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Fatties
- Thread starter Smokin J
- Start date
G$
is One Chatty Farker
1) Unwrap Jimmy Dean Hot 16 oz sausage, and place in Barbecue at 225.
2) Cook until Done.
For all the wonderful customizations, this one remains my favorite.
2) Cook until Done.
For all the wonderful customizations, this one remains my favorite.
Thawley
Take a breath!
Voodoo Garlic Fatty Mod
I'm a garlic eater. I did my first ones with lotsa garlic and I'll do my next ones that way too...
Voodoo Garlic Fatty Mod
I'm a garlic eater. I did my first ones with lotsa garlic and I'll do my next ones that way too...
Voodoo Garlic Fatty Mod
R
Rick's Tropical Delight
Guest
pure sausage heaven!
Puppyboy
Babbling Farker
Yup, we all do. :wink:
DaChief
Babbling Farker
JD stuffed with jalapeno and pepperjack cheese and rolled in a good rub is the favorite at my house.
Porky
is Blowin Smoke!
JD original stuffed with carmelized onions, cream cheese, shredded smoked gouda, sliced jalapeno, sliced red pepper, sprinkled with garlic powder rolled up and plastic wrapped and placed back in fridge for a couple of hours to firm up then. Unwrap sprinkle with your favorite rub and put in smoker for 2-3 hours @225-275. You are in for a treat!!! Use your imagination on what to stuff them with and you will be rewarded wuth some great eats.
River City Smokehouse
is Blowin Smoke!
When it comes to a fatty there is already a lot of falvor just because of the pork factor. Use your imagination and stuff it with different cheeses, herbs, meats. Just what ever your mind comes up with. I've not tried it yet but I'v thought about using a piping bag and filling one up with a scrambled egg or two and see how it will turn out.
Harbormaster
somebody shut me the fark up.
- Joined
- Jul 14, 2006
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- 7,978
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- Age
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- Wyocena/Pardeeville, WI
JD stuffed with roasted red bell peppers, chipotle peppers in adobo, onion, garlic, and string cheese. No rub, smoke/indirect grill until done.
P
Papa Hogg
Guest
A good pinch of maui-wowie, rolled tight but not too tight...
Seriously though, put anything you like in 'em, I have used sliced mushrooms, roasted red peppers, cheeses of all varieties, garlic, onions, pre-cooked bacon. Porky made a good point that after you stuff them & you roll them back up & seal the seams you definitely want to put in the fridge for a couple of hours so the seams don't bust open when smoking.
Just a plain fatty in your favorite rub is always good too...
Seriously though, put anything you like in 'em, I have used sliced mushrooms, roasted red peppers, cheeses of all varieties, garlic, onions, pre-cooked bacon. Porky made a good point that after you stuff them & you roll them back up & seal the seams you definitely want to put in the fridge for a couple of hours so the seams don't bust open when smoking.
Just a plain fatty in your favorite rub is always good too...
Last edited by a moderator:
moses13
Knows what a fatty is.
I made a few last weekend with salsa for snacks at a BBQ comp to rave reviews. I took 2 JD 16oz sausages and combined them in a bowl. I then took a jar of mild salsa and drained off as much liquid as I could and dumped the contents of 1/2 jar of salsa into the bowl with the sausage and mixed it together as you would with a meatloaf. From there, I molded the mixture into a log, sprinkled some rub on it and rolled the fattie in plastic wrap and stored in the freezer overnight to harden up. From there, I threw in on a WSM the next evening at 235 for about 3hrs. The extra that we had left over, we crumpled and put in eggs the next morning. Its a gift that keeps on giving.....
motley que
is one Smokin' Farker
itschris
Full Fledged Farker
I got the big Jimmy Dean roll from Sam's club. I diced up a bunch of gruyere cheese and granny smith apples. It worked really well.
D
Dale P
Guest
Rubbed italian sausage stuffed with provolone and not overcooked. Add what you like. Great with any pasta. Tomato based or alfredo sauce works for me.
ushi
Knows what a fatty is.
I like to get italian sausage, and for the filling using peppers, onions, and a quick fresh tomato sauce (fresh tomato, garlic and basil). A touch more fresh basil and then I'm good to go. When I'm in a particular artery clogging mood, I'll put pepperoni and genoa salami in there as well. I live in a house with 11 other guys, and the bbq I make tends to get eaten very quickly. But NEVER have I seen something get eaten as quickly as my italian stuffed fatties.
tony76248
is Blowin Smoke!
I will dice japs and garlic (the more the marrier) and mix them into the sausage. Add some grated cheese (any kind will do but I have had great luck with parmesian) too. Olives, onions and chopped cherry peppers offer a great taste too.
WineMaster
Babbling Farker
Fill the Maple Jimmies with Mushroom & Swiss Then take 1/4 cup Rub and 1 cup of Turbinado combined and roll the Fatties in it.
