Super fattie contest

[Mr B]

Very, very nice job Adam. Very orignal receipe.

[T.G]

Thanks guys (even though my name isn't Brent, Brad...).

Eric, you want me to bring you the leftovers tomorrow at Steve's wedding? lol.

[Chainsaw13]

Ok, I tried my hand at making a Super Fattie. A lot of flavor combinations were running through my head and I ended up going with a Mexican inspired version.

Ingredients:
2lbs of Chorizo Sausage (a Mexican grocery near me makes some of the best chorizo I've found)
1/2 lb of Beef Shortrib Adobado (bones removed before going in the fattie)
Corn Bread Mix (to act as a chiles rellenos batter)
Anahiem Chiles (roasted, cleaned and seeded)
Huitlacoche (a fungus that grows on corn. Called the Mexican truffle. Very earthy with a slight corn flavor. This was put in the roasted chile with some of the cheese)
Chihuaua Cheese
Oaxaca Chese (stuffed in the chile)
Cilantro
Onion
Tomatillo Salsa (not pictured, mixed in the cornbread batter)

The finished producted turned out awesome, served along some mexican rice and refried black beans. The cornbread batter tasted a lot more like a tamale, soaking up a lot of the rendered fat from the sausage. One bite you get a taste of the chile/cheese/huitlacoche, another the cornbread and a nugget of the shortribs.

I had a issue while rolling where the outer sauage layer broke so I had to wrap in aluminum foil to cook it. Mental note for next time, make sure to hand mix the sausage thoroughly for a cohesive binding.

[T.G]

Sounds killer Bob, love the ingredient choices and combination.

[jonumberone]

This is the first I am hearing of this, and have to say I now know how i'm spending my saturday. Just sent the wife for some hot Italian sausage, Broccoli Rabe, Auiricchio Provolone, Romano, Portabella and Porcini mushrooms, Pancetta, garlic, and wax Paper. Probably will add some crushed red pepper for more heat.

[T.G]

Bringing this thread back from the dead with some fatties for tomorrow's herf at Ratter's house...


16oz pork sausage + 6oz beef chorizo pressed out and dusted with garlic, cumin and oregano


Layer of refried beans. Mmmm refried beans w/ rendered pork fat


Layer of Mexican dirty rice (not quite Mexican rice - not quite dirty rice)


Four types of cheese - jack, pepper jack, garlic jack and cheddar.

(continues...)

[T.G]

(continuing...)


Homemade salsa (homegrown tomatoes and peppers) and avocado chunks


All wrapped up and ready for tomorrow


Fattie #2, same ingredients, just a little bit less of the filling since that first one was kind of a PITA to roll up - worried about the sausage tearing and leaking filling all over the place


Both of them wrapped up and into the refrigerator they go for the overnight


In retrospect, I probably should have done the second one as a pinwheel roll, rather than a stuffed sausage roll - that way I could have compared the cooking results between the two. Oh well. So long as it doesn't leak, it should be fine.

More tomorrow AM when I light the pit and throw them on.

[BigAsh]

Originally Posted by T.G

(continuing...)


Homemade salsa (homegrown tomatoes and peppers) and avocado chunks


All wrapped up and ready for tomorrow


Fattie #2, same ingredients, just a little bit less of the filling since that first one was kind of a PITA to roll up - worried about the sausage tearing and leaking filling all over the place


Both of them wrapped up and into the refrigerator they go for the overnight


In retrospect, I probably should have done the second one as a pinwheel roll, rather than a stuffed sausage roll - that way I could have compared the cooking results between the two. Oh well. So long as it doesn't leak, it should be fine.

More tomorrow AM when I light the pit and throw them on.

Dude!....nuff said!

[T.G]

Originally Posted by BigAsh

Dude!....nuff said!

Thanks bro, I'm about 2:20 or so into the cook right now and the yard smells great... sausage and chorizo w/ hickory, oak, cherry wood smoke...



Going into the bbq at zero-dark-and-early this morning...


Quick peek before checking the meat temperature and rotating the tray 180 because of the hot spot by the fire.

Normally I wouldn't stick a temp probe into one of these, as I think it was Brad (OLS) who put it "That's not a temp check, it's a cheese leak" but since one of them was cracked anyway, just went in though the crack... sitting at about 150 now - probably another hour or hour to hour and a half to go.

[Prefy]

Man I wish I didn't look in this thread...freaking want me one of them now!

[T.G]

(continuing....)


Sliced up at Ratter's house




A bit overstuffed and the very thin outer wall breached in a few places,. but freaking delicious...

[smelvis]

Crap why did I open this thread, I am a non cooking single guy who is now hungry and it's 1:15 am Dammit

[LooseCard]

I did one, and have been thinking about trying again for a while now.

Never even thought about the oven aspect! Thanks!

[ucla695]

That's off the hook!

[JDTexan]

I have got to try this. Perfect food high in fat for the up coming cold weather!

[T.G]

Could have been the combo of the sodium in the sausage and the salt in the rub.

Stuff like that is why I tweaked all my rubs to be salt fee. Basically, between marinade, rub and coatings, I turned a 6 or 7lb pork shoulder into a BBQ'ed salt lick one weekend.

[OLS]

Originally Posted by T.G

Stuff like that is why I tweaked all my rubs to be salt fee.

I did that too when I deided to make that bulk batch I ended up wearing a good percentage of.
You can't get the salt out of the meat later, better to put it ON later.
I still forget to sprinkle it on when the meat is hot. But better to heat
up a big plate of BBQ and take a bite and think, 'dangit, salt', than 'DANGIT...SALTY'!

[Mr B]

Adam, that Mexican Fatty looks great. Nice job!

[yachties23]

Sausage and Bacon both on sale this week, first attempt at a fattie (construction tonight, cooking tomorrow) Details and pics, hopefully to follow tomorrow.

[T.G]

Originally Posted by OLS

But better to heat
up a big plate of BBQ and take a bite and think, 'dangit, salt', than 'DANGIT...SALTY'!

Truer words have never been spoken.

Originally Posted by Mr B

Adam, that Mexican Fatty looks great. Nice job!

Thanks bro. It seemed to be pretty popular at the herf, the entire large one was consumed.