Fat Dog BBQ

Fat Dog BBQ Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Fat Dog BBQ, Kitchen/Cooking, Jacksonville, FL.

Ugly pie time. Sorry for the late update this week. Been out with the flu for the week but here we are. I'm not a baker ...
05/27/2025

Ugly pie time. Sorry for the late update this week. Been out with the flu for the week but here we are. I'm not a baker nor do I claim to be one so here is my b.s. take on something weird but hits like a jackhammer. Cherry jalapeno pie. Easy recipe and not hot just a ton of flavor.

2 chocolate hazelnut pie crusts
2 pre made pie dough toppers
2 cans of cherry pie filling
3 non hot jalapenos (Google how to tell the difference)
1 egg
1 cup water.

Pretty simple recipe.
Remove seeds and spines from jalapenos and mince.
Fill pie shells with mixture
Cut the pie crust topping however you like. I'm not good at latticework so it's Amish pie for me
Mix 1 egg and 1 cup water to make your egg wash
Brush the top of the pie with the egg wash
Bake at 400 for 45min
Let cool and you're good to go.

Ok y'all. Not the first post I intended but I guess it works out. So after much fanfare and accolades Im pulling the vei...
05/11/2025

Ok y'all. Not the first post I intended but I guess it works out. So after much fanfare and accolades Im pulling the veil off the "doneions". Its the fat dog version of spicy dill onions. Ingredients are simple so is the pickling process.

White onions - enough to fill the jar after being sliced and halved. 2-4 ish 🤷
1-24oz ball canning jar
1tbs minced garlic
1tbs red chili flakes
1tbs dill

Brine:
1c water
1-1/3c white vinegar
1tbs kosher sea salt or canning salt. (Do not use iodized salts). Reason being, they have anti clumping chemicals and all kinds of other bull$hit in them that mess up the pickling process. Literally you'll watch the iodine and chemicals turn the garlic blue due to chemical reactions. Still tastes the same but the aesthetic is off putting and secondly you deserve better than hella processed food stuffs.

Production:
Slice onions to desired thickness and then halve them. Slightly thicker for a topping on a bbq sammich or chili dog, thinner if adding to a salad.

Put chili flakes, garlic, and dill into the jar then stack onions on top.

Boil the vinegar, water, and sea salt blend till the salt emulsifies.

Pour brine into the jar leaving about 1/4" or so from the top. (This ensures that when it cools down it creates a natural vacuum).

Tap the jar a couple times on the counter just to make sure you get the air pockets out and fill back up if needed. Screw down the top and shake it to stir around the seasoning etc then put in the fridge.

***Chef notes***.
It should take about 2-3 days for it to be pickled correctly. The higher vinegar to water content will speed up the process and your shelf life is roughly 1 months vs the traditional hot water bath pickling method that takes a month to set and 1 year of shelf life.

As you can tell I'm using distilled water for my pickling. There is a reason for that and it's because our tap water is absolute garbage. Too much calcium and flouride which again causes a negative reaction when using acids and salts.

If you don't want the heat don't add the chili flakes...I know that sounds logical but I have to cover my bases.
***

05/11/2025

Welcome to the revamped Fat Dog Kitchen page. Stay tuned for new recipes and videos throughout the week. Once we get into the rhythm of things I'll be making a set schedule for updates.

Address

Jacksonville, FL

Website

Alerts

Be the first to know and let us send you an email when Fat Dog BBQ posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category