MY First Fatty - Used the Piston on the UDS w/ PRON

Kubbie · 07-17-2009, 09:18 PM

Didn't feel like I was in the club until I got the fatty done, so had to try it.
I started with a 16 oz Jimmy Dean log and went searching in the fridge.

Some Brie, shredded Italian mix, and my filling.

Filling was some onions, green pepper, garlic and some cut-up kabanos - smoked Polish sausage sticks. Short saute in EVOO.

All this got stuffed into my fatty piston - 9" by 1 1/2" PVC Pipe.

Rolled out the sausage on some clear wrap. Some Pam on the rolled kept it from sticking.

Pushed out the filling onto the sausage.

The clear wrap made it very easy to pick up and roll the sausage around the filling.

This one got some Smokin' Guns KC Rib Rub. Turned out to be too salty combined with the salty sausage. I'll pick a sweet/hot with less salt one for next time.

Onto the UDS. Got cherry and hickory chuncks with some Royal Oak. 250° - 275°

After about 3 hours

Ready to slice after a rest

Odd thing was that I didn't like my first bite, as I didn't know what to expect. What I realized was that I didn't like the saltiness of the end piece, the rub was just too salty.

What was underneath was this layering of flavors like nothing I tried before. It was addictive. The sensation on my buds just wanted me to grab another slice. It was hard to save enough to take to work the next day to have the other two carpenters I work with to try some...

Kubbie · 07-17-2009, 09:23 PM

Oop, did my hotlinks die? I saw them in the preview, now I have the red x's...

Are we blocked from hosting on fotki.com?

GreasePig · 07-17-2009, 10:08 PM

Pics or it didn't happen! LOL

Kubbie · 07-18-2009, 03:03 PM

Didn't feel like I was in the club until I got the fatty done, so had to try it.
I started with a 16 oz Jimmy Dean log and went searching in the fridge.

Some Brie, shredded Italian mix, and my filling.

Filling was some onions, green pepper, garlic and some cut-up kabanos - Polish sausage sticks. Short saute in EVOO.

All this got stuffed into my fatty piston - 9" by 1 1/2" PVC Pipe.

Rolled out the sausage on some clear wrap. Some Pam on the rolled kept it from sticking.

Pushed out the filling onto the sausage.

The clear wrap made it very easy to pick up and roll the sausage around the filling.

This one got some Smokin' Guns KC Rib Rub. Turned out to be too salty combined with the salty sausage. I'll pick a sweet/hot with less salt one for next time.

Onto the UDS. Got cherry and hickory chuncks with some Royal Oak. 250° - 275°

After about 3 hours

Ready to slice after a rest

Odd thing was that I didn't like my first bite, as I didn't know what to expect. What I realized was that I didn't like the saltiness of the end piece, the rub was just too salty.

What was underneath was this layering of flavors like nothing I tried before. It was addictive. The sensation on my buds just wanted me to grab another slice. It was hard to save enough to take to work the next day to have the other two carpenters I work with to try some...

kyoung55 · 07-18-2009, 03:16 PM

Man that sure looks good!

GreasePig · 07-18-2009, 03:25 PM

Very nice!

ljh34465 · 07-18-2009, 03:41 PM

Looks wonderful. What a great tutorial - good pics and explanation with all the detail - really helpful - thanks for sharing.

Two questions - did you refrigerate/freeze the PVC contents and what did you use for a plunger? Looks like it worked perfectly.

chambersuac · 07-18-2009, 03:46 PM

Nice looking fatty - now you know your in the club! And, good "play-by-play" pron!

warren · 07-18-2009, 04:02 PM

im def. going to try this

deeque · 07-18-2009, 07:23 PM

great job on the fattie and stuffing. wise old saying is you never make just 1 fattie. smoke on Bro.

jlough69 · 07-18-2009, 07:35 PM

Looks fantastic, I'm going to try this too with the piston. Did you Pam the inside of the piston?

Kubbie · 07-18-2009, 07:58 PM

Quote:

Originally Posted by ljh34465

did you refrigerate/freeze the PVC contents

After I stuffed the piston, in the freezer for 15-20 min just to firm it up.

After I rolled it up and sealed up the ends well, again back in the freezer for about 20 minutes.

Quote:

Originally Posted by ljh34465

...what did you use for a plunger? Looks like it worked perfectly.

I cut a piece of the pvc pipe thin - 1/4" on the miter saw. I used that to trace out the inside diameter on a piece of 3/8" thick acrylic (plexiglass) that I had laying around. Cut close to the line, then used a bench grinder to sand right up to the line.

I didn't have a pusher rod yet, (just used a long wooden spoon.) I'm looking for clear acrylic rod, but didn't find any locally yet, so will probably order it online.

Kubbie · 07-18-2009, 08:03 PM

Quote:

Originally Posted by jlough69

Did you Pam the inside of the piston?

I did, but that stuffing was greasy - sausage, oil and cheese - that it probably didn't need it.
I believe in balancing fats though - I had pork and dairy fat, so I added the vegetable fat. I didn't have beef fat, so it wasn't a fully balanced diet...

jlough69 · 07-18-2009, 08:07 PM

Quote:

Originally Posted by Kubbie

I did, but that stuffing was greasy - sausage, oil and cheese - that it probably didn't need it.
I believe in balancing fats though - I had pork and dairy fat, so I added the vegetable fat. I didn't have beef fat, so it wasn't a fully balanced diet...

A great system, thanks for sharing!

