Wicken Yanks "Fatty"

ShadowDriver · 02-16-2013, 09:17 AM

I recently purchased half of a pig from a local farm here in Cambridgeshire and I have more sausage than I know what to do with! Thanks to some inspiration from great threads of months and years past, I thought I'd try making my own "fatty" with some top quality pork.

I took about a pound of the sausage and flattened it out into a basic rectangle, added some onion, jalapeño, garlic, and decided to only add cheddar cheese to half of it this time around.

I rolled her up in plastic wrap, put her in the fridge for a little bit to firm up, then applied some dry rub all around before I threw her in the smoker with my ribs (from the same pig).

I've got a probe stuck in the top to keep tabs on the temp, and she's sitting in the back of my offset smoker. I'm considering wrapping her in foil after an hour or two to both help speed the cooking and to make sure that nothing can escape.

Thoughts / advice always welcome... I'm a genuine noob at this "Fatty" business, and I look forward to more adventures as I learn the ropes from you veterans.

Kind regards,
SD

Richard_ · 02-16-2013, 10:00 AM

that looks good , im going to have to do that , i have a pork sausage problem too :)

ShadowDriver · 02-16-2013, 10:20 AM

Hmmm... it's only been about 85 minutes and my temp probe is reporting 165...

Does this seem a bit quick, or just normal (since it's a pretty thin wrap of pork sausage)?

I think I'll give her a few more minutes before I wrap her in foil and let her rest in a warm oven for a bit.

Thoughts?

fingerlickin' · 02-16-2013, 11:50 AM

Nope that's not too quick, if it's 165* she's done. Looks great by the way.

ShadowDriver · 02-16-2013, 12:39 PM

Internal temperature simply doesn't lie.

She came out very nicely - I think I'll do the cheese on both sides of the fatty next time. I didn't "precook" the onions and jalapeños like others have suggested in the past... They cooked just fine in all the pork fat.

Not a bad dinner, after all.

BobM · 02-16-2013, 12:41 PM

Quote:

Originally Posted by fingerlickin'

Nope that's not too quick, if it's 165* she's done. Looks great by the way.

^That.

Oldbob · 02-16-2013, 12:44 PM

Looks Great !!

BobM · 02-16-2013, 12:49 PM

Very nice!

Pyle's BBQ · 02-16-2013, 03:28 PM

Ahh, the magical fatty! Second best food to turn a vegan into a meat eater. That all looks great. Are the ribs from the same pig?

MisterChrister · 02-16-2013, 03:30 PM

Looks great from here!!

Bonewagon · 02-16-2013, 08:08 PM

Looks delicious!

02-16-2013, 09:17 AM	#1
ShadowDriver Got Wood. Join Date: 11-29-12 Location: Wicken, East Cambridgeshire Downloads: 0 Uploads: 0	Wicken Yanks "Fatty" I recently purchased half of a pig from a local farm here in Cambridgeshire and I have more sausage than I know what to do with! Thanks to some inspiration from great threads of months and years past, I thought I'd try making my own "fatty" with some top quality pork. I took about a pound of the sausage and flattened it out into a basic rectangle, added some onion, jalapeño, garlic, and decided to only add cheddar cheese to half of it this time around. I rolled her up in plastic wrap, put her in the fridge for a little bit to firm up, then applied some dry rub all around before I threw her in the smoker with my ribs (from the same pig). I've got a probe stuck in the top to keep tabs on the temp, and she's sitting in the back of my offset smoker. I'm considering wrapping her in foil after an hour or two to both help speed the cooking and to make sure that nothing can escape. Thoughts / advice always welcome... I'm a genuine noob at this "Fatty" business, and I look forward to more adventures as I learn the ropes from you veterans. Kind regards, SD

02-16-2013, 11:50 AM	#4
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Nope that's not too quick, if it's 165* she's done. Looks great by the way. __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

02-16-2013, 12:44 PM	#7
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana Downloads: 0 Uploads: 0	Looks Great !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

02-16-2013, 12:49 PM	#8
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	Very nice! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

02-16-2013, 03:28 PM	#9
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	Ahh, the magical fatty! Second best food to turn a vegan into a meat eater. That all looks great. Are the ribs from the same pig? __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

02-16-2013, 10:00 AM	#2
Richard_ On the road to being a farker Join Date: 04-17-08 Location: Dallas Or. Downloads: 0 Uploads: 0	that looks good , im going to have to do that , i have a pork sausage problem too :)

02-16-2013, 10:20 AM	#3
ShadowDriver Got Wood. Join Date: 11-29-12 Location: Wicken, East Cambridgeshire Downloads: 0 Uploads: 0	Hmmm... it's only been about 85 minutes and my temp probe is reporting 165... Does this seem a bit quick, or just normal (since it's a pretty thin wrap of pork sausage)? I think I'll give her a few more minutes before I wrap her in foil and let her rest in a warm oven for a bit. Thoughts?

02-16-2013, 12:39 PM	#5
ShadowDriver Got Wood. Join Date: 11-29-12 Location: Wicken, East Cambridgeshire Downloads: 0 Uploads: 0	Internal temperature simply doesn't lie. She came out very nicely - I think I'll do the cheese on both sides of the fatty next time. I didn't "precook" the onions and jalapeños like others have suggested in the past... They cooked just fine in all the pork fat. Not a bad dinner, after all.

02-16-2013, 03:30 PM	#10
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	Looks great from here!! __________________ '69 Redhead 2X Stainless Performers TS Performer Mystery Blue OTG Simpsons SJ SJG WGA A "few" others

02-16-2013, 08:08 PM	#11
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	Looks delicious! __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen