I'm Fatty Failure ...
I know, with my bags packed and on the road to being a Farker, that I have learned what a fatty is .... but knowing what one is and making a decent one are two different things.
I stand before you naked, fatty in hand asking for advice ( knowing that the odds are this may end up in the woodpile oh so quickly) I've made a couple attempts at fatties,
NOTE: I love paddy type breakfast sausage , so i was very disappointed with the results. I normally buy the Farmer John ones , but went with JD due to the seemingly larger preference here ... SURELY there has got to be some method , step, or something I'm missing here - I expected a smokey, juicy , flavorful , explode in my mouth experience - not something akin to chewing on a foam rubber ball. Help |
What temp did you pull the fattie off the smoker? I pull mine at 160*.
|
both times were a "snack" during a smoke of other foods and the temp was my normal target smoking temp of 225
|
What was your finish temp? over 160 it starts to dry out......
|
Try filling it with things you like then only smoking till about 150.Season the outside very well. I like the scotch egg verson with loads of heat added.
|
Maybe you are like many of us...Simply can't find a fatty very palatable. I can't eat them plain, just something about them. I cook them and put it in gravy over biscuits.
|
Sounds to me like you are overcooking them.
|
I can only eat one or two thin slices a day on toast for breakfast. It's just too heavy to plow through as a meal.
|
I never thought to temp / probe them - beer mod
duh I was thinking they are so high in fat that they would be fine in 1.5 to 2 hours - after all they were just a snack .... ok well that should help is there any other ways to do a fatty ? ideas wouldnt hurt |
Try using the maple JD sausage. And add a handful of sliced jalapenos.
Just mix it up (like making a meat loaf) and throw on a little rub. Smoke, Slice and Enjoy jon |
i prefer bob evans... not sure why
stuffed with tillamook pepper jack cheese is good http://i143.photobucket.com/albums/r...erloin-013.jpg |
Can't get Bob Evans in SoCal. IF you get the JD either get the "Seriously Hot" (it isn't but it is seasoned better or the Maple. Farmer John Hot and Kroger Hot (available at Food4Less) are both good too.
|
I used to pick up directly at Farmer John ( after school job mod - 30 + years ago)
They used to have the breakfast sasuage in a HUGE chub the size of a Deli Bolonia like 2 foot long by 5 or 6 inchs - has anyone seen or used those? I bet the bolonia would be good too - it was much better than the packaged ones |
Quote:
http://i30.tinypic.com/4udg6e.jpg |
It was bigger and if I recall right it was smoked - right along side of the bolonia
a few local stores have ground seasoned pork in bulk - but I am leary of thiers |
All times are GMT -5. The time now is 06:19 AM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.