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-   -   First Fattie (With Pron) (https://www.bbq-brethren.com/forum/showthread.php?t=105122)

john616 04-24-2011 03:01 AM

First Fattie (With Pron)
 
2 Attachment(s)
Made my first fattie tonight. I used 2# sweet italian sausage with chopped onion, green pepper, and red pepper. Added too much cheddar-jack cheese and then did a bacon wrap.

It wasn't bad but it wasn't great......However it looked cool! :wink:
I just realized I didn't season it with anything. :doh: Should I have?
I have no idea if I'm doing this right or not. From what I've read so far it seems you just wing it and put whatever you think sounds good in it. My next one might be a pepperoni pizza fattie!
Sorry for the cell phone pics.

Any advice would be appreciated!

Wampus 04-24-2011 07:42 AM

Sure does look cool!

Fatties (like so much BBQ) are very subjective. If there's something you want to change, then change it. For instance, I prefer my fatties naked, or not stuffed at all. I like em stuffed, sure, but the best fatties, IMO, are just unwrapped, dusted with rub and on the smoker.

Some folks like a LOT of rub, while I just like a little dusting.
I prefer hot or savory sausage, some like sweet or italian.

That's the beautiful thing about the fatty.....so many variations.



Guess this means you'll just have to make another one......:tsk::rolleyes::becky::thumb:

iwasaseabee 04-24-2011 07:54 AM

It sure does look good!

Frank Grimes 04-24-2011 09:15 AM

Looks good. My preference is not to use Italian sausage, as I made a couple different ones for a party last year and everyone thought it had too strong of a flavor from the seasoning. My favorite now is chorizo fatties. Like everyone else has said, there are so many variantions you can just play around until you find your favorite.

Ron_L 04-24-2011 09:30 AM

You guys knew that I would pop in here sooner or later, right?

Nice job for a first attempt! Now go back to basics and perfect the fattie as Brothers Smokey Pig and Big Dog intended it.

NAKED!!!

https://lh3.googleusercontent.com/_s...0/P5260251.JPG

Once you master the naked fatty then you can move on to stuffing and enrobing in cured meats.

:becky:

DLR 04-24-2011 09:31 AM

I'd say ya did yourself proud for your 1st and I know it's far from the last.


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