Fattie piston

[bryan]

Anyone here make fatties?

 

http://cowgirlscountry.blogspot.com/2011/03/how-to-make-fattie-fatty-piston.html

[tinyfish]

The first time I've seen a fatty is when I started reading the fourms this past fall.

They do look delicious I must say. I guess to try one you can make do without the form. I would roll my filling in some plastic wrap to form and shape.

I forgot to add if you could use ground beef instead of sausage meat as the outer layer?

[bryan]

That is the way I started. Then I found the Fattie Piston. Now we make all kinds in minum time. Great tool.

Ground beef works for me.

[ckreef]

That is a kewl tool. Might have to make one of those.

I've done fatties before but wrap the bacon a little different. I like crispy bacon. A bacon weave always leaves the bottom layer of the weave a little under cooked for my liking.

Instead of doing a full weave I do a single layer wrap using thin sliced bacon. Doesn't look as nice and the bacon doesn't stay on the fattie as good but all the bacon is crispy.

[bryan]

Good thinking. I like the idea.  Would it hold if only 2 spaced strips went the long way? (Say one down each side)

[ckreef]

Good thinking. I like the idea. Would it hold if only 2 spaced strips went the long way? (Say one down each side)

That's a good idea. When you lay your bacon out in a row maybe use 3 extra strips. One at each end and one in the middle. Might help hold it all together. Will try this next time.

[bryan]

Let me know if you get to it before I do.

[tinyfish]

Whats everyone favorite stuffing for these. I need ideas please.

[bryan]

Fattie Miniatures (7 Rcp's-fry) * 6/02/2015 KK *

 

1-1/2 pounds ground breakfast sausage

1 pound bacon

(or 1 strip each)

Rub

One or more of the filling recipes below

 

Reuben Filling:

1 cup pastrami chopped or torn into small pieces

1 cup Sauer kraut

1 cup Swiss cheese grated

1 cup 1000 Island dressing

(use more if desired)

 

Ham and Cheddar:

1 tablespoon ham diced heaping

Cheddar cheese cubes

(I buy the ones already cubed. You could also use grated)

1 cup Jeff’s barbecue sauce

 

Hawaiian Pulled Pork:

1 cup pulled pork shredded into small pieces

1 cup pineapple crushed

1 cup Jeff’s barbecue sauce

 

Buffalo Chicken:

1 tablespoon diced or shredded chicken heaping

1 cup Jeff’s barbecue sauce

1 cup Frank’s Original Red Hot sauce

Cheddar cheese cube optional

 

Asian Pulled Pork:

1 cup pulled pork shredded into small pieces

1 cup Sriracha sauce

1 cup Hellman’s REAL mayonnaise

1 cup Jeff’s barbecue sauce

 

Pizza:

1 cup of pepperoni diced

1 cup of mushrooms diced

1 cup of red onions chopped

1 cup of mozzarella cheese shredded

1 cup of Jeff’s barbecue sauce

 

Surf n’ Turf:

1 tablespoon raw* sirloin chopped into small pieces

(or other tender steak),

1 tablespoon very small shrimp

(or shrimp cut into small pieces)

1 tablespoon green peppers/onions cooked until al dente

(in a frying pan with a little olive oil)

1/2 tablespoon Worcestershire sauce

Note:

I figure the steak will reach at least medium during the cooking process.

If you are worried about it, you can always cook/grill it first.

 

ABT:

1 tablespoon cream cheese softened

1 tablespoon mixed cheese grated

(Mexican blend 4 cheese blend, etc.)

1 tablespoon jalapeño cleaned deseeded chopped

1 tablespoon lil’ smokies chopped into small pieces

Note:

Once your selected fillings are made and ready, set them aside.

 

KK

smoking-meat.com/february-27-2014-miniature-smoked-bacon-wrapped-fatty

 

Note:

I use my grinder to make fillings (2" spout)

 

Prepare and Fill the Sausage:

Divide 1 pound of sausage into 10 equal sized balls.

Flatten a ball of sausage onto your hand forming a boat.

Place about a TBS of filling into the boat.

Fold ends of boat together and pinch edges to seal.

Form into shape by rolling the sausage in your hand.

Wrap an entire piece of bacon around the filled sausage.

Roll bacon wrapped sausages in a plate of rub.

 

Smoking the Bacon Wrapped Fatties:

Place directly on the grate of your smoker

Smoke at 225°F to 275°F for about 1 hour.

(or until they reach 160F)

Serve immediately.

[tony b]

I've made the version called the Bacon Explosion, aka, the Baconator! It's become a staple at my homebrew club's annual Big Brew Day get together. They'd kick me out of the club if I showed up without one (or two!)

 

http://blog.bbqaddicts.com/recipes/bacon-explosion/

 

While this little tool/gadget is clever; I'm not sold on needing it. 

