What the heck is a fatty? - Page 5

Ron_L · 03-13-2010, 08:08 PM

Since the raw log can be made into a number of things that are not fatties (breakfast sausage patties, pizza topping, etc.) I don't think it is a fatty until it is smoked.

BBQchef33 · 03-13-2010, 08:15 PM

but if its "a log" its a fattie, otherwise its a patty, or crumbles or loaf.

do you not have a frozen "burger" in your freezer? Thats not cooked... and its a burgewr because its a flat patty.. and if you take sausage, and flatten it out, u have a sausage burger. Even uncooked....

right?

Frank Sacco · 03-13-2010, 08:39 PM

Quote:

Originally Posted by BBQchef33

Sorry to hash up old issues......

BBQchef33 · 03-13-2010, 08:42 PM

dont u have a trailer to polish? :)

Frank Sacco · 03-13-2010, 08:49 PM

That's a cute little trailer... I'm telling ya if Vinnie sells his house I may have to just buy it!!

Harmening · 03-13-2010, 08:51 PM

Wow. This thread has had quite the life. Started on 7-6-2004 and still going strong.

HHpepper · 03-13-2010, 11:45 PM

So you are saying as soon as it takes the "log" form it can be considered a fatty?

bigabyte · 03-13-2010, 11:51 PM

What if you took a long log and formed it into a donut shape?

BBQchef33 · 03-13-2010, 11:53 PM

Quote:

Originally Posted by HHpepper

So you are saying as soon as it takes the "log" form it can be considered a fatty?

yup.. IMO.....

RonL likes his on pizza.

Ron_L · 03-14-2010, 09:28 AM

Quote:

Originally Posted by BBQchef33

yup.. IMO.....

RonL likes his on pizza.

I do. And in fatty gravy, and on a biscuit, and...

jeffjenkins1 · 03-14-2010, 10:07 AM

RonL likes all logs... just sayin!

Jeff

Terry Knife · 06-23-2010, 01:52 PM

Well this is just plain wonderful. I plan on doing this with some venison sausage and antelope sausage...

bandityo · 06-23-2010, 02:00 PM

never done one..have to give it a try

KSims1868 · 06-23-2010, 03:08 PM

bandityo...I haven't either and I plan on stuffing one this weekend with grilled onions, and maybe some pepperjack cheese. Not sure. Of course...wrapped in bacon also.

Johnny_Crunch · 06-23-2010, 03:56 PM

Quote:

Originally Posted by KSims1868

bandityo...I haven't either and I plan on stuffing one this weekend with grilled onions, and maybe some pepperjack cheese. Not sure. Of course...wrapped in bacon also.

This is pretty much my recipe every time. I do add some jalepeno slices. Plus I crumble the bacon and put it in the middle. The weave seems to fall off when cutting and serving so I retired it.

Melt all your stuffing together then roll it up like a tootsie roll in saran wrap, put it in the fridge and let it get cold and solid again. Less explosions without any lumps or air in the center.

03-13-2010, 08:08 PM	#61
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Since the raw log can be made into a number of things that are not fatties (breakfast sausage patties, pizza topping, etc.) I don't think it is a fatty until it is smoked. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

03-13-2010, 08:15 PM	#62
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	but if its "a log" its a fattie, otherwise its a patty, or crumbles or loaf. do you not have a frozen "burger" in your freezer? Thats not cooked... and its a burgewr because its a flat patty.. and if you take sausage, and flatten it out, u have a sausage burger. Even uncooked.... right? __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

03-13-2010, 08:42 PM	#64
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	dont u have a trailer to polish? :) __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

03-13-2010, 08:49 PM	#65
Frank Sacco is One Chatty Farker Join Date: 10-21-07 Location: Patchogue, NY	That's a cute little trailer... I'm telling ya if Vinnie sells his house I may have to just buy it!! __________________ Current: FEC100, BGE Medium, WSM Retired: Spicewine Med, Backwoods Party Weber Lineup: Performer, 22.5" One Touch Gold (redhead), WSJ Platnium, Genesis C Sponsors: Oakridge BBQ, Frontier Charcoal NEBS MAFIA Blazin' Buttz BBQ www.blazinbuttzbbq.com

03-13-2010, 11:51 PM	#68
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	What if you took a long log and formed it into a donut shape? __________________ 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.

03-13-2010, 08:51 PM	#66
Harmening On the road to being a farker Join Date: 04-11-07 Location: West Okoboji, IA	Wow. This thread has had quite the life. Started on 7-6-2004 and still going strong.

03-13-2010, 11:45 PM	#67
HHpepper Full Fledged Farker Join Date: 03-21-09 Location: Brookwood, AL.	So you are saying as soon as it takes the "log" form it can be considered a fatty?

03-14-2010, 10:07 AM	#71
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	RonL likes all logs... just sayin! Jeff __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

06-23-2010, 01:52 PM	#72
Terry Knife Knows what a fatty is. Join Date: 05-17-10 Location: Missoula Mt	Well this is just plain wonderful. I plan on doing this with some venison sausage and antelope sausage... __________________ Co-Owner/Operator of Burns St Bistro, Missoula MT

06-23-2010, 02:00 PM	#73
bandityo On the road to being a farker Join Date: 06-11-10 Location: Chattanooga	never done one..have to give it a try __________________ Louisianna Smokers CS-680, Cookshack, Char Grill Large Akorn, Weber Genesis

06-23-2010, 03:08 PM	#74
KSims1868 Full Fledged Farker Join Date: 04-26-10 Location: Houston, TX	bandityo...I haven't either and I plan on stuffing one this weekend with grilled onions, and maybe some pepperjack cheese. Not sure. Of course...wrapped in bacon also. __________________ Rockin the UDS - every weekend

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