Re: Super fattie contest
 

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.

Re: Super fattie contest
 

lol probably not.

SO. NOT. KOSHER.

lol, carry on.

Re: Super fattie contest
 

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...

Re: Super fattie contest
 

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

Re: Super fattie contest
 

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.

Re: Super fattie contest
 

I feel kinda gross now Brad.

Re: Super fattie contest
 

Yikes

Re: Super fattie contest
 

Definitely TIM!!!

Re: Super fattie contest
 

Who's Tim?




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

Re: Super fattie contest
 

Was this supposed to be "TMI"?

Sounds like something is surpressed... :xxx

:=:

:D :r

Re: Super fattie contest
 

Gotta love a good "Bacon Weave"!

Re: Super fattie contest
 

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/attach...1&d=1274536737

Re: Super fattie contest
 

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.

Re: Super fattie contest
 

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

Re: Super fattie contest
 

I doubt it. Probably just make it even soggier.

Re: Super fattie contest
 

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

Re: Super fattie contest
 

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

Re: Super fattie contest
 

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

thanks guys!

Re: Super fattie contest
 

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/pictur...pictureid=4193
Hot Italian turkey sausage, removing casings prior to making a fatty.

http://www.cigarasylum.com/vb/pictur...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/pictur...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/pictur...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/pictur...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...)

Re: Super fattie contest
 

(continuing...)

http://www.cigarasylum.com/vb/pictur...pictureid=4198
Partially filled fatty....

http://www.cigarasylum.com/vb/pictur...pictureid=4200
Fully loaded fatty...

http://www.cigarasylum.com/vb/pictur...pictureid=4201
The remnants of the leftover fillings.

http://www.cigarasylum.com/vb/pictur...pictureid=4202
Rolled up and ready to freeze for a bit while I go light the smoker.

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

(continues sometime in the near future...)

Re: Super fattie contest
 

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

Re: Super fattie contest
 

(continuing...)

http://www.cigarasylum.com/vb/pictur...pictureid=4205
Turkey sausage fatty after 3.5 hrs @ 265F and about to come off the smoker.

http://www.cigarasylum.com/vb/pictur...pictureid=4206
Sliced - view 1

http://www.cigarasylum.com/vb/pictur...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.

Re: Super fattie contest
 

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?

Re: Super fattie contest
 

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.

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.

Re: Super fattie contest
 

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

Re: Super fattie contest
 

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!

Re: Super fattie contest
 

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!

Re: Super fattie contest
 

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

Re: Super fattie contest
 

Very, very nice job Adam. Very orignal receipe.

Re: Super fattie contest
 

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.

Re: Super fattie contest
 

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.

Re: Super fattie contest
 

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

Re: Super fattie contest
 

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.

Re: Super fattie contest
 

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...)

Re: Super fattie contest
 

(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.

Re: Super fattie contest
 

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

Re: Super fattie contest
 

Dude!....nuff said! :dr

Re: Super fattie contest
 

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.

Re: Super fattie contest
 

(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...

Re: Super fattie contest
 

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 :)

Re: Super fattie contest
 

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

Never even thought about the oven aspect! Thanks!

Re: Super fattie contest
 

That's off the hook! :banger

Re: Super fattie contest
 

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.

Re: Super fattie contest
 

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

Re: Super fattie contest
 

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.

Re: Super fattie contest
 

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.

Re: Super fattie contest
 

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

Re: Super fattie contest
 

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

Re: Super fattie contest
 

hey bub!.......what about a blend of sausage/ground beef?

Re: Super fattie contest
 

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