Super fattie contest

[wolfandwhisky]

Originally Posted by Smokin Gator

Definitely TIM!!!

Was this supposed to be "TMI"?

Sounds like something is surpressed...

[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]

Originally Posted by 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.

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]

Originally Posted by 357

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.

[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]

Originally Posted by OLS

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...

[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...



Hot Italian turkey sausage, removing casings prior to making a fatty.


Jazzing up the hot Italian turkey sausage filling with some added granulated garlic, red pepper flakes and my pepper & spices rub.


Jazzed up hot Italian turkey sausage for the fatty pressed out befire going into the freezer for a bit.
(exciting, huh?)


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.


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...)


Partially filled fatty....


Fully loaded fatty...


The remnants of the leftover fillings.


Rolled up and ready to freeze for a bit while I go light the smoker.


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...)


Turkey sausage fatty after 3.5 hrs @ 265F and about to come off the smoker.


Sliced - view 1


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]

Originally Posted by CigarNut

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.

Originally Posted by 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?

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]

Originally Posted by T.G

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]

Originally Posted by T.G

...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.