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Found 9 results

  1. 1.25 Lb Honeysuckle Sweet Italian turkey sausage links (you could use their 1lb Mild Italian Turkey Sausage Roll but my grocery only carries the links) 1 Lb turkey thigh bacon 1 package steam in bag spinach 1 medium onion or 1.5 cups frozen chopped onions (I HATE chopping onions) 2Tbsp minced garlic 2Tbsp vegetable spread In a medium sized skillet over medium heat melt the spread and add onions and garlic, saute till the onions just start to brown Add ~2 cups of the frozen spinach to pan and heat till mostly dry (the steam in bag type has much less water with it than the block type so it works better for this type of preparation, no need to wait forever for the excess water to boil off) Create weave with bacon (this took all but 2 strips for me) Remove sausage filling from casing and place into 1 gallon freezer bag, flatten to ~ 1/4 in thick filling the bag Cut freezer bag and place turkey sausage sheet onto bacon weave Transfer filling from pan to sausage sheet Roll weave and sheet over filling Cook in Kamado at ~350F for ~45 minute, internal temperature should be around 170F
  2. I didn't know what a Fatty was until the monthly challenge. My wife is putting a cramp in my normal meat selection as the pregnancy is fiddling with her appetite so I mentioned a fatty to her and she said, "Do it!" When I made it, I thought I had overstuffed them with mozarella cheese, prosciutto, and green onions but I should have doubled the amount. I ended up using 1lb of lean ground beef and 1lb jimmy dean breakfast sausage. No smoke as that is another impact of her pregnancy. I seasoned with pepper, garlic powder, and a couple pinched of salt. I could have passed on the salt as it was a touch too salty. Overall, came out pretty good. Thanks for everyone who entered the challenge to help me get going and provide some inspiration!! Thanks for looking!
  3. My "Let's Smoke a Fatty!" entry. A fiery onion bomb with a hidden treasure on the inside. I have never made a "fatty" before so I hit the interweb and came across a link for a bacon meatball onion bomb and thought man that looks tasty so I thought I would spice it up a bit and give it a try. Boy am I glad I did, these things are awesome! Ingredients. This is the base recipe that I found online. I added some twists to fit my tastes. Yellow Onions 1 lb ground beef 1/4 cup diced onion 1/4 cup diced mushrooms 1/4 cup parsley 1/4 cup panko bread crumbs 1 tbsp brown sugar 1 tbsp spicy ketchup 1 tbsp soy sauce 1 tbsp Worcestershire sauce 1 pack of bacon BBQ sauce Cut the tops and bottoms off of the onions and cut them in half. Set aside some of the thick onion peels. (Don't use the outer peel as it is tough and chewy.) Mix the ground beef and other ingredients in a bowl. I decided to add minced garlic and chopped jalapeños to the mix. I then cut the tops off of some fresh jalapeños, seeded them and stuffed them with sharp cheddar cheese. I put the jalapeños in the center and covered them with the meat mixture, put the onion layers around the meat and wrapped them in bacon. Out to old smokey at 225 for 1 hour After an hour baste in your favorite BBQ sauce. I used Sweet Baby Rays original. Cook until the sauce has caramelized to your liking. Plated shots I will definitely be making these again, they were absolutely fantastic. Thanks for looking
  4. fatty = pork sausage stuffed with goodness and wrapped in bacon. Breakfast, lunch or dinner.... I will try to outline how to make a good one. If you have questions or need clarification just post the questions below. What you need: 1lb of sausage - breakfast - hot, traditional (jimmy dean), italian - sky is the limit. quart size freezer bag bell peppers onions jalapenos cheese other (or any combination) 1lbs bacon (14 slices of bacon) take the sausage and put it in to a zip bag being careful to remove the air as you go. You want the sausage to go even from corner to corner. cut the bag so you can remove the rectangle of sausage without disturbing it. put it on wax paper. Chop your "stuff" up in to little pieces... Now place it over the sausage slab. Be careful not to add too much stuff. Note the edges are clear and so is the top and bottom. This allows you to actually close the sausage wrap. Using the wax paper for help you want to roll up the sausage flat and create a tube, try to seal the edges. Create a bacon weave. This can be done by laying out 5 or 6 pieces of bacon, flipping up every other one, then laying a piece of bacon, fold the pieces back down, flip up the opposite pieces and lay a piece of bacon down, continue until you have a bacon weave. (try to search online for more detail) Now wrap the sausage roll in to the weave. Just try to be steady and do it. Transfer it to a grill that is around 300 and cook it until you get an internal temp of 170-180. This isn't rocket science and it will taste great no matter what! Use an indirect cooking method. You will get something like this coming off. Let it rest and cool some before trying to cut it. Cut it in about 1/2 inch pieces and server with biscuits, bread etc. My favorite way is between 2 pieces of sour dough bread with extra cheese melted on top. Any questions or requests for clarity - please just post here. It's good, simple and you'll amaze your friends!
