chris comer
TVWBB Super Fan
This may sound like a stupid question but what is a fatty? I ran a search and much to my dismay my picture popped up. Not exactly what I was hoping to find.....Chris
Fatty
- Thread starter chris comer
- Start date
Robert W
TVWBB Fan
Bill Hays
TVWBB Platinum Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by chris comer:
This may sound like a stupid question but what is a fatty? I ran a search and much to my dismay my picture popped up. Not exactly what I was hoping to find.....Chris </div></BLOCKQUOTE>
Now, That was funny!!
Bill
This may sound like a stupid question but what is a fatty? I ran a search and much to my dismay my picture popped up. Not exactly what I was hoping to find.....Chris </div></BLOCKQUOTE>
Now, That was funny!!
Bill
i just did my first one last night...cooked it to an internal temp of 160. I rolled it out and stuffed a Anaheim pepper with cream cheese and diced up onions and then covered all of that with monterrey jack cheese....
it fell apart a little bit, but everyone loved it. it will only get better next time
some people rub the fatty with a butt rubb. I didn't do that. I didn't want to get too carried away and wanted to see what it would taste like without the rub. next time i'll probably try the rub.
it fell apart a little bit, but everyone loved it. it will only get better next time
some people rub the fatty with a butt rubb. I didn't do that. I didn't want to get too carried away and wanted to see what it would taste like without the rub. next time i'll probably try the rub.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by t wright:
i just did my first one last night...cooked it to an internal temp of 160. I rolled it out and stuffed a Anaheim pepper with cream cheese and diced up onions and then covered all of that with monterrey jack cheese....
it fell apart a little bit, but everyone loved it. it will only get better next time
some people rub the fatty with a butt rubb. I didn't do that. I didn't want to get too carried away and wanted to see what it would taste like without the rub. next time i'll probably try the rub. </div></BLOCKQUOTE>
t, that fattie sounds good to me. If using a rub, be carefull with the salt in the rub. Some of the breakfast sausage rolls are quite salty, and if the rub you use is salty it can be very overwhelming. I usually use Bob Evans (white wrapper) which isn't all that salty and Texas BBQ rub original. Last time I used gwaultney <sp? sausage (cheap on sale for a $1.50 a roll) Head Country rub and man I could barely eat it because of the salt.
i just did my first one last night...cooked it to an internal temp of 160. I rolled it out and stuffed a Anaheim pepper with cream cheese and diced up onions and then covered all of that with monterrey jack cheese....
it fell apart a little bit, but everyone loved it. it will only get better next time
some people rub the fatty with a butt rubb. I didn't do that. I didn't want to get too carried away and wanted to see what it would taste like without the rub. next time i'll probably try the rub. </div></BLOCKQUOTE>
t, that fattie sounds good to me. If using a rub, be carefull with the salt in the rub. Some of the breakfast sausage rolls are quite salty, and if the rub you use is salty it can be very overwhelming. I usually use Bob Evans (white wrapper) which isn't all that salty and Texas BBQ rub original. Last time I used gwaultney <sp? sausage (cheap on sale for a $1.50 a roll) Head Country rub and man I could barely eat it because of the salt.