Cheese Steak Fattie an Pig Balls...

Discussion in 'Fatties' started by ellymae, Mar 19, 2011.

  1. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

         Thanks - I'm just outside of Kennett Square.

         That was 2 pounds of bulk Italain sausage. I cubed the Velveeta - I used that cause I had it. Next time I will try it with mozzarella. Formed some sausage around the cheese, rolled it in a ball.

         Sliced the bacon in thirds and wrapped a third around the sausage ball. I let the bacon sit out while I formed the balls so it warmed up a little bit so it was pretty stretchy and so I didn't need

         toothpicks to hold it on.

         Threw them on the Egg and let them go till the bacon was done.

         Next time I will dist them with some rub of some sort .
          My cheesesteaks are't complete without provolone, fried onions, mushrooms, ketchup, and MAYO.
  2. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Looks good Elly! Any more shots of those pig balls. I usually make mine with a Jalapeno stuffed olive! YUMMY!
  3. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    love that cheesesteak ellie,   i got that on the list for the weekend
  4. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Nope you got all the shots of the pigballs -
  5. shellbellc

    shellbellc Master of the Pit OTBS Member

    OK, I have a SIL who lives just outside of Kennet too..their boys went to St Marks though.  We head down there occasionally.  Over Christmas holiday's we went down to a small restaurant down there called Half Moon Saloon.  We just went down for burgers, but they always have wild game meat available. The day we were there it was a Yak burger.  On the name alone I wouldn't have tried it but my hubby did and it was actually out of this world.  He said he would definitely order again!  They also had the BEST fried mushrooms for the burgers. I'm not sure what they fried them in, but all you tasted was the meatiness of the shroom.  I do recommend trying it if you haven't already!  

    My typical cheesesteak is prov, mayo, and then I'll put a little ketchup on it at latest kick is prov, mayo and A1!  The A1 gives it that awesome little kick. After I first ordered one I couldn't believe I never ordered steak sauce on a cheesesteak before!!  Occasionally I drift for pizza steak too.  
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Then every now & then I relive my childhood, by having a "Weber", originated & named at Smitty's Drive-in around 1950. Teenage hang-out in the 60s.

    Named after a truck driver who frequented Smitty's (Weber), who ordered it this way.

    Very simply a Cheese Steak with real cheese (I like provolone), lettuce, tomato, and Mayo (I prefer Miracle whip).

    Anyone wanting to try the only one that still tastes like the original (don't know why), should try one at "The Pub", in the Quakertown Shopping Plaza, on the corner of Rt 309 & Rt 663.

  7. shellbellc

    shellbellc Master of the Pit OTBS Member

    Bear that to me is a cheesesteak hoagie!  And yes, I prefer whip over mayo every day of the week.  Some places around us alsways have it as an option.  Even our local wawa has it as a choice for on a sandwich!   We head up 663 to grab the turnpike when heading up to the mountains, not too far from 309 there!
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup, everybody beyond a 10 mile radius of Quakertown calls them Cheese Steak Hoagies, but they didn't call them anything before 1950, when the Philly Cheese Steak was turned into a Weber by adding lettuce, tomato & mayo, at Smitty's Drive In.

    Back in the 50s and 60s, most people called a Steak sandwich a Steak Hoagie, and a Cheese Steak Sandwich a Cheese Steak Hoagie, even without the lettuce, tomato, and mayo, because it was put in a "Hoagie" Roll.

    If you just continue from the Q'town Tpk exit to Quakertown (about 5 minutes), cross the 309, and take your first left (at Dunkin' Donuts), that is the shopping center with "The Pub" in it.

    Nice bar & real good food, especially the Weber.


    Elly---I'm Sorry about the Hijack!  Old memories did it!
  9. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    No Worreis about the hijack I love remembering the old stuff but I do have an issue with Miracle Whip - REALLY????!!!!! [​IMG]  Oh well -that's what makes the workd go around. For me it's Hellmans or nothing.

    Speaking of old stuff - as a kid I worked at Di'Costanzas in Claymont. If you aren't from that area you would have never heard of them but they made hands down the best subs and steaks around. Loved that job.

    Yep Yep - been to Half Moon a couple of times. There is a place just on the edge of town on the Longwood side called Giordano's that has great Cream of Mushroom soup. Before I met Big Al I only thought that was used in casseroles. One of the benefits of living near the mushroom capitols of the world!

    I was thinking on my way home... how about making scrapple hash (take a cooked slab of scrapple. sauteed onions, a little cheese and a scrambled egg) and putting that in a breakfast fattie.... I can hear my heart slowing as I trype this but I am drooling just thinking about it. I LOVE SCRAPPLE!!!! There! I SAID IT.

    Now I am hijacking my own thread... ok - random ramblings over...
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    I think I stopped at Di'Constanzas about 20 years ago with my brother, during a break in a highschool wrestling Tourney.

    I know I had a Great Cheese Steak, so it was probably the place---Right near Collegeville.

    BTW: Wife & I prefer MW---Our Son prefers Hellman's. Makes it easier on our fridges that way.

    Last edited: Mar 22, 2011
  11. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Nah - Claymont is in Delaware.... My home town.
  12. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great looking smoke again Ellie. Another awesome meeting
  13. otter

    otter Meat Mopper

    looks great elly
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hmmm, Do you know if Di'Constanzas is a chain, or at least more than one, or are these two not connected at all?

    The Cheese Steak was real good---That's the only thing I remember about the place.


  15. shellbellc

    shellbellc Master of the Pit OTBS Member

    Oh no...another hoagie debate!!  [​IMG]   There is a place in Collegeville that claims to have made the first Zep..Lou's Too.  We have sooo many places in our area that do hoagies and cheesesteaks so good it's impossible to find the absolute best. One thing for sure in my book, it's certainly not either of the two South Philly tourist traps named Geno's and Pat's!  Elly there is a place up from you a bit called Lorenzo's. It's in West Chester, but if you were going to have people over this is the place to get a hoagie.  Their large hoagies could feed 8! They put enough meat on them to make two hoagies!  We order from work once or twice a year and I swear I need a fork lift to carry the box in!   BTW Elly your breakfast fatty sounds awesome!  I love scrapple too!  Sometimes I throw a block of it in the smoker while I have it on for something else...

    hijack over...
  16. sqwib

    sqwib Smoking Guru OTBS Member

    In a word "AMAZING"

    Really like the idea of the pig balls, Very impressive photography as well.
  17. Great looking smoke, good smoke line. I also like using Italian sausage for my fattys, then I put in some pepperoni, ham, mushrooms, black olives and any thing else that sounds good on a pizza, then I put in Enchilado   and provolone cheese (and whatever else I can find in the fridge). I have also found out why they are called fattys.

  18. bobbygee

    bobbygee Smoke Blower

    Thems is some very fine lookin viddles! I never heard of pig ball.I'm going to try them out,thanx for the idea.
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Amen to that in red & hijack is over.   [​IMG]
  20. chef willie

    chef willie Master of the Pit OTBS Member

    Little late seeing this but fantastic looking fattie there Elly. Beautiful color and held together nicely. Big fan of the provolone as well...wiff def have to try this one and the pig balls look like little balls of pure heaven....thanks for the inspiration

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