What the heck is a fatty?

[parrothead]

Seems like we talk about these all the time and it is one of the most asked questions of our new brethren(ette).

Buy yourself a log of breakfast sausage, you know the kind that you slice into patties and fry up in the skillet. Any kind will work, but we have pretty much settled on Jimmy Dean and Bob Evans. Cheaper brands tand to not taste any thing near that of the better brands, but tastes more like fat. Pick a flavor any flavor.

Take a knife and cut the wrapper off being careful to maintain the shape of the log. Place it in the smoker at your normal temps for smoking. Take it to 170 to insure doneness. This takes around 3 hours, but not usually more. I flip mine about half way through to get grate marks accross the top and the bottom.

Remove, slice, and enjoy.

Congratulations, you just smoked a fatty!

Next time, experiment with rubs or marinades if you care.

When they are on sale, I stock the freezer. I never fire up the smoker without tossing on a couple of fatties.

[kcquer]

I think Brother Smokeypig deserves special recognition for bringing us the fatty Mod. Like a lot of good ideas it was built upon by the Brethren, Parrothead thought they needed a name and BigDogSmoker came up with the now infamous moniker.
Smokeypig, I'd be tickled to see "Author of the Fatty Mod" in you signature line. We really appreciate and enjoy the idea you shared with us so take a bow Brother.

[BigAl]

I gots JD fatties at King Soupers (Kroger) 2 for $5. Got 4 in frig/freezer!

[Hankster]

Usually a fatty refers to a fat joint loaded with the herb, if you know what I mean!!! :wink:

[tommykendall]

Usually a fatty refers to a fat joint loaded with the herb, if you know what I mean



These are pre-rolled avalable at your local grocer. :wink:

[smokeypig]

Usually a fatty refers to a fat joint loaded with the herb, if you know what I mean!!! :wink:

i don't think the local law enforcement officials would frown too much on this version of smokin' a fatty.

can you imagine the look on the face of a policeman after offering to smoke a fatty? :lol:

[willkat98]

$1.97 for the full 16oz logs today.

Going to stock up.

[Solidkick]

$1.97 for the full 16oz logs today.

Going to stock up.

That's the deal of the weekend!

[toytrader48]

I just cooked my 1st fatty. It was gobbled up quickly. I put a rub on it so I had to cut off the outer part fort the kids but they couldnt get enough. And as far as the wife, lets just say I know I'm getting lucky tonight. Thanks a lot!!

[Solidkick]

And as far as the wife, lets just say I know I'm getting lucky tonight.


I think it has the same results at Bill's house too........ :wink:

[willkat98]

And as far as the wife, lets just say I know I'm getting lucky tonight.


I think it has the same results at Bill's house too........ :wink:

I wish

Great to hear that ToyTrader.

I loves them fatties too

[Bigdog]

I just cooked my 1st fatty. It was gobbled up quickly. I put a rub on it so I had to cut off the outer part fort the kids but they couldnt get enough. And as far as the wife, lets just say I know I'm getting lucky tonight. Thanks a lot!!

Gonna give the wife your own version of the fatty. :twisted:

[Qczar]

My last Q I tried 'Fatties' for the first time. One Jimmy Dean, one hand rolled Italian Sausage from links, and one hand rolled Anduille from links.

Very noticable that the hand rolled from link ones were better.

Had my first Fattie and eggs the next day. Needless to say, best damn eggs I ever had.

........ Xczar

[Bigmista]

The fatties can change the complexion of a meal! Try 'em on biscuits!

[smokeypig]

try'm broken up in potato salad

[willkat98]

I'm not reviving this thread.

I searched it out in Roadmap, which is a usefull tool

1# sage smoked (or unsmoked on the kettle) fatty (JD this time)
1 package Zatarains Dirty Rice

Smoked fatty Dirty Rice.

Good stuff

[qman]

Ok, for someone who is not reviving a thread, this one seems to be breathing pretty good to me. Thanks, I had not read this one yet.
Smoked Fatty Dirty Rice...........Sounds like something I will eat this weekend.

[Brauma]

Smoked Fatty Dirty Rice sounds like either a new movie or, more likely, something that will give me award winning room clearing gas.

[Bigmista]

I'm not reviving this thread.

I searched it out in Roadmap, which is a usefull tool

1# sage smoked (or unsmoked on the kettle) fatty (JD this time)
1 package Zatarains Dirty Rice

Smoked fatty Dirty Rice.

Good stuff

Didn't I do that a little while back?

