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I give...what's a Fatty??

zwylde1

zwylde1

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Ok Brethren...joined the forum just a bit ago asking for advice on what my next step into the world of BBQ should be and I am sure it is going to be building a UDS as soon as I can gather all the pieces.

But so many people have mentioned cooking "fatty's". I may be too new to search properly...or not smart enough yet:crazy:....what the heck is it???

Saw some pics of soem today and they look marvelous. I need to do these soon.

Thanks in advance!
 
Simply, a sausage roll! Jimmy Dean or the like. Cut off the wrapper, roll it in rub, cook it, devour it. And you can do lots more complicated things with them than that, of course.
They're great to throw into those leftover nooks and crannies on your grates and they make great appetizers for guests - especially if you're running a little late on getting grub to table. ;)
 
Generally speaking it is sausage that is flattened out and then stuffed with what ever you like, onions cheese pizza sause ect, and then rolled up and wrapped in a bacon weave and cooked on a smoker. Some people mix in hamburger with the sausage and it can be stuffed with what ever you want or can imagion.
 
The Jimmy Dean in a tube stuff???

Can someone be so nice as to post a recipe or 2 for these? Looks like a great thing to try for my party New Years day for the Rose bowl and celebrate a Badgers victory:clap2:
 
Wow you guys are amazing! You reply faters to my question than I can type.

Going to introduce the neighbors to a new treat! Look out tailgate parties!
 
Fatties are porksausage rolls flattened out and stuffed with what ever you like rerolled with rub on and smoked. I make sandwiches out of mine most of time. Cinnamon raisin bagel, slices of fatties, fried egg, swiss cheese, mayo. These are each 2 lbs of porksausage. These are stuffed with green peppers and colby-jack cheese.
 
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Leftover slices of maple fatty with egg on a biscuit for breakfast....
 
On smoker and done in pan. A very good snack to have while spending all night cooking. Just watch out for fingers as you are slicing because everyone will be grabbing they are that good.
 
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As the founder of The Society for the Preservation of Fatty Purity, I feel that i have to chime in.

The original concept of the Fatty as introduced by Brother Smokey Pig and then named by Brother Big Dog is a breakfast sausage log unwrapped, rubbed if desired and then smoked. This is the original, and best Fatty.

The concept of stuffing evolved later and adds some interesting variations to the Fatty. The earliest mention I can find on the Brethren of stuffing a fatty is the Fatty Ronello, where a fatty is stuffed with poblano peppers, chorizo and pepper jack cheese. I'm not claiming to have invented the stuffed fatty, but i can't find anything on the forum about it until then.

Later, the Bacon Explosion popularized enrobing a fatty in cured meats. It may have been done before then, but the Bacon Explosion went viral and brought enrobing to everyone's attention.

Ever since the Bacon Explosion went viral a lot of folks seem to think that a Fatty HAS to be stuffed and enrobed in cured meats! I say NO! Let's get back to the roots of the Fatty as our Brothers in Smoke envisioned it! Stuffing and enrobing have their place, but to say that a Fatty has to have stuffing and/or enrobing is to deny our history!

LONG LIVE THE NAKED FATTY!!!

:becky: :becky: :becky: :becky: :becky:
 
I am a big advocate for the Naked Fatty. That isn't to say i do not enjoy stuffed and wrapped fatties, but I really find naked fatties, simply rolled in rub, much more useful. And they are so dang good!
 
Here you go....

This one was made with a Homemade burrito in the middle.. The burrito had marinated flank steak, rice, and cheese in it... Flattened out a roll of Jimme Dean sausage, put the burrito in the center, then rolled it up... Did a Bacon weave and rolled the fatty on top of that....

DSCN1302.jpg


DSCN1304.jpg
 
Thank you for pc of history....never new about that guess when I picked up on it it was being stuffed by all. I do like green peppers in them......



Ron_L said:
As the founder of The Society for the Preservation of Fatty Purity, I feel that i have to chime in.

The original concept of the Fatty as introduced by Brother Smokey Pig and then named by Brother Big Dog is a breakfast sausage log unwrapped, rubbed if desired and then smoked. This is the original, and best Fatty.

The concept of stuffing evolved later and adds some interesting variations to the Fatty. The earliest mention I can find on the Brethren of stuffing a fatty is the Fatty Ronello, where a fatty is stuffed with poblano peppers, chorizo and pepper jack cheese. I'm not claiming to have invented the stuffed fatty, but i can't find anything on the forum about it until then.

Later, the Bacon Explosion popularized enrobing a fatty in cured meats. It may have been done before then, but the Bacon Explosion went viral and brought enrobing to everyone's attention.

Ever since the Bacon Explosion went viral a lot of folks seem to think that a Fatty HAS to be stuffed and enrobed in cured meats! I say NO! Let's get back to the roots of the Fatty as our Brothers in Smoke envisioned it! Stuffing and enrobing have their place, but to say that a Fatty has to have stuffing and/or enrobing is to deny our history!

LONG LIVE THE NAKED FATTY!!!

:becky: :becky: :becky: :becky: :becky:
Click to expand...
 
Oh my gosh.....the names and such here are great. OK...so I do not go overboard here on try number 1....I shall go with the "naked" version.

So I am just going to get myself 2 things of JD for a first attempt. 1 Jimmy Dean hot....and 1 Jack Daniels bottle to enoy while cooking!:laugh:

I see this weekend being the beginning of something wonderful. I am a huge fan of bacon wrapped and stuffed hot as all get out peppers of all varieties. This can be one more addition for all of our outtings. Thank you so much for all the help yet again!

I can see the looks on all of my friends faces this weekend. OK...who wants to be the first to taste my "naked fatty"! Hope no one slaps me!
 
The fatties I do I first weave thick sliced bacon square and season it with my pork rub and set off to the side, then I will mix together and roll out (onto a piece of parchment paper) so that it fits inside the bacon square leaving about ½ inch on the sides 1 # of sweet Italian sausage and 1# of jimmy dean hot or sage sausage and apply more of my pork rub, then I fill it with a little over 1# of pepper jack cheese, sliced jalapeño peppers, 1# of crumbled bacon and some sautéed diced onions and more rub. Then I will roll the sausage log and pinch seal the ends place the roll at one end of the bacon wrap and roll it up place it on a small aluminum cookie pan seam side down and smoke her these are sooooo good
 

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you are only cookin 1 you will have alot of unhappy guests. I make them with 2lbs each and they go as fast as you can slice. Make a couple and try different ones you cant mess it up they are easy.
 
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