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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-02-2011, 09:32 AM   #91
widespread
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Here's some fatties I did for the holidays. I make about a dozen and a half every year to give to neighbors and clients. Most are filled with egg/cheese/hash browns, also made a few filled with grilled steak/cheese/onions, peppers, and mushrooms. Also tried making a Turkey fattie also... ground turkey filled with stuffing/mashed potato's.

Getting ready to roll a Breakfast Fattie



This is the Turkey Fattie




Some finished fatties

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Unread 01-02-2011, 10:20 AM   #92
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How about a Fatty stuffed with Moink Balls.
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Unread 01-02-2011, 11:54 AM   #93
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Quote:
Originally Posted by Black Dog BBQ View Post
How about a Fatty stuffed with Moink Balls.
I'd take that!
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Unread 01-03-2011, 07:57 AM   #94
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Hey Brethern....well my first adventure into fatty cooking went extremely well. Absoultely loved them. I did one naked fatty and the other was stuffed with some colby and monterey jack cheeses, some pablano peppers and onions. Cooked them for about 2 1/2 hours. Did an indirect cook on my Weber and used some oak chips for smoke. What a unique test and yet so simple. Next adventure I will see what I can do to get some pictures.

As for the Badgers...great game....sorry to see them loose. But the Pats made up for the loose by squishing the fish!
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Unread 01-03-2011, 04:06 PM   #95
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Glad your cook went well now ever time you fire up smoker those will be part of the smoke....
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Unread 01-03-2011, 04:56 PM   #96
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Was wondering if anyone has tried a Lutefisk Fatty?
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Unread 01-03-2011, 06:12 PM   #97
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After doing a few fatties I tried making bacon cheese burger fatties with ground beef filled with grilled onion, chipolte cheddar cheese and fresh bacon bits. I should have used more cheese but they were good sliced up and served as sliders even tho they arent a real fattie. you are only limited by your imagination.


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Unread 01-03-2011, 07:06 PM   #98
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Quote:
Originally Posted by lionhrt View Post
After doing a few fatties I tried making bacon cheese burger fatties with ground beef filled with grilled onion, chipolte cheddar cheese and fresh bacon bits. I should have used more cheese but they were good sliced up and served as sliders even tho they arent a real fattie. you are only limited by your imagination.


Now that's a great fatty.
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Unread 05-29-2011, 08:42 PM   #99
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Damm, First time I learned about Fatties today and Now I will try it next week!
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Unread 08-16-2011, 10:42 PM   #100
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I have to try a couple of these for our block party. I am doing chicken, so a couple of fattie would be a great appetizer.
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Unread 11-29-2012, 02:38 AM   #101
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Ok, I know this thread is 7 pages long, and I'm resurrecting it after 2 years .... but I've read it (and others) ... looked at the pictures ... and still don't know the answer to the original question "what's a Fatty??".

I get that it is Jimmy Dean Breakfast Pork Sausage (or similar) that is often split/spread/wrapped/filled and then smoked/BBQ.

But what's this JD Sausage stuff?

Is it pre-cooked, 'cold cuts' like stuff we'd call Devon or Strassburg

... smallgoods 'sausages' that are precooked/smoked/cured that you usually eat directly out of the pack.

Or

Is it essentially 'raw sausage meat':

... processed raw meat that is most often filled into sausage-casings.
Some butchers here sell this stuff in fat-tubes which I guess could be the local equivalent of the magical JD Breakfast Sausage that is so popular for making Fatties.
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Unread 11-29-2012, 02:54 AM   #102
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Hey Wolfy, the JD (Jimmy Dean) and other brands of sausage they are talking about is seasoned raw meat as in picture 2 above, but packaged like picture 1.

http://jimmydean.com/products/Sausage/

I haven't seen this outside the US, and they get loads of flavours e.g. Breakfast Sausage, Hot Sausage, Italian Sausage, even the chorizo they talk about is raw meat chorizo style in a chubb - if you're more used to the spanish type you can just slice and eat.

Us non-Americans, achieve the same by either using pork mince (your picture 2) with BBQ rub and/or other seasonings mixed in to taste or by using sausage meat from the butcher/supermarket or taking the meat out of actual sausages of different flavours.

I was in the States earlier this year and I spent a lot of my time just scouring the supermarkets for all the ingredients our American Brethren take for granted. Although I did end up smoking my first 'naked fatty' (Jimmy Dean Maple with Simply Marvelous Sweet & Spicy rub), I was mostly just out to see what they look like and how to adapt ingredients available to myself.
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Unread 11-29-2012, 03:49 AM   #103
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Quote:
Originally Posted by Clayfish View Post
Hey Wolfy, the JD (Jimmy Dean) and other brands of sausage they are talking about is seasoned raw meat as in picture 2 above, but packaged like picture 1.

http://jimmydean.com/products/Sausage/

I haven't seen this outside the US, and they get loads of flavours e.g. Breakfast Sausage, Hot Sausage, Italian Sausage, even the chorizo they talk about is raw meat chorizo style in a chubb - if you're more used to the spanish type you can just slice and eat.

Us non-Americans, achieve the same by either using pork mince (your picture 2) with BBQ rub and/or other seasonings mixed in to taste or by using sausage meat from the butcher/supermarket or taking the meat out of actual sausages of different flavours.
Hence my confusion ... x2.

Thanks for the info, think I can get plain-sausage meat and will see what I can do about seasoning like you suggested ... need to christen the UDS tomorrow! :)
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Unread 11-29-2012, 08:05 AM   #104
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I knew what a fatty was, but admit to never having made one...or tried one for that matter.

How long do they take to smoke...and what temp? I'm smoking 22 pounds of pork belly this Sat...can I smoke a fatty or two along with the bacon? I'm guessing they will take about the same time...fatty perhaps a bit longer.

Love the feta cheese/olive idea...simple but flavorful I'm sure. Also will try naked.

Couple more question...how long will it keep if vac sealed in fridge? How do they take to freezing and how do you guys reheat? Thinking of bringing these to an Xmas party to share along with my bacon gifts....thanks!

Last edited by Sub-80; 11-29-2012 at 09:11 AM..
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Unread 11-29-2012, 09:41 AM   #105
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Default Fatties are ridiculous. PRON

Shown is my apple pie stuffed fatty and a potato, cheese, pepper and onion stuffed fatty. Just let your heart lead you as to how to create your own fatty.
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