CRS Mod

[willkat98]

Didn't I do that a little while back?

CRS Mod

Sorry mister

[Roaster]

will have too smoke a fatty this weekend.

[biffleg]

Smoked Fatty Dirty Rice...........Sounds like something I will eat this weekend.

:shock: Now that's something I gotta try!!!

[Doorbusters]

Jimmy Dean has a new Italian Sausage Fatty....FARKIN GOOD!!!!!!

[wnkt]

The Italian is pretty good. I found a flavor a while back of JD that was regular but it said BOLD flavor. It tasted like it had almost twice the spices. I havent seen it again.

[biazzio]

I like to add my own special herbs and seasonings to my fattie. The more they eat the more they want!!!

[jacob]

I admit, I was wandering about this, Now that I found the answer without having to actually asked for it. I going to give it a go this weekend.
Thanks

[sterlingsmoker]

Fatties Rule!!

[Single Fin Smoker]

Yes....Fatties Rule!!!

I must say, the Fatties that I enjoyed in the late 80's and early 90's are not the same as the ones I enjoy now(MUCH THANKS AND BIG MAHALOS to the BBQ Bretheren for that). Keep them simple, and they are a thing of beauty.

Farmer John and Jimmy Dean are thieveing bastards! You mid west gents have wasted too much money of your hard earned money making these men rich.

Fins fatties have been the cheapest of the cheap. I mean, like the ground sausage wrapped in celiphane at Stater Brothers that costs 96 cents, rolled and rubbed in whatever is left over in my fridge. Sombitches taste so good they turned my skinny vegan niece back into a carnivore(she also dumped her loser vegan boyfriend).

Most importantly, I smoke them on my ECB that was rescued from a neighbors trash(not to mention salvaged and modified also with the help of the Bretheren). Hallaluja!!! Its a freakin beautiful thang brothas!

[Puppyboy]

Every time I smoke one, I do it different. I stuffed some this past weekend with diced onions, garlic, summer sausage, and pepperjack. After closing, I rolled it in crushed Ritz crackers.

All three variations were tasty.

[backyardchef]

Sombitches taste so good they turned my skinny vegan niece back into a carnivore(she also dumped her loser vegan boyfriend).

Now, that chit is funny......:eusa_clap

[SmokeInDaEye]

Now, that chit is funny......:eusa_clap

Funny for everyone except the loser vegan boyfriend!

For Christmas, I made about 50 bite sized fatties stuffed with roasted garlic and mozarella. Each JD log mades about 15 little ones. They were gone in about 5 minutes.

[Bigmista]

How do you keep them from falling between the grates?

[tommykendall]

How do you keep them from falling between the grates?

I suspect expanded metal grates solve any probability of slippage

[SmokeInDaEye]

How do you keep them from falling between the grates?

I usually use a small grate I have for fish, but I did the last batch on a regular Big Green Egg grate with no problem.

They get good flavor from the dry rub and they look nice for fancy guests.

[Ray Zorback]

Those look great.
I eat a lot of deer sausage. Will those make into good "Fatties"?

[willkat98]

Those look great.
I eat a lot of deer sausage. Will those make into good "Fatties"?

They should!

But, and I caveat with only coming across a couple deer "chubs" sent up to me via MikeG (in a styro pack Norco!!) that your only issue would be with how lean the deer sausage is.

Deepending on how lean, you might need to wrap bacon around it or something.

The stuff I got was not really sausage but was just ground venison that I definitely would have needed to wrap bacon around, had it made it past the chili pot :wink:

[brdbbq]

The stuff I got was not really sausage but was just ground venison that I definitely would have needed to wrap bacon around, had it made it past the chili pot :wink:

City Boy Mod

[Steeb]

Do you guys have a certain wood you use for these fatties? Until stumbling onto this place, I'd never heard of these, but they sound killer. Might have to try these out this weekend...

[willkat98]

Any wood will do.

Hickory, cherry, apple, pecan, etc

[Porky]

Steeb-
Whatever floats your boat. The meat absorbs all flavors of the wood, fruit woods are nice and mild or use hickory for a little more smoke flavor.

Les

[Steeb]

Thanks for the suggestions. I kinda figured it would be like you guys said - it's all a matter of preference.

If I have room, maybe I'll slap a fattie on with the brisket I'm intending to cook this weekend. There are no problems using oak for sausage, right?

[Mr. Bo]

You won't regret it Steeb. I just cooked my first fatty weekend before last and it was awesome eating. At least what little I had of it.
The wife was on the phone earlier tonight with one of her friends and I overheard her talking about that cook, the fatty and how it was, "The best damn sausage she ever ate."

There are two waiting for tomorrow's cook. Pictures pending...
Maybe I'll get more than a bite or two this time.

Good luck with your first brisket.

[Rick's Tropical Delight]

behold the power of the smoked fattie!
:shock:
http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/appetizers/2feb07_3-002.jpg

[thillin]

Steeb and Rick's Tropical Delight go over to cattle call and introduce yourselves

[Rick's Tropical Delight]

it just showed up over there...
:)

[willkat98]

Rick

Are you a fattie flipper?

looks like cross marks.

Not that theres anything wrong with that!!

[brdbbq]

If I have room, maybe I'll slap a fattie on with the brisket I'm intending to cook this weekend. There are no problems using oak for sausage, right?

Right

[brdbbq]

Rick

Are you a fattie flipper?

looks like cross marks.

Not that theres anything wrong with that!!

As long as it is Fat Cap Down

[willkat98]

As long as it is Fat Cap Down
go to bed!

[Puppyboy]

I never flip my fatty but I do move it around a little.

[Rick's Tropical Delight]

Rick

Are you a fattie flipper?

looks like cross marks.

Not that theres anything wrong with that!!

i prefer to roll my fatties :biggrin:

check out these slicing guides...
http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/appetizers/28dec06-005.jpg

[thirdeye]

i prefer to roll my fatties :biggrin:
check out these slicing guides...

Those aren't slicing guides, those are "dunlaps". Those fatties done lapped over the grate. 8-)

[Mr. Bo]

Ok! I promised pics so here they are.

http://picasaweb.google.com/2buckets/42807Cook?authkey=MCZ-wi58R4Q

I got called to work yesterday afternoon so I kind of over cooked the bird legs. Everything else was great and I got some of a fatty for lunch today.:lol:
The ABT's were a first and did not last the night.
I used bacon bits, minced onion, minced garlic and a touch of oregano in the cream cheese filling for the ABT's.

[flynaked720]

Gonna try to make some tommorow. Damn they look good

[bbqbull]

Those aren't slicing guides, those are "dunlaps". Those fatties done lapped over the grate. 8-)

Rather have them done lapped over the grate instead of my belt!

[Rick's Tropical Delight]

Those aren't slicing guides, those are "dunlaps". Those fatties done lapped over the grate. 8-)

:biggrin:

[BBQ Grail]

I know this may sound like a silly question, but it's meant to be serious.

When is a fatty a fatty? Is it a sausage chub when it hits the smoker? Or does it become a fatty only after it's smoked?

[BBQchef33]

IMO,

Its a fatty as soon as its 1lb or better and shaped like a beercan.

Same as a burger.. its a burger as soon as its a flat patty and its a meatloaf if its round and loaded with stuff..

:nerd:

[Frank Sacco]

I thought a fattie had a casing? :heh:

[BBQchef33]

I thought a fattie had a casing? :heh:



:biteme:

:moon:

[Ron_L]

Since the raw log can be made into a number of things that are not fatties (breakfast sausage patties, pizza topping, etc.) I don't think it is a fatty until it is smoked.

[BBQchef33]

but if its "a log" its a fattie, otherwise its a patty, or crumbles or loaf.


do you not have a frozen "burger" in your freezer? Thats not cooked... and its a burgewr because its a flat patty.. and if you take sausage, and flatten it out, u have a sausage burger. Even uncooked....


:wave:
right?

[Frank Sacco]

:biteme:

:moon:

Sorry to hash up old issues...... :becky:

[BBQchef33]

dont u have a trailer to polish? :)

[Frank Sacco]

That's a cute little trailer... I'm telling ya if Vinnie sells his house I may have to just buy it!!

[Harmening]

Wow. This thread has had quite the life. Started on 7-6-2004 and still going strong.

[HHpepper]

So you are saying as soon as it takes the "log" form it can be considered a fatty?

[bigabyte]

What if you took a long log and formed it into a donut shape?http://www.sewingmamas.com/b/images/smilies/stir_pot.gif

[BBQchef33]

So you are saying as soon as it takes the "log" form it can be considered a fatty?

yup.. IMO.....


RonL likes his on pizza. :thumb:

[Ron_L]

yup.. IMO.....


RonL likes his on pizza. :thumb:

I do. And in fatty gravy, and on a biscuit, and... :hungry:

[jeffjenkins1]

RonL likes all logs... just sayin!

