Fatties

Porky · 01-31-2007, 08:14 AM

I am going to try to cook some fatties for appetizer for Super Bowl and would like to know if using italian sweet sausage meat is OK to use. I have read that Jimmy Deans are the sausage of choice. Also, what temp and time frame should I be using. I am cooking on a BWS Party. Thanks in advance for your help.

Les

Puppyboy · 01-31-2007, 08:27 AM

If it were me, Italian bulk sausage stuffed with mozz cheese, diced red & green peppers sounds pretty good.

I do mine at 250* for about 2hrs.

cmcadams · 01-31-2007, 08:27 AM

Les,
I actually prefer Bob Evans to Jimmy Dean, but I've done Italian and liked that a lot, too.

I'd guess they take a couple of hours at 225 F, and I cook mine to 165.

Plowboy · 01-31-2007, 08:31 AM

Pesto and Mozz sounds like a good Italian stuffing. For me, the JD original is best. Italian is probably the only style sausage I haven't cooked.

Smokin Gator · 01-31-2007, 08:31 AM

I use the 3-2-1 method on my fatties.

I have used JD and like it but much prefer to grind my own. I use butts and only add the recommended amount of Legg's Hot Sausage Seasoning.

Plowboy · 01-31-2007, 08:33 AM

Quote:

Originally Posted by Smokin Gator

I use the 3-2-1 method on my fatties.

I have used JD and like it but much prefer to grind my own. I use butts and only add the recommended amount of Legg's Hot Sausage Seasoning.

So you foil your fatty after 3 and cook for 6 hours? I'll have to try that.

I just put mine on naked for 3 hours then eat.

smokincracker · 01-31-2007, 08:36 AM

Les

The best Fatties I ever made were Jimmy Dean Maple mixed with fresh finely chopped Jalapeños and Kosher Salt to give them that sweet & Salty, Hot flavor. Also try stuffing some with some unusual cheeses.

I slice them up and my Kids call them Meat Cookies

Good luck sounds good

Smokin Gator · 01-31-2007, 08:46 AM

Quote:

Originally Posted by Plowboy

So you foil your fatty after 3 and cook for 6 hours? I'll have to try that.

I just put mine on naked for 3 hours then eat.

Yep, I have done them that way for the last few months after reading a post. In the post the guy (or gal) pledged to never cook another fattie and not use 3-2-1. I was skeptical at first but after trying it I am a convert!!!!

After the first three hours I wrap them in foil after spraying heavily with apple juice. I put em back on for 2 hours and then give em an hour in the cooler.

Give it a try and let me know what you think.

Plowboy · 01-31-2007, 08:59 AM

Quote:

Originally Posted by Smokin Gator

Yep, I have done them that way for the last few months after reading a post. In the post the guy (or gal) pledged to never cook another fattie and not use 3-2-1. I was skeptical at first but after trying it I am a convert!!!!

After the first three hours I wrap them in foil after spraying heavily with apple juice. I put em back on for 2 hours and then give em an hour in the cooler.

Give it a try and let me know what you think.

Oh, the last hour is in a cooler. Got it. I'll give it a try. Sounds like a lot of time on the smoker, but there's a lot of fat in them suckas.

bowhnter · 01-31-2007, 09:03 AM

Quote:

Originally Posted by Plowboy

Oh, the last hour is in a cooler. Got it. I'll give it a try. Sounds like a lot of time on the smoker, but there's a lot of fat in them suckas.

Yes it does, cuz mine are usually done and up to 165 in the 1st 3 hrs.

Might have to try it though.

chingador · 01-31-2007, 09:13 AM

I have used italian sausage for fatties before. I stuffed it with carmalized onions, peppers, garlic and provolone cheese. It turned out pretty good, but I really felt that the smoke flavors from cooking were an odd match for the natural flavor profile of the italian sausage. Still pretty good, though, and much better than JD in my opinion. My preference is to use uncooked Bratwurst for fatties. Now that is awesome.

