Karen hensman Posted June 28, 2018 Share Posted June 28, 2018 Sorry, that title sounds so wrong but no idea how else to explain it ? If you have tried it, did it work and have you got any tips? I'm thinking of giving this one a go at the weekend. Meatchurch Fatty I'll post some pics and let you know how I get on. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted June 28, 2018 Share Posted June 28, 2018 Hi Karen, made plenty. Have a look at these they are all variations on a Fatty. Italian Summer Donut Black Pudding Battenberg 2 Quote Link to comment Share on other sites More sharing options...
Wade Posted June 28, 2018 Share Posted June 28, 2018 Hi Karen. Yes Fattys are a great favourite here and I demonstrated how to make one on the BBQ course I gave yesterday. Looking back in my archives I found a post that I made back in 2014 on a US forum that shows how they can be made from whatever is lurking in the freezer http://www.woodsmokeforum.uk/topic/592-fatty-a-great-way-to-have-a-clear-out/ 1 Quote Link to comment Share on other sites More sharing options...
Karen hensman Posted June 28, 2018 Author Share Posted June 28, 2018 Lots of great ideas thank you both! I’m definitely keen so will let you know how it goes 1 Quote Link to comment Share on other sites More sharing options...
Karen hensman Posted June 29, 2018 Author Share Posted June 29, 2018 Well the fatty was a success! I shall certainly be doing a version of this again taking inspiration from you guys so thank you!! 1 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted June 29, 2018 Share Posted June 29, 2018 A very tasty looking fatty. I have never used eggs in the middle but I will now give it a try A couple of pointers for next time... If you use a cheese like Monterey Jack, Pizza Mozzarella or with a higher melting point it will remain in the fatty better and not pool to one side If you place your eggs and cheese to one edge of the sausage sheet and then roll it you will find that the eggs will be more central once it is cooked and sliced. It will taste the same but may add further to the aesthetics. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted June 29, 2018 Share Posted June 29, 2018 Looks great, as @Wade Said, never seen a fatty with boiled eggs in before! You could start a crazy, The Breakfast Fatty! Quote Link to comment Share on other sites More sharing options...
Karen hensman Posted June 29, 2018 Author Share Posted June 29, 2018 Thanks both, it’s like a giant smoky baconey scotch egg. Thanks for the cheese tip, that’s brilliant advice. ? 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted July 17, 2018 Share Posted July 17, 2018 (edited) Looks great, What was the internal temperature of the breakfast fattie to show this was cooked through? Will be using scrambled egg rather than boiled eggs though and cooking at 225F I am doing 5 or 6 different fatties this weekend for a family do and doing 2 x pork fillet based ones 2 x poultry which consist of 3 different bird layers (chicken, turkey, duck + filling) and 1 or 2 Breakfast ones aiming for 185F internal on the pork takes about 7-8 hours at 225F from past efforts. Poultry not done before aiming for 170 for estimate 5-6 hours then the breakfast fatties Edited July 17, 2018 by sotv Quote Link to comment Share on other sites More sharing options...
