The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (https://www.bbq-brethren.com/forum/index.php)
-   Q-talk (https://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   my newest fatties (https://www.bbq-brethren.com/forum/showthread.php?t=182869)

cmwr 03-02-2014 03:45 PM
my newest fatties
 
Nothing special. One rubbed wity a Texas rub and one rubbed with sweet baby rays bbq rub. Got these store.brand sausages for 2.99 each today

http://i1338.photobucket.com/albums/...psrvgpbrqc.jpg

cowgirl 03-02-2014 03:47 PM
They look tasty!!

nucornhusker 03-02-2014 03:48 PM
Keeping it simple...I like it.

cmwr 03-02-2014 03:51 PM
I think I liked my first fatties the best. They were covered in a kc rub with a more sweet kick than these two. But these are still pretty good.

Ron_L 03-02-2014 04:20 PM
Naked fatties rock! :rockon:

Thank you for keeping the tradition alive!

Johnny_Crunch 03-02-2014 04:23 PM
Looks good

bbqgeekess 03-02-2014 04:58 PM
If I made breakfast sausage (main ingredient being sage) with my freshly ground pork butt, would I have to add back fat to it in order for it to be a "fatty" ? Or is pork butt fat enough?

I want to try this and I have a ton of pork butt in the fridge.

Happy Hapgood 03-02-2014 05:01 PM
Nice smoke ring!

matt meyer 03-02-2014 05:03 PM
Looks mighty tasty. Nice job

sliding_billy 03-02-2014 05:50 PM
Quote:
Originally Posted by bbqgeekess (Post 2825404)
If I made breakfast sausage (main ingredient being sage) with my freshly ground pork butt, would I have to add back fat to it in order for it to be a "fatty" ? Or is pork butt fat enough?

I want to try this and I have a ton of pork butt in the fridge.
Not sure that it would need any more fat for the sake of the name (which refers to the shape and the fact that you "roll a fatty"), but I would be sure to get some of the fat cap ground in there just for flavor, moisture and texture.

Nice work cmwr, BTW!

bbqgeekess 03-02-2014 06:31 PM
Quote:
Originally Posted by sliding_billy (Post 2825468)
Not sure that it would need any more fat for the sake of the name (which refers to the shape and the fact that you "roll a fatty"), but I would be sure to get some of the fat cap ground in there just for flavor, moisture and texture.
Thanks, yeah I always grind the entire fat cap of the pork butt into the sausage. I also reserve the fat cap from other pork butts I trim for BBQ, in case I need more fat. Just wondering what fat percentage is in a roll of the Jimmy Dean breakfast sausage.

I want my fatty to be as good as cmwr's :hungry:

cmwr 03-02-2014 08:18 PM
Quote:
Originally Posted by Ron_L (Post 2825352)
Naked fatties rock! :rockon:

Thank you for keeping the tradition alive!
Yea I am wanting to try some of those stuffed fatties someday but you just can't beat the economics of a couple dollars and some seasoning. These 50 dollar fatties people are posting on this forum are too rich for my blood.

peeps 03-02-2014 10:01 PM
Nice nekkids!

Concept Que 03-02-2014 10:05 PM
Yum!


All times are GMT -5. The time now is 09:59 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.