Fun with FATTIES!

Caneyscud · November 22, 2009, 06:23:40 PM

I made a dozen fatties this weekend for my Annual Caney's Flyfishing Smokeout at Cumberland Transit. Made my usual green onion/cheese/green chili stuffed ones, and my version of the Bacon Explosion. But also did a Bacon Explosion stuffed with a brat and cheese - Da Brat Bomb!

But two that were really out of character for me were a pear and sharp cheddar stuffed one (don't have a name for that one yet) and one that one of my buddies dubbed "The Figging Fatty" - it was of course stuffed with dried figs and sharp cheddar. Amazing is definitely on the to do again list!

Da Brat Bomb! Pretty tasty in a carnivore type of way!

One of my standards - green onion, sharp cheese, and fresh green chili. Made some with goat cheese that were really good also.

The inner sanctum of my normal version of a Bacon Explosion. I don't use BBQ sauce in mine and I go ahead and stuff with the green onion, chili, sharp cheddar but kick it up with a handful of crumbled bacon (bag bought at Sams)

Pear and sharp cheese. These were good and popular, but the next ones were the favorite.

Dried figs and sharp cheddar.

The Figging Fatty!

seemore · November 22, 2009, 06:35:09 PM

Caney, those look amazing! I can imagine that the pear and cheese fatty was a hit.
The figgin' fatty was that good too, eh? I would be curious about that one..
They all looked very good.
Send the leftovers my way, ok?
seemore

Caneyscud · November 22, 2009, 06:52:36 PM

The pear and cheddar was good - inspired by the canned pear halves with mayo and cheese sitting on lettuce leaves Mom used to make 40 years ago. Next time I will try either poached pears or pears cooked in butter, or pear preserves - the pears didn't get as soft as I thought they would have - still pretty crisp. My favorite of the two fruity ones were the fig ones. These were dried figs, not fresh. The mild sweetness of the figs along with their rich flavor really married well with the sausage and cheese. Would be a grand Thanksgiving or Christmas Dinner side dish!

classicrockgriller · November 22, 2009, 07:05:38 PM

How did you cook/grill those. Looks great and bet the figging fatty was delicious.

Pachanga · November 23, 2009, 01:59:39 AM

Caneyscud,

Do you shoot for an internal temperature or just go by look and feel?

Do you have a ballpark on your time and temperature?

I am going to try some of these. They look great. And you thought the fig was really good?

If you don't mind, give me a little more info on the meat (blend, spices).

Good luck and my cardiologist will not approve,

Pachanga

Caneyscud · November 23, 2009, 07:21:54 AM

Due to how much I was fixing had to use a trailer mounted rotisserie stickburner. Had trouble all morning keeping the temp down so it stayed in mainly the 225 to 250 range with a hot spot greater than than that - The smoker was full so had to use the hot spot also. They're not too picky on time or temp - but generally 2 to 3 hours or so at 225. I usually shoot for an IT of 170, but they are very forgiving (at least +/- 10 deg if not greater). On the ones stuffed with uncooked meat (brats), I will always use a thermopen, but on my normal ones, I do go by feel sometimes. The bacon covered ones are usually done when the bacon on the outside is done. The meat this time was Jimmy Dean's Regular flavor breakfast sausage in 1# chubs. About half the time I make the sausage and about half the time I use the Jimmy Dean's. If I make it, I make it pretty lean and use whatever breakfast sausage recipe that looks good - just not mildly spiced. Have also used Italian sausage for it also. One time I used the maple flavored sausage - I didn't care for it particularly, but they went over big with the crowd.

I don't do mango salsa, I don't do strawberries in my salad, I don't do apples in my saurkraut, no raisins in my chili rellenos - so putting fruit in a fatty is going out there for me. Maybe its because I like dried figs, but I thought the figging fatties were pretty special. The richness of the figs matched very well with the salty smokiness of the sausage. I don't think fresh figs would be very good - totally different taste and texture. I had originally wanted to pair the figs with some sweet pickled jalepenos somebody gave me, but couldn't find them in the frig.

DjSaneR · November 23, 2009, 07:22:46 AM

OMG AWESOME!

Pachanga · November 23, 2009, 09:46:26 AM

Caneyscud,

Thank you for the info and commentary. You covered everything well. I appreciate your taking the time.

Good luck and slow smoking,

Pachanga

armpower · November 29, 2009, 09:23:38 AM

wow those look, well lets just leave it at that. WOW. ok a few questions is the bacon woven on? looks like it. can these be made ahead of time, froze?? and reheated?? if so how do you go about that? i would love to make some and take them home for a christmas treat.

hope you had a good turkey day.

Smokin Soon · November 29, 2009, 08:55:53 PM

Should put a link on the recepie sight "Fatties R Fun", cause the possibilities are endless!

_Bear_ · November 29, 2009, 10:52:52 PM

OH MY GOD............................I think this must be the perfect food ;D. My wife just walked by and yelled "YOU CANNOT MAKE THEM" lol. She is probably just worried because I had a heart attack 3 years ago ;D. I think she needs to go visit her sister :-*