Fatty Experiments (w/ Pics)

Cal-B-Que · Posted: Jan 21 2009 Post subject: Fatty Experiments (w/ Pics)

Working on some fatty recipes for Superbowl, and here is what I tried:

Fatty Experiment #1 - The Semi Healthy Fatty
Foster Farms Ground Turkey with cream cheese and horseradish (heavy on the horseradish), motzarella, a little sauce from a can of "chipotle w/ adobo", and some onion rings.

Before rolling in Turkey Bacon (YES, F-IN' TURKEY BACON!!)

The rolled product (quite tidy, eh?)

Fatty Experiment #2 - The Pizza Fatty
8 oz Jimmy Dean Regular Sausage, Cream Cheese, two layers of pepperoni slices, a layer of sharp cheddar cheese, one 3/4 in diameter linguica link, chopped black olives, some pizza sauce.

Wrapped in real bacon w/ rub

Experiment #3 - 8 oz Regular Jimmy Dean Sausage, Cream Cheese, Cheddar Cheese, and Diced Jalapenos encapsulated in an Anaheim Pepper, also some sliced Pepperoni surrounding the pepper.

The mix that went in the Anaheim Chili (before I mixed it):

Pork Sausage spread out with some pepperoni on top, topped with the stuffed Anaheim (thanks to someone on this site for the stuffed Anahein Chili idea):

#3 rolled up and rubed and ready to smoke

Experiment #4 - 10 oz Ground Chuck, 2 oz groud Linguica (and a little salt and pepper), grated Cheddar Cheese, Basil Pesto Sauce, Onion Rings, topped w/ Grated Parmeseano Reggiano:

Everyone in the pool:

(#1) The Turkey fatty comes out first at 170:

Three little piggies, all in a row:

(#2) The Pizza Fatty comes off at 145 ish

(#3) 8 oz Regular Jimmy Dean Sausage, Cream Cheese, Cheddar Cheese, and Diced Jalapenos encapsulated in an Anaheim Pepper, also some sliced Pepperoni surrounding the pepper. - off at 150 ish

(#4) 10 oz Ground Chuck, 2 oz groud Linguica (and a little salt and pepper), grated Cheddar Cheese, Basil Pesto Sauce, Onion Rings, topped w/ Grated Parmeseano Reggiano. - off at 150 ish

RESULTS:

I rate them on a scale of 1-10 as follows:

(#3) 8 oz Regular Jimmy Dean Sausage, Cream Cheese, Cheddar Cheese, and Diced Jalapenos encapsulated in an Anaheim Pepper, also some sliced Pepperoni surrounding the pepper.

This was an eight, the anaheim pepper was a little too crunchy(maybe pre-cook a bit next time?), my jalapenos perhaps too mild, but still a very tasty fatty.

(#4) 10 oz Ground Chuck, 2 oz groud Linguica (and a little salt and pepper), grated Cheddar Cheese, Basil Pesto Sauce, Onion Rings, topped w/ Grated Parmeseano Reggiano.

Also an eight, The ground chuck and linguica blend is my favorite for grilled burgers, but it was not as great as I hoped for on the smoker (and in a fatty). Although I used a lot of pesto, it did not come through strong enough. This was very good, but not a "10" as I expected.

(#2) - The Pizza Fatty
8 oz Jimmy Dean Regular Sausage, Cream Cheese, two layers of pepperoni slices, a layer of sharp cheddar cheese, one 3/4 in diameter linguica link, chopped black olives, some pizza sauce.

This was an 8.5. Lots of strong pizza flavors made this a hit; I might try pesto in place of pizza sauce next time, also some Motzarella.

(#1) - The Semi Healthy Fatty
Foster Farms Ground Turkey with cream cheese and horseradish (heavy on the horseradish), motzarella, a little sauce from a can of "chipotle w/ adobo", and some onion rings.

This was a 9; made this in interest of the girlfriend, and doesn't it just figure that it would be the best of the bunch? And with TURKEY BACON!!!!???!!!! I'll have to reward her with some pork tonight Wink

I think the key with this fatty was the strong horseradish and adobo flavors in the stuffing, and i am sure the onion rings didn't hurt. I like spicy, and this one rang a tone with my taste buds; those of you who like milder flavors will probably be very pleased with any of the other protototypes.

