3 Fatties with Q view

Discussion in 'Fatties' started by mcmelik, May 29, 2009.

  1. mcmelik

    mcmelik Smoke Blower

    I am finally getting around to posting these Fatties that I made a couple of weeks ago to teach my neighbor how to make them. I made a Rueben with kraut swiss cheese and corned beef. And one with fried morel mushrooms steamed asparagus parmesian and mozerella. My neighbor came over with some Zatarain's Jambamya cooked up and added some shrimp and asparagus. First up is the Rueben

    I layered the cheese corned beef and kraut.

    Rolled them up and did the weave. Next is the mushroom asparagus alfredo Fattie

    I cover the sausage with fresh Parmision

    Fried up some fresh shrooms

    Then I layed out nice rows of the asparagus and mushrooms. It's kind of hard to tell with the alfredo sauce coveiring it up. Then added some mozerella

    Then we worked on the neighbor's
    Piles up the Jambalaya covered wit hshrimp and asparagus and some added a little chedder cheese for good measure

    Put them in the smoker at about 230 for about 2 1/2 hours and this is what came out

    The Rueben

    The Shroom and asparagus

    And the Jambalya

    They all turned out great I liked the Jambalya the best. The Rueben was very good but very rich.It is always nice to turn your friends on to something new like the good old fattie. Enjoy[​IMG] Mark
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Nice smoke, Mark! They got me hungry now! That Reuben looks superbe!


  3. foxmid

    foxmid Fire Starter

    Wow. I'm going to make me a reuben this weekend.

    That one looks AWESOME! Thanks for the inspiration!
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks excellent! Love your stuffing ingredients! [​IMG]
  5. the dude abides

    the dude abides Master of the Pit OTBS Member

    Those all look awesome. I especially love the reuben one, I'm a big fan of morels too. Did the sauce kill off the flavor of them? They're pretty delicate.
  6. mcmelik

    mcmelik Smoke Blower

  7. I will have to add the ruben to the "to do list" along with your friends version.
  8. jagerviking

    jagerviking Smoke Blower

    They all look great! That reuben looks insane good, gonna try that one fo sho
  9. jjrokkett

    jjrokkett Meat Mopper

    Looks mighty tasty Mark! Nice pic's
  10. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Nice job on the fatties...
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    That trio looks fantastic [​IMG]I think I like the reuben No the jambayala No the reuben No the jambamya
    Well that one
  12. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Very creative! They all look delicious. [​IMG]
  13. meatball

    meatball Smoking Fanatic OTBS Member

    Wow those look awesome, all three!! On the ruben one, did you use the meat from those Johnsonville brats as the sausage layer? I've never thought about doing that, but what a great idea!!!!
  14. All three look great! I had never heard of fatties until I got on this website. How long did you soke them & at what temp? Gotta put these at the TOP of my list!
  15. Holy crap those look great! I read the post thinking I might at least see a new type of fattie and I was not disappointed at all! The Jambalaya fattie looks fantastic! I will definitely be trying that one soon.

  16. mcmelik

    mcmelik Smoke Blower

    I put them on for about 2 1/2 hours at 230 until they got to 160 internal. Seems to be about the norm for a 1 pound of sausage fattie
  17. mcmelik

    mcmelik Smoke Blower

    Yes I used the Johnsonville Brats for the Reuben Fattie. Just sounded like they would go together to me. JUst slice them open and push the meat out.
  18. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Real nice job on the fatties...they all look delicious!!

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