another steak-umm fatties

Discussion in 'Fatties' started by boykjo, Jan 11, 2011.

  1. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Just a rerun. still had meat left over from the last ones. The first fatties went so fast I didnt get but 2 slices out of the two. I went to a buddies house and some friends were hanging around a bond fire with some cold beers and I threw fattie slices in foil and threw them right into the fire to heat them up. They didnt last long.

    wasnt going to post but I guess they deserve a look[​IMG]

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  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Yes sir there Boykjo thats a couple of fatties. They are looking pretty darn good if you ask me.
     
  3. les3176

    les3176 Master of the Pit

    Well if ya took the pic's i guess ya gotta post em!!! look good
     
  4. I'm surprised you let any of it leave the cutting board.Ps what cheese?
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They look great, I see why they didn't last long!
     
  6. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Nothing wrong with those!! Good job!
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    They Look Great, How Did They Taste...
     
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I have given slices to co workers and some friends and they said (Wow this is really good) I think they  taste very good but this was my first fatties so I dont have anything to compare it with. I made my own italian sausage with some kosher salt, pepper, crushed fennel seed, tender quick and a little sugar. I could have added more fennel to the meat to make it even better. The bacon over powered the meat on the first run but this second batch i used a better brand (hormel) which was thinner and it didnt over power the meat this time. I really like the feta cheese in it but I wish it would melt to spread throughout the inside of the fattie. I wont go crazy making different Fatties. I will make more of the same fattie and try to improve on it. Mabe a different cheese (brie,goat,sharp cheddar) or my kielbasa sausage meat but the fattie will remain a steakumm fattie for now.  
     
    Last edited: Jan 13, 2011

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