What a pain to post all these photos, but so many of you have been so sharing with your recipes and ideas, and I continue to learn from that; so here's a little payback. Hope you enjoy and are inspired by some of these ideas.

wyrman · Posted: Jan 21 2009 Post subject:

Great post Cal-B-Que. The fatties all look good.

SierraScott · Posted: Jan 21 2009 Post subject:

Nice Work! Well documented, too! I kept going back to the one with pepperoni and the anaheim chile in it. Very Happy

Awesome looking stuff!
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roxy · Posted: Jan 21 2009 Post subject:

I think if you were to pre-smoke the pepper it would help to tenderize it and add some smoke flavour to it as well. I am thinking about an hour at 225 would do. Maybe even smoke it stuffed and allow it to cool before adding it to the sausage.

Some great ideas there indeed. Will have to make some fatties one of these days myself...
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Cal-B-Que · Posted: Jan 21 2009 Post subject:

I thought about ideas for pre-cooking the Anahein Chili including roasting it; I do like how it keeps the cheese from escaping (although I rarely have that problem with the bacon wrap), but pre-cooking it may reduce this advantage.

For someone who does not want to wrap in bacon, this is a good idea; it allows more stuffing with less risk of rupture.

But, I think there are less labor intensive ways to do these (that I did tonight) which produce equal or better results.

GOON'S BBQ · Posted: Jan 21 2009 Post subject:

Wow, great range of Fattie Concepts. Well done, your guests for SB will be stuffed!
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Brinnie · Posted: Jan 21 2009 Post subject:

Very Imformative Post Cal - You need to experiment to find your creativness
I liked the Look of Them All , Might give the Pizza One A try but replace the olives with some Jalapenos Cool

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k.a.m. · Posted: Jan 21 2009 Post subject:

Cal-B-Que, those are some fine looking fatties Very Happy

Thanks for the pictorial and taking the time to try more than one, most of the time we will come up with one to try and not know if we will like it and you have put some nice possibilties out there. I love the looks of #2 and #3, they look awesome. Great job. Very Happy

Canadian Bacon · Posted: Jan 21 2009 Post subject:

They all look pretty good Cal-B-Que,I'll take a #3 please. Very Happy

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Jmac · BBQ Fan Joined: 21 Nov 2008 Posts: 206 Location: middle GA

Great job, Cal.

Thanks, especially, for taking the time to document the process and posting it here for us to see. It's posts like yours that make my workday bearable. Wink

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Mrs. K.A.M. · Posted: Jan 21 2009 Post subject:

OMG

WoW

AwEsOmE

Thanks for sharing your great ideas, I'm always looking for new things to do to old recipes. I do believe you have some I'll be trying. Shhh, don't tell anybody but I might have to try the turkey bacon one Shocked

Did I just say that?
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Toga · Posted: Jan 22 2009 Post subject:

Good share! Slide me some leftovers from #4 that looks awesome Smile

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enjkuck · Posted: Jan 22 2009 Post subject:

Wow, those look great. I'm thinking of doing one this weekend. About how long do these take to cook?
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Cal-B-Que · Posted: Jan 22 2009 Post subject:

1.5-2 hrs

Gourmet-Gator · Posted: Jan 22 2009 Post subject:

Fantastic fattie combos! Love the way you took us through prep and cooking details!!! WTG!
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Ryan Chester · Posted: Jan 22 2009 Post subject:

Now that's what I'm talking about!!! 4 cooks in one post, all of which look excellent. Keep up the good work.
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Tony2 · Posted: Jan 22 2009 Post subject:

Ok I have to admit Fatty #1 intruiges me!! I am going to make one of those and maybe stuff with cheese, onions, mushrooms, and asparagus.

Nice work / idea!!

Tony2

Beertooth · Posted: Jan 22 2009 Post subject:

Very nice! I love experimenting! They all look good.
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Fatrat · Posted: Jan 22 2009 Post subject:

Great looking fatties, the pizza one seems to look good. I've done them with Italian sausage for the body before.. hmm pesto inside, and alittle pizza sauce ladeled over the top when served... very nice job of documenting the creative process.

Ray
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luckyduk · Posted: Jan 23 2009 Post subject:

Interesting using turkey instead of any pork, I like the idea because I am allergic to pork, yeh I said it. Awesome pics and results, I will have to try that.

lucky
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