  5. As I did my research on Fatty ideas to try, I kept thinking about "What goes good with sausage?". This one is a combination of some of those ideas and a couple of my own. I dub this the “Breakfast Fatty Croissant”. Started out rolling 1 lb. of breakfast sausage in a gallon ziplock. (There are 2 because I made a second, different, fatty) I put these in the fridge and proceeded to make up the other items. I started out by roasting some poblano peppers. Put them on the side burner to help speed things along. Placed them in a plastic bag to steam for 10 to 15 minutes. While I waited on them I cooked up some hash browns. I then skinned and seeded the poblanos and lined an 8” x 8” pan with them. I then poured in 5 beaten eggs and placed them on the kamado Once it was all done I took one of my gallon Ziplocs out and cut the top off and placed everything on it and proceeded to roll it up. I then rolled out some Puff Pastry and wrapped up my fatty in it with egg wash. I scored the top (a little to deep) and egg washed the entire thing. I cooked these at 350 for 1 hour. I cooked on the upper rack because I wanted the dome to radiate heat onto the tops. (The bottom of the Breakfast Croissant got a little dark so next time I’ll adjust to a shorter time) Here it is done and sliced. Here it is plated Delicious!
  6. When bosco chose "Let's Smoke a Fatty!" for the Challenge this month I'll admit I wasn't sure what I was going to make. I've only made one fatty before and I didn't really care for my results. So I did some research on fatties and found a treasure trove of Fatty ideas to try. This one was from someone named Ron L. Ron didn’t name his but I dub this the “Blanket in a Pig Fatty”. Started out rolling 1 lb. of breakfast sausage in a gallon Ziploc. (There are 2 because I made a second, different, fatty) I put these in the fridge and proceeded to make up the other items. Here are most of the ingredients. I made Blueberry pancakes and eggs for us for breackfast. I also made this square one on the kamado for the fatty. Once it was done I took one of my gallon Ziplocs out and cut the top off and place the Blueberry pancake on it and proceeded to roll it up. I cooked these at 350 for 1 hour. I cooked on the upper rack because I wanted the dome to radiate heat onto the tops. (The bottom of the Breakfast Fatty Croissant got a little dark so next time I’ll adjust to a little shorter time) Here it is done and sliced. Here it is plated and with some maple syrup and powdered sugar. Apparently my first attempt at a fatty was a failure due to user error because this was delicious! I was afraid the pancake would absorb lots of the sausage grease. But as you can see from the pictures the pancake was nice and fluffy and absorbed the maple syrup really well. Thanks for looking.
  7. Was smokin' yesterday ... Ingredients Assembly rolled out sasage Green chiles and roasted jalapenos Cheese Rolled up ... Bacon weave Wrapped and firdge bound the Cook Akorn fueled up Lit Smokin' Stone 15 inch x 3/8 inch pizza stone Drip pan Grill grate Fatty On ... Smokin' Done Sliced Came out pretty well over all but being my own worst critic I thought the bacon could have been crispier but didn't want to burn it either! 3 hour cook @ 225 and went up to 325°F for last 10° of cook. Held its temp really well. With the 2 stones I though temperature control and adjustments were easier than ever before. Thermal mass i guess! I chose 225°F as a cook temp just as a test, to see how low it might smoke at. At first it settled in at 203°F so bumped it a little and it mostly did the rest itself. Highest temp was 232°F. There was a little wind out too.
  8. - 6Lbs ground beef / 2Kg y medio de carne molida - 2 eggs / 2 huevos - 2 Tblspn worcestershire / 2 cdas de salsa inglesa - 3-4 Tblspn mustard / 3 o 4 cdas de mostaza - 1/2 cup bread crumbs / 1/2 taza de pan molido - bacon / tocino Grilling Temp. 300 F- 350 F / 150C - 180C Time 2-2:15 hours / 2 a 2:15 hrs.
  9. Ok maybe more like a less Fatty Fatty. I took 1 ¼ lbs. of lean ground beef & 1 ¼ lbs. of ground turkey and mixed together with 1 egg and set aside. Then I grated 2 of the small red potatoes, ½ chopped red onion, ½ chopped green bell pepper, ½ chopped red bell pepper and 1 cup grated mozzarella cheese for filling. To this I added 2 eggs and mixed together. Laid out some saran wrap and formed two logs and rolled these up in the meat. Put these in the freezer to firm up a little. Then I laid out the bacon for the larger one of them. Wrapped it up and secured with some tooth picks. And onto the grill. Approx. 1 hour at 340 degrees. Small one done. Large one done. Money Shot. Problems were. 1. Most of the cheese leaked out. 2. The vegies weren’t as done as I would’ve like. 3. The Bacon didn’t crisp up like I wanted.
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