another "bubba" fatty

Discussion in 'Pork' started by bbq bubba, Apr 29, 2007.

  1. NAFTA at its best.
  2. squeezy

    squeezy Master of the Pit OTBS Member

    I can see why ... just looked up your home on Google Earth ... that must be some beautiful drive to get to the coast. Must take hours!
    Texas looks quite small, but hard to tell as it is in low resolution.
    Hope to visit Australia some day.

    Looks like you will have to do the recipe in order to try a fattie. I'm going to do that sometime, but I will be in the states this summer as I live close to it, and will bring some home....[​IMG]
  3. johno

    johno Smoke Blower

    yeah squeazy texas is small population 900 .we dont live in town i have 90 acres about 8 mile out, and yep about 4 hours drive to the coast . and thats the way i like it . we moved here from brisbane about 20 years ago and no way will i ever go back to living in the city or on the coast.
    i go to toowoomba for most of my stuff that i need for our shop once a week.
    toowoomba is a very nice inland city . get just about what ever i want there population there is about 100,000 its a 2 hour each way drive.
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    this thread needs a bump

    thankx bubba......some nice recipes that folks here added.......but YOU started it

  5. capt dan

    capt dan Master of the Pit OTBS Member

    Nice Bubba, Nice!

    I learned the first time to use the wax paper to help me roll it LOL![​IMG] works good, just like it did 28 yrs ago![​IMG]

    I always split mine if I roll em that thin!, I guess more practice is in order!

    I am goona do one with my T day turkey with stuffing inside! Kinda reverse hu?
  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thanks for bumping this thread Deud.[​IMG]

    That is a nice looking fattie Bubba! [​IMG]
  7. walking dude

    walking dude Smoking Guru SMF Premier Member

    np coegurl[​IMG]

  8. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    that was the best lookin fatty iv'e fatty balls today started out that way but after much frustration of the splitting sausage they turned into balls.and what a hit they were.
  9. deejaydebi

    deejaydebi Smoking Guru

    I use plastic wrap and roll the sausage up in it. You can do them the night before and chill them firm without the paper faling apart.

    It also doesn't stick to the wrap much if yo roll it off and sprinkle some rub on the wrap.
  10. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    another good trick is flatten it out in an oiled gallon ziploc w/ a rolling pin-slit the bag then lay on yer waxpaper w/ yer rub- fold over(w/ 2lb it may be neccessary to ducttape the paper together for the width. (use foil under-the waxpaper will rip)-mash/seal the sides & edges. good luck. i got pics& directs if ya need help.
  11. walking dude

    walking dude Smoking Guru SMF Premier Member

    THATS how you got em so square.......some one asked you that in your thread on fatties...........BUSTED........lolol

  12. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i keep no secrets lol- i told them.
  13. scotty

    scotty Smoking Fanatic

    You folks have my stomach achingfor one of those.

    Next time i make italian sausage ill have to come up with an italian filling.
    Italian fatties.
    Not sure I like the sound of that[​IMG]

    Mozzarella, salami, parsley, mushrooms,onions and peppers.

    What other ingredients would someone suggest????
  14. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Cost of two chubs........ $5

    Cost of stuffing....... $3

    Cost of the visit to the Cardiologist.............$300

    Enjoyment of eating Fatty...... $ Priceless!

    Dam fine looking Fatty Bubba!!! [​IMG]
  15. Hey johno this is off topic but since your from queensland any chance your a rugby league fan, toowoomba clydesdales perhaps.
  16. squeezy

    squeezy Master of the Pit OTBS Member

    Some young parmesan or asiago cheese and perhaps some olives. [​IMG]
  17. walking dude

    walking dude Smoking Guru SMF Premier Member

    scotty, my very first fatty i used italian sausage, with mozzerilla cheese and some pepperoni........then i turned into a wellington.......YUM is ALL i can say........i got pics of it round here somewhere......

  18. fat sal

    fat sal Fire Starter

    Wow! An Italian Fatty (no offense to my tribe, of course)! That's a brilliant idea. Why didn't I think of that?!

    I think I might use pepperonata as a filling. Basically, red and yellow peppers and onions sauteed in EVOO and cooked-down with a bit of canned tomatoes, red pepper flakes, rosemary, garlic, vinegar and S&P. I might also toss in some oil-cured black olives for an added kick.

    Again, this is a brilliant twist on a Q classic. I hadn't got my mind beyond Jimmy Dean till now.

  19. richp692

    richp692 Smoke Blower

    I just made one with pancetta, onion, garlic, frying peppers, mushrooms and mozzarella cheese.
    I already have demands for repeats. I might add some prosciutto to the next one.
  20. walking dude

    walking dude Smoking Guru SMF Premier Member

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