tinyfish Posted October 17, 2015 Report Posted October 17, 2015 Tonight I thought I would try my hand at a Fatty using ground beef. I started with 2lbs of lean ground beef that I seasoned with garlic, onion powder and woreshestrie sauce I flattened the ground beef between some plastic wrap using a rolling pin Some of the stuffing. Cream cheese, old cheddar, bacon and some mushrooms that I cooked with white wine and woreshestrie sauce. First I added some ham then I added the mushrooms then bacon then the cream cheese and cheddar. Next time I will put the cream cheese after the ham so I can spread it out evenly. Now the fun part rolling it up. You can't see but the ground beef is still on the plastic wrap. Grab one side and bring it to the middle then repeat on the other side and pinching both sides together and the ends to seal it tight. After its sealed I grabbed both ends of the plastic wrap and spun the whole thing to tighten it up. I add bacon strips to the outside by laying a few strip of plastic wrap down and placing the bacon side by side. I removed the meat log from its plastic wrap and put it on the end of the strips of bacon. Using the plastic wrap underneath roll the log again and your done. I cooked the fatty on Sinister indirect at 350f for about two hours. The end results. Heres why I said I will spread the cream cheese thinner next time its like a clump...tasty clump. My plate all done up with mashed potatoes and corn.
bosco Posted October 17, 2015 Report Posted October 17, 2015 the heart stopping fatty!!! Looks good though!!
kjs Posted October 17, 2015 Report Posted October 17, 2015 Ok , I can say I never heard of this, but it looks really decadent and delicious. How about a recipe?
tinyfish Posted October 17, 2015 Author Report Posted October 17, 2015 Ok , I can say I never heard of this, but it looks really decadent and delicious. How about a recipe? No real recipe I used. You can google fatty. 2lbs lean ground beef 14 slices bacon 8oz mushrooms 6 slices ham 5 TBSP cream cheese 4oz cheddar cheese 2 TBSP Worcestershire sauce garlic powder onion powder. You can stuff with anything, I'm limited by picky kids. Basically season meat (you can you sausage meat) and flatten add your filling and roll.
bosco Posted October 18, 2015 Report Posted October 18, 2015 Traditional fatty is created using the breakfast sausage package. Like the cylinder wrap of jimmy dean. Google BBQ brethren fatty and you will see a million examples. I am dying to do one with Italian sausage and stuffing it with pizza sauce, mozerella and pizza toppings. Make a pizza fatty
MacKenzie Posted October 18, 2015 Report Posted October 18, 2015 tinyfish, what a great job you did on that fatty. Dinner looks very tasty.
GoFrogs91 Posted October 18, 2015 Report Posted October 18, 2015 Very nice. You can make this a little easier by putting the beef in a one gallon ziplock. Squish it out and it makes a nice uniform square. Benton
tinyfish Posted October 18, 2015 Author Report Posted October 18, 2015 Very nice. You can make this a little easier by putting the beef in a one gallon ziplock. Squish it out and it makes a nice uniform square. Benton Good tip thanks
ckreef Posted October 18, 2015 Report Posted October 18, 2015 Really great step by step instructions. I've made a fatty before but not with such precision. Going to try the tinyfish method next time. For the cream cheese - try a mixture of 50% cream cheese and 50% marscapone. Make sure they are at room temperature and whip them together really good. Won't be quite as sweet as straight cream cheese and will spread like soft butter.
tinyfish Posted October 18, 2015 Author Report Posted October 18, 2015 Really great step by step instructions. I've made a fatty before but not with such precision. Going to try the tinyfish method next time. For the cream cheese - try a mixture of 50% cream cheese and 50% marscapone. Make sure they are at room temperature and whip them together really good. Won't be quite as sweet as straight cream cheese and will spread like soft butter. Great tip. Are you sure your not Italian... using marscapone.
ckreef Posted October 18, 2015 Report Posted October 18, 2015 Great tip. Are you sure your not Italian... using marscapone.I'm a fairly mixed up mutt so I probably have a little in me but truth be told I've watch a lot Gordon Ramsey, he loves marscapone - LOL
mguerra Posted October 18, 2015 Report Posted October 18, 2015 If I hadn't done that durn brisket yesterday I'd be trying that fatty right now! Nice job.
tony b Posted October 18, 2015 Report Posted October 18, 2015 I put them together using an open mesh silicone mat called a frog mat. Works well. Bosco, the Italian sausage works well. I've also done a version with chorizo with mashed black beans and cotila cheese.
Poochie Posted October 21, 2015 Report Posted October 21, 2015 Looks great, tinyfish. A neat spin on a old favorite. Another one to add to the list
ckreef Posted October 21, 2015 Report Posted October 21, 2015 Tinyfish - I was looking at the list of challenges left and fatty is on the list. You know I'm going to steal your plastic wrap twist method to make a perfect fatty - just giving you fair warning - LOL
tinyfish Posted October 21, 2015 Author Report Posted October 21, 2015 Tinyfish - I was looking at the list of challenges left and fatty is on the list. You know I'm going to steal your plastic wrap twist method to make a perfect fatty - just giving you fair warning - LOL No worries...coping ones idea or recipe is the greatest complement. Any other questions just ask or look at utube for the video for spinning the fatty in case I didnt explain it properly.
