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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-23-2010, 04:34 PM | #76 | |
Full Fledged Farker
Join Date: 05-11-10
Location: Twin Brooks, SD
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Quote:
that fatty form/press (looks like a piece of 1-1/2" pvc pipe) that (sorry i cant remember her name ) the gal from ok or ks that is a frequent poster here, uses looks like a pretty slick method for keeping the guts together until its time to roll.
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COS, SS gasser,10-10-10 UDS,and 4-4-11 her twin sister, 22.5 silver, and others. |
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06-23-2010, 04:36 PM | #77 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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I believe you are speaking of Cowgirl!
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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06-23-2010, 04:38 PM | #78 |
Full Fledged Farker
Join Date: 05-11-10
Location: Twin Brooks, SD
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COS, SS gasser,10-10-10 UDS,and 4-4-11 her twin sister, 22.5 silver, and others. |
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06-23-2010, 04:43 PM | #79 |
Knows what a fatty is.
Join Date: 03-01-10
Location: Essex Junction, VT
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Couple questions:
If a fatty is 1 pound or more of sausage formed into a log then how could you ever fit six of those into a turn in box? What happens after you cook/smoke your fatty and then slice it and grill it? Is it called a grilled fatty then? Smoke in da Eye mentioned mini individual fatties. How do these qualify as fatties if the previous definition were to be strictly adhered to? Why are fatties included in grilling contests if in fact they seem to be or are a slow cooked smoked bbq item? At a contest does the organizer lay out the definition and cooking procedure for a fatty?
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John IQUE Meadowcreek 250 WSM 22.5 |
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06-23-2010, 04:55 PM | #80 | |
Full Fledged Farker
Join Date: 05-11-10
Location: Twin Brooks, SD
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i've never gone to a comp, but i would guess that is like any other meat. you slice it and turn in your best pieces. you wouldnt fit 6 briskets into a turn in box either.
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COS, SS gasser,10-10-10 UDS,and 4-4-11 her twin sister, 22.5 silver, and others. |
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06-14-2011, 09:35 AM | #81 |
Found some matches.
Join Date: 05-21-11
Location: Burlington, VT
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I am looking to smoke my first fatty this weekend. At what temp do I smoke it at and for how long?
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06-14-2011, 09:53 AM | #82 | |
is One Chatty Farker
Join Date: 11-26-08
Location: Elmhurst, Illinois
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Like he said.
Quote:
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Steve [B]"Le Grille? What the hell is that?"[/B] Klose 20x48 Deluxe Offset Pipe Smoker Weber 22.5, Weber 22.5 w/Rotisserie Weber Performer, Weber Ranch Kettle, 18" WSM Weber Smokey Joe, Weber Homer Simpson Smokey Joe Bayou Classic Turkey Fryer, Blackstone 28" Griddle Brinkmann Smoke'n Grill, UDS, Weber 26" H-D FLHR |
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06-14-2011, 10:56 AM | #83 | |
is one Smokin' Farker
Join Date: 03-02-10
Location: SE FL
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Quote:
Try doing a chub of Italian sausage with no stuffing, then slice and place on slices of French bread with a little chimicurri. Heaven. |
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10-10-2014, 01:32 PM | #84 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 05-25-14
Location: Cape Town
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Hi all. we don't get breakfast logs here. how would I go about making one? I thought a Fatty was pork sausage filling rolled flat then topped with things like Jalapeno and cheese, rolled up and then wrapped in bacon.
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10-10-2014, 01:42 PM | #85 |
Quintessential Chatty Farker
Join Date: 07-01-13
Location: Grayslake, IL
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You can always make your own. Here's a "Jimmy Dean" clone recipe if you're looking for breakfast sausage. Just mix it together and skip the part about stuffing and make a log instead.
http://lpoli.50webs.com/index_files/Link-JDean.pdf A fatty can be any type of sausage. Stuffed, not stuffed, wrapped or naked. There's a thousand ways to make one. A naked fatty seems to be what you're asking about? That's nothing more than a log of breakfast sausage, coated with BBQ rub, and smoked to 170 degrees. Mmmmmm good.
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Matt Come Join the fun in the Throwdowns! Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio 2016 Official BBQ Brethren Ribeye Master |
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10-11-2014, 04:31 AM | #86 |
Babbling Farker
Join Date: 08-23-13
Location: Detroit Mi
Name/Nickname : tom
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Just to keep this with "What the heck is a Fatty" Serious sized fatties
http://www.bbq-brethren.com/forum/showthread.php?t=198282&highlight=GFS |
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jimmy dean clone #85 |
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