Are YOU callin ME a FATTY?!?!? - BBQ Central

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Old 05-13-2007, 07:46 AM   #1
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Are YOU callin ME a FATTY?!?!?

Why yes, yes I am.....

Well since I had the smoker fired up and I happen to have some fatty fixins, I thought why the heck not!

simple, yet tasty


I place the sausage out on wax paper, lay another piece of wax paper over the sausage then roll to desired flatness!


Little Provel cheese, not too much, this stuff goes a long way....there ya go


Ok now gently roll it back up and seal all the creases then dust it off with some Wolfe Rub Original


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Old 05-13-2007, 07:49 AM   #2
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Luvs me some fatty.....
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Old 05-13-2007, 09:08 AM   #3
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Thank god somebody else likes to roll their own!
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Old 05-13-2007, 09:43 AM   #4
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Mmmmmm Fatness.
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Old 05-13-2007, 10:10 AM   #5
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Quote:
Originally Posted by Nick Prochilo
Thank god somebody else likes to roll their own!
[smilie=nonono.gif]
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Old 05-13-2007, 10:59 AM   #6
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Nick brings up a good point...all to often I take the lazy route with fatties...roll them in rub and smoke them....I need to think about rolling them out and stuffing them...more often
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

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Old 05-13-2007, 12:10 PM   #7
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ok, pulled the fatty and let rest, not long enough though. The cheese was still obviously hot and ran out of the sausage but that's ok, I just scooped up the cheese.....great flavor! Next time I'll wait a bit longer to let the cheese firm up a bit before I slice






It's no big deal to roll these things out...I've done numerous scotch eggs, you just gotta make sure you seal it up!
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Old 05-13-2007, 02:22 PM   #8
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Great looking stuff there, bet it was mighty tasty too.
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Old 05-13-2007, 04:29 PM   #9
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Thats what I say, no big deal to roll them out. I usually use Italian sausage and put a layer of ham or salami or prisutto in there.
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Old 05-13-2007, 04:36 PM   #10
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Quote:
Originally Posted by Nick Prochilo
Thats what I say, no big deal to roll them out. I usually use Italian sausage and put a layer of ham or salami or prisutto in there.
that's the next thing I'm doin....round here they have eyetalian sausage in 1lb ground packages....not much rolling needed
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