I'm Fatty Failure ...

Hook_Line_and_Sinker · 04-29-2008, 08:12 PM

I know, with my bags packed and on the road to being a Farker, that I have learned what a fatty is .... but knowing what one is and making a decent one are two different things.

I stand before you naked, fatty in hand asking for advice
( knowing that the odds are this may end up in the woodpile oh so quickly)

I've made a couple attempts at fatties,

first with just a plain old JD tossed on the grill - sawdust , dry , but smoky.
second a JD with rub sprinkled and watched the time a bit better - not as dry and had some flavor to it.

neither were something I'd rave about or expected..

NOTE: I love paddy type breakfast sausage , so i was very disappointed with the results. I normally buy the Farmer John ones , but went with JD due to the seemingly larger preference here ...

SURELY there has got to be some method , step, or something I'm missing here - I expected a smokey, juicy , flavorful , explode in my mouth experience - not something akin to chewing on a foam rubber ball.

Help

pat · 04-29-2008, 08:14 PM

What temp did you pull the fattie off the smoker? I pull mine at 160*.

Hook_Line_and_Sinker · 04-29-2008, 08:16 PM

both times were a "snack" during a smoke of other foods and the temp was my normal target smoking temp of 225

Bbq Bubba · 04-29-2008, 08:23 PM

What was your finish temp? over 160 it starts to dry out......

Dr_KY · 04-29-2008, 08:25 PM

Try filling it with things you like then only smoking till about 150.Season the outside very well. I like the scotch egg verson with loads of heat added.

txschutte · 04-29-2008, 08:27 PM

Maybe you are like many of us...Simply can't find a fatty very palatable. I can't eat them plain, just something about them. I cook them and put it in gravy over biscuits.

Bigdog · 04-29-2008, 08:27 PM

Sounds to me like you are overcooking them.

Dr_KY · 04-29-2008, 08:30 PM

I can only eat one or two thin slices a day on toast for breakfast. It's just too heavy to plow through as a meal.

Hook_Line_and_Sinker · 04-29-2008, 08:31 PM

I never thought to temp / probe them - beer mod

duh I was thinking they are so high in fat that they would be fine in 1.5 to 2 hours - after all they were just a snack ....

ok well that should help is there any other ways to do a fatty ?

ideas wouldnt hurt

jonboy · 04-29-2008, 08:32 PM

Try using the maple JD sausage. And add a handful of sliced jalapenos.
Just mix it up (like making a meat loaf) and throw on a little rub. Smoke, Slice and Enjoy
jon

Rick's Tropical Delight · 04-29-2008, 08:41 PM

i prefer bob evans... not sure why

stuffed with tillamook pepper jack cheese is good

Bigmista · 04-29-2008, 08:46 PM

Can't get Bob Evans in SoCal. IF you get the JD either get the "Seriously Hot" (it isn't but it is seasoned better or the Maple. Farmer John Hot and Kroger Hot (available at Food4Less) are both good too.

Hook_Line_and_Sinker · 04-29-2008, 08:52 PM

I used to pick up directly at Farmer John ( after school job mod - 30 + years ago)

They used to have the breakfast sasuage in a HUGE chub the size of a Deli Bolonia like 2 foot long by 5 or 6 inchs - has anyone seen or used those?

I bet the bolonia would be good too - it was much better than the packaged ones

Dr_KY · 04-29-2008, 08:56 PM

Quote:

Originally Posted by Hook_Line_and_Sinker

I used to pick up directly at Farmer John ( after school job mod - 30 + years ago)

They used to have the breakfast sasuage in a HUGE chub the size of a Deli Bolonia like 2 foot long by 5 or 6 inchs - has anyone seen or used those?

I bet the bolonia would be good too - it was much better than the packaged ones

I get mine fresh ground from the butcher.

Hook_Line_and_Sinker · 04-29-2008, 09:02 PM

It was bigger and if I recall right it was smoked - right along side of the bolonia

a few local stores have ground seasoned pork in bulk - but I am leary of thiers

04-29-2008, 08:12 PM	#1
Hook_Line_and_Sinker is One Chatty Farker Join Date: 03-28-08 Location: Downey, California Downloads: 0 Uploads: 0	I'm Fatty Failure ... I know, with my bags packed and on the road to being a Farker, that I have learned what a fatty is .... but knowing what one is and making a decent one are two different things. I stand before you naked, fatty in hand asking for advice ( knowing that the odds are this may end up in the woodpile oh so quickly) I've made a couple attempts at fatties, first with just a plain old JD tossed on the grill - sawdust , dry , but smoky. second a JD with rub sprinkled and watched the time a bit better - not as dry and had some flavor to it. neither were something I'd rave about or expected.. NOTE: I love paddy type breakfast sausage , so i was very disappointed with the results. I normally buy the Farmer John ones , but went with JD due to the seemingly larger preference here ... SURELY there has got to be some method , step, or something I'm missing here - I expected a smokey, juicy , flavorful , explode in my mouth experience - not something akin to chewing on a foam rubber ball. Help __________________ Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill

04-29-2008, 08:14 PM	#2
pat is Blowin Smoke! Join Date: 01-21-08 Location: Des Moines, IA Downloads: 0 Uploads: 0	What temp did you pull the fattie off the smoker? I pull mine at 160. __________________ Smokers Purgatory* Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer

04-29-2008, 08:16 PM	#3
Hook_Line_and_Sinker is One Chatty Farker Join Date: 03-28-08 Location: Downey, California Downloads: 0 Uploads: 0	both times were a "snack" during a smoke of other foods and the temp was my normal target smoking temp of 225 __________________ Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill

04-29-2008, 08:23 PM	#4
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	What was your finish temp? over 160 it starts to dry out...... __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

04-29-2008, 08:25 PM	#5
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England Downloads: 0 Uploads: 0	Try filling it with things you like then only smoking till about 150.Season the outside very well. I like the scotch egg verson with loads of heat added. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

04-29-2008, 08:27 PM	#6
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, NE USA Downloads: 0 Uploads: 0	Maybe you are like many of us...Simply can't find a fatty very palatable. I can't eat them plain, just something about them. I cook them and put it in gravy over biscuits. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. I'm such a ZERO. Team Whosoever Q If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.

04-29-2008, 08:27 PM	#7
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas Downloads: 0 Uploads: 0	Sounds to me like you are overcooking them. __________________ Bigdog Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

04-29-2008, 08:30 PM	#8
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England Downloads: 0 Uploads: 0	I can only eat one or two thin slices a day on toast for breakfast. It's just too heavy to plow through as a meal. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

04-29-2008, 08:31 PM	#9
Hook_Line_and_Sinker is One Chatty Farker Join Date: 03-28-08 Location: Downey, California Downloads: 0 Uploads: 0	I never thought to temp / probe them - beer mod duh I was thinking they are so high in fat that they would be fine in 1.5 to 2 hours - after all they were just a snack .... ok well that should help is there any other ways to do a fatty ? ideas wouldnt hurt __________________ Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill

04-29-2008, 08:32 PM	#10
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky Downloads: 0 Uploads: 0	Try using the maple JD sausage. And add a handful of sliced jalapenos. Just mix it up (like making a meat loaf) and throw on a little rub. Smoke, Slice and Enjoy jon

04-29-2008, 08:41 PM	#11
Rick's Tropical Delight Permanent Timeout Join Date: 04-25-07 Location: Farmersville, Ohio Downloads: 0 Uploads: 0	i prefer bob evans... not sure why stuffed with tillamook pepper jack cheese is good

04-29-2008, 08:46 PM	#12
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Can't get Bob Evans in SoCal. IF you get the JD either get the "Seriously Hot" (it isn't but it is seasoned better or the Maple. Farmer John Hot and Kroger Hot (available at Food4Less) are both good too. __________________ 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

04-29-2008, 08:52 PM	#13
Hook_Line_and_Sinker is One Chatty Farker Join Date: 03-28-08 Location: Downey, California Downloads: 0 Uploads: 0	I used to pick up directly at Farmer John ( after school job mod - 30 + years ago) They used to have the breakfast sasuage in a HUGE chub the size of a Deli Bolonia like 2 foot long by 5 or 6 inchs - has anyone seen or used those? I bet the bolonia would be good too - it was much better than the packaged ones __________________ Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill

04-29-2008, 09:02 PM	#15
Hook_Line_and_Sinker is One Chatty Farker Join Date: 03-28-08 Location: Downey, California Downloads: 0 Uploads: 0	It was bigger and if I recall right it was smoked - right along side of the bolonia a few local stores have ground seasoned pork in bulk - but I am leary of thiers __________________ Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill

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