Mr. Bo · 07-18-2009, 10:03 PM

Quote:

Originally Posted by Kubbie

I believe in balancing fats though - I had pork and dairy fat, so I added the vegetable fat. I didn't have beef fat, so it wasn't a fully balanced diet...

I like the way you think. Great looking fatty BTW!

07-17-2009, 09:18 PM	#1
Kubbie Knows what a fatty is. Join Date: 06-10-09 Location: Mt. Prospect, IL Downloads: 0 Uploads: 0	MY First Fatty - Used the Piston on the UDS w/ PRON Didn't feel like I was in the club until I got the fatty done, so had to try it. I started with a 16 oz Jimmy Dean log and went searching in the fridge. Some Brie, shredded Italian mix, and my filling. Filling was some onions, green pepper, garlic and some cut-up kabanos - smoked Polish sausage sticks. Short saute in EVOO. All this got stuffed into my fatty piston - 9" by 1 1/2" PVC Pipe. Rolled out the sausage on some clear wrap. Some Pam on the rolled kept it from sticking. Pushed out the filling onto the sausage. The clear wrap made it very easy to pick up and roll the sausage around the filling. This one got some Smokin' Guns KC Rib Rub. Turned out to be too salty combined with the salty sausage. I'll pick a sweet/hot with less salt one for next time. Onto the UDS. Got cherry and hickory chuncks with some Royal Oak. 250° - 275° After about 3 hours Ready to slice after a rest Odd thing was that I didn't like my first bite, as I didn't know what to expect. What I realized was that I didn't like the saltiness of the end piece, the rub was just too salty. What was underneath was this layering of flavors like nothing I tried before. It was addictive. The sensation on my buds just wanted me to grab another slice. It was hard to save enough to take to work the next day to have the other two carpenters I work with to try some...

07-17-2009, 10:08 PM	#3
GreasePig is One Chatty Farker Join Date: 07-02-09 Location: Fayetteville, AR Downloads: 0 Uploads: 0	Pics or it didn't happen! LOL __________________ The beatings will continue until morale improves!

07-18-2009, 03:03 PM	#4
Kubbie Knows what a fatty is. Join Date: 06-10-09 Location: Mt. Prospect, IL Downloads: 0 Uploads: 0	Repost with pics again... Didn't feel like I was in the club until I got the fatty done, so had to try it. I started with a 16 oz Jimmy Dean log and went searching in the fridge. Some Brie, shredded Italian mix, and my filling. Filling was some onions, green pepper, garlic and some cut-up kabanos - Polish sausage sticks. Short saute in EVOO. All this got stuffed into my fatty piston - 9" by 1 1/2" PVC Pipe. Rolled out the sausage on some clear wrap. Some Pam on the rolled kept it from sticking. Pushed out the filling onto the sausage. The clear wrap made it very easy to pick up and roll the sausage around the filling. This one got some Smokin' Guns KC Rib Rub. Turned out to be too salty combined with the salty sausage. I'll pick a sweet/hot with less salt one for next time. Onto the UDS. Got cherry and hickory chuncks with some Royal Oak. 250° - 275° After about 3 hours Ready to slice after a rest Odd thing was that I didn't like my first bite, as I didn't know what to expect. What I realized was that I didn't like the saltiness of the end piece, the rub was just too salty. What was underneath was this layering of flavors like nothing I tried before. It was addictive. The sensation on my buds just wanted me to grab another slice. It was hard to save enough to take to work the next day to have the other two carpenters I work with to try some...

07-18-2009, 03:25 PM	#6
GreasePig is One Chatty Farker Join Date: 07-02-09 Location: Fayetteville, AR Downloads: 0 Uploads: 0	Very nice! __________________ The beatings will continue until morale improves!

07-18-2009, 03:46 PM	#8
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	Nice looking fatty - now you know your in the club! And, good "play-by-play" pron! __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

07-17-2009, 09:23 PM	#2
Kubbie Knows what a fatty is. Join Date: 06-10-09 Location: Mt. Prospect, IL Downloads: 0 Uploads: 0	Oop, did my hotlinks die? I saw them in the preview, now I have the red x's... Are we blocked from hosting on fotki.com?

07-18-2009, 03:16 PM	#5
kyoung55 Wandering around with a bag of matchlight, looking for a match. Join Date: 07-02-09 Location: Romulus Downloads: 0 Uploads: 0	Man that sure looks good!

07-18-2009, 03:41 PM	#7
ljh34465 is one Smokin' Farker Join Date: 05-14-09 Location: Ocala, Florida Downloads: 0 Uploads: 0	Looks wonderful. What a great tutorial - good pics and explanation with all the detail - really helpful - thanks for sharing. Two questions - did you refrigerate/freeze the PVC contents and what did you use for a plunger? Looks like it worked perfectly.

07-18-2009, 04:02 PM	#9
warren Full Fledged Farker Join Date: 07-11-09 Location: belchertown mass Downloads: 0 Uploads: 0	im def. going to try this

07-18-2009, 07:23 PM	#10
deeque Full Fledged Farker Join Date: 10-14-07 Location: new jersey Downloads: 0 Uploads: 0	great job on the fattie and stuffing. wise old saying is you never make just 1 fattie. smoke on Bro. __________________ smokin que & lovin it _____ Don UDS WEBER OTG 22.5

07-18-2009, 07:35 PM	#11
jlough69 On the road to being a farker Join Date: 07-10-09 Location: Chicago, Il Downloads: 0 Uploads: 0	Looks fantastic, I'm going to try this too with the piston. Did you Pam the inside of the piston?

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