Jeff

[Terry Knife]

Well this is just plain wonderful. I plan on doing this with some venison sausage and antelope sausage...

[bandityo]

never done one..have to give it a try

[KSims1868]

bandityo...I haven't either and I plan on stuffing one this weekend with grilled onions, and maybe some pepperjack cheese. Not sure. Of course...wrapped in bacon also.

[Johnny_Crunch]

bandityo...I haven't either and I plan on stuffing one this weekend with grilled onions, and maybe some pepperjack cheese. Not sure. Of course...wrapped in bacon also.

This is pretty much my recipe every time. I do add some jalepeno slices. Plus I crumble the bacon and put it in the middle. The weave seems to fall off when cutting and serving so I retired it.

Melt all your stuffing together then roll it up like a tootsie roll in saran wrap, put it in the fridge and let it get cold and solid again. Less explosions without any lumps or air in the center.

[jimmyinsd]

This is pretty much my recipe every time. I do add some jalepeno slices. Plus I crumble the bacon and put it in the middle. The weave seems to fall off when cutting and serving so I retired it.

Melt all your stuffing together then roll it up like a tootsie roll in saran wrap, put it in the fridge and let it get cold and solid again. Less explosions without any lumps or air in the center.


that fatty form/press (looks like a piece of 1-1/2" pvc pipe) that (sorry i cant remember her name :redface:) the gal from ok or ks that is a frequent poster here, uses looks like a pretty slick method for keeping the guts together until its time to roll.:thumb:

[BBQ Grail]

that fatty form/press (looks like a piece of 1-1/2" pvc pipe) that (sorry i cant remember her name :redface:) the gal from ok or ks that is a frequent poster here, uses looks like a pretty slick method for keeping the guts together until its time to roll.:thumb:

I believe you are speaking of Cowgirl!

[jimmyinsd]

I believe you are speaking of Cowgirl!

thats her, thanks.

[B C BBQ]

Couple questions:
If a fatty is 1 pound or more of sausage formed into a log then how could you ever fit six of those into a turn in box?
What happens after you cook/smoke your fatty and then slice it and grill it? Is it called a grilled fatty then?
Smoke in da Eye mentioned mini individual fatties. How do these qualify as fatties if the previous definition were to be strictly adhered to?

Why are fatties included in grilling contests if in fact they seem to be or are a slow cooked smoked bbq item? At a contest does the organizer lay out the definition and cooking procedure for a fatty?

[jimmyinsd]

Couple questions:
If a fatty is 1 pound or more of sausage formed into a log then how could you ever fit six of those into a turn in box?
What happens after you cook/smoke your fatty and then slice it and grill it? Is it called a grilled fatty then?
Smoke in da Eye mentioned mini individual fatties. How do these qualify as fatties if the previous definition were to be strictly adhered to?

Why are fatties included in grilling contests if in fact they seem to be or are a slow cooked smoked bbq item? At a contest does the organizer lay out the definition and cooking procedure for a fatty?


i've never gone to a comp, but i would guess that is like any other meat. you slice it and turn in your best pieces. you wouldnt fit 6 briskets into a turn in box either.:-P

[cloob]

I am looking to smoke my first fatty this weekend. At what temp do I smoke it at and for how long?

[NeoTrout]

Like he said. :cool:

Seems like we talk about these all the time and it is one of the most asked questions of our new brethren(ette).

Buy yourself a log of breakfast sausage, you know the kind that you slice into patties and fry up in the skillet. Any kind will work, but we have pretty much settled on Jimmy Dean and Bob Evans. Cheaper brands tand to not taste any thing near that of the better brands, but tastes more like fat. Pick a flavor any flavor.

Take a knife and cut the wrapper off being careful to maintain the shape of the log. Place it in the smoker at your normal temps for smoking. Take it to 170 to insure doneness. This takes around 3 hours, but not usually more. I flip mine about half way through to get grate marks accross the top and the bottom.

Remove, slice, and enjoy.

Congratulations, you just smoked a fatty!

Next time, experiment with rubs or marinades if you care.

When they are on sale, I stock the freezer. I never fire up the smoker without tossing on a couple of fatties.

[JD08]

I am looking to smoke my first fatty this weekend. At what temp do I smoke it at and for how long?
Personally, I do mine at 225-250. Use a probe for the internal temp of 165. It generally takes around two hours, but usually less than three.

Try doing a chub of Italian sausage with no stuffing, then slice and place on slices of French bread with a little chimicurri. Heaven.