Welcome to the new PGCA Forum! As well, since it
is new - please read the following:
This is a new forum - so you must REGISTER to this Forum before posting;
If you are not a PGCA Member, we do not allow posts selling, offering or brokering firearms and/or parts; and You MUST REGISTER your REAL FIRST and LAST NAME as your login name.
To register: Click here..................
If you are registered to the forum and keep getting logged
out: Please
Click Here...
Welcome & enjoy!
To read the Posts, Messages & Threads in the PGCA Forum, you must be REGISTERED and LOGGED INTO your account! To Register, as a New User please see the Registration Link Above. If you are registered, but not Logged In, please Log in with your account Username and Password found on this page to the top right.
For those that have no idea what a “fattie” is beyond what Pete posted, here are two. First is Southwestern and second is Hawaiian….
Southwestern fattie is bacon lattice, country sausage base, onions, salsa, Mexican cheese blend, chili powder and Cajun seasoning. It will be topped with Spanish rice and salsa.
Hawaiian fattie is bacon lattice, ground pork base, sliced ham, Swiss cheese, crushed pineapple. It will be topped with crushed pineapple.
The Following 6 Users Say Thank You to Mike Koneski For Your Post:
Threaded Mode