Wade Posted July 17, 2018 Share Posted July 17, 2018 3 hours ago, sotv said: Looks great, What was the internal temperature of the breakfast fattie to show this was cooked through? Will be using scrambled egg rather than boiled eggs though and cooking at 225F I am doing 5 or 6 different fatties this weekend for a family do and doing 2 x pork fillet based ones 2 x poultry which consist of 3 different bird layers (chicken, turkey, duck + filling) and 1 or 2 Breakfast ones aiming for 185F internal on the pork takes about 7-8 hours at 225F from past efforts. Poultry not done before aiming for 170 for estimate 5-6 hours then the breakfast fatties Because you are using minced meat and poultry you only need to make sure that the centre of the fatty has reached at least 74 C (165 F) for it to be safe, however I always take mine up to 80 C (176 F). Any higher and you are just drying it out. http://www.woodsmokeforum.uk/topic/142-understanding-safe-cooking-temperatures/ Have you tried cooking at 150-160 C (300-320 F). They are then usually cooked in about 60-90 minutes and the bacon browns more. I have tried them both low-and-slow and hot smoked and I prefer them cooked more quickly. As the meat is already minced/tenderised during its production there is no need for the long slow cooking to break down tough meat fibres. 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted July 27, 2018 Share Posted July 27, 2018 Did six different ones for a family do last weekend, and although my personal favourite was the pork fillet, bramley apple sausagemeat with Feta cheese and roasted red peppers. The hands down favourite amongst the people there, was the one I did with Tomato Sausagemeat,, chorizo slices, Sundried tomatoes and a good sprinkling of grated 4 cheese mix. The colour is attractive, as it reveals an orangey, red middle once cut open and the chorizo oils seep through all the way to the bacon layer. It was the cheapest of the 6 I made at about £4 for everything as well. Forgot to take photos this time but 6 full size fatties on the serving board looked pretty good on the centre of the table 2 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted July 27, 2018 Share Posted July 27, 2018 This was my Italian Summer Donut @ WoodSmoke 18. Being Sliced Ready to serve Almost gone Recipe can be found here 3 Quote Link to comment Share on other sites More sharing options...
Wade Posted July 27, 2018 Share Posted July 27, 2018 I get home from Woodsmoke 2018 and one of the first things I was asked for from a customer was 5 fattys. I spent yesterday making them... Meat (burger mix, chicken, Cumberland sausage) and chillies prepared. There was also cheese but that isn't shown Assembled and rolled Chilled to firm up Bacon weaved and applied. Vac packed and ready to freeze. Each fatty weighs 1.4 Kg when finished. 3 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted July 27, 2018 Share Posted July 27, 2018 24 minutes ago, Smokin Monkey said: This was my Italian Summer Donut @ WoodSmoke 18. Recipe can be found here It tasted great and it looked spectacular too Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted July 27, 2018 Share Posted July 27, 2018 Going to say that one of the stand out dishes for me @ WoodSmoke 18 @Steve j Keema Fatty, need to get this recipe! 2 Quote Link to comment Share on other sites More sharing options...
Steve j Posted July 30, 2018 Share Posted July 30, 2018 Cheers Steve the recipe was as follows 2lb minced lamb 4 tsp coriander 1 tsp cumin 1 tsp turmeric Kashmiri chilli powder to taste, I used 1 tsp but it is fairly mild compared to most chilli powders 1"of ginger finely chopped 2 heaped tsp Garam masala salt to taste 1 tsp at least TANDOORI CHICKEN 5 cardamom pod 1 tsp cumin seeds 1 tsp coriander seed 1/2 tsp turmeric 1/4 ground cinnamon pinch ground cloves 2 tsp Kashmiri chilli powder 25 g fresh ginger finely grated 2 cloves garlic crushed salt to taste a good grating of nutmeg 1 tblspn fresh lemon juice 75 g full fat yoghurt 2 chicken breasts Method for keema mix minced lamb and spices together well Tandoori chicken, split cardamom pods and scrape out seeds add cumin and coriander in pestle and mortar and pound to powder, add all other ingredientsand mix well spread over chicken breasts and marinade over night. Roll out mince lay chicken in middle and wrap in mince, then wrap in bacon plait smoke until I/t 75 c 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted July 30, 2018 Share Posted July 30, 2018 Will keep this recipe Steve Quote Link to comment Share on other sites More sharing options...
Wade Posted July 31, 2018 Share Posted July 31, 2018 Me too Quote Link to comment Share on other sites More sharing options...
Icefever Posted July 31, 2018 Share Posted July 31, 2018 Ye gods that looks great...I never got to try it. There was so much going on when it came to dishing out the food. It's not possible to try all....we have family coming on Saturday...we are planing a fatties.. .I think this is the one to do. Well done Steve J... 1 Quote Link to comment Share on other sites More sharing options...
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