Is it wrong to rub a fatty? ..... my wife and I could not ...

Q

Q_Egg

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... reach a logical conclusion sooooo.... Turns out that I just did not have room with my week-end bbrib and bbqbeans cook so the fatty was still in the fridge this morning. I fired up the remaning lump and put the fatty on by itself. I cooked it fairly fast and the taste is darn good. All thru the 'standalone' process, I kept wondering .... would a good pork rub on the fatty be a very good idea or get me put in Brethren jail?

One other thing led to this post ... I saw this Farmland sausage on sale a while back and grabbed several pkgs. First one on the Bandera was not that great. Solved the problem by buying some very lean local bulk sausage and mixing the two. I am still wondering if just some good rub on the Farmland would have helped much.
 
The sky's the limit. Do anything you like to a fatty. ( Holding back further editorial)
 
Now she'll have to take back some things ....

..... ( at least a couple) she said! I knew you men would stand behind me

I guess I was actually somewhat concerned about the relative high spice of most breakfast sausage and then adding even more via a good rub. On the other hand, my Spicewine rub is sugar-based and that sounded like a reasonable addition.
 
Rubbed, stuffed, rolled in Doritoes, hell. The sky is the limit when we're talkin fatties. Give it your best shot and report back here with results.

My last cook involved fatties rolled in Doritoes and rolled in Funyums. Both turned out well by the way. Green olives and provalone are my favorite filler.
 
I always rub my fatties. Next I'm going to try rubbin' it and stuffin' it.
 
I've been hit or miss using rubs... There have been a few rubs that complemented it well and others just killed it.

Personally, I prefer a plain Jones brand fatty. i figure they've been making that sausage for 100 yrs and know what they're doing... why ruin a good thing.

Now I'll just use a rub on one, if I'm cooking 2 or more for variety.
 
Now your talkin' !!!

I knew I would find everything about FATTIES here that I could ever want to know.
 
I love it when the wife and I both rub the fatty!!!!!!!
 
I use fatties as expiermental meat. You can try new things rubs. sauces. etc, without using a lot of cash to buy meat and time to cook.
 
Rub it, stuff it, dip it, ..... there's no end to what

... I have license to do now! .... the fatty rules!

Thanks for helping.
 
If your fatty is big enough you can rub it and stuff it.

I'm a bad man.
 
Some fatties are already quite spiced.

For example, the JD Bold and Spicy seems to be overly spiced (to me) as is. I'd guess adding a rub may be too much.

Some of the blander fatties may benefit from a rub.

Bottom line - part of what makes us all unique human beings is that our taste buds are different.

Experiment man! If it turns out damned nasty, so what. You're out a few bucks and your knowledge base has grown.

And, it's okay to post in here about bbq events that just didn't turn out right.
 
...hope somebody comments! I was surprised yesterday

.... when remote alarm went off so soon at 175*F. I kept raising it and got to 210*F pretty quickly also. I was focused a lot more on the fatty, since it was the only meat being cooked, and realized that I didn't have a clue how hot or long to go to get a good result. 90+% of the time I will be using ONE pounders.
 
I've never NOT rubbed fatties. I always use the same rub I use on ribs. Not a lot though. .. I just roll 'em in it and tap it on the ends and call it done. And now that you know to never ever buy cheapo fatties like Farmland, you'll go through your Q life so much happier! :lol:
 
Simple - I just use whatever rub is left over at the bottom of the bowl after rubbing the ribs/butt/brisket. Sometimes it is enough to fully cover a couple fatties, sometimes you can barely see it.

Either way they come out great.


(I need to figure out how to get the wife to rub the fatties for me :twisted:)
 
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