View Single Post
Unread 02-03-2013, 06:45 PM   #14
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Ron_L View Post
Well, you should. It's in the KCQuer Roadmap To The Q-Talk Forum

We don't have a record of what Brother Smokey Pig used when he cooked the first sausage log, but when Brother Big Dog coined the name fatty is was Jimmy Dean hot.

http://www.bbq-brethren.com/forum/showthread.php?t=8014
Thank you Ronelle, for answering my question -- in a typically whackadoodle fashion.

On a side note, Maple sausage sucks for fatties, IMHO. I haven't tried a hot Jimmy Dean, yet, but I'm thinking I will, soon. I think a sausage needs to have some bold flavor to stand up to the smoke. Fatties really absorb smoke -- to the point that they can be too smokey.

I feel the same way about rubs. A little bit can go a long way on a log of breakfast sausage.

CD
caseydog is offline   Reply With Quote