Fatties

KC_Bobby · 07-03-2007, 09:10 AM

I feel stupid for asking ... but a little help please ... never made them. Any hints or secrets? I picked up two logs to fire up tonight/tomorrow.

Does anyone prep these, do they get cut up or just throw them on til X internal? (please complete the X)

thanks

Papa Hogg · 07-03-2007, 09:15 AM

No need to cut up leave the log whole sprinkle with your favorite rub or leave plain...cook until internal temp is 165* about 2.5 - 3 hours at 225* usually does it.

Try stuffing one flatten it out on plastic wrap until it is about 8" x 8" then add cheese, peppers or whatever, re-roll & seal seams good, sprinkle with dry rub.

Pick up some biscuits to eat them on...Farkin' awesome

Norcoredneck · 07-03-2007, 10:04 AM

When resealing them pinch closed and put in fridge and let get cold. Was told this because mine kept busting open. Dont overstuff.

KC_Bobby · 07-03-2007, 10:15 AM

Cool, so basically no holds barred and have fun!

I think I'll stuff japapenos, salsa and chedder cheeze in one
The other is italian sausage ... might go get some provolone cheeze for that.

Papa Hogg · 07-03-2007, 10:23 AM

Quote:

Originally Posted by KC_Bobby

Cool, so basically no holds barred and have fun!

I think I'll stuff japapenos, salsa and chedder cheeze in one
The other is italian sausage ... might go get some provolone cheeze for that.

Put in some Roasted red peppers ( they come in a jar with olive oil...I've done that with an Italian one I did)

ModelMaker · 07-03-2007, 10:23 AM

Won't be long now and you'll be all over these little logs of joy.
ModelMaker

Ron_L · 07-03-2007, 10:53 AM

Don't forget to cook extras! I like to slice them and then brown them in a pan and eat on a biscuit or English muffin for breakfast. I just finished a breakfast of fatty slices on a toasted English muffin topped with an over-easy egg.

Puppyboy · 07-03-2007, 10:55 AM

Quote:

Originally Posted by KC_Bobby

Cool, so basically no holds barred and have fun!

I think I'll stuff japapenos, salsa and chedder cheeze in one
The other is italian sausage ... might go get some provolone cheeze for that.

YUP

Then there is the "boinker".

DaChief · 07-03-2007, 11:14 AM

Quote:

Originally Posted by KC_Bobby

I feel stupid for asking ... but a little help please ... never made them. Any hints or secrets? I picked up two logs to fire up tonight/tomorrow.

Does anyone prep these, do they get cut up or just throw them on til X internal? (please complete the X)

thanks

My crew is hooked on stuffing them with jalapenos and pepper jack cheese, then rolled in your favorite rub!

D.F. Expat · 07-03-2007, 11:18 AM

My fav so far is rubbed with John Henry's pecan and stuffed with cream cheese , second fav is yard bird with sharp cheddar and chopped up japs mixed in to the fatty.

butts a fire · 07-03-2007, 12:24 PM

You have inspired me. I am going to the store to pick up a fattie for the 4th.

Smokin Gator · 07-03-2007, 12:30 PM

I cook 'em 3-2-1 and love 'em that way. 165 internal and them wrapped and coolered works well also. Make sure to spray them once in a while with apple juice. MMMMMmmm

Captain Caveman · 07-03-2007, 12:30 PM

My favorite is stuffed with brown sugar and crushed pineapple.
Works good for breakfast.

D.F. Expat · 07-03-2007, 12:42 PM

Quote:

Originally Posted by Captain Caveman

My favorite is stuffed with brown sugar and crushed pineapple.
Works good for breakfast.

mmmm, wifey would love that, I will have to try that in the morning for her!

Papa Hogg · 07-03-2007, 02:11 PM

Had to resurrect this from an old post:

Quote:
Originally Posted by grillfella

Hey guys, I plan on doing my first fatty's this weekend. Can someone tell me all the ingredients I will need and a step by step process, ie how long to smoke and what wood to smoke with?

weber ranch kettle ,4 weber one touches, verticle drum smoker

My preferred method for doing a fatty.

Head to the local mart and pick out the fatty you want. I'd suggest you then invest in at least a 12 pack of beer to marinate the fatty in, nothing to expensive, it's just a fatty. Or if you prefer some sort of hard liquor, but it's usually more expensive. Also a lot of time fatties come in two packs or more. It's best if you can separate just the one you want. I've never liked the outcome when I've done more than one fatty at once.

After you've marinated the fatty, I usually rub it down with something while I'm getting a good hot bed going. I like something a little spicy. Once it's rubbed and the bed is hot, just do the fatty for as long as you'd like. A lot of people suggest 2 - 3 hours. That's a little long for me so I usually pre-heat the fatty with a little something to get it started so I only have to really do it for 30 minutes or so. It can get kinda boring doing a fatty.

Kinda like a hot dog down a hallway too. Not all that satisfying.
__________________
Neil
StL
"Easy Bake Master"

Thanks again Neil for a good laugh...

