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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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Old 06-19-2011, 11:01 PM   #1
djeppert
Knows what a fatty is.

 
Join Date: 06-10-11
Location: Des Moines, IA
Default First Time Fatties

Today I did some fatties for the first time. Wow, can't believe what I've been missing. Didn't even know what these were until I joined this forum. Here is what I ended up with today, not too bad for the first time with these, and my 2nd smoke ever.
Attached Images
File Type: jpg Fresh Off the Smoker.jpg (44.6 KB, 234 views)
File Type: jpg Ready to Eat.jpg (57.5 KB, 230 views)
File Type: jpg Good Smoke Ring.jpg (55.2 KB, 230 views)
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Old 06-20-2011, 01:11 AM   #2
syndicate559
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yeah, I hadn't heard about them until this forum either. Smoked my first one yesterday and it definitely won't be the last. Looks like you got a nice ring on those.
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Old 06-20-2011, 01:19 AM   #3
martyleach
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Welcome to The Brethren. Soon you will be doing bacon weaves and stuffing them with who knows what!!!! Enjoy.
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Old 06-20-2011, 02:47 AM   #4
JMSetzler
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I was a virgin to the fattie before I found this forum also. I need to find someone to show me how to do the diagonal weave :)
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Old 06-21-2011, 10:19 AM   #5
cloob
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I also grilled my first fatty last weekend for friends. You should've seen the strange looks I got when I told them what a fatty was. My friends wife who is not a fan of sausage ate it and loved it!
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Old 06-21-2011, 10:23 AM   #6
Randbo
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Looks good. I have yet to try the fattie and really don't know what they are but I will be finding out.
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Old 06-21-2011, 12:22 PM   #7
SmokingMike
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hmmm looks very tasty
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Old 06-21-2011, 12:26 PM   #8
cowgirl
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Great looking fatties!
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Old 06-21-2011, 12:31 PM   #9
AMROCKS
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I really need to get on the band wagon!! That does look good!
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Old 06-21-2011, 12:36 PM   #10
Bill-Chicago
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Try the Maple ones. Sage is a good one that I throw into marinara the next day. Hot is good also.

Heck, they're all good!


Thanks for the pix!
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Old 06-21-2011, 02:48 PM   #11
djeppert
Knows what a fatty is.

 
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Location: Des Moines, IA
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Quote:
Originally Posted by cloob View Post
I also grilled my first fatty last weekend for friends. You should've seen the strange looks I got when I told them what a fatty was. My friends wife who is not a fan of sausage ate it and loved it!
My wife is exactly the same way, and she really like these, and I have had the same conversations with a couple friends about what a fatty is.

The one on the right is the Maple and the one on the left is Lean Original. My wife picked these up for me at the store, and I was a little worried about the lean one. I thought maybe it would be too dry when it was done. They both turned out great, and tasted amazing.

As so many people have posted in the forum, whenever I smoke something there will likely be a couple fatties on there as well!
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Old 06-21-2011, 03:47 PM   #12
jalon
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How long did you smoke them, and what temp? I haven't done one yet, but thinking of doing one or two this weekend.
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Old 06-21-2011, 04:01 PM   #13
TDaddy
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When I busted out a fatty last weekend for my buddies it was like I opened their eyes to a whole new world. the conversation quickly went into ideas for what to stuff future versions with!
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Old 06-21-2011, 04:29 PM   #14
syndicate559
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Quote:
Originally Posted by djeppert View Post
I was a little worried about the lean one. I thought maybe it would be too dry when it was done.
I think lean is a very relative term when it comes to pork sausage I would suspect that, as you found out, that it would come out just fine. Was it a little less greasy than the others?
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Old 06-21-2011, 04:33 PM   #15
syndicate559
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Quote:
Originally Posted by jalon View Post
How long did you smoke them, and what temp? I haven't done one yet, but thinking of doing one or two this weekend.
I've only cooked one myself, so I ask this question in the humblest tone to those who have more experience with them. My guess would be that internal temp (165 is what I went for on my first) is the main thing to worry about with fatties. There is so much fat that my guess would be that they'll turn out whether you cook them at 250 or 350, they'll still be good. Maybe you'd get a better ring on the lower/longer cooks? Just wondering.
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