FIRST FATTYYYYYY (lots of pron)

thaifighter06 · 10-22-2012, 01:11 PM

"What we do in life; echoes in eternity."

No better words were spoken (or written for a movie, rather) to describe the emotional, physical, nasal (even) and dare I say, spiritual experience of one's first fatty. I didn't have anything specific in mind when I decided to set sail to the promised lands of the fatty; I really just wanted to try it. Thankfully my father-in-law stopped by along with a few neighbors who were outside and smelled the mouthwatering assault on the senses that is the fatty.

Mad props to the cowgirl for the help and suggestion of due fattilicious process per her blog.

The bacon weaving process was a bit easier than I expected, it was the flattening of the fatty itself and the rolling that proved to be a bit more difficult. Suggestions there?

I filled the middle with red potatoes, green peppers, onions, fresh garlic and cheddar cheese.

(my wife - "you're putting ALL of that in there?"

To which I responded - "That's what she...")

Smoked on the BGE XL for 3 hrs at about 300 degrees with cherry and pecan wood.

Sliced it up, put the slices on some whole wheat bagels along with a fried egg and an extra slice of cheese.

Needless to say, it was VERY well received. My only fear going forward is that the fatty will take on a life of it's own...growing, changing, evolving and most importantly be respected and requested by so many of those than take part in it's mysterious enigma.

Thanks again, Brethren.

Grillman · 10-22-2012, 01:18 PM

That looks fattytastic...

cowgirl · 10-22-2012, 01:33 PM

It looks fantastic Thaifighter! Very delicious!

If you roll the sausage out inside of a one gallon baggie it's a lot easier..

http://cowgirlscountry.blogspot.com/...fattie-on.html

I use the plastic to help roll the bacon around the fattie and tuck in the ends as I go. (not sure if that makes sense).

Yours looks great!!

.

KBird · 10-22-2012, 03:46 PM

Thai, put the sausage in a one gallon zip bag, roll it flat, then cut the two sides so that the top plastic opens up to expose the sausage. Goes very easy!

thaifighter06 · 10-22-2012, 04:18 PM

Great suggestions. The one gallon bag idea is fantastic. I think I am going to start one Wednesday morning and eat it for lunch with a few work buddies. I'll keep you posted!

Wampus · 10-22-2012, 04:47 PM

Quote:

Originally Posted by Grillman

That looks fattytastic...

FATTYTASTIC!!!

My new favorite word!

BobM · 10-22-2012, 05:57 PM

Nice job! I love fattys!

isolated01 · 10-22-2012, 08:02 PM

I also do the 1gallon zip lock bag trick. I then hold it up to the light to check for thin spots(not even)
When you buy your bacon turn the package over and make sure you get a package with even slices to the ends. Some packages don't.
Nice fatty!!

Bodigs808 · 10-23-2012, 07:49 AM

The Fatty looks great!

Rich Parker · 10-23-2012, 07:54 AM

Excellent example of a great fatty!

1911Ron · 10-23-2012, 03:35 PM

Outstanding looking fatty! Something that i do is after i flatten it in the 1gal bag, i put it in the fridge while i cook up the innards, after that cools i take it out of the fridge and go to town. I use a fatty piston that i saw on Cowgirls blog to stuff my fatty. What also will work if you use the Fatty piston stuff it with warm fillings and cheese then put that in the fridge to cool, it helps the rolling process very well!

GL-BBQ · 10-23-2012, 05:10 PM

looks good

Bonewagon · 10-23-2012, 08:10 PM

Nice job on the fatty!

stanimals2 · 10-23-2012, 08:51 PM

Wow!!!!!!!!!!!!!!!

martyleach · 10-23-2012, 09:47 PM

Very nice! I think the 1 gallon zip lock is the industry standard for fatties. Makes it much easier. Fun stuff!

10-22-2012, 01:11 PM	#1
thaifighter06 On the road to being a farker Join Date: 06-04-12 Location: Wheaton, IL	FIRST FATTYYYYYY (lots of pron) "What we do in life; echoes in eternity." No better words were spoken (or written for a movie, rather) to describe the emotional, physical, nasal (even) and dare I say, spiritual experience of one's first fatty. I didn't have anything specific in mind when I decided to set sail to the promised lands of the fatty; I really just wanted to try it. Thankfully my father-in-law stopped by along with a few neighbors who were outside and smelled the mouthwatering assault on the senses that is the fatty. Mad props to the cowgirl for the help and suggestion of due fattilicious process per her blog. The bacon weaving process was a bit easier than I expected, it was the flattening of the fatty itself and the rolling that proved to be a bit more difficult. Suggestions there? I filled the middle with red potatoes, green peppers, onions, fresh garlic and cheddar cheese. (my wife - "you're putting ALL of that in there?" To which I responded - "That's what she...") Smoked on the BGE XL for 3 hrs at about 300 degrees with cherry and pecan wood. Sliced it up, put the slices on some whole wheat bagels along with a fried egg and an extra slice of cheese. Needless to say, it was VERY well received. My only fear going forward is that the fatty will take on a life of it's own...growing, changing, evolving and most importantly be respected and requested by so many of those than take part in it's mysterious enigma. Thanks again, Brethren. __________________ BGE XL; Rec Tec Mini; Masterbuilt Electric; Weber Genesis E-330; iGrill; MEGA Fast Orange Thermapen Last edited by thaifighter06; 07-15-2013 at 03:48 PM..

10-22-2012, 01:18 PM	#2
Grillman is One Chatty Farker Join Date: 07-05-09 Location: Aurora, Colo.	That looks fattytastic... __________________ ........................

10-22-2012, 01:33 PM	#3
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	It looks fantastic Thaifighter! Very delicious! If you roll the sausage out inside of a one gallon baggie it's a lot easier.. http://cowgirlscountry.blogspot.com/...fattie-on.html I use the plastic to help roll the bacon around the fattie and tuck in the ends as I go. (not sure if that makes sense). Yours looks great!! . __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ Last edited by cowgirl; 10-22-2012 at 04:29 PM.. Reason: can't spell or type

10-22-2012, 03:46 PM	#4
KBird On the road to being a farker Join Date: 08-22-12 Location: Rogers, AR	Thai, put the sausage in a one gallon zip bag, roll it flat, then cut the two sides so that the top plastic opens up to expose the sausage. Goes very easy! __________________ Reverse flow homebuilt 250, Rebel 23, Jenn-Air built in grill island, 18" Weber. Red Thermapen at Christmas! And the proud new owner of a Weber Performer :clap:

10-22-2012, 04:18 PM	#5
thaifighter06 On the road to being a farker Join Date: 06-04-12 Location: Wheaton, IL	Great suggestions. The one gallon bag idea is fantastic. I think I am going to start one Wednesday morning and eat it for lunch with a few work buddies. I'll keep you posted! __________________ BGE XL; Rec Tec Mini; Masterbuilt Electric; Weber Genesis E-330; iGrill; MEGA Fast Orange Thermapen

10-22-2012, 05:57 PM	#7
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	Nice job! I love fattys! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

10-22-2012, 08:02 PM	#8
isolated01 Full Fledged Farker Join Date: 03-18-10 Location: San Antonio, TX	I also do the 1gallon zip lock bag trick. I then hold it up to the light to check for thin spots(not even) When you buy your bacon turn the package over and make sure you get a package with even slices to the ends. Some packages don't. Nice fatty!!

10-23-2012, 07:49 AM	#9
Bodigs808 Is lookin for wood to cook with. Join Date: 07-17-12 Location: Buffalo,NY	The Fatty looks great! __________________ 22.5" Weber OTG \| 22.5" Weber OTS \| 22.5" WSM

10-23-2012, 07:54 AM	#10
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI	Excellent example of a great fatty! __________________ Outlaw BBQ Smoker - TheBBQSuperstore.com

10-23-2012, 03:35 PM	#11
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft Mudge AT Name/Nickname : Ron	Outstanding looking fatty! Something that i do is after i flatten it in the 1gal bag, i put it in the fridge while i cook up the innards, after that cools i take it out of the fridge and go to town. I use a fatty piston that i saw on Cowgirls blog to stuff my fatty. What also will work if you use the Fatty piston stuff it with warm fillings and cheese then put that in the fridge to cool, it helps the rolling process very well! __________________ A bunch of Webers, a UDS and a Happy Cooker!

10-23-2012, 05:10 PM	#12
GL-BBQ Full Fledged Farker Join Date: 02-24-12 Location: Hightown, CO	looks good

10-23-2012, 08:10 PM	#13
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Nice job on the fatty! __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

10-23-2012, 08:51 PM	#14
stanimals2 Full Fledged Farker Join Date: 11-26-10 Location: Carroll Ohio	Wow!!!!!!!!!!!!!!!

10-23-2012, 09:47 PM	#15
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Very nice! I think the 1 gallon zip lock is the industry standard for fatties. Makes it much easier. Fun stuff! __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]