Originally Posted by Bama Ron
You people are evil BBQ genius!! I have got to try this. (Wiping drool) I am cooking for my son's college friends New Years Eve and this WILL be on the menu!
The fatty has a rich heritage on the Brethren. before you embark on this adventure you should read this post
so you understand where it came from and how it got to where it is today.
I always recommend that new fatty cooks start out with the fatty in it's purest form, the naked fatty. Just go get a log of breakfast sausage, unwrap it and cook it to 165 internal. Once you have experienced this and understand the beauty that is the naked fatty then you can go off and experiment with enrobing and stuffing.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle
Remembering a friend