Guava Java Lava Fatty

Zippylip

I took Nature Boy’s rib-meat maple fatty & replaced the maple syrup with macerated figs ground into a paste (the lava), seasoned with Red Eye (the java), then smoked over Susan Egglaine’s smoking wood (the guava - thanks Susan ). A second version was made with dates.

In my excitement to get these on the egg, I forgot to put more rub on the exterior :



About 45 minutes later, indirect at 350:



After a full hour, ready to cut:



On the plate, the Fig Fatty on the left, the Date Fatty on the right:





To make, macerate dried figs in alcohol of your choice (I went with dark rum), pulverize in a food processor, roll into a dowel about the diameter of a quarter, wrap in plastic wrap & put in the freezer, when frozen, it will give you a nice core to wrap the ground & seasoned rib meat around. To cook, Chris recommends going direct, raised grid, 300 dome, flip every 15-20 minutes till 180 internal, usually taking 45-60 minutes. I was a doing 50 things at the same time today so I threw the setter in as a safety net.

The second version was made the same way, sans maceration, & could have used some chopped nuts for texture, but I forgot to add them :huh: , will do next time.

"Sparky"

Looks great Marc.I did the same thing earlier though I can't believe that I forgot to rub my fattie :pinch: :silly: :laugh:

Florida Grillin Girl

Marc, you are the King of Fatties!! (and also pizza!)

Faith
Tampa, FL

reelgem

What an awesome creation Marc!! You never cease to amaze me!!

Susan Egglaine

Lookin GOOD!

vidalia1

Looks amazing Marc.....

where do you find figs this time of year????

Unknown

Kim, they are dried figs from Turkey, you can probably find them in the produce section of your supermarket near the nuts & dried fruits... Marc

vidalia1

Thanks much you old fig finder you...LOL

vidalia1

Thanks much you old fig finder you...LOL