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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-07-2008, 05:21 PM | #1 |
is one Smokin' Farker
Join Date: 02-06-08
Location: Santa Ana, CA
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Questions from a newbie...
Is a fatty essentially any type of sausage, or does fatty refer to a particular type of sausage? Could a Farmer John Polish sausage be considered a fatty? What about a Hillshire Farms Kilbasa or smoked sausage? Any recommendations on a sausage brand?
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Double barrel smoker, one stacked over the other. (55 gal drums). 85 Gal UDS Large Kettle Grill "I am the Lizard King.... I can do anything." "Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet |
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03-07-2008, 05:24 PM | #2 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Fatties started as 1 pound chubs of breakfast sausge like Jimmy Dean smoked whole. You can use any non cooked sausage formed into a "log" and smoke it. the Hillshire Farms stuff and other smoked sausages won't work.
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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 |
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03-07-2008, 05:26 PM | #3 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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A traditional fatty around here is a 1 pound chub of ground pork sausage. Where you go from there is pretty much boundless. Check this out:
http://www.bbq-brethren.com/forum/sh...5&postcount=11
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Kevin |
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03-07-2008, 05:32 PM | #4 |
is one Smokin' Farker
Join Date: 02-06-08
Location: Santa Ana, CA
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Sweet. I think I love youse guyses... I know I love this web site.
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Double barrel smoker, one stacked over the other. (55 gal drums). 85 Gal UDS Large Kettle Grill "I am the Lizard King.... I can do anything." "Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet |
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03-07-2008, 07:44 PM | #5 |
is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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are you aware that it is against the rules to only cook one fatty? just checking............
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Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective |
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03-07-2008, 07:53 PM | #6 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
The term fatty is reserved for talking about a recipe, a blueprint from which you could create many fatties, but this recipe is a fatty recipe. It can also be used for describing the preperation of an individual fatty, the rubbing of an individual fatty, placing a particular fatty on the smoker, taking hte temperature of a fatty, eating a fatty, or any other action that is performed to an individual sausage log which is being smoked. When actually cooking them though, the correct terminology is fatties, because one is never enough. (see ABT's) They can be any kind of sausage really, so long as it is not stuffed in a casing and is formed into a log. There is a fine line between fatty an meatloaf. Fatties would not have egg and breadcrumbs added to firm up the log, while meatloaf would. Just plain ground meat may or may not be called a fatty, but many may mistake it for a meatloaf. In some cases you really must use your best judgement.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-07-2008, 07:57 PM | #7 |
Full Fledged Farker
Join Date: 01-25-08
Location: West Islip, NY
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My first fattie, a Jimmy Dean breakfast log, chub....w/e.. rolled in diced jalapenos, covered in Willy B's bourbon rub. I put it out in a group of men.............90 seconds and it was gone. Best tasting thing in the clubhouse according to Bean.
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XL BGE WEBER SMOKEY MOUNTAIN WEBER PERFORMER FOUR SEASONS GASSER Yellow thermapen AKA-Crusty DippinTush http://img.photobucket.com/albums/v2...pinsgasser.jpg |
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03-07-2008, 10:11 PM | #8 |
is one Smokin' Farker
Join Date: 08-14-07
Location: Moberly, MO
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I cooked a couple when i was testing temps on my UDS recently. They weren't my first but so far my favorite.
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Brian aka Irradiate Lit & Loaded BBQ Team Traeger - Lil Tex, UDS -old school, Weber - 22" kettle Kenmore - 5 burner gasser (for grillin'), 2 burner (for tailgatn') KCBS member & CBJ 2003 PLAYMOR 7' X 16' Hauler Am I in the "wood pile" ......again.. |
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03-07-2008, 10:23 PM | #9 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Vic I use different kinds of breakfast sausage to make fattys.
Sometimes I buy fresh ground and seasoned bulk sausage from a good store. I stuff mine with various cheeses. Sometimes I add onions or even peppers. Go with what you like and give it a whirl. Some folks crust their fatty with crushed cheeze its or just sprinkle them with there favorite pork rubs. Just have fun and definately make more than one. If making a few I will stick a toothpick for an identifier. Just write down which one has what and add toothpicks to keep track. I always wrap and chill for a couple hours before smoking. We like pictures here and would love to see some photos as well as your comments. Good luck!
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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03-07-2008, 10:36 PM | #10 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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My families favorite is JD stuffed with Pepper Jack cheese and sautéed onions & garlic... Another is stuffed with motz, red bell, jalapeño. We call it the Italian Christmas Fatty...
I'm trying a new one tomorrow.... Stuffed with cheddar, cooked bacon, & scrabbled eggs... Thinking this would be great on a biscuit for a quick breakfast....
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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03-07-2008, 10:49 PM | #11 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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Brother DDT incorporates rib trimmings in his fatties and he know's what the hell he's doing!
Rock on So. Cali. BBQ!
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Tom |
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03-08-2008, 12:19 AM | #12 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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I've used rib trimmings for my own fatties in the past, much better than the ground pork from the grocers, but for some strange reason Jimmy Dean or even Generic chubs are my preferred choice.
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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03-08-2008, 12:23 AM | #13 |
is one Smokin' Farker
Join Date: 10-28-07
Location: North Logan, UT
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My name is Chris and I'm a fattyholic... Like someone else here said, start with a pound of breakfast sausage and add almost anything you can think of to it. Lots of guys like to put all the stuff in the middle, personally I get the best results from mixing it all together. Not as pretty maybe but you really don't have *******s that way and I like getting a bit of all the added stuff in every bite. Another tip to throw in here is that if you work with the sausage at all, it will heat up just from your hands. Wrap it in plastic and stick it in the fridge to firm it back up. I've even stuck mine in the freezer for about an hour before with great results. Whatever you do though have fun and make about 3 more than you think you'll need... Fatty protocol never allows for just one...
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[FONT=Microsoft Sans Serif]Two Big Fat 22.5" WSM's[/FONT] [FONT=Microsoft Sans Serif]Two Well Worn UDS's[/FONT] [FONT=Microsoft Sans Serif]Great Outdoors Smokey Mountain Gasser[/FONT] [FONT=Microsoft Sans Serif]KCBS Member and CBJ[/FONT] |
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03-08-2008, 01:15 AM | #14 |
Full Fledged Farker
Join Date: 10-01-07
Location: Fresno, CA
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Definitely make mutiple. If you stuff the fatty with anything that requires to be cooked before hand...i.e.; Bacon, be sure to cook it. Otherwise you will get some very uncooked food inside of the fatty.
Good luck and remember to post pron!
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www.TOPS-BBQ.com Diamond Plate FAT 50 Ultra 200-Gal Barrel 55-Gal Horizontal offset 2 55-Gal Vertical Barrels Bar-B-Chef Offset Anything worth fighting for is worth fighting for dirty! |
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03-08-2008, 05:41 AM | #15 |
is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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Hi Chris! (fattyholic Mod)
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Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective |
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