Final Throwdown Pictures

  • 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.
mixed some ground elk with some ground pork, added taco seasoning to meat and mixed in, cut softshells to fit, green/blk olives,diced tomato,some taco cheese/w mexican spice, taco sauce. wrap in some bacon and just used more taco seasoning for rub,
 
I saw the cutoff for final pics was 5 pm, but didn't realize it was 5pm eastern time. Mine won't be done in time :( Guess I'm out folks.

Won't be ready until 4 pm Pacific time. It was really fun though trying to come up with fatties I hadn't already done!!

I'll still post pics though...
 
ground salmon fillets in food processor, (again thanks to Richtee, added some knox gelatain) of course didnt add till it broke apart around four times trying to get rolled... the gelatain does nothing to flavor or texture, cant even tell its there except it stays together, anyway salmon,made up some rissoto with some saffron added, gives it a yellow color. maybe should have added a little more. laid some baby fresh asparagus spears
on top of salmon, kinda took rissoto and formed a cylinder shape,laid on top asparagus, took a bunch of fresh dill from garden and put on top of all and rolled. added the bacon wrap of course and for rub used italian herb seasoning








thks all!!!
 
Ok, here's my first q-view fatty...It's actually buscuits, fried eggs & gravy! It only takes half of the fatty for about 4 servings. I have to say that I have never had anyone say they have ever had better...not braggin'.
d6e78af0_vbattach19373.jpg

497950d0_vbattach19374.jpg
 
And here's my version of the pizza fatty...pepperoni, buffalo mozzarella, straight from the garden basil & oregano, crushed garlic and diced sundried tomatoes with a light Italian seasoning rub. For serving, each slice is set on a homemade artisan biscuit with a fresh marinara on the side and topped with grated Parmigiano-Reggiano. I call it The Fat Italian.
e24cb7a9_vbattach19382.jpg

3a2e685e_vbattach19381.jpg
 
Heres how I did mine.

2 rolls of Tennessee Pride Pork Sausage 1 hot 1 mild
Colby Jack
Munster
Vidalia Onion
Leek
Sliced fresh Garlic
Portabella Mushroom
Pepper
Sea Salt
Garlic Powder
Bacon
Mrs Dash

I bought a Brinkmann Vertical Charcoal Smoker to make this and due to the crappy workmanship and crappy spot welding of "Made In China" the 2 screw brackets for the handle on the bottom door just fell off.

Anyhow, Im calling Brinkmann in the morning to see what they're going to do about it.

Here are the pics


After 1 hour


After 3.5 hours


4 hours later In bed


Nighty Night rest well


First slices


Spilling its guts


Darn it was good.
 
I know I'm after the deadline to post, so I'll beg for forgiveness and post anyway. My 9 hour drive took 12 hours to get home to my computer...

Here goes!

Here's all 4 fatties post-smoke
From left to right: Breakfast, Philly Cheesesteak, Greek, and Chicken Fajita

Breakfast Fatty:
JD sausage, hard fried eggs, diced home-made Canadian bacon, shredded 4 cheese blend, mushrooms, potatoes, bacon wrap.


Philly Cheesesteak Fatty:
Ground beef with JD sausage binder, steak-umms, sauteed mushrooms, bell pepper & onion, minced garlic, shredded provolone cheese, Uncle Chris's gourmet steak seasoning rub, bacon wrap.


Greek Fatty:
Ground turkey with JD sausage binder, 1 lb fresh spinach (sauteed), minced garlic, shredded swiss cheese, crumbled feta cheese, sliced black olives, green onion, bacon wrap


Chicken Fajita Fatty:
Ground chicken with JD sausage binder, grilled fajita chicken thighs (diced), sauteed onion, pepper, & mushrooms, shredded mexican cheese blend, Uncle Chris's fajita seasoning rub, bacon wrap


I've really enjoyed watching this thread develop on my cell phone internet. Good luck to all!!
 
Ok i finally found this thread again right after I finished lunch and dang it I'm hungry again now. Great job to all the posters they look great.
PDT_Armataz_01_37.gif
PDT_Armataz_01_37.gif
PDT_Armataz_01_37.gif
PDT_Armataz_01_37.gif
PDT_Armataz_01_37.gif
PDT_Armataz_01_37.gif
 
why on earth isn't this thread and the fatty throwdown thread stickied ?
You learn more about fatty making fro these two threads than most of the rest of the forum section put together.
STICKY IT SOMEONE !!!!!!!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky