles/20080212-The_Meat_Ship_19.jpg

[OLS]

I LOVE the weinie Bowsprit. hahahahahahahahaha. That really made me laugh.

[BigAsh]

Me like-y fatties!...here's one I did, cheese and pepperoni....

http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/001.jpg

off the smoker:
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/005.jpg

Sliced and ready to serve with some ribs, pork tenderloin and homemade pineapple salsa:
http://i313.photobucket.com/albums/ll369/kdos66/BDS%20Smoker/011.jpg

[Smokin Gator]

If you come to EPIC III herf you will have sliced fatty on sausage with my homeade honey mustard sauce for breakfast!!!

[wayner123]

If you come to EPIC III herf you will have sliced fatty on sausage with my homeade honey mustard sauce for breakfast!!!

:dr:dr:dr

[BigAsh]

mmmmm....fatty for breakfast! :dr:dr....I'll be first in line Brent!

[BigAsh]

Fatty and egg on a bagel....messy but oh so goooooood!

http://i313.photobucket.com/albums/ll369/kdos66/002-1.jpg

[hotreds]

Sorry, I ain't showing my gut to nobody if I can avoid it!

[kgoings]

I've been thinking about makin a fattie. Will have to keep an eye out on this thread!

[kugie]

I think I just found heaven:dr:dr:D:tu

[OLS]

Quick fattie series.

[DropTheE]

I am gonna have to stir up some trouble with one of these this weekend. How cool, never heard of a fattie before. Well that's not true, I have heard of fatties, but not like this!!

[Smokin Gator]

I am gonna have to stir up some trouble with one of these this weekend. How cool, never heard of a fattie before. Well that's not true, I have heard of fatties, but not like this!!

I would suggest you go simple but go big!!! Sam's has 2 1/2 pound chubs of Jimmy Dean!!

[blugill]

I don't know if I could eat any of one of these but I do think I can try it out on my friends first!!!!

[OLS]

Aw they come runnin, blugill. Tips: don't put the cheese to the edge like I did, it messes up sealed ends and GETS to the edge through
sheer capillary action. So if you stop like i said, between the hash marks, it should be good. Keep liquids out as much as
possible. Use wax paper on top and bottom when squishing it flat, it makes it REALLY easy. Peel the top layer and discard. After
you finish loading up, use that wax paper bottom to help you get the roll going, then pull it back gently when you "lick the rolling paper"
so to speak. Anything you want to HELP you roll a fattie like bacon weaves, should be chilled before doing drastic things like attaching it.
You end up weaving with warm-cool bacon and wrapping the fattie with a chilled "cloth" of bacon. Chill the fatie before wrapping further, too.
Stuff wants to fall apart when it is heavy, wet and room temp.

[Apoco]

Oh jeez....I can't stop drooling...

[cricky101]

When I made my first one I used a gallon-size zip top bag. I added the meat and pressed it flat to fill it uniformly and tossed it in the fridge for a bit to chill while I cooked and cooled the filling.

Then I just cut down both sides of the bag and spread the plastic flaps open. I used it to help roll everything together, too -- Kinda like a big, clear, sushi mat.

[leasingthisspace]

I used plastic wrap to make the sushi roll. I got one in the oven right now. It smells good. Well I think it smells good anyway.

[croatan]

This thread inspired Darrel (The Professor) and me to smoke a big fattie on Monday to go along with some baby backs and chicken legs for the regular Monday night herf at my house.

After staring at each other for an hour or so trying to figure out what kind of fattie we wanted to make, we decided to go with a Mexican theme, starting with a mixture of pork sausage and chorizo:
http://i158.photobucket.com/albums/t115/gmcroatan/IMG_4658.jpg

Rolled out:
http://i158.photobucket.com/albums/t115/gmcroatan/IMG_4663.jpg

Four-cheese blend:
http://i158.photobucket.com/albums/t115/gmcroatan/IMG_4665.jpg

Home-made habanero pico de gallo and sliced avocado:
http://i158.photobucket.com/albums/t115/gmcroatan/IMG_4678.jpg

Rolled and wrapped up in bacon:
http://i158.photobucket.com/albums/t115/gmcroatan/IMG_4682.jpg

[croatan]

On the smoker (the ribs are below and the veggies are for the girls ;)):
http://i158.photobucket.com/albums/t115/gmcroatan/IMG_4698.jpg


Ready to eat:
http://i158.photobucket.com/albums/t115/gmcroatan/IMG_4734.jpg

Plated:
http://i158.photobucket.com/albums/t115/gmcroatan/IMG_4774.jpg

The fattie turned out awesome; people were fighting for seconds. And it was a blast to make! Can't wait until we do the next one. Thanks for the inspiration, Brad!

All of the great photos are courtesy of Darrel.

[68TriShield]

The ones that Tim brought to SHV last summer were pure unadulterated pork :D

I guess the sky is the limit though,as to what you can do with it :tu

[Smokin Gator]

That is one killer looking fatty James!!!

[Chainsaw13]

Hmm, this just came to mind.

Italian sausage, cooked/cooled polenta, ragu bolognese, porcini mushrooms, parm and mozz cheese. I even have some homemade pancetta I could slice up and use for the weave. If only I wasn't going away this weekend.

[The Poet]

Back in my college days, I used to roll fatties and smoke them all the time.





Only difference is, I was the one who got grilled.

[Smokin Gator]

Back in my college days, I used to roll fatties and smoke them all the time.





Only difference is, I was the one who got grilled.

:r:r

You and me both brother!!

[stearns]

uhh... im hungry as heck right now after looking through this and the linked thread. dont have a smoker, how do these fair in a normal oven? or is it not even worth it?

stearns

[Mr B]

uhh... im hungry as heck right now after looking through this and the linked thread. dont have a smoker, how do these fair in a normal oven? or is it not even worth it?

stearns


They do just fine in the oven. If you want smokey, just use a nice hickory smoked bacon. Go for about 250* until you get an "IT" of about 160*-165*. Cook it up on a cookie rack to let the fat drip off. :tu

[T.G]

They do just fine in the oven. If you want smokey, just use a nice hickory smoked bacon.

You could also baste with a mix of liquid smoke and butter or add some liquid smoke to the ground meat before cooking.

Not all liquid smokes are the same, read the ingredients, some are artificial, some are 100% natural (like Wright's) flavor. I personally won't touch the artificially flavored ones.

I've only seen liquid smoke in hickory and mesquite flavors, which are probably the two most popular smoking woods in the US, not sure if there are any other flavors available or not.

[Superbad]

:r:r

You and me both brother!!

Back in my college days, I used to roll fatties and smoke them all the time.





Only difference is, I was the one who got grilled.

:tpd:

[Emjaysmash]

Back in my college days, I used to roll fatties and smoke them all the time.





Only difference is, I was the one who got grilled.

:r:r

You and me both brother!!

:tpd:

:rlz

:r

[CigarNut]

:rAre you even allowed to participate in this thread??? It's about pork??l :)

[leasingthisspace]

I made one last weekend? I used 2lbs of ground turkey and stuffed it with rice, spinach, and apple. I did wrap it with bacon. I was going to smoke it but the weather was crappy so into the oven it went. I liked it but it will be alot better next time. It was a first run and I learned alot. Next time I am thinking 1lb of ground pork with 1lb of ground sausage. I am going to fill it with cheese and spagetti sauce. I got an idea how to keep the sauce in there. I will post pics when I do it.

[BigAsh]

Back in my college days, I used to roll fatties and smoke them all the time.


Only difference is, I was the one who got grilled.

:r.....that explains why I ALWAYS serve my fatties with a side o' Doritos!

[Scothew]

My first fatty attempt is underway!!!

My wife was drooling over that thread at thesmokering, so i tried out a simple breakfast fatty. made a pancake and stripped it up and put inside, rolled, made basket weave. i ended up sticking it in the freezer for an hour to help firm it up some while i let the smoker get good and going. its on the smoker now, will pull off in a few hours.

First time ever doing hte basket weave thing. I was scared at first but it turned out ok. I think theres a few mis aligned spots, but hey i was on my lunch break and it was spur of the moment in making it.

[Emjaysmash]

Are you even allowed to participate in this thread??? It's about pork??l :)

lol probably not.

SO. NOT. KOSHER.

lol, carry on.

[T.G]

My first fatty attempt is underway!!!

My wife was drooling over that thread at thesmokering, so i tried out a simple breakfast fatty. made a pancake and stripped it up and put inside, rolled, made basket weave. i ended up sticking it in the freezer for an hour to help firm it up some while i let the smoker get good and going. its on the smoker now, will pull off in a few hours.

First time ever doing hte basket weave thing. I was scared at first but it turned out ok. I think theres a few mis aligned spots, but hey i was on my lunch break and it was spur of the moment in making it.

So, how did that part work out? Kind of curious as I would think a pancake would pretty much turn into a grease sponge inside a fatty...