07-03-2007, 09:10 AM	#1
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Gardner KS Downloads: 0 Uploads: 0	Fatties I feel stupid for asking ... but a little help please ... never made them. Any hints or secrets? I picked up two logs to fire up tonight/tomorrow. Does anyone prep these, do they get cut up or just throw them on til X internal? (please complete the X) thanks __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

07-03-2007, 09:15 AM	#2
Papa Hogg is One Chatty Farker Join Date: 05-10-07 Location: Racine, WI Downloads: 0 Uploads: 0	No need to cut up leave the log whole sprinkle with your favorite rub or leave plain...cook until internal temp is 165* about 2.5 - 3 hours at 225* usually does it. Try stuffing one flatten it out on plastic wrap until it is about 8" x 8" then add cheese, peppers or whatever, re-roll & seal seams good, sprinkle with dry rub. Pick up some biscuits to eat them on...Farkin' awesome __________________ BWS - The New Standard Party Model; Char-Broil Offset; Twin Chamber Charcoal Grill; Kingsford Grill; 1 - Blue Thermapen; 1 - SpitJack Magnum Meat Injector Gun "The problem with Socialism is that you eventually run out of other people's money." - Margaret Thatcher

07-03-2007, 10:04 AM	#3
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	When resealing them pinch closed and put in fridge and let get cold. Was told this because mine kept busting open. Dont overstuff. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

07-03-2007, 10:15 AM	#4
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Gardner KS Downloads: 0 Uploads: 0	Cool, so basically no holds barred and have fun! I think I'll stuff japapenos, salsa and chedder cheeze in one The other is italian sausage ... might go get some provolone cheeze for that. __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

07-03-2007, 10:23 AM	#6
ModelMaker is One Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA Downloads: 0 Uploads: 0	Won't be long now and you'll be all over these little logs of joy. ModelMaker __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

07-03-2007, 10:53 AM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Don't forget to cook extras! I like to slice them and then brown them in a pan and eat on a biscuit or English muffin for breakfast. I just finished a breakfast of fatty slices on a toasted English muffin topped with an over-easy egg. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

07-03-2007, 11:18 AM	#10
D.F. Expat Full Fledged Farker Join Date: 04-26-07 Location: Mexico City Downloads: 0 Uploads: 0	My fav so far is rubbed with John Henry's pecan and stuffed with cream cheese , second fav is yard bird with sharp cheddar and chopped up japs mixed in to the fatty. __________________ Stoked UDS 2.0 and OTS Formerly known as Smokin Newbie

07-03-2007, 12:24 PM	#11
butts a fire is one Smokin' Farker Join Date: 06-13-07 Location: Parkville, Mo Downloads: 0 Uploads: 0	You have inspired me. I am going to the store to pick up a fattie for the 4th. __________________ Chad B Butts A Fire BBQ Team NB Bandera Webber Kettle Backwoods Party Pro Q Excel 20

07-03-2007, 12:30 PM	#12
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL Downloads: 0 Uploads: 0	I cook 'em 3-2-1 and love 'em that way. 165 internal and them wrapped and coolered works well also. Make sure to spray them once in a while with apple juice. MMMMMmmm __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

07-03-2007, 12:30 PM	#13
Captain Caveman is one Smokin' Farker Join Date: 05-04-07 Location: Carthage, Mo. Downloads: 0 Uploads: 0	My favorite is stuffed with brown sugar and crushed pineapple. Works good for breakfast. __________________ -Chad Caveman Cuisine BBQ Team HEMI orange "Gravity Feed" Clone 2 Hotrod Black "Gravity Feed" clones Mobile Kitchen Towable offset CBJ #24304 KCBS member #24304

07-03-2007, 02:11 PM	#15
Papa Hogg is One Chatty Farker Join Date: 05-10-07 Location: Racine, WI Downloads: 0 Uploads: 0	Had to resurrect this from an old post: Quote: Originally Posted by grillfella Hey guys, I plan on doing my first fatty's this weekend. Can someone tell me all the ingredients I will need and a step by step process, ie how long to smoke and what wood to smoke with? weber ranch kettle ,4 weber one touches, verticle drum smoker My preferred method for doing a fatty. Head to the local mart and pick out the fatty you want. I'd suggest you then invest in at least a 12 pack of beer to marinate the fatty in, nothing to expensive, it's just a fatty. Or if you prefer some sort of hard liquor, but it's usually more expensive. Also a lot of time fatties come in two packs or more. It's best if you can separate just the one you want. I've never liked the outcome when I've done more than one fatty at once. After you've marinated the fatty, I usually rub it down with something while I'm getting a good hot bed going. I like something a little spicy. Once it's rubbed and the bed is hot, just do the fatty for as long as you'd like. A lot of people suggest 2 - 3 hours. That's a little long for me so I usually pre-heat the fatty with a little something to get it started so I only have to really do it for 30 minutes or so. It can get kinda boring doing a fatty. Kinda like a hot dog down a hallway too. Not all that satisfying. __________________ Neil StL "Easy Bake Master" Thanks again Neil for a good laugh... __________________ BWS - The New Standard Party Model; Char-Broil Offset; Twin Chamber Charcoal Grill; Kingsford Grill; 1 - Blue Thermapen; 1 - SpitJack Magnum Meat Injector Gun "The problem with Socialism is that you eventually run out of other people's money." - Margaret Thatcher

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