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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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Old 04-24-2011, 04:01 AM   #1
Got Wood.
Join Date: 04-16-11
Location: Arnold MO
Default First Fattie (With Pron)

Made my first fattie tonight. I used 2# sweet italian sausage with chopped onion, green pepper, and red pepper. Added too much cheddar-jack cheese and then did a bacon wrap.

It wasn't bad but it wasn't great......However it looked cool!
I just realized I didn't season it with anything. Should I have?
I have no idea if I'm doing this right or not. From what I've read so far it seems you just wing it and put whatever you think sounds good in it. My next one might be a pepperoni pizza fattie!
Sorry for the cell phone pics.

Any advice would be appreciated!
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Old 04-24-2011, 08:42 AM   #2
somebody shut me the fark up.

Wampus's Avatar
Join Date: 06-05-09
Location: Mooresville, IN

Sure does look cool!

Fatties (like so much BBQ) are very subjective. If there's something you want to change, then change it. For instance, I prefer my fatties naked, or not stuffed at all. I like em stuffed, sure, but the best fatties, IMO, are just unwrapped, dusted with rub and on the smoker.

Some folks like a LOT of rub, while I just like a little dusting.
I prefer hot or savory sausage, some like sweet or italian.

That's the beautiful thing about the many variations.

Guess this means you'll just have to make another one......
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Old 04-24-2011, 08:54 AM   #3
Is lookin for wood to cook with.
Join Date: 04-13-09
Location: New Hudson,MI

It sure does look good!
UDS, Mini WSM, Horizontal 55 gl Grill/smoker, Keg-A-Q, Smokey Joe, Weber Baby Q 100, Snap-On Epiq, Weber performer.
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Old 04-24-2011, 10:15 AM   #4
Frank Grimes
Full Fledged Farker
Join Date: 07-25-08
Location: Hudson, IL

Looks good. My preference is not to use Italian sausage, as I made a couple different ones for a party last year and everyone thought it had too strong of a flavor from the seasoning. My favorite now is chorizo fatties. Like everyone else has said, there are so many variantions you can just play around until you find your favorite.
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Old 04-24-2011, 10:30 AM   #5
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Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron

You guys knew that I would pop in here sooner or later, right?

Nice job for a first attempt! Now go back to basics and perfect the fattie as Brothers Smokey Pig and Big Dog intended it.


Once you master the naked fatty then you can move on to stuffing and enrobing in cured meats.

"Ron Rico, Boss. You can call me Captain Ron..."

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The Naked Fatty!

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Thanks from:--->
Old 04-24-2011, 10:31 AM   #6
Full Fledged Farker
Join Date: 04-17-11
Location: Charlotte,NC

I'd say ya did yourself proud for your 1st and I know it's far from the last.
WSM 22.5 - Chargriller pro
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