[Mr B]

My first fatty attempt is underway!!!

My wife was drooling over that thread at thesmokering, so i tried out a simple breakfast fatty. made a pancake and stripped it up and put inside, rolled, made basket weave. i ended up sticking it in the freezer for an hour to help firm it up some while i let the smoker get good and going. its on the smoker now, will pull off in a few hours.

First time ever doing hte basket weave thing. I was scared at first but it turned out ok. I think theres a few mis aligned spots, but hey i was on my lunch break and it was spur of the moment in making it.


Looks good. The backon should shrink and tighten up a bit in the smoker.

[OLS]

I like the idea the guy had of putting cornbread mix in there. There was also a shot of something that
looked like tuna fish cans stuck on the end to keep the cheese at bay. Large Tuna cans, twice the size
of standard. I am just pleased to see people making them HERE. The thread at the smokering makes
people post "Game faces" and sorry, but some people need to stick with cooking and leave the modeling
to pros like me. ME? oh yeah, I modeled. Penis model for a condom catalogue.

[leasingthisspace]

I feel kinda gross now Brad.

[Mr B]

Yikes

[Smokin Gator]

Definitely TIM!!!

[T.G]

Definitely TIM!!!

Who's Tim?




Actually, on second thought, I don't want to know. Forget I asked.

[wolfandwhisky]

Definitely TIM!!!

Was this supposed to be "TMI"?

Sounds like something is surpressed... :xxx

:=:

:D :r

[BigAsh]

My first fatty attempt is underway!!!

My wife was drooling over that thread at thesmokering, so i tried out a simple breakfast fatty. made a pancake and stripped it up and put inside, rolled, made basket weave. i ended up sticking it in the freezer for an hour to help firm it up some while i let the smoker get good and going. its on the smoker now, will pull off in a few hours.

First time ever doing hte basket weave thing. I was scared at first but it turned out ok. I think theres a few mis aligned spots, but hey i was on my lunch break and it was spur of the moment in making it.

Gotta love a good "Bacon Weave"!

[Scothew]

So, how did that part work out? Kind of curious as I would think a pancake would pretty much turn into a grease sponge inside a fatty...

Yes it did soak up some of the grease but it was pretty darn good. I had put syrup in the fatty with it, next time ithink leave it out and add on your own.

I screwed up the weave a bit and left the crease where the weave met each other on the side instead of bottom so it sorta shrank some and left an open spot along the side. It turned out tasty as all get out though.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=6227&stc=1&d=1274536737

[joeobx]

trying my first fattie..... 2 1/2 pounds sweet sausage, 3/4 pound hot mixed with 3 TBS apple butter ,green pepper, onion, porcini mushrooms and of course BACON!. Using mainly appel with a little mesquite mixed in.

[OLS]

I wonder if soaking the pancake with syrup first would block the oil?

[T.G]

I wonder if soaking the pancake with syrup first would block the oil?

I doubt it. Probably just make it even soggier.

[BigAsh]

Looks damn tasty....I'd wrap the pancakes in bacon first, you know, as a barrier to soaking up the sausage grease...:D

[Mr B]

That looks like it came out very nice Scott. The center doesnt look soggy at all.
Great Job

[Scothew]

Im not sure if it was hte sausage I used or what but it wasnt that greasy at all really.

thanks guys!

[T.G]

Have a turkey sausage based fatty cooking in the smoker right now.

Here's the up to the minute newsfeed...


http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4193
Hot Italian turkey sausage, removing casings prior to making a fatty.

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4194
Jazzing up the hot Italian turkey sausage filling with some added granulated garlic, red pepper flakes and my pepper & spices rub.

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4195
Jazzed up hot Italian turkey sausage for the fatty pressed out befire going into the freezer for a bit.
(exciting, huh?)

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4196
Fillings for the fatty. CW from top: partially pre-boiled and sliced no-boil lasagna noodles, chopped baby spinach, chopped radicchio, chopped home-smoked chipotles, home grown sweet basil, sliced mushrooms, chopped sulphurless sun dried early girl tomatoes. On left - blue cheese w/ cranberries.

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4197
Jazzed up turkey sausage even more jazzed up with some granulated garlic, black pepper, onion powder (lots of onion powder), oregano, and some rosemary based chop and broil seasoning salt.

(continues...)

[T.G]

(continuing...)

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4198
Partially filled fatty....

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4200
Fully loaded fatty...

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4201
The remnants of the leftover fillings.