 

I've done this dozens of times and all it takes is some patience in weaving the bacon blanket. The rest of the process is not that hard. One modification over the BBQ Addicts directions makes it easier for me - slather the BBQ sauce on BEFORE you sprinkle the cooked bacon on. I've used my Frogmat - http://frogmats.com/to help with the roll-up.

 

I mostly make the classic version, but have done several variations - mexi version with chorizo & jalapeno, pulled pork version, and a cheesehead (tip - use long rectangles, not grated or cubed). 

[GoFrogs91]

Made my first fatties last year. Bacon cheeseburger and a Mediterranean made with ground lamb, stuffed with feta, mixed olives, sun dried tomatoes and artichokes. The Med was the bomb.

[MacKenzie]

GoFrogs, what a lovely job on those fatties, they look perfectly delicious    

[bryan]

Now that is a Fattie. What time do we eat??

[CeramicChef]

Frogs!  Dadgummit man!  Now I gotta go do a fattie and it's gonna blow my diet all too hades!  And it's all your fault.  

 

My Sooners are still gonna feast on flattened Horned Toads!  Maybe what we need is a course on how to flatten and roast Frogs!  

[bryan]

Have you a good recipe for the legs? The KK dome will keep them contained. Just can't watch them jump..................

[GoFrogs91]

Frogs! Dadgummit man! Now I gotta go do a fattie and it's gonna blow my diet all too hades! And it's all your fault.

My Sooners are still gonna feast on flattened Horned Toads! Maybe what we need is a course on how to flatten and roast Frogs!

CC , We'll check the scoreboard later in the year. Post you fattie!

[bryan]

Whats everyone favorite stuffing for these. I need ideas please.

Tinyfish-

Hope thi helps

 

http://lump.co/fatty-piston-recipe

 

Sorry took so long

[bryan]

Whats everyone favorite stuffing for these. I need ideas please.

Hope this helps. (Ref is shown)

 

Fattie Miniatures (7 Rcp's-fry) * 6/02/2015 KK *

 

1-1/2 pounds ground breakfast sausage

1 pound bacon

(or 1 strip each)

Rub

One or more of the filling recipes below

 

Reuben Filling:

1 cup pastrami chopped or torn into small pieces

1 cup Sauer kraut

1 cup Swiss cheese grated

1 cup 1000 Island dressing

(use more if desired)

 

Ham and Cheddar:

1 tablespoon ham diced heaping

Cheddar cheese cubes

(I buy the ones already cubed. You could also use grated)

1 cup Jeff’s barbecue sauce

 

Hawaiian Pulled Pork:

1 cup pulled pork shredded into small pieces

1 cup pineapple crushed

1 cup Jeff’s barbecue sauce

 

Buffalo Chicken:

1 tablespoon diced or shredded chicken heaping

1 cup Jeff’s barbecue sauce

1 cup Frank’s Original Red Hot sauce

Cheddar cheese cube optional

 

Asian Pulled Pork:

1 cup pulled pork shredded into small pieces

1 cup Sriracha sauce

1 cup Hellman’s REAL mayonnaise

1 cup Jeff’s barbecue sauce

 

Pizza:

1 cup of pepperoni diced

1 cup of mushrooms diced

1 cup of red onions chopped

1 cup of mozzarella cheese shredded

1 cup of Jeff’s barbecue sauce

 

Surf n’ Turf:

1 tablespoon raw* sirloin chopped into small pieces

(or other tender steak),

1 tablespoon very small shrimp

(or shrimp cut into small pieces)

1 tablespoon green peppers/onions cooked until al dente

(in a frying pan with a little olive oil)

1/2 tablespoon Worcestershire sauce

Note:

I figure the steak will reach at least medium during the cooking process.

If you are worried about it, you can always cook/grill it first.

 

ABT:

1 tablespoon cream cheese softened

1 tablespoon mixed cheese grated

(Mexican blend 4 cheese blend, etc.)

1 tablespoon jalapeño cleaned deseeded chopped

1 tablespoon lil’ smokies chopped into small pieces

Note:

Once your selected fillings are made and ready, set them aside.

 

KK

smoking-meat.com/february-27-2014-miniature-smoked-bacon-wrapped-fatty

 

Note:

I sometimes use my grinder to make fillings (2" spout) mostly I use the PVC tube.

 

Prepare and Fill the Sausage:

Divide 1 pound of sausage into 10 equal sized balls.

Flatten a ball of sausage onto your hand forming a boat.

Place about a TBS of filling into the boat.

Fold ends of boat together and pinch edges to seal.

Form into shape by rolling the sausage in your hand.

Wrap an entire piece of bacon around the filled sausage.

Roll bacon wrapped sausages in a plate of rub.

 

Smoking the Bacon Wrapped Fatties:

Place directly on the grate of your smoker

Smoke at 225°F to 275°F for about 1 hour.

(or until they reach 160F)

Serve immediately.

[ckreef]

Great stuffing ideas. Will try some of them out in the future.