A few fatty questions

grilling24x7 · 02-01-2012, 07:48 PM

I'm thinking about doing my first fatty for the superbowl. I have a few questions that I haven't come across answers to while searching.

If I do 2lbs of sausage, seasoned with bbq rub, roll it with onions, jalapenos and cheese, and cover it with weaved bacon, about how long am I looking to cook it?

I assume I should have a thermometer in there to make sure the inside gets to reasonable temperature?

I was going to serve it sliced with BBQ sauce.

that's hot · 02-01-2012, 07:56 PM

165 internal temp

boogiesnap · 02-01-2012, 07:57 PM

i dunno, maybe 165*ish? i just pull it when i have a nice bark.

i'd suggest a nekkid 1 pounder and a wrapped 1 pounder.

it's nice to see what au natural can do.

bigabyte · 02-01-2012, 07:57 PM

What temp you cooking at?

grilling24x7 · 02-01-2012, 08:18 PM

Quote:

Originally Posted by bigabyte

What temp you cooking at?

Typical smoke-- 250

bigabyte · 02-01-2012, 08:22 PM

Should be done in about three hours then.

jlane · 02-03-2012, 01:45 PM

I've got a question myself. I made my first two fatties the other week. One naked and one wrapped with cheddar and peppers. I rolled it out between two sheets of wax paper and when I went to roll it back up, it stuck to the wax paper and looked horrible when done. How do you keep the sausage from sticking? Thanks.

MarleyMan · 02-03-2012, 03:41 PM

Quote:

Originally Posted by jlane

I've got a question myself. I made my first two fatties the other week. One naked and one wrapped with cheddar and peppers. I rolled it out between two sheets of wax paper and when I went to roll it back up, it stuck to the wax paper and looked horrible when done. How do you keep the sausage from sticking? Thanks.

GARNAAL · 02-03-2012, 04:48 PM

Quote:

Originally Posted by jlane

I've got a question myself. I made my first two fatties the other week. One naked and one wrapped with cheddar and peppers. I rolled it out between two sheets of wax paper and when I went to roll it back up, it stuck to the wax paper and looked horrible when done. How do you keep the sausage from sticking? Thanks.

I use sheets of plastic wrap on top of my sushi mat - works like a champ..

Chef Jim · 02-03-2012, 05:10 PM

A few weeks back I did three one pounders and it took about about an hour and a half.

musman · 02-04-2012, 07:44 AM

Any reason I shouldn't prep my fatty today for a cook tomorrow? Need the extra time so I can watch the big match before the big game.

MarleyMan · 02-04-2012, 07:46 AM

Quote:

Originally Posted by musman

Any reason I shouldn't prep my fatty today for a cook tomorrow? Need the extra time so I can watch the big match before the big game.

No that's fine, I actually prefer to make mine ahead of time and place it in the fridge to firm up.

As mentioned above sushi mats are great to help when rolling.

If you have any silicone baking mats (or something else similar) it helps when making them and keeping everything even when rolling it back up.
I just roll mine with the silicone mats and then place on plastic wrap. I spray the mat lightly with pam or olive oil to help with release if needed.

fingerlickin' · 02-04-2012, 11:10 AM

Quote:

Originally Posted by jlane

I've got a question myself. I made my first two fatties the other week. One naked and one wrapped with cheddar and peppers. I rolled it out between two sheets of wax paper and when I went to roll it back up, it stuck to the wax paper and looked horrible when done. How do you keep the sausage from sticking? Thanks.

Roll it out in a gallon zip lock bag. Then cut the edges of the bag to open it up. You can keep a nice square shape this way and it shouldn't stick.

fingerlickin' · 02-04-2012, 11:13 AM

Quote:

Originally Posted by musman

Any reason I shouldn't prep my fatty today for a cook tomorrow? Need the extra time so I can watch the big match before the big game.

I see no reason you can't, unless you are going to stuff it with something that would get funky in that amount of time. I love em' naked though, it only takes 2 minutes to take it out of the package, hit it with rub and onto the smoke!

02-01-2012, 07:48 PM	#1
grilling24x7 Full Fledged Farker Join Date: 05-17-11 Location: Baltimore, Maryland	A few fatty questions I'm thinking about doing my first fatty for the superbowl. I have a few questions that I haven't come across answers to while searching. If I do 2lbs of sausage, seasoned with bbq rub, roll it with onions, jalapenos and cheese, and cover it with weaved bacon, about how long am I looking to cook it? I assume I should have a thermometer in there to make sure the inside gets to reasonable temperature? I was going to serve it sliced with BBQ sauce. __________________ Weber Performer, 18.5" WSM, UDS.

02-01-2012, 07:56 PM	#2
that's hot On the road to being a farker Join Date: 10-28-07 Location: Louisville KY.	165 internal temp __________________ true Q char griller & side firebox weber 22.5 kettle custom built brute UDS super fast Cheetah Thermapen

02-01-2012, 07:57 PM	#3
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	i dunno, maybe 165*ish? i just pull it when i have a nice bark. i'd suggest a nekkid 1 pounder and a wrapped 1 pounder. it's nice to see what au natural can do. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

02-01-2012, 07:57 PM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	What temp you cooking at? __________________ 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.

02-01-2012, 08:22 PM	#6
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Should be done in about three hours then. __________________ 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.

02-03-2012, 01:45 PM	#7
jlane Full Fledged Farker Join Date: 06-01-11 Location: Saint Louis MO	I've got a question myself. I made my first two fatties the other week. One naked and one wrapped with cheddar and peppers. I rolled it out between two sheets of wax paper and when I went to roll it back up, it stuck to the wax paper and looked horrible when done. How do you keep the sausage from sticking? Thanks.

02-03-2012, 05:10 PM	#10
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	A few weeks back I did three one pounders and it took about about an hour and a half. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

02-04-2012, 07:44 AM	#11
musman Is lookin for wood to cook with. Join Date: 09-16-11 Location: South Jersey	Any reason I shouldn't prep my fatty today for a cook tomorrow? Need the extra time so I can watch the big match before the big game. __________________ 1 Black and 1 Blue Weber Kettle 22.5", UDS