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4202
Rolled up and ready to freeze for a bit while I go light the smoker.

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4203
Into the smoker it goes (KF orig & cherry wood for smoke)

(continues sometime in the near future...)

[CigarNut]

That looks really good -- can't wait to see how it comes out!

[T.G]

(continuing...)

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4205
Turkey sausage fatty after 3.5 hrs @ 265F and about to come off the smoker.

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4206
Sliced - view 1

http://www.cigarasylum.com/vb/picture.php?albumid=521&pictureid=4207
Sliced - view 2



Freaking delicious.

The no-boil lasagna noodles, sun dried tomatoes and chipotle peppers did exactly what I was expecting them to do, which was to fully rehydrate by absorbing the moisture given off by the spinach, radicchio and mushrooms.

Now, retrospect, despite the fact I'm not a big cheese guy - I mean, I like it, but short of pizza, not in large quantities; I must say I used way too little cheese on this one. The blue cheese worked great for the flavors, no question, the flavor was there, but there was no texture, and this needed a texture of melted cheese, so a mozzarella or other mild cheese would have been good here, so as not to clash with the blue cheese. Oh, and more sun dried tomatoes would have been great too.

Since we are limited to 600x600 for the albums here, I've attached significantly larger (3x or so) versions of the sliced photos so details are more readily visible.

Brad, thanks for the nudge to force me to get creative on this.

[rizzle]

So are they supposed to be rolled only once, so as to be a sausage outside and pure filling inside, or should it look like a pinwheel with multiple layers of sausage and filling?

By the way, freaking awesome thread.

Brent, you didn't serve us one of these last year for breakfast did you?

[T.G]

That looks really good -- can't wait to see how it comes out!

Thanks Michael, I didn't realize you had posted yesterday as I had left the browser window open and never refreshed it between photo additions.

So are they supposed to be rolled only once, so as to be a sausage outside and pure filling inside, or should it look like a pinwheel with multiple layers of sausage and filling?


AFAIK, it's just personal preference.

Only major difference is that depending on the size of the fatty, sausage in the center due to a pinwheel roll might necessitate a longer cook time which in turn might cause issues with some ingredients/fillings.

[rizzle]

AFAIK, it's just personal preference.

Only major difference is that sausage in the center due to a pinwheel roll will necessitate longer cook times which might cause issues with some other ingredients/fillings.

Thanks, bro. Kinda what I figured. I would also guess that they should be rolled long side instead of short side?

[OLS]

I always (I have made one, lol) use the pinwheel roll cause that's the way I saw it done. But as
you can tell, this is one of the most democratice food ideas you can throw onto a grill. People's
choice, or chef's choice so to speak. Man Brent, I have seen alot of those things, and that one
is a real show-stopper. WOW. Bleu cheese. Are you kidding me? Man I am drooling. I have all
the ingredients on hand already for a Memorial day fattie, but I think I am gonna chill. I am so fat.
But thanks for making this thread stay alive, THAT was a fattie!

[CigarNut]

...Freaking delicious.

The no-boil lasagna noodles, sun dried tomatoes and chipotle peppers did exactly what I was expecting them to do, which was to fully rehydrate by absorbing the moisture given off by the spinach, radicchio and mushrooms. ..My wife is not as big a fan of sausage as I am but when I read your first post to her last night she was very intrigued!

I wish I had a smoker so I could make one of these (I have an old electric oven that does not keep a stable temperature and a gas grill that runs hot -- works great for steaks, but not much else).

I am sooo hungry now!

Thanks for sharing!

[weak_link]

Adam that looks amazing. It's only 10:14 a.m. and I'm craving a fatty chunk or 3. Nice work.

[Mr B]

Very, very nice job Adam. Very orignal receipe.

[T.G]

Thanks guys (even though my name isn't Brent, Brad...).

Eric, you want me to bring you the leftovers tomorrow at Steve's wedding? lol.

[Chainsaw13]

Ok, I tried my hand at making a Super Fattie. A lot of flavor combinations were running through my head and I ended up going with a Mexican inspired version.

