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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-30-2010, 08:55 AM | #1 |
Take a breath!
Join Date: 12-17-10
Location: Cape Cod, MA
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I give...what's a Fatty??
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....what the heck is it??? Saw some pics of soem today and they look marvelous. I need to do these soon. Thanks in advance! |
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12-30-2010, 08:58 AM | #2 |
is one Smokin' Farker
Join Date: 12-08-09
Location: Bellevue Nebraska
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a jimmy dean sausage roll. either stuff it with something or cook it by itself
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Big Red Kenmore gasser, Black Shirt UDS,Large BGE |
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12-30-2010, 08:59 AM | #3 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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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. ;)
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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12-30-2010, 09:00 AM | #4 |
Full Fledged Farker
Join Date: 01-13-10
Location: Charlotte, NC
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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.
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12-30-2010, 09:01 AM | #5 |
Take a breath!
Join Date: 12-17-10
Location: Cape Cod, MA
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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 |
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12-30-2010, 09:05 AM | #6 |
Take a breath!
Join Date: 12-17-10
Location: Cape Cod, MA
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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! |
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12-30-2010, 09:09 AM | #7 |
is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
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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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Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Lead for State of Ohio & Indiana for Operation BBQ Relief Operation BBQ Relief Founding Member Lang 84 Custom Longneck with warmer Mobil Food Lic. With State of Ohio Last edited by The Pigman; 07-04-2011 at 07:14 PM.. |
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Thanks from:---> |
12-30-2010, 09:12 AM | #8 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Leftover slices of maple fatty with egg on a biscuit for breakfast....
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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12-30-2010, 09:14 AM | #9 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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What's a fatty?
Great on a biscuit.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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12-30-2010, 09:14 AM | #10 |
is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
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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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Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Lead for State of Ohio & Indiana for Operation BBQ Relief Operation BBQ Relief Founding Member Lang 84 Custom Longneck with warmer Mobil Food Lic. With State of Ohio Last edited by The Pigman; 07-04-2011 at 07:14 PM.. |
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12-30-2010, 09:42 AM | #11 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Check out post 11 in the Roadmap thread.
http://www.bbq-brethren.com/forum/showthread.php?t=7818 I try and go to this thread first. I was just looking at the threads in it for chuckies. It is usually a good starting point.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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12-30-2010, 09:46 AM | #12 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Long live the naked fatty!
I suggest you do one naked before getting all crazy with stuffing, they are delicious all on their own. |
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Thanks from: ---> |
12-30-2010, 09:48 AM | #13 |
is One Chatty Farker
Join Date: 04-26-10
Location: Memphis, TN
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Here's a link to my first attempt at fattites. I went a little mad but had a blast and my co-workers were very happy when I brought tons of leftovers to work! http://www.bbq-brethren.com/forum/sh...63&postcount=1
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[FONT=Comic Sans MS][SIZE=3][COLOR=red]Michele [FONT=Arial]>^..^<[/FONT][/COLOR][/SIZE][/FONT] [FONT=Comic Sans MS]22" OTS "Dirty Girl"[/FONT] [FONT=Comic Sans MS]Weber Performer/Cajun Bandit "Cajun Queen"[/FONT] [FONT=Comic Sans MS][FONT=Comic Sans MS]GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73[/FONT][/FONT] [B][FONT=Comic Sans MS][COLOR=navy]Avatar by NorthwestBBQ[/COLOR][/FONT][/B] |
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12-30-2010, 09:49 AM | #14 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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!!!
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"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 |
1 members found this post helpful. |
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12-30-2010, 09:52 AM | #15 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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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!
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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. |
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fatty, fatty thread, history, roadmap |
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