Discussion Thread -> "Let's All Smoke Some Fatties!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

My official, bona-fide, Moose-proof entry...

I have to confess that I wasn't all that interested in entering a fatty TD. But, I warmed up to it.

So, I started by making a bigass fatty -- a two chub super fatty, that I cooked on the 18.5 OTG with KB and some Apple wood.



When it was done, I sliced it, and put a slice on a toasted English muffin. Nice smoke ring on that sausage.



I whipped up a Hollandaise sauce, and poached an egg.

I present to you a Fatty Benedict, garnished with diced jalepeño from my garden -- and a little parsley from my garden, just for Ronelle. :becky:



^^^^^ money shot.

So, how did it taste?



Breakfast is served!

CD

Looks mighty fine.

Dang good looking opening shot

Awesome job CD. Proof that you don't need to stuff a fatty to make it delicious.

No better way to break in a new smoker! Here is my official entry

I just had my new custom smoker delivered earlier this week, Custom Smoker Thread and was spending most of today learning how she runs. So, when I saw this throwdown, I thought there is no better way to break in my smoker than with one of my Italian Fattys.

I start off with 2lbs of Italian sausage, spread on some sun-dried tomato pesto, sprinkle on feta cheese, cook up some onions and peppers, roll it into a pin wheel and wrap it in a bacon weave. Let it set overnight in the freezer to firm up and then its off to the smoker for some low and slow smokin action.

Here are my results below. Hope you enjoy!

The Italian Fatty has me salivating on my keyboard. I need to try one, do you deliver?

scarekrow said:

The Italian Fatty has me salivating on my keyboard. I need to try one, do you deliver?

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I don't know if it would make it to you if I shipped you one. The TSA would probably eat it.

Please accept this as my official entry to the "Let's All Smoke Some Fatties!" throwdown...

Decided to stuff some sage breakfast sausage with some Don's boudin and slices of pepper jack cheese. Wrapped it up in a bacon weave and threw it in the fridge for later...

The players...



Getting the boudin out of the casing...



Sausage all rolled out...



The weave...



The 1st cheese layer...



The boudin out of the fatty piston...



One more cheese layer...



Ready for the bacon wrap...



Wrapped...



Fired up the Kettle with the snake method made from Stubbs and cherry chunks for this epic cajun fatty...





Grabbed me a cold one...



Once the kettle was up to temp, I threw everything on. Had to cook up the other 4#s of boudin and will take some for lunch this week...



After taking the boudin off...





Heated up some of the batch of gumbo that our friend's brother made for us...



And some french bread...



Since I was making the gumbo into a gravy, I thickened it up with a flour slurry...



Fatty is done...







Cut the bread and placed it open face on the plate and topped it with fatty slices...



Topped the bread and fatty slices with the gumbo gravy and it was served with a side salad with homemade vinaigrette.



And the money shot for my polling pic...

Nice looking fatty Lavin.

Damn Peeps. Something just hardened. Hope it was an artery. Nice job...

Peeps, you just sent my mind down a dangerous path. Typing that led me to Queen lyrics running through my head. ADD type of morning here, I guess.

Caseydog, that looks fanstastic. :-D

lavinjj, I like the idea of the pinwheel roll, haven't seen that before. Seems like you'd get a little better ratio of meat to stuffing on each bite.

Peeps, did you just stuff a sausage with sausage? This is giving me a very funny feeling. Kinda impressed, a little tingly and just a bit ashamed. Kinda like climbing the ropes in gym class.

MS2SB said:

Peeps, did you just stuff a sausage with sausage? This is giving me a very funny feeling. Kinda impressed, a little tingly and just a bit ashamed. Kinda like climbing the ropes in gym class.

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I guess I did. But really I stuffed sausage with what I call "better than sausage" when asked to describe boudin. :wink: :becky:

It's OK if it gives you a funny feeling. Eventually you will just embrace it :wink:

Peeps, Just Dayum! Mighty Fine! :thumb:

peeps said:

I guess I did. But really I stuffed sausage with what I call "better than sausage" when asked to describe boudin. :wink: :becky:

It's OK if it gives you a funny feeling. Eventually you will just embrace it :wink:

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I enjoyed some boudin over Mardi Gras and would agree that it is a better than sausage sausage.

Official entry...


My nakkid fatty entry selection immediately below.


The fresh mozzarella stuffed bacon wrapped fatty was good, but not as good as the nekkid fatty.