Ingredients:
2lbs of Chorizo Sausage (a Mexican grocery near me makes some of the best chorizo I've found)
1/2 lb of Beef Shortrib Adobado (bones removed before going in the fattie)
Corn Bread Mix (to act as a chiles rellenos batter)
Anahiem Chiles (roasted, cleaned and seeded)
Huitlacoche (a fungus that grows on corn. Called the Mexican truffle. Very earthy with a slight corn flavor. This was put in the roasted chile with some of the cheese)
Chihuaua Cheese
Oaxaca Chese (stuffed in the chile)
Cilantro
Onion
Tomatillo Salsa (not pictured, mixed in the cornbread batter)

The finished producted turned out awesome, served along some mexican rice and refried black beans. The cornbread batter tasted a lot more like a tamale, soaking up a lot of the rendered fat from the sausage. One bite you get a taste of the chile/cheese/huitlacoche, another the cornbread and a nugget of the shortribs.

I had a issue while rolling where the outer sauage layer broke so I had to wrap in aluminum foil to cook it. Mental note for next time, make sure to hand mix the sausage thoroughly for a cohesive binding.

[T.G]

Sounds killer Bob, love the ingredient choices and combination. :tu

[jonumberone]

This is the first I am hearing of this, and have to say I now know how i'm spending my saturday. Just sent the wife for some hot Italian sausage, Broccoli Rabe, Auiricchio Provolone, Romano, Portabella and Porcini mushrooms, Pancetta, garlic, and wax Paper. Probably will add some crushed red pepper for more heat.

[T.G]

Bringing this thread back from the dead with some fatties for tomorrow's herf at Ratter's house...

http://img803.imageshack.us/img803/5242/mxfattie1.jpg
16oz pork sausage + 6oz beef chorizo pressed out and dusted with garlic, cumin and oregano

http://img828.imageshack.us/img828/3360/mxfattie2.jpg
Layer of refried beans. Mmmm refried beans w/ rendered pork fat :dr

http://img837.imageshack.us/img837/1240/mxfattie3.jpg
Layer of Mexican dirty rice (not quite Mexican rice - not quite dirty rice)

http://img822.imageshack.us/img822/4952/mxfattie4.jpg
Four types of cheese - jack, pepper jack, garlic jack and cheddar.

(continues...)

[T.G]

(continuing...)

http://img20.imageshack.us/img20/4663/mxfattie5.jpg
Homemade salsa (homegrown tomatoes and peppers) and avocado chunks

http://img508.imageshack.us/img508/7380/mxfattie6.jpg
All wrapped up and ready for tomorrow

http://img171.imageshack.us/img171/9113/mxfattie7.jpg
Fattie #2, same ingredients, just a little bit less of the filling since that first one was kind of a PITA to roll up - worried about the sausage tearing and leaking filling all over the place

http://img521.imageshack.us/img521/8381/mxfattie8.jpg
Both of them wrapped up and into the refrigerator they go for the overnight


In retrospect, I probably should have done the second one as a pinwheel roll, rather than a stuffed sausage roll - that way I could have compared the cooking results between the two. Oh well. So long as it doesn't leak, it should be fine.

More tomorrow AM when I light the pit and throw them on.

[Prefy]

Man I wish I didn't look in this thread...freaking want me one of them now!

[BigAsh]

(continuing...)

http://img20.imageshack.us/img20/4663/mxfattie5.jpg
Homemade salsa (homegrown tomatoes and peppers) and avocado chunks

http://img508.imageshack.us/img508/7380/mxfattie6.jpg
All wrapped up and ready for tomorrow

http://img171.imageshack.us/img171/9113/mxfattie7.jpg
Fattie #2, same ingredients, just a little bit less of the filling since that first one was kind of a PITA to roll up - worried about the sausage tearing and leaking filling all over the place

http://img521.imageshack.us/img521/8381/mxfattie8.jpg
Both of them wrapped up and into the refrigerator they go for the overnight


In retrospect, I probably should have done the second one as a pinwheel roll, rather than a stuffed sausage roll - that way I could have compared the cooking results between the two. Oh well. So long as it doesn't leak, it should be fine.

More tomorrow AM when I light the pit and throw them on.



Dude!....nuff said! :dr

[T.G]

Dude!....nuff said! :dr

Thanks bro, I'm about 2:20 or so into the cook right now and the yard smells great... sausage and chorizo w/ hickory, oak, cherry wood smoke...


http://img692.imageshack.us/img692/8803/mxfattie9.jpg
Going into the bbq at zero-dark-and-early this morning...

http://img830.imageshack.us/img830/1415/mxfattie10.jpg
Quick peek before checking the meat temperature and rotating the tray 180 because of the hot spot by the fire.

Normally I wouldn't stick a temp probe into one of these, as I think it was Brad (OLS) who put it "That's not a temp check, it's a cheese leak" but since one of them was cracked anyway, just went in though the crack... sitting at about 150 now - probably another hour or hour to hour and a half to go.

