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Discussion in 'Pork' started by bbq bubba, Apr 29, 2007.
NAFTA at its best.
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....
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.
this thread needs a bump
thankx bubba......some nice recipes that folks here added.......but YOU started it
Nice Bubba, Nice!
I learned the first time to use the wax paper to help me roll it LOL! works good, just like it did 28 yrs ago!
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?
Thanks for bumping this thread Deud.
That is a nice looking fattie Bubba!
that was the best lookin fatty iv'e seen.my 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.
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.
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.
THATS how you got em so square.......some one asked you that in your thread on fatties...........BUSTED........lolol
i keep no secrets lol- i told them.
You folks have my stomach achingfor one of those.
Next time i make italian sausage ill have to come up with an italian filling.
Not sure I like the sound of that
Mozzarella, salami, parsley, mushrooms,onions and peppers.
What other ingredients would someone suggest????
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!!!
Hey johno this is off topic but since your from queensland any chance your a rugby league fan, toowoomba clydesdales perhaps.
Some young parmesan or asiago cheese and perhaps some olives.
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......
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.
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.
here you go scotty.............scroll down for my italian wellington........good stuff maynard