Mine cook for 2-2.5 hours generally at 225-250. I pull them at 165 deg

G$ · 01-31-2007, 09:45 AM

Quote:

Originally Posted by bowhnter

Yes it does, cuz mine are usually done and up to 165 in the 1st 3 hrs.

Might have to try it though.

Yeah, for what it is worth, mine usually hit higher than 165 before I remove them. Probably more like 180 or even more.

I do sort of a 3-1-x (smoke - foil - foil/rest) where x is equal to the amount of patience I have.

My preferred sausage is JD Hot, but I have been trying many others including bulk sausage form your owns like many here do. The only one I really won't do again is JD sage, which is starnge because I normally like sage breakfast sausage.

thirdeye · 01-31-2007, 09:57 AM

Quote:

Originally Posted by Smokin Gator

Yep, I have done them that way for the last few months after reading a post. In the post the guy (or gal) pledged to never cook another fattie and not use 3-2-1. I was skeptical at first but after trying it I am a convert!!!!

After the first three hours I wrap them in foil after spraying heavily with apple juice. I put em back on for 2 hours and then give em an hour in the cooler.

Give it a try and let me know what you think.

I learn something every day, I'll have to try the 3-2-1. I always rest fatties in foil for an hour, so I guess I have been doing the 3-1.

swamprb · 01-31-2007, 10:11 AM

I've done side x side comparisons with bulk, JD and store brands and I felt the bulk comes out drier.

cmcadams · 01-31-2007, 10:15 AM

Quote:

Originally Posted by swamprb

I've done side x side comparisons with bulk, JD and store brands and I felt the bulk comes out drier.

All the more reason to wrap with bacon first!

01-31-2007, 08:14 AM	#1
Porky is One Chatty Farker Join Date: 07-16-06 Location: West Palm Beach,Fl.	Fatties I am going to try to cook some fatties for appetizer for Super Bowl and would like to know if using italian sweet sausage meat is OK to use. I have read that Jimmy Deans are the sausage of choice. Also, what temp and time frame should I be using. I am cooking on a BWS Party. Thanks in advance for your help. Les __________________ Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like.

01-31-2007, 08:27 AM	#2
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas	If it were me, Italian bulk sausage stuffed with mozz cheese, diced red & green peppers sounds pretty good. I do mine at 250* for about 2hrs. __________________ www.facebook.com/BarkinDawgsBBQCatering

01-31-2007, 08:27 AM	#3
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	Les, I actually prefer Bob Evans to Jimmy Dean, but I've done Italian and liked that a lot, too. I'd guess they take a couple of hours at 225 F, and I cook mine to 165. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

01-31-2007, 08:31 AM	#4
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	Pesto and Mozz sounds like a good Italian stuffing. For me, the JD original is best. Italian is probably the only style sausage I haven't cooked. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

01-31-2007, 08:31 AM	#5
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL	I use the 3-2-1 method on my fatties. I have used JD and like it but much prefer to grind my own. I use butts and only add the recommended amount of Legg's Hot Sausage Seasoning. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

01-31-2007, 08:36 AM	#7
smokincracker is one Smokin' Farker Join Date: 02-16-05 Location: Sebring, Florida	Les The best Fatties I ever made were Jimmy Dean Maple mixed with fresh finely chopped Jalapeños and Kosher Salt to give them that sweet & Salty, Hot flavor. Also try stuffing some with some unusual cheeses. I slice them up and my Kids call them Meat Cookies Good luck sounds good

01-31-2007, 09:13 AM	#11
chingador is One Chatty Farker Join Date: 10-18-06 Location: Houston, TX	I have used italian sausage for fatties before. I stuffed it with carmalized onions, peppers, garlic and provolone cheese. It turned out pretty good, but I really felt that the smoke flavors from cooking were an odd match for the natural flavor profile of the italian sausage. Still pretty good, though, and much better than JD in my opinion. My preference is to use uncooked Bratwurst for fatties. Now that is awesome. Mine cook for 2-2.5 hours generally at 225-250. I pull them at 165 deg

01-31-2007, 10:11 AM	#14
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	I've done side x side comparisons with bulk, JD and store brands and I felt the bulk comes out drier.

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