[T.G]

(continuing....)

http://img411.imageshack.us/img411/7008/mxfattie11.jpg
Sliced up at Ratter's house

http://img820.imageshack.us/img820/7088/mxfattie12.jpg


A bit overstuffed and the very thin outer wall breached in a few places,. but freaking delicious...

[smelvis]

Crap why did I open this thread, I am a non cooking single guy who is now hungry and it's 1:15 am Dammit :)

[LooseCard]

I did one, and have been thinking about trying again for a while now.

Never even thought about the oven aspect! Thanks!

[ucla695]

That's off the hook! :banger

[357]

Me like-y fatties!...here's one I did, cheese and pepperoni....

off the smoker:

Sliced and ready to serve with some ribs, pork tenderloin and homemade pineapple salsa:


That thing looks like a calzone with bacon replacing the dough.

After attending my first Shack Herf (IV) I made my own bacon explosion (fattY). My wife and I tried feta once and carmelized onions as new ingredients, but neither worked as planned. I will have to get more adventerous and give this another shot. This time a super fatty.

[JDTexan]

I have got to try this. Perfect food high in fat for the up coming cold weather!

[rizzle]

So 160 - 165 is the internal temp to look for?

I did one a few weeks back and just went off looks really. I figured when the bacon looked done, it was done, and that was fairly accurate.

I used a pound of mild italian, a pound of chorizo, mozzarella, parmigiano reggiano, sundried tomatoes, fresh basil, portobello mushrooms, and a smear or two of pesto. It was pretty freaking good, but I think I might could have gone for a little less time.

[357]

So 160 - 165 is the internal temp to look for?

I did one a few weeks back and just went off looks really. I figured when the bacon looked done, it was done, and that was fairly accurate.

I used a pound of mild italian, a pound of chorizo, mozzarella, parmigiano reggiano, sundried tomatoes, fresh basil, portobello mushrooms, and a smear or two of pesto. It was pretty freaking good, but I think I might could have gone for a little less time.

If you smoke 'em its 2.5 hours or so. In the oven 1.5 with another 10 min on broil to make the weave crispy. Although my fatties weren't as large.

[rizzle]

If you smoke 'em its 2.5 hours or so. In the oven 1.5 with another 10 min on broil to make the weave crispy. Although my fatties weren't as large.

I smoked it, and it was probably on for 4 hours or so at ~225. But as my good friend Smokin Gator says, the good thing about messing up is you get to eat the mistakes. Tweren't a bad mistake, either. :D

[68TriShield]

So has anyone used ground Beef instead of Sausage/Pork?

[SNKBYT]

So has anyone used ground Beef instead of Sausage/Pork?
hey bub!.......what about a blend of sausage/ground beef?

[LooseCard]

So has anyone used ground Beef instead of Sausage/Pork?

I've heard of someone using beef, making a grilled cheeseburger fattie.
I've also read about someone using Ground Turkey.....

[T.G]

So has anyone used ground Beef instead of Sausage/Pork?

Brent (Mr B) did a bbq bacon cheeseburger fatty here:
http://www.cigarasylum.com/vb/showthread.php?p=862360#post862360

[cricky101]

So has anyone used ground Beef instead of Sausage/Pork?

I have. Sliced it and served it on buns like a cheeseburger.

I filled it with a lot of cheese, some onions and mushrooms and then wrapped in bacon like usual. It was a little crumbly (the beef was probably a little too lean), but it tasted great and my family really liked it.

[rizzle]

That sounds like a damn good idea to me. Smoked bacon cheeseburger fatty! :noon

[croatan]

So has anyone used ground Beef instead of Sausage/Pork?

Darrel and I did one, too. Used ground beef mixed with some bread crumbs, and, if I recall correctly, filled it with cheese, mushrooms, onions, tomatoes, and a little bbq sauce. Then wrapped it in turkey bacon so that our non-pork-eating friends could still get in on the fattie fun.

[68TriShield]

I like Pork as much as the next guy but the Beef fatty sounds more palatable for me.
The Pork fatties I've had have all been too salty for me,good but salty.

[rizzle]

I like Pork as much as the next guy but the Beef fatty sounds more palatable for me.
The Pork fatties I've had have all been too salty for me,good but salty.

I'm with you Dave. I loves me some pork, and when I think BBQ, pork is all I think. But me and my wife both felt all bloated from salt after we ate the fattie I made. I think it was primarily from the chorizo I used though.

[T.G]

I like Pork as much as the next guy but the Beef fatty sounds more palatable for me.
The Pork fatties I've had have all been too salty for me,good but salty.

Were they just straight sausage or sausage + rub + possibly a sauce?

If it was a home made rub with a lot of salt, or a commercial rub, most of which are loaded with salt, between the sausage, bacon and that, I can see how the food could quickly get to having too much sodium.

One thing about using ground beef, turkey or chicken, or even ground pork, versus sausage, besides the taste, is a texture difference and how it binds when it cooks. To me, the ground beef/turkey/chicken/pork is for burgers and meatballs, I really don't care much for the texture in much any other capacity - but that's just me.

I would think any decent butcher could make some low-sodium sausage by request, especially if it's not cased, for them, that only takes minutes to toss everything in the grinder and hit the start button.

I think there are some commercial low-sodium sausages out there too, but don't quote me on that, I'd have to look in the meat case next time I'm at the market. I thought I saw something in there that said that I could be mistaken.

[68TriShield]

Were they just straight sausage or sausage + rub + possibly a sauce?
Sausage plus a rub IIRC.

[T.G]

Could have been the combo of the sodium in the sausage and the salt in the rub.

Stuff like that is why I tweaked all my rubs to be salt fee. Basically, between marinade, rub and coatings, I turned a 6 or 7lb pork shoulder into a BBQ'ed salt lick one weekend. :td

[OLS]

Stuff like that is why I tweaked all my rubs to be salt fee. I did that too when I deided to make that bulk batch I ended up wearing a good percentage of.
You can't get the salt out of the meat later, better to put it ON later.
I still forget to sprinkle it on when the meat is hot. But better to heat
up a big plate of BBQ and take a bite and think, 'dangit, salt', than 'DANGIT...SALTY'!

[Mr B]

Adam, that Mexican Fatty looks great. Nice job!

[yachties23]

Sausage and Bacon both on sale this week, first attempt at a fattie (construction tonight, cooking tomorrow) Details and pics, hopefully to follow tomorrow.

[T.G]

But better to heat
up a big plate of BBQ and take a bite and think, 'dangit, salt', than 'DANGIT...SALTY'!

Truer words have never been spoken.


Adam, that Mexican Fatty looks great. Nice job!

Thanks bro. It seemed to be pretty popular at the herf, the entire large one was consumed.

[yachties23]

First attempt at fattie..... I give it an "eh"

Pics will follow at some point, my camera is currently at my girlfriends.

Used Italian sausage, stuffed with polenta (creamy italian cornmeal mixture) sautéed red and green pepper and yellow onion. Lined with cheddar cheese, and rolled up. Bacon Weave came out pretty good.


Issues I noticed:

I left the sausage too thick. It most definitely needed to be flattened out more.
The combo of Italian sausage and bacon seemed too salty, must find a way around this. All and all the Polenta with the sausage and peppers reminded me of something my grandma used to make, and I think with a few tweaks it could be really awesome.

[T.G]

A pizza inspired fatty for the herf at Grant (groogs) house with DBall on the last day of 2010.


http://img573.imageshack.us/img573/7994/pizzafatty1.jpg
Most of the ingredients...olive oil, tomato paste, Pomi marinara, pickled banana peppers (homegrown / homemade),"exotic" mushrooms (changed my mind - didn't end up using these...), oil marinated artichoke hearts, kalamata olives, bread crumbs, Thai basil (homegrown), 3-cheese blend, provlone, sausage, green onions, pepperoni, sulfurless sun dried tomatoes.
Not shown: one MORE lb of sausage, dried marjoram, dried thyme, oregano, kosher salt, fresh ground black pepper, red pepper flakes, my salt-free spicy BBQ rub.

http://img522.imageshack.us/img522/2277/pizzafatty2.jpg
Mix marinara sauce with tomato paste plus a teaspoon or so of salt-free spicy rub and a teaspoon of red pepper flakes. Since marinara sauces vary in thickness you just kind of eyeball the amount of tomato paste until you achieve the desired consistancy, you are looking for...

http://img515.imageshack.us/img515/1752/pizzafatty3.jpg
...a thick sauce. Drag the spoon through it and it takes a bit longer than a few moments to fall back in. This sauce should be made first, as to allow the flavors to blend and settle.

http://img9.imageshack.us/img9/5241/pizzafatty4.jpg
Mince a few cloves of garlic - this is about four or five cloves, I only ended up using about half of it. Toss this minced garlic, red pepper flakes (didn't measure, photo should give idea how much I used), fresh ground black pepper, kosher salt and a splash of olive oil into a frying pan to sauté. Garlic should be fried until golden brown.

http://img232.imageshack.us/img232/8480/pizzafatty5.jpg
Set some water up to boil. As the water is heating, cut up the sun dried tomatoes into slivers. Toss all of these slivers into a heat proof bowl and pour boiling water over them to cover. Wait 30 seconds, then dump/strain off all water.

[T.G]

(sorry, no photo - gloves too greasy)
Now, mix the sausage with the breadcrumbs (preferably homemade that way there is no additional salt being introduced). Fold breadcrumbs in gradually as you knead/fold the sausage. The breadcrumbs were a new addition to the procedure, my thought being that I wanted to make the sausage more workable, improve the binding and reduce how it sticks to the hands. I ended up using about a cup or so breadcrumbs for three lbs sausage, which was actually a lot more than I had expected, and less than I needed. After cooking, I was really pleased with the end results so I think the bread crumbs will stay on as a normal ingredient in my fatty recipes.

Also, toss in a few dashes of thyme, rosemary, oregano, marjoram and basil.

http://img145.imageshack.us/img145/9323/pizzafatty6.jpg
Divide the sausage mix in half, press out first half of sausage, coat with the tomato sauce mixture.

http://img251.imageshack.us/img251/3713/pizzafatty7.jpg
Slice cheese into strips to facilitate rolling, add to fatty.

http://img339.imageshack.us/img339/9867/pizzafatty8.jpg
Add quartered artichoke hearts, if using oil cured, blot out excess oil before adding to fatty. Add sliced mushrooms (note - these are not the same mushrooms as pictured initially - I changed my mind on the the taste combo and went with "plain" mushrooms).

http://img213.imageshack.us/img213/2749/pizzafatty9.jpg
Add sliced kalamata olives and sliced green onions.

http://img602.imageshack.us/img602/6646/pizzafatty10.jpg
Cut pepperoni into strips, add to fatty. Dice some mild pickled bannna peppers add them and the sautéed garlic. Add spices - thyme, rosemary, oregano, marjoram and basil.

[T.G]

http://img211.imageshack.us/img211/980/pizzafatty11.jpg
Roll up like you would if making sushi, california rolls in particular. Press as much air out of the roll as possible, seal ends and tie off saran wrap. Place on tray in refrigerator overnight or in freezer for a few hours if cooking the same day.

http://img210.imageshack.us/img210/9068/pizzafatty12.jpg
Into the smoker they go - don't forget to spray/wipe some cooking oil on the tray or they will stick.
As much as I like hickory, it didn't seem very pizza like, so I used two chunks of oak and one chunk of cherry wood for smoke.

http://img819.imageshack.us/img819/6338/pizzafatty13.jpg
After about two hours at 220F-ish. Time to pull them and wrap in a few layers of foil for oven finishing later.

http://img213.imageshack.us/img213/9848/pizzafatty14.jpg
Uh-oh...

http://img32.imageshack.us/img32/9121/pizzafatty15.jpg
UH-OH...

[T.G]

http://img818.imageshack.us/img818/1779/pizzafatty16.jpg
UH-OH... Cheese hemorrhage... I must have pressed out the sausage too thin in one spot or I over did it when I was pressing the air out and had a piece of cheese poke through the sausage.

Wrap the fatties up in a few layers of HD aluminum foil and seal the ends well.

http://img255.imageshack.us/img255/1444/pizzafatty17.jpg
These were taken to Grant's house, then finished by placing the unopened foil packs on a 1/4 sheet pan (cookie sheet) and placing in a 275F oven for one hour. In retrospect I think 45mins at 250F would have been sufficient.

http://img141.imageshack.us/img141/5036/pizzafatty18.jpg
With one of Grant's awesome burgers (the benefit of having your own cow is an almost unmatched meat quality) and April's macaroni salad.

http://img59.imageshack.us/img59/9610/pizzafatty19.jpg
Close-up.

http://img64.imageshack.us/img64/6140/033rm.jpg
Darrell's (Skywalker) epic fatty burger. (photo by Darrell)

Sorry about the long chain of posts, hopefully that answers some of the questions from the herf of "How did you make that?" and "What's in there?" and inspires someone to try something new in their smoker, as a similar photo series did for me at one time.

[Steve]

:dr:dr:dr

:tu:tu

[justonemorestick]

Looks Good May Have to try it.

[Mr B]

Looks real good guys. Thanks for sharing.