Inspired by others, I've decided to try a fatty...
I sautéed some onions and green pepper with some garlic, salt, pepper, and basil...
(http://www.aceshome.com/DSC_0110.JPG)
Made a weave of bacon (cause the weave will impress my wife!)
(http://www.aceshome.com/DSC_0113.JPG)
Put all the topping on some sweet italian sausage... I used a little pasta sauce, spinach, green pepper, onion, pepperoncini, mozzarella, and some 5 cheese tortellini
(http://www.aceshome.com/DSC_0112.JPG)
Here it is, ready to go in the smoker for a couple of hours of pecan
(http://www.aceshome.com/DSC_0114.JPG)
More when it comes out!
Very nicely done! 8)
Can't wait for the finished photos! ;)
Mike
We are coming into a FATTYPALOOSA the ideas just keep rolling!
i think we should all get together and cater a cardiologists convention ;D ;D ;D
man that thing looks awesome.
Quote from: Up In Smoke on March 29, 2009, 01:21:10 PM
i think we should all get together and cater a cardiologists convention ;D ;D ;D
I thought about making a healthier version with Turkey Italian Sausage but didn't think it would hold together as well. So, I put spinach in it... spinach is healthy, right? ;)
Yup....it puts color in your cheeks!
Fresh out of the Bradley at an IT of 170...
(http://www.aceshome.com/dsc_0115.jpg)
Thats not food....thats a work of art! Outstanding! Can't wait to see it cut!
C
just sliced it... it got two thumbs up from my 15 year old son!
(http://www.aceshome.com/DSC_0118.JPG)
Very very nice Tssgery! 8)
Mmmmm.....
Mike
Taste is really good, but next time I'll use less sausage and more stuffin's ;D
I'll give ya 3 thumbs up!
C
Nice, I really like the pasta in the middle.
QuoteI thought about making a healthier version with Turkey Italian Sausage but didn't think it would hold together as well. So, I put spinach in it... spinach is healthy, right?
The turkey sausage will work just fine, all you need to do is double wrap it with bacon! ;D
I really like that term "FATTYPALOOSA". The really cool thing about fatty's is that you really cannot screw up unless you over cook it. The possibilities are endless! And yes the turkey Italian sausage can be mixed in with the fatty, as well as ground turkey. It gives you the opportunity to explore whatever flavor you like. Sweet, Garlic, Spicy, Onion, or whatever. If you like a cheese flavor go with the hi-temp cheese
available from the sausage supply places. I have found that most of my fattys done with standard cheese have leaked out about 60% of what I mixed in.
Looks very very very tasty
Quote from: tssgery on March 29, 2009, 01:27:47 PM
Quote from: Up In Smoke on March 29, 2009, 01:21:10 PM
i think we should all get together and cater a cardiologists convention ;D ;D ;D
I thought about making a healthier version with Turkey Italian Sausage but didn't think it would hold together as well. So, I put spinach in it... spinach is healthy, right? ;)
SYNTAX ERROR - Keywords "Fatty" and "Healthy" conflict and are mutually exclusive. Please correct and resubmit.
:D :D ;D ;D ::) ::)
That looks wonderful!
I too like FATTYPALOOSA!
Very nice, instead of spinach try bacon. ;)
that looks amazing how long did it take to get to 170 and what temp did you cook it at? also is the 170 IT takin in the stuffing or the sausage?
Quote from: moses on April 10, 2009, 04:35:27 PM
that looks amazing how long did it take to get to 170 and what temp did you cook it at? also is the 170 IT takin in the stuffing or the sausage?
I think it took about 4 or 5 hours, and the 170 was in the middle of the fatty, so it was probably in the stuffing. I may be wrong but my thinking was... "if it's 170 in the middle then the sausage has to be done, plus it smells really really good and I'm hungry!"
I have ground bacon in with the beef when i do fattys ;D
(http://i123.photobucket.com/albums/o290/stlthy1/faty.jpg)
nepas
Nepa, different looking screen, what is it?
I gotta say that bacon weaving is really impressive...I'm sure your wife is wow'd...I'd love for my hubby to do bacon weaving...he does pastry weaving...but that's "just NOT the same" ;D
WOW! I am really looking forward to trying those. I am sure there are complete recipes here somewhere for the different versions, right?
Quote from: SemperFiPhil on April 12, 2009, 09:00:38 AM
WOW! I am really looking forward to trying those. I am sure there are complete recipes here somewhere for the different versions, right?
There's no real "recipes"... just take a sausage you like. Some people like an italian sausage but I think most prefer a breakfast sausage. Flatten it out, fill with stuff you like, wrap it in bacon, and smoke that bad boy.
You can find some pretty good ideas by searching the forums, but by all means... tailor it to what YOU like.
;D
Holy cow that looks great. Pardon me while I pick my bottom jaw off the floor. If I could only learn to weave the bacon!!!!
I am wondering if something like this can be done in a regular household oven. There is no need to remind me that it will not have the same flavor as being done in a smoker, however... never the less... anyone have temps and times for a regular oven? (By the way... these look like a real work of art.)
Thanks all.
Yes, you can cook a fatty in TBE or a "regular" oven. Best results I've had, especially if it's bacon-wrapped, are smoking it first and finishing in TBE (which really crisps up the bacon).
Quote from: SemperFiPhil on April 19, 2009, 11:26:33 AM
I am wondering if something like this can be done in a regular household oven. There is no need to remind me that it will not have the same flavor as being done in a smoker, however... never the less... anyone have temps and times for a regular oven? (By the way... these look like a real work of art.)
Thanks all.
If using an oven I would bake it like a meatloaf at 350°F. Check it after 45 minutes to 1 hour to see if it if done, using the clear juice method.
Oh,my God,it looks wonderful,my mouth water has been pouring,I will cook it at once!
Did a couple this weekend and finished in the oven at 260. Worked out great!
BCD