Originally Posted by Ron_L
As the founder of The Society for the Preservation of Fatty Purity
, I feel that i have to chime in.
The original concept of the Fatty as introduced by Brother Smokey Pig and then named by Brother Big Dog
is a breakfast sausage log unwrapped, rubbed if desired and then smoked. This is the original, and best Fatty.
The concept of stuffing evolved later and adds some interesting variations to the Fatty. The earliest mention I can find on the Brethren of stuffing a fatty is the Fatty Ronello
, where a fatty is stuffed with poblano peppers, chorizo and pepper jack cheese. I'm not claiming to have invented the stuffed fatty, but i can't find anything on the forum about it until then.
Later, the Bacon Explosion
popularized enrobing a fatty in cured meats. It may have been done before then, but the Bacon Explosion went viral and brought enrobing to everyone's attention.
Ever since the Bacon Explosion went viral a lot of folks seem to think that a Fatty HAS to be stuffed and enrobed in cured meats! I say NO! Let's get back to the roots of the Fatty as our Brothers in Smoke envisioned it! Stuffing and enrobing have their place, but to say that a Fatty has to have stuffing and/or enrobing is to deny our history!
LONG LIVE THE NAKED FATTY!!!
Nice job Ron-O!
Thanks for documenting it.
Originally Posted by bigabyte
I have never found a BBQ rub I didn't like on a fatty.
True that! I generally use all the leftover rub in the bottom of the bus tub that I use for prepping and roll fatties in it.
Originally Posted by BBQ Grail
Nobody and I mean nobody knows more about naked fatties than Bigdog...
Larry, Larry, Larry.
Now you know why he is in my phone as "Larry the Farker!"
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.