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Thread: Recipes and Cooking/Smokeing/Grilling etc.

  1. #11
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    Default Smoked Fatties


    Ya'll will love this recipe. Pretty much they're stuffed smoked sausage but we call them Fatties. I've done this at some of the parties we go to and they are ALWAYS a big hit. Actually don't think I've ever brought them and not had someone ask for the recipe. You can pretty much stuff them with just about anything but I usually do close to the same thing each time. ENJOY

    1 pound bulk sausage
    1 tomato (cubed)
    red onion slices
    pepper jack cheese slices
    Bell Pepper slices
    diced mushrooms
    Pack of thick sliced Bacon
    Plastic Wrap
    Pecan wood chunks
    my basic spice rub (to follow)
    1/2 cup kosier salt
    1/4 cup each other following:
    Black Pepper
    Paprika
    Chili Powder
    Cumin
    Italian Seasoning
    Mustard Powder
    Garlic Powder
    Onion Pawder
    Sugar
    ( this is only my basic rub and I add many different things acording to what I'n cooking. ANY pork gets a cup of Dark Brown Sugar)
    Take the plastic wrap and lay a couple layers wide on a table or flat surface and simply flatten out the Sausage til it's about the same length as is was but to approx a 1/3 inch thick. To make this easier I keep my hands moist with either water or abit of EVOO.
    Now just layer all the veggies out on the sausage to about 1 1/2 inches from the edges. Don't put to much as it'll leach out during the cooking process.
    All you do now is roll her up like you do sushi, using the plastic wrap as the wrapper. Once wrapped TIGHT, twist the ends of the plastic wrap tight and spin it to get the roll even tighter. If some of the veggies bust through the sausage you'll need to fix that hole with some sausage from either the end or another thick spot. Place in fridge for about an hout or so to firm it up abit. While it's sitting in the fridge go light your smoker. I have a Big Green Egg and it works great but any smoker will work, Wood or Gas. You'll need to have a drip tray under this though cause some cheese will ease it's way out and the bacon grease will cause flareups. Go ahead and soak those Pecan Chunks for atleast 30 minutes while you're lighting the grill as well and once litand up to temp (225), put a decent ammount of the wood on the grill so it'll be smoking real good when you put the Fattie on it. Now, back to the kitchen and take the Fattie out and roll it in the Rub, making sure you coat it real good. Now back outside and put her on the smoker, as you do this, put a couple strips of the bacon on it. This truly adds a great flavor. This should all be done at about 225 degrees and should be cooked til it's 165 degrees internal so break out that meat thermometer thats in your kitchen drawer. Once she's up to 165, pull her and tent it with foil for about 20 minutes.Slice it into about 3/4 to 1 inch slices so you get enough of the stuffing. These Fatties are some of the best finger foods you can get. I serve mine with a honey Mustard and they go fast so when you put them out. HIDE A FEW for yourself LOL



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  2. #12
    duckhunter's Avatar
    duckhunter is offline Crappie.com Legend * Crappie.com Supporter
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    Default

    i think don don hijacked this thread.

  3. #13
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    Default

    LOL, them last pics look pretty good!

  4. #14
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    Default NOT highjacking it Duck

    Just adding to it. LOL I've got a bunch of recipies already typed up form past days and I love sharing. Oh, and don;t worry, I got a DUCK RECIPE as well hehehe
    proud member of "Team Cup"

  5. #15
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    Default I'll make some and bring them

    to the fall camp Patrick, they're FINE I tell you. You ain't scared of a little HEAT from Peppers is ya?
    proud member of "Team Cup"

  6. #16
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    Default Crappie Rollups

    Hadnt tried this one yet but gonna real soon.

    Coat fillet in cavenders on both sides
    Roll fillet lengthwise
    Wrap in bacon
    Grill
    Eat
    :D
    Stick yo jig in there!

  7. #17
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    I love hot stuff DD....
    Quote Originally Posted by DonDon View Post
    to the fall camp Patrick, they're FINE I tell you. You ain't scared of a little HEAT from Peppers is ya?

  8. #18
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    Default I'll use some Habs then

    make 'em good and spicy hehe
    proud member of "Team Cup"

  9. #19
    Speck's Avatar
    Speck is offline MO/MS Moderator and Fishing Legend * Member Sponsor
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    Quote Originally Posted by DonDon View Post
    make 'em good and spicy hehe
    Save one for me Don!


    Crazy Angler Pro Staff
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  10. #20
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    Default What?

    Quote Originally Posted by Wannabe... View Post
    Fried. And that's all I've got to say about that.

    Anybody that'd bake a Crappie is plain old un-American and prolly voted for that O feller.

    Wannabe...
    A banker complaining about that O feller? Is that the pot calling the kettle
    black(no pun intended)? or what? Don't believe "that O feller" got us into
    this fiscal greed program that loams over our heads!
    Crappiekiller3

    Sittin here wishin I was out fishin!!!

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