Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 06-29-2011, 10:54 AM   #1
Found some matches.
Join Date: 05-29-11
Location: Ellenboro, NC
Default Bacon/sausage/pepperoni fattie

Hello, all! First time poster here. Just wanted to say thanks to all of you for the wealth of information I've already received. Two weeks ago, I had no idea what a "fattie" was (at least as it relates to grilling!) Last Friday I was cleaning up the grills and ended up having a few hours to kill so I decided to try my first one. I set up my Webber OTS for smoking with fire bricks and used the minion method to start a slow burn. Went inside and laid out a bacon weave, added some rub, added a pound of sausage and split it open.

Stuffed some pepperoni and cheese into, closed it up and rubbed again. Finally wrapped the bacon around it, applied some more rub and put it on the grill.

The end result after smoking for around 2 1/2 hours:

Seriously one of the best tasting things I've ever made.
Thanks again!
heels98 is offline   Reply With Quote

Thanks from:--->
Old 06-29-2011, 10:57 AM   #2
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma

It looks excellent Heels98!
Thanks for posting your pics and welcome to the forum!
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
cowgirl is offline   Reply With Quote

Old 06-29-2011, 11:02 AM   #3
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

Looks fantastic! You really didn't have to post any pix or text, the title alone is awesome on its own! Glad you did though. Welcome, btw - nice to have you aboard!
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, 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
Avatar by my son!
gtr is online now   Reply With Quote

Old 06-29-2011, 11:09 AM   #4
On the road to being a farker
Join Date: 03-29-11
Location: Monroe, NC

Now that is my kind of fattie! Very well done, and welcome to the forum!
Mike - UDS (born 5/22/2011) and a Weber E310 gasser
LoveBBQ is offline   Reply With Quote

Old 06-29-2011, 11:16 AM   #5
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

Looks great! Now you're hooked for life!
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

bigabyte is offline   Reply With Quote

Old 06-29-2011, 12:11 PM   #6
Riverside BBQ
On the road to being a farker
Join Date: 08-30-10
Location: SW Ohio

Well done Heels98! Thanks for the pron and welcome!
[FONT=Comic Sans MS]Knowledge is knowing a tomato is a fruit; [/FONT]
[FONT=Comic Sans MS]Wisdom is not putting it in a fruit salad.[/FONT]

[FONT=Comic Sans MS]Walt[/FONT]
[FONT=Comic Sans MS][/FONT]
Riverside BBQ is offline   Reply With Quote

Old 06-29-2011, 12:31 PM   #7
Full Fledged Farker
SteerCrazy's Avatar
Join Date: 02-12-07
Location: Kansas City

VERY nice fattie! Welcome aboard
Weber Performer
Weber Smoky Mountain
Spicewine Large Single Axle Trailer
Traeger Junior with upgraded Ortech Digital Therm
#2 La Caja China
SteerCrazy is offline   Reply With Quote

Old 06-29-2011, 01:03 PM   #8
Full Fledged Farker
Timmy's Avatar
Join Date: 05-01-06
Location: Pewaukee, Wi.

Wow! A bacon weaved sausage pepperoni fattie for the first out of the gate! Great job! Welcome aboard.
Timmy is offline   Reply With Quote

Old 06-29-2011, 01:15 PM   #9
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La

Great 1st fattie.
1FUNVET is offline   Reply With Quote

Old 06-29-2011, 01:18 PM   #10
somebody shut me the fark up.
chad's Avatar
Join Date: 08-13-03
Location: Clearwater, FL

Welcome to the neighborhood.
Good job with the "heart attack on a plate" fattie!

The bad news is now you are on the list of the Surgeon Genreal, WHO, and CDC.
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote

Old 06-29-2011, 01:28 PM   #11
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands

That's the stuPh we want to see!
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote

Old 06-29-2011, 02:06 PM   #12
is one Smokin' Farker
lionhrt's Avatar
Join Date: 05-07-10
Location: Hamilton wa

Dang that is making me hungry. Great job right out of the gate I am sure if you try all the stuff the group here comes up with it will keep you busy for quite some time.
Dave-Grill Pro,Franken-weber,Excell 20,UDS,Bandera
lionhrt is offline   Reply With Quote

Old 06-29-2011, 02:42 PM   #13
Found some matches.
Join Date: 05-29-11
Location: Ellenboro, NC

Thanks for all the replies! I must say it turned out much easier than I thought. My main plan was just to test the Weber out because I was planning on smoking some ribs Saturday and wanted to see how it would do with temps. I was most impressed with what the ole kettle can do! Kept the temp right around 230 for over 3 hours, only spiked when I had the lid off. Very efficient little grill. Again thanks to all the folks that provided the info on how to do this setup....now it's time to try some more of your recipes!
heels98 is offline   Reply With Quote

Old 06-29-2011, 03:35 PM   #14
is Blowin Smoke!
Pappy's Avatar
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")

What kind of cheese? pizza cheese?
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
Pappy is offline   Reply With Quote

Old 06-29-2011, 06:15 PM   #15
Quintessential Chatty Farker

Join Date: 10-19-09
Location: Melbourne, VIC

Good stuff Heels! Welcome to the madness!


SmokinAussie is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Meatloaf, sausage and pepperoni....PRON PaSmoker Q-talk 11 10-11-2010 09:54 AM
(2) Bacon & Feta Pizza's (1) Pepperoni & Bellpepper on BGE! tmarksinc Q-talk 8 01-17-2010 08:35 PM
Rib sausage fattie (pron) Nature Boy Q-talk 27 11-26-2008 11:37 PM
sausage/fattie makin' Tinybud Q-talk 3 03-10-2008 09:49 PM
Gwaltney Pork Sausage-Fattie roll beerguy Q-talk 2 09-28-2007 04:03 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.

All times are GMT -5. The time now is 01:00 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.