I stuff mine with red bell, green bell, onion, mushrooms, whatever rub you like, bbq sauce, shredded cheddar and whatever else i can find. Those are usually the go to's
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I've found it funny that this isn't more of a topic over here... over on one of the "other forums" that I used to go to and now only rarely visit, the "fatty" topic is almost an obsession. I mean, those guys have posted THOUSANDS of their fatties in various permutations. I personally have only done a couple, and I think I posted one there, but it's just funny to me how the "focus" of the various forums (fora?) are so different.
To me, a fatty is something I just throw in there along with whatever else I'm cooking that day, if I have some extra space. I'm guessing that's the case with most other people, so it's not really the focus of the day's activities and is soon forgotten.
Pit Barrel Cooker
Blaze 32" Gasser with Sear Station and Rotisserie
Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
Camp Chef Explorer 60EX with Grill Box and Griddle
Thermoworks Thermapen Mk4
Maverick ET-733 2-Probe Wireless Thermometer
Thermopro TP20 2-Probe Wireless Thermometer
Anova 900W Sous Vide Immersion Circulator
Selection of Grandma's Antique Cast Iron Cookware
Bayou Classic Stainless Steel Oyster/Turkey Cooker
Weber Standard Size Chimney Starter
Foodsaver Vac Sealer
DogFaced PonySoldier these are a big hit in my house for sure. My redneck take on Scotch eggs. I sprinkle with MMD and baste with a sweet and savory honey-syrup-mustard-worcestershire concoction.
Sauteed onions peppers spinach and crumbled cooked bacon... I use a mildly spicy italian sausage and thin bacon...rolled out a bit to make it a touch thinner so it all cooks nicely crispy by the time the middle reaches 160F
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