Bratwurst Fattie

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

badmoont2

Meat Mopper
Original poster
Nov 11, 2012
152
21
North Arkansas Ozarks
I decided to try a Fattie using bratwurst meat for the ground meat. Filling is spiral cut zucchini,  Parmesan Romano  Asiago blend grated cheese. Used some Slap Ya Mama Hot for spice and Wright thick cut bacon.


I removed the brats from their casings and assembled the Fattie using the standard techniques.


Also made up some ABT's, using more grated cheese for the filling, and put them on my WSM at 250, using cherry as my smoke wood.


ABT's were done in an hour and 45 min. I left the Fattie on for an additional half hour to add more smoke and crisp the bacon a bit more.



The zucchini and grated cheese melted together to form a creamy filling that balanced the spiciness of the rest of the Fattie nicely. The bratwurst meat worked very well and added a different flavor profile. I'll do this one again! Thanks for looking.
 
I love this site for new ideas. Thanks for giving me another to try.

points1.png


Disco
 
Great job and ready to try this sometime!  Thanks for posting!

FB Rick
 
Last edited:
 
Bratty Fattie!!   Excellent idea!!
Love that name!
 
Atomic Buffalo Turds - A cored out jalapeno pepper stuffed with filling of choice (usually cheese of some sort) and wrapped with bacon
I like to load up my smoker when I build a fire. ABT's are perfect for filling up the nooks and crannies around the main course, and like a lot of things they are at their best hot right off the smoker. If you don't like hot they can be made with little colored sweet peppers. Since they cook relatively quickly they are a perfect pit masters snack while waiting for the main course to finish.
 
 
Love that name!

I like to load up my smoker when I build a fire. ABT's are perfect for filling up the nooks and crannies around the main course, and like a lot of things they are at their best hot right off the smoker. If you don't like hot they can be made with little colored sweet peppers. Since they cook relatively quickly they are a perfect pit masters snack while waiting for the main course to finish.
Have you tried pork shots yet?  Here's some I did last month.   They were a hit!

http://www.smokingmeatforums.com/t/162389/mothers-day-porkapalooza-pulled-pork-pork-shots-and-abts
 
Last edited:
 
Have you tried pork shots yet?  Here's some I did last month.   They were a hit!

http://www.smokingmeatforums.com/t/162389/mothers-day-porkapalooza-pulled-pork-pork-shots-and-abts
Love the color on your ABT's and pork shots, I'll bet they tasted as good as they looked! I did about 1/2 pork shots 1/2 ABT's at work one day when we had a crawfish boil. As you say they were a big hit. No jalapeno on my shots but a little Parmesan and a  piece of cheddar like yours, that way the folks who don't like hot had something to eat.
 
Atomic Buffalo Turds - A cored out jalapeno pepper stuffed with filling of choice (usually cheese of some sort) and wrapped with bacon

Ah I see... never heard them called that before. To me that's grilled poppers, but I like abts better.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky