Maple,dijon,HR Fatty w/q-view

Discussion in 'Pork' started by smokin' joe, Feb 25, 2008.

  1. Seeing all of those fattys this weekend got me in the groove.

    Started with a JD sage chub, spread maple syrup, dijon mustard and horseradish all over it, and topped with sauteed fresh garlic, onions and peppers. Fried up some scrapple and crumbled it then added it to the fatty. Added some sharp provolone and rolled it up. It is cooking as I write this with a mixture of cherry and maple. TBS is rolling and pit temp is holding steady at 220. Here is some pre smoke q-view. [​IMG]
  2. A few more...[​IMG]
  3. shellbellc

    shellbellc Master of the Pit OTBS Member

    How the heck did you get that thing rolled up!!! [​IMG] Sounds delicious! Next time you do one, take a hunk of scrapple and throw it in the smoker. I have people here that drool over smoked scrapple! You have to place it on a piece of tinfoil, it will start to "melt" through the grates as it heats up...
  4. Time to EAT!!! [​IMG]
  5. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    That sure is a gooood looking Fatty! I can't wait to try one.

    Btw... what is Scrapple??
  6. Scrapple is a local (PA, DE, MD) product made from everything left over after butchering a hog, hence the scrap in scrapple. They simmer the leftovers and mix it with flour and or cornmeal and make sort of a meat brick out of it. Of course spices and flavoring is also added before packaging.

    I get asked that question alot and I always tell people that they scrape the scraps off the floor of the hog butchering facility, mix it with with flour and spices, make a brick, wrap it and sell it.

    Its usually sliced thin and pan fried as a breakfast side dish. Its an acquired either love it or you hate it. In the first picture at the beginning of this post you can see 4 slices of scrapple frying with the onions and peppers.

    Also good on breakfast sandwiches.

    Seems as though you cant get it anywhere too far outside of the tristate area. Too bad its good stuff. You can search the web and order it online. I recommend Rapa brand for any brave soul willing to give it a try.

    heres a link
  7. superdave

    superdave Smoking Fanatic

    What's the smoke time for something like that?
  8. morkdach

    morkdach Master of the Pit OTBS Member

    good looken fatty[​IMG] but i think i'll pass on the scrap[​IMG]
  9. Sorry, I forgot to mention...Smoke time was 2hr 15min at 220 degrees.
  10. nh3b's

    nh3b's Meat Mopper SMF Premier Member

    It sounds simalar to a Northern Michigan thing called Head Cheese. I believe its scraps from the hog in a gel like substance from what I remembered deer aquired taste for sure.

    Great lookin Fattie.....I have to try that!!!
  12. bertjo44

    bertjo44 Smoking Fanatic

    Okay, I get it. I made my first fattie this weekend and it was great. So, I thought, well good, that should satisfy for a while but no, now I want one just like that. Scrumptious!!! Don't think my wife (or Dr.) will appreciate what this website contributes to my arteries.
  13. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Man! Have never tried a fatty, but with the recent q-views, I'm gonna have to. This one looks great!
  14. jerkyaddict

    jerkyaddict Meat Mopper SMF Premier Member

    joe that look's and sound's like a big ole fatty slice of heaven !!! wicked good smoke man !!! and the qview leave's i bet most of us salivating profusely.....[​IMG]
  15. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Them there be some mighty tastey lookin vittles you made!
  16. It didnt last long...I think I need a cardiologist!!![​IMG]
  17. k5yac

    k5yac Smoking Fanatic SMF Premier Member

    Wow! That is a great looking fatty Joe. Provalone... I love it. I'm sitting here at work eating some of Sunday's fatty with some crackers.
  18. great looking fattie there. your right about it being an acquired taste. but you forgot to included NJ in that list. i'm going to have to try some in the UDS. [​IMG]

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