I'm not exactly clear on what defines a 'fatty'...

food4thot · Aug 31, 2014

...contrary to what it says under my username.

What specifically constitutes a fatty? Can any ground meat be used? Is a bacon wrap mandatory? Does meatloaf qualify as a fatty or would it need to be stuffed and rolled?

I'll just shut up and listen for now

op2:

Brian in Maine · Aug 31, 2014

I think that a fatty is bulk sausage that is smoked. it can have rub, sauce, be staffed, wrapped in bacon, all of the above or just naked.

Wickedcajun · Aug 31, 2014

Ronelle says a fatty is made with breakfast sausage, have seen others use any sausage...

Hagisan · Aug 31, 2014

...and like the namesake...it must be rolled :mrgreen: and not a stuffed meatloaf as I have seen some claim as a fatty.

landarc · Aug 31, 2014

The origins of the fattie are concerned with the unwrapping of a chub of breakfast sausage and smoking said sausage. Naked and unstuffed. That is the truest expression of a fattie, you can add rub to the outside and stay within the realm of the original intent. Some folks use other sausage, some stuff and some bacon wrap. All of these are adornments, gilding of the lily as it were.

It is not meatloaf rolled into a cylinder, stuffed or not, that is just a round meatloaf. Fatties must be of sausage. And really, I think we all understand that means pork sausage, not turkey, chicken, soy, or whatever else.

cowgirl · Aug 31, 2014

Here's the birth of the fatty...
http://www.bbq-brethren.com/forum/showthread.php?t=8014
A log of sausage, smoked.

I've heard that if ground beef is used, it becomes a meatloaf.

Enrico Brandizzi · Aug 31, 2014

I love smoked meatloaf but I haven't involved in fatty yet!

Bob in St. Louis · Aug 31, 2014

Thanks for the link Jeanie, that was cool. Ten years ago, wow!

Food4thot, the beginning of your next fattie begins at the grocery store when you buy a one pound "log" of raw breakfast sausage. Jimmy Dean, R.B. Rice, Tennessee Pride, or the cheap store brand....it doesn't matter. Unwrap one right from the plastic wrap and drop it on the smoker until the internal temp is 165-170. You're done. From there, you imagination can go wild. Rock on.

Gore · Aug 31, 2014

Here is a later post by Bigdog, who made and named the first fatty, elaborating what a fatty is from the fatty TD:

Bigdog said:
Nope. While the traditional ones are pork sausage breakfast ones with the funny wrapper twisted on each end (hence the name), they can be made of most anything resembling sausage (pseudo-sausage). It needs to be contain quite a bit of fat to maintain moisture, but even there, I am not fussy. Part of the beauty of the fatty is that it can be made of most anything and can be stuffed, rubbed or what ever. No long list of rules here. The key is to be long and thin (tubular) and must, repeat must be smoked. I do draw the line to cooking it in a loaf pan, making it a meat loaf or a fatty loaf maybe. A fatty must be rolled and smoked. This is the other non negotiable. Hope this helps.

Note that Bigdog leaves it wide open with regard to meat. It can be pork, beef, or lobster, maybe even tofu :noidea:. If it is cooked in a pan, then it is meatloaf, a special category, a fatty loaf. The only real requirement is that it is rolled and smoked.

edit: I suspect Bigdog may draw the line at tofu, but I don't really know for sure.

food4thot · Aug 31, 2014

cowgirl said:
Here's the birth of the fatty...
http://www.bbq-brethren.com/forum/showthread.php?t=8014
A log of sausage, smoked.

I've heard that if ground beef is used, it becomes a meatloaf.

Thanks for that look-back to the origin of the term fatty, but I'm still a little confused.

Sausage is mentioned a number of times. Sausage can be made from a number of critters and fishes. Does a 'fatty' have to include store bought pork sausage or is the meat choice open to creative license? Is there a required fat content to qualify as a fatty?

landarc · Aug 31, 2014

Pffft. like Bigdog gets any say here.

Bob in St. Louis · Aug 31, 2014

Anybody that considers tofu a meat should turn in their man-card immediately. Period.

Gore · Aug 31, 2014

Here are a few items from the first Fatty Throwdown that might give you some ideas, including a starfish thing that Guerry made:

http://www.bbq-brethren.com/forum/showthread.php?t=94096

Also, here is the fatty appreciation thread that I haven't seen in a long time:

http://www.bbq-brethren.com/forum/showthread.php?t=123431

landarc · Aug 31, 2014

Starfish thingy is NOT a fatty! :tsk:

landarc · Aug 31, 2014

Now, this here, was a perfect Fatty...LINK

food4thot · Aug 31, 2014

Bob in St. Louis said:
Thanks for the link Jeanie, that was cool. Ten years ago, wow!

Food4thot, the beginning of your next fattie begins at the grocery store when you buy a one pound "log" of raw breakfast sausage. Jimmy Dean, R.B. Rice, Tennessee Pride, or the cheap store brand....it doesn't matter. Unwrap one right from the plastic wrap and drop it on the smoker until the internal temp is 165-170. You're done. From there, you imagination can go wild. Rock on.

I'll try that next time I go camping. Breakfast sausage is great, but generally predictable.

Have an idea for what I would consider a fatty. Drooling just thinking about it. Won't get to it until next weekend because I'm already set through tomorrow. Will post pics if it works

Bob in St. Louis · Aug 31, 2014

landarc said:
Now, this here, was a perfect Fatty...LINK

Nope. Sorry. That attempt pales in comparison to my first fattie.
I not only shot pics and gave instructions, this was an EPIC fattie experience. As far as I'm concerned, this should be a fattie "sticky thread". Yea, it's just that awesome.

Ok....I've been drinking, so cut me some slack, but I still think it's pretty cool and think it would help noobs make an amazing stuffed fattie.

Rock on dudes.

Bob

Bob in St. Louis · Aug 31, 2014

food4thot said:
I'll try that next time I go camping. Breakfast sausage is great, but generally predictable.

Ahhh...but that's where the magic is.....
When you smoke one. Then put it in the freezer for another day, then thaw it. Next you slice it into medallions, and place it on some good biscuits with some cheese and egg, you've made something MUCH greater than the typical "breakfast sausage". Trust me.
(I've got pics to prove it, check the link in my last post) :-D

Bob in St. Louis · Aug 31, 2014

Whoops....I forgot the link.
Damn. I'm talking smack and forgot to show the link to back it up. crap.

Here ya go;
http://www.bbq-brethren.com/forum/showthread.php?t=141345&highlight=brisket+fattie

Sorry.

landarc · Aug 31, 2014

I was wondering, do I need to teach this Bob guy how to taunt me?

BTW, find and make Boshizzle's Dad's country sausage recipe, add enough spice, that will not be a pedestrian fatty

I'm not exactly clear on what defines a 'fatty'...

is One Chatty Farker

is One Chatty Farker

is Blowin Smoke!

Knows what a fatty is.

somebody shut me the fark up.

somebody shut me the fark up.

Babbling Farker

Babbling Farker

Phizzy

is One Chatty Farker

somebody shut me the fark up.

Babbling Farker

Phizzy

somebody shut me the fark up.

somebody shut me the fark up.

is One Chatty Farker

Babbling Farker

Babbling Farker

Babbling Farker

somebody shut me the fark up.

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