What the heck is a fatty? - Page 3

SmokeInDaEye · 01-03-2007, 01:44 PM

Quote:

Originally Posted by backyardchef

Now, that chit is funny......

Funny for everyone except the loser vegan boyfriend!

For Christmas, I made about 50 bite sized fatties stuffed with roasted garlic and mozarella. Each JD log mades about 15 little ones. They were gone in about 5 minutes.

Bigmista · 01-03-2007, 02:12 PM

How do you keep them from falling between the grates?

tommykendall · 01-03-2007, 02:20 PM

Quote:

Originally Posted by Bigmista

How do you keep them from falling between the grates?

I suspect expanded metal grates solve any probability of slippage

SmokeInDaEye · 01-03-2007, 02:20 PM

Quote:

Originally Posted by Bigmista

How do you keep them from falling between the grates?

I usually use a small grate I have for fish, but I did the last batch on a regular Big Green Egg grate with no problem.

They get good flavor from the dry rub and they look nice for fancy guests.

Ray Zorback · 04-27-2007, 09:25 AM

Those look great.
I eat a lot of deer sausage. Will those make into good "Fatties"?

willkat98 · 04-27-2007, 09:42 AM

Quote:

Originally Posted by Ray Zorback

Those look great.
I eat a lot of deer sausage. Will those make into good "Fatties"?

They should!

But, and I caveat with only coming across a couple deer "chubs" sent up to me via MikeG (in a styro pack Norco!!) that your only issue would be with how lean the deer sausage is.

Deepending on how lean, you might need to wrap bacon around it or something.

The stuff I got was not really sausage but was just ground venison that I definitely would have needed to wrap bacon around, had it made it past the chili pot

brdbbq · 04-27-2007, 09:47 AM

Quote:

Originally Posted by willkat98

The stuff I got was not really sausage but was just ground venison that I definitely would have needed to wrap bacon around, had it made it past the chili pot

City Boy Mod

Steeb · 04-27-2007, 10:29 AM

Do you guys have a certain wood you use for these fatties? Until stumbling onto this place, I'd never heard of these, but they sound killer. Might have to try these out this weekend...

willkat98 · 04-27-2007, 10:43 AM

Any wood will do.

Hickory, cherry, apple, pecan, etc

Porky · 04-27-2007, 10:46 AM

Steeb-
Whatever floats your boat. The meat absorbs all flavors of the wood, fruit woods are nice and mild or use hickory for a little more smoke flavor.

Les

Steeb · 04-27-2007, 11:23 AM

Thanks for the suggestions. I kinda figured it would be like you guys said - it's all a matter of preference.

If I have room, maybe I'll slap a fattie on with the brisket I'm intending to cook this weekend. There are no problems using oak for sausage, right?

Mr. Bo · 04-27-2007, 08:44 PM

You won't regret it Steeb. I just cooked my first fatty weekend before last and it was awesome eating. At least what little I had of it.
The wife was on the phone earlier tonight with one of her friends and I overheard her talking about that cook, the fatty and how it was, "The best damn sausage she ever ate."

There are two waiting for tomorrow's cook. Pictures pending...
Maybe I'll get more than a bite or two this time.

Good luck with your first brisket.

Rick's Tropical Delight · 04-27-2007, 09:02 PM

behold the power of the smoked fattie!

thillin · 04-27-2007, 09:06 PM

Steeb and Rick's Tropical Delight go over to cattle call and introduce yourselves

Rick's Tropical Delight · 04-27-2007, 09:10 PM

it just showed up over there...
:)

01-03-2007, 02:12 PM	#32
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	How do you keep them from falling between the grates? __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

04-27-2007, 09:25 AM	#35
Ray Zorback Got Wood. Join Date: 04-16-07 Location: Rogers, AR Downloads: 0 Uploads: 0	Those look great. I eat a lot of deer sausage. Will those make into good "Fatties"? __________________ Bye for now, Ray Zorback [COLOR="DarkRed"]Woooo Pig Sooie![/COLOR] [I]I worship the King of Kings, & drink the king of beers.[/I] [COLOR="DarkRed"]Works in Progress:[/COLOR] El Cheapo Brinkmann (ECB): Refurb & Mod Ugly Drum Smoker (UDS): Still Deciding the Design Details [COLOR="DarkRed"]Favorite Threads[/COLOR] [URL="http://www.bbq-brethren.com/forum/showthread.php?t=26513"]Smoker Designs[/URL] \| [URL="http://www.bbq-brethren.com/forum/showthread.php?t=26261"]ECB Mod Talk[/URL] \| [URL="http://www.bbq-brethren.com/forum/showthread.php?t=23436"]Ugly Drum Smokers[/URL] [SIZE="1"][I]Need property in Northwest Arkansas? Search over 20,000 local listings at [URL="http://www.nwaray.com"]www.NWARay.com[/URL] [/I][/SIZE]

04-27-2007, 10:43 AM	#39
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	Any wood will do. Hickory, cherry, apple, pecan, etc __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

04-27-2007, 10:46 AM	#40
Porky is One Chatty Farker Join Date: 07-16-06 Location: West Palm Beach,Fl. Downloads: 0 Uploads: 0	Steeb- Whatever floats your boat. The meat absorbs all flavors of the wood, fruit woods are nice and mild or use hickory for a little more smoke flavor. Les __________________ Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like.

04-27-2007, 08:44 PM	#42
Mr. Bo is one Smokin' Farker Join Date: 04-15-07 Location: Bisbee, AZ Downloads: 0 Uploads: 0	You won't regret it Steeb. I just cooked my first fatty weekend before last and it was awesome eating. At least what little I had of it. The wife was on the phone earlier tonight with one of her friends and I overheard her talking about that cook, the fatty and how it was, "The best damn sausage she ever ate." There are two waiting for tomorrow's cook. Pictures pending... Maybe I'll get more than a bite or two this time. Good luck with your first brisket. __________________ 55 gallon smokin' UDS BBQ Grillware vertical gas smoker WSM with mods ECB Deluxe (scrapped for parts for the UDS) BBQ Grillware gas grill Pro-Q Exel 20 High Desert BBQ

04-27-2007, 10:29 AM	#38
Steeb Is lookin for wood to cook with. Join Date: 04-26-07 Location: Vegas Downloads: 0 Uploads: 0	Do you guys have a certain wood you use for these fatties? Until stumbling onto this place, I'd never heard of these, but they sound killer. Might have to try these out this weekend...

04-27-2007, 11:23 AM	#41
Steeb Is lookin for wood to cook with. Join Date: 04-26-07 Location: Vegas Downloads: 0 Uploads: 0	Thanks for the suggestions. I kinda figured it would be like you guys said - it's all a matter of preference. If I have room, maybe I'll slap a fattie on with the brisket I'm intending to cook this weekend. There are no problems using oak for sausage, right?

04-27-2007, 09:02 PM	#43
Rick's Tropical Delight Permanent Timeout Join Date: 04-25-07 Location: Farmersville, Ohio Downloads: 0 Uploads: 0	behold the power of the smoked fattie!

04-27-2007, 09:06 PM	#44
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	Steeb and Rick's Tropical Delight go over to cattle call and introduce yourselves __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

04-27-2007, 09:10 PM	#45
Rick's Tropical Delight Permanent Timeout Join Date: 04-25-07 Location: Farmersville, Ohio Downloads: 0 Uploads: 0	it just showed up over there... :)

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