Fattie Throwdown Entries

[ckone]

post em here for all to judge.
_________________
22.5 Weber Kettle
OK Joe
The Bubba Keg

[Rojellio Es Caliente]

Game face: Knock Knock! I got my grill back from Ricky, along with his shirt. Lets go.. 2 smokes. And YES, I am the Ba$#@#d who killed Kenny.



The stuff in the jar is powdered homegrown Brandy Wine Hierloom Tomato's, the Green in the tub is homegrown Oregano. I didn't use the tomato sauce, but pictured it in case I did.



I brushed it around evenly, and rolled it after sprinkling spices on.



Lasagna Noodles, Tomato Paste, Ricotta and Mozzarella Cheese. There are TWO layers like this.





After setting/ resting for about 20-30 min.



Plated. Green Beans covered with Sauteed Mushroom & Sour cream.


_________________
Traeger 075 "Big Tex"
Small Weber Kettle
Big Chief 'Lectric Cold Smoker

[ckone]

Southwestern cornbread filled fattie

Chorizo, chipotle sausage and sage sausage mix
Pepperjack and cheddar
Bellpepper corn and onion
Cornbread batter
thick cut bacon
Big Ron's Hint of Houston
Cholula sauce


the goodies






yhea that is corn bread batter




The hand is for scale








Game face.

So you always hear not to do a competition with untested recipes, well what fun would that be. She ain't pretty, but she is real tasty. She blew out the side a bit with the cornbread batter, I know how to fix this for next time, but that will be awhile down the road.
_________________
22.5 Weber Kettle
OK Joe
The Bubba Keg

[zysmith]

Well, I made my first fattie today so I thought I would test it against the best and enter my first throw-down. Go big or go home right?

Not good smoking weather so it is into the oven. I hope this doesn't disqualify me.

I put the fattie together the night before then cooked in the morning, that is why I cooled the filling before assembly, otherwise it would have gone in hot.

I started with all my fixins as shown. This is to be a b'fast fattie.


Sweating the onions and peppers


Shrooms in the pool


Add the hash browns


Finish the filling with the eggs


Cool the stuffing


2lbs of sausage removed from the casing and awaiting filling


A layer of sharp chedar


Pile on the filling


Wrap for quick cooling, a little too much filling


While the sausage roll sets up a little, time to weave the bacon for the "wow" factor


Bacon blanket a little short, that will end up on the bottom


Wrapped tight for overnight in the fridge


Uhm, bigger than planned, 14 inches long...


Early the next morning popped into the oven. I need a bigger broiler pan


250F and 2.5 hours later, it's done!


Cheese trying to sneak out


That bad boy looks gooooooooood


Coming at ya. Ends sealed well


First cut


Cross section


Plated


Learnings...
1 - Use breakfast sausage for breakfast fattie. Italian was too overwhelming
2 - Serve hash browns separately. they are a little too mushy for filling.
3 - Choose a more flavorful bacon, especially if it is not going to be smoked. I should have picked up maple or apple wood smoked.
4 - Maybe a higher heat at the end to crisp up the bacon

In the end, everyone enjoyed it. There is a lot left over so it will be eaten for the next day or 2.

Humbly submitted for your judgement...
_________________
Chris from Uxbridge,MA
Kingsford barrel grill with offset smoker
Weber Silver B gasser

[CrazyChef]

[tacklebox]

One of my favorite breakfasts is chorizo and eggs, served with the traditional rice and beans on the side. Mexican Breakfast Fatty


A balmy 18 degrees here in Wisconsin

The ingredients

Ham 'Weave'

Jville chorizo and Chorizo authentico

Cilantro egg 'crepe'

Beans and rice

Cheese,green chiles, tomatoes

Off the smoker

Sliced

Plated

Game face
_________________
~Joe
This post is not intended to offend, unless I intend it to
Life is like a penis, some times it gets hard for no reason
Pompous Ass Bigoted LIAR #69

[tacklebox]

whitey Thanks man. The fatty tasted pretty good, but next time I'll cut the Jville chorizo with plain pork sausage. Yeah, there are still a few for the fishies
daddywoofdawg I used a cheesecloth wrap and basted it with a mixture of Tequila, Dos Equis beer, and canola oil.


Nice fatties everyone...may the best cook win
_________________
~Joe
This post is not intended to offend, unless I intend it to
Life is like a penis, some times it gets hard for no reason
Pompous Ass Bigoted LIAR #69

[Rojellio Es Caliente]

_________________
Traeger 075 "Big Tex"
Small Weber Kettle
Big Chief 'Lectric Cold Smoker

[corndog]

OK, I'll throw my "fatty" into the ring, although I choose to call it "The Defibrillator"

Bottom Bacon Weave


Ground Italian Sausage


Topped w/ mixture of cream cheese and Pineapple Habanero Pepper Jelly


Close up of mixture


Top and sides of the weave done


Drizzled with Texas BBQ Rub


Done and glazed with a mixture of my bbq sauce and Blueberry Habanero Pepper Jelly


Cut and ready to eat!!!

_________________
Kevin "Corndog" Cameron

Dang it boy, that's some mighty fine eatin'!!!!

[Big Ron]

Big Ron's Texan Fattie
Since I am in Texas I decided to give this fattie a local cooking culture showing. Not too fancy and not too simple, but interesting enough to grab your attention and taste buds. I included Tex-Mex and Louisiana inspired with some TLC and here is what I came up with.

Ingredients
Maple and Brown sugar Sausage links
Chorizo Sausage
Boudin Cajan style
Whole Green Chilie's
Sweet corn
Diced Potato's
Red Onion
Mixed Cheese crumbles (Chedder, jack, american)

In a hot skillet, slightly brown potatoes, add diced onions and sweet corn. While cooking sprinkle with Big Ron's Hint of Houston. Combine links, chorizo, and mix well in mixing bowl, roll out flat. Squeeze Boudin from casing and spread on top of sausage, add green chilie strips and sprinkle with cheese. When skillet mix is ready (potato's cooked and onions starting to carmelize) add and spread over sprinkled cheese. Roll and add to pecan smoke. When finished let cool and slice in thin slices to serve. Enjoy!







Flavor swirl!!



Smiling game face with serious intentions!

_________________
Big Ron
Owner and Founder
Big Ron's Rub: Just Rub It On!
www.bigronswebsite.com

(Find Big Ron's Rub on Facebook)
Big Ron's Custom Reverse Flow Trailer
http://www.youtube.com/watch?v=UQxbfOx_MOE

[caliel]

We submit our entry:

1. We began by making a loaf of bread. I will spare you the details, but here are the ingredients.


2. Now the bread becomes french toast. Trust me, we get to the fattie part soon.


3. Note that we finish with nutmeg.


4. We bought all the meat at "The Pig", it is picturesque, it is charming, it is CHEAP!


5. SAUSAGE!


6. Who doesn't love ham?


7. Where would ham be without swiss cheese?


8. AKKK! .... Last minute addition. Corned beef hash for chromatic contrast! .... .... OK ... you caught me ... it was 'cause it's CORNED BEEF HASH!!!


9. It would be nice if we could add some french toasty bits and syrup. Oh. Wait. We did!


10. Bacon in a nice twill weave, because it is all the rage this season.


11. The fire is already lit, let's be a conservationist and make some ribs too.


12. T'will it be good?


13. We enjoyed, hope you all will too.


My game face (grrr)


And her game face (grrrrrrr)


We had a great deal of fun with this and look forward to more in the future.

[jeepdad]

Finally started my fatty.


Started out with JD Hot sausage.


added some heaping teaspoons of red chili pepper.


Drained a can of rotel.


Added rotel to the fatty.


Added a couple jalapenos for good measure.


Added pigs worse nightmare apple rub on the outside. I'm hoping the hot and spicy on the inside will mix well with the apple on the outside.


On the smoker beside the butt. Can't wait to try it.




Plated up with red chilis for the judges. I used a Jack Daniels honey glaze to finish her off.




I'm liking the smoke ring its the real deal. Man is she tasty and the flavors together mmmmm. The heat mixed with the JD glaze man o man.

--jeepdad

[KAKid]

STOGIES

This is designed for my non-fire eating family/friends, of course you can heat it up to your tastes.
1 lb - JM Pork Sausage
1 small blk - Colby-Jack Cheese
3 ea - Anaheim chiles
6 ea - bacon slices
Big Ron's Hint of Houston Rub

The Stuff


Roasted and peeled anaheims



Chile wrapped Co-Jack
Roll it til sausage meets sausage, cut and seal


Rolled and wrapped, ready for freezer to firm up


Dusted with Big Ron's HOH.
Spiral wrapped so I can get smoke to the sausage. (in front)


Outta the cooker


Plated with some dipping sauce

_________________
I was taught to respect my elders. It's just getting harder to find them.


Chargriller Outlaw w/SFB and Mods
Pair of UDS's
10 gal CI Chili/Jambalaya pot

[KAKid]

BREAKFAST BRICK

I don't eat a lot of sausage (except Brats), but I like it for breakfast occasionally.
May I present my Breakfast Brick.

4-6 Schwan's Pancakes (you can make your own)
1 Jar rasberry preserves
Dashes of Chipotle sauce
2 lb JM Pork Sausage
Maple syrup (cooled)
raspberry-chipotle sauce (Baby Ray's) /maple syrup glaze
Frozen raspberries in syrup (Garnish)
2 lb bacon thin slice
Big Ron's In the House Rub

Here's the stuff, Christmas cookies for the cook.


Rolled out and spread with maple syrple.


Pancake base, covered with Raspberry preserves/chipotle sauce mix and spead with crumbled bacon.
I gently moved innards to center of sausage and folded both ends over.


Wrapped and place in freezer to set up a bit.


Rubbed and Wrapped. I like the smoke in the sausage so I do an open lattice. (in back)


Game Face. Just monkeying around.


Here it is.



Viola!


With Maple and Raspberry Syrup is how I like it!


GO ROOKIES!
_________________
I was taught to respect my elders. It's just getting harder to find them.


Chargriller Outlaw w/SFB and Mods
Pair of UDS's
10 gal CI Chili/Jambalaya pot

[jeepdad]

Game face from the fat man in the red suit! That's right I know the man! You can't smack talk Santa you'll end up on the bad list. Ho Ho Ho, you rookies are going down especially tacklebox and usrifle!
--jeepdad

[ShutYrMouth]

OK
here's my entry.

ingredients:
jimmy dean sausage
lamb
celery
green onion
red peppers
carrots
garlic cloves
yellow onion
baby swiss cheese slices
parm cheese
chablis wine
tomato
butter
coconut milk
tomato paste
bacon
asparagus
red curry paste (NOT PICTURED!!)

the stuff

gettin the peppers roasting

cut the lamb from the bone and sliced

blanched the asparagus

bacon weave

sausage laid out

baby swiss laid out

lamb placed

roasted red peppers (turned out amazing!)

green onions

asparagus

rolled up

half way done

done


now i had to make the sauce

add yellow onion, carrots, garlic, celery,butter cook a bit

then add some tomato paste

then add coconut milk

cook, reduce a little, put in blender, then add red curry paste to taste


back to the done fatty

sliced pic

plated with diced tomato under sauce and peels of parm cheese over it


hope ya like it!!
greg


_________________
SHUT YR MOUTH BBQ TEAM
KCBS CBJ
22 1/2 weber kettle
22 1/2 WSM
DP Fat 50
Stumps Stretch
Orange and Brown Thermopens

[cody]

here is the start of my fattie









ok the tin foil did not work very good but i know this for next time and i did not do so good with the bacon

[cody]

time to cool down

[cody]

its done


did not come out the way i thought it would but its still good
and ill get the game face up here later

[Cactus darrell]

Hi all,
I am a newbe to the forum. This is my first post. Been surfing a while and decided to join up mainly due to this thread. I have to admit there are some really great smoking fatty's for the throwdown. I have been Q-ing for almost 30 years. My brother was over last week and we were in my backyard, he started counting and wondered what the heck he was counting, I asked and he said you have 5 smokers, I said no way, one is a gas grill! <BG> My latest is a custom built insulated electric smoker. I have built a external smoke generator for it, yesterday the temps were in the mid 20's I did a 8 hour smoke no problem. I finished off last night with the cuitist little sausage fatty I have every seen. I wish I had taken pics of the process but I was too excited just putting it together. SO here is my entry for the fatty throwdown.


JD's sage sausage
roasted bell pepper
roasted yellow sweet pepper
roasted garlic
3 cheese tortalini
onion,
sharp, pepper jack, colby, mozerella cheeses
Paul Newman's basil marinara sauce
oregano
1lb thick cut bacon
and to dress her up I coated her with my Jack rabbit fire glaze, that created the prettiest carmeled glaze fatty.
My wife just rolled her eyes at me when I told her what I was cooking.
I got her to read this thread and then she understood, there are more people out there like me. Crazy Q-uers.









Tasted as good as it looks, sweet, hot, and juicy.

Oh yea, I forgot to mention, my wife is from the dark side, she's a vegetarian. I caught her licking her lips when I pulled this baby off the smoker. Yum Yum

Already dreaming about this fatty's brother.

Bring on the fatty's
Cactus darrell