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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-22-2006, 02:20 PM   #16
Scrooge Fan
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Cool Had never heard of a fattie......

until I joined this forum a few weeks ago. So, today I purchased a 1 pound package of Jimmy Dean Original sausage. I plan to smoke it sometime over the next 4 days. Now, after following this tread, I have several questions. 1. Is it silly to do just one? (I'm guessing the answer is yes) 2. Do you put a rub on them before smoking? 3. How long does it take to smoke a 1 pounder? 4. Do you shoot for a specific internal temp.? 5. What the heck is the best thing to do with them when they're done?

I'm thinking: 1. Stir into some scrambled eggs with onions, green peppers and a little cheese. 2. Use to flavor a big ol' pot of pinto beans. 3. I saw the ideas above for the ATB's.

What am I missing?
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Unread 11-22-2006, 02:49 PM   #17
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slice it up and eat it plain. and cook several lol.. i can never get mine to the freezer before they are eaten up. you can also stuff the fatty itself with cheeze and jalapeno or any of the above. rub them before u smoke em and cook em to an internal temp of about 170. the 1# chubs take roughly 2-3 hours depending on how hot your smoker is.
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Unread 11-22-2006, 04:22 PM   #18
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I stuff ABT's with----------peanut butter
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Last edited by iceboxbbq; 11-22-2006 at 07:28 PM..
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Unread 11-22-2006, 05:31 PM   #19
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The ways I use smoked fatties; they can be crumbled and used in gravy. They can be crumbled or cubed and are excellent in spagetti sauce. Cubed and used in Texas Chili. Sliced and put on fresh Grands Butter Biscuits with a slice of American cheese (and an egg if you want).
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Unread 11-22-2006, 06:15 PM   #20
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only way for me is keeping the inside of a biscuit company. :)


Check the roadmap.... i think theres a fattie thread in there that gives all kinds of variations.
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Unread 11-22-2006, 06:28 PM   #21
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Quote:
Originally Posted by iceboxbbq
I stuff them with----------peanut butter
no way? really? I am so gullible. I cooked my first two fatties today, both are almost gone. One stuffed with jalapeno, green onion and probalone and one stuffed with green bell pepper, probalone and red onion. So I am going to cook one more in the morning and throw it in the rice dressing I am going to make.

Beer butt turkey is almost ready to come off as well as the pork shoulder.... brisket in a couple more hours.

I was going to make the grilled stuffed shrimp, but just didn't have the time to wrap all those buggers. Next time I'm sure.
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Unread 11-22-2006, 06:29 PM   #22
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check it out!
http://www.bbq-brethren.com/forum/sh...ighlight=fatty
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Unread 11-22-2006, 06:59 PM   #23
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Quote:
Originally Posted by ghostrider
Some version of 3-2-1 will work IF you cook cool, like the low 200's. I used to do that, and it worked then.

At 250 to 300, it only takes 2 hours or so to get to 170ish.
They are ready to eat then.
I just foil the extra ones and lay them aside.
I deal with them after I finish the first one

Adapt the time/ temp thing to your cooking style.

Enjoy.

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Unread 11-22-2006, 07:12 PM   #24
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no kidding Yes peanutbutter I think they are pretty good even my 73yr old mother loves them
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Unread 11-22-2006, 07:22 PM   #25
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Quote:
Originally Posted by iceboxbbq
no kidding Yes peanutbutter I think they are pretty good even my 73yr old mother loves them
I don't know your mother and this is in no way a reference to her, but I just got a picture in my head of a 73 year old lady with her dentures out eating a fatty filled with peanut butter and just fell out laughing!

"Here Grandma, try this!"

BWAH-HA-HA-HA-HA-HA-HA!!!!!

Whew!

My stomach hurts now.
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Unread 11-22-2006, 08:07 PM   #26
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easiest thing is to stuff the ABTs with your pulled pork, brisket works well too. I mark the pork from the beef by using those colored toothpicks.
forgot I throw cheese mixes in there too, experimenting with cream cheese as well
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Unread 11-23-2006, 05:31 AM   #27
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Sliced up some fatties and and threw them on top of some pulled pork and re-heated in the oven for lunch, piled on buns and the mixtue of cheese and pepper just made it! I will be sure to smoke the fatties above the butts next time!
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Unread 11-23-2006, 07:24 AM   #28
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Bwah-ha-ha-ha-ha-ha-ha!!!!!
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Unread 11-23-2006, 12:27 PM   #29
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Ok so I thought about doing something sweet in a fatty and decided to try (no, not peanut butter) some mashed sweet potatoes. I mixed them with honey, brown sugar, cinnamon, spiced rum and butter. I thought it could have been sweeter but overall I liked it.

The other one that sprung a leak is cheese, red onion and cream cheese. That's a smoked neckbone in the middle for my greens.
Attached Images
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File Type: jpg fattiesneckbone.jpg (83.0 KB, 494 views)
File Type: jpg yamfatty.jpg (75.8 KB, 491 views)
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Unread 11-23-2006, 03:23 PM   #30
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the peanut butter was for ABT'S not fatties
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