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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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07-28-2012, 12:33 PM | #1 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Ronelle's Pron-filled Fatty Tutorial...
With apologies to MisterChrister for borrowing his thread title
Since we have a lot of newer brothers and sisters (and a big Welocme to you all ), I thought that a tutorial on how to make a true fatty would be in order. There seems to be a general belief among newer brethren that a fatty has to be stuff and enrobed in cured meats. Alas, Dear Brother and Sisters, this is not true. Please sit back and enjoy a bit of Fatty history. Quote:
So, on to the pron-filled tutorial... The making of a proper (naked) fatty... 1. Obtain a breakfast sausage log. Jimmy Dean Sage or Maple are recommended, but other brands/flavor are fine. I recommend buying your breakfast log, but other means can be employed at you own risk. 2. Unwrap you breakfast sausage log. 3. [This step is optional] Rub your breakfast sausage log with your rub of choice. If using Jimmy Dean Sage or Maple a sweet rub is an excellent choice. For this tutorial I used this rub since it was still on the counter from last night's sweet corn 4. Put the breakfast sausage log into your cooker of choice, at your temperature of choice. In this tutorial a Backwoods Party was used and running at 245 degrees. 5. Wait patiently until your Fatty is at least 165 degrees internal temperature. I prefer 180 to render some additional fat, but it's up to you and how patient you are. In this tutorial the Fatty was cooked to 180 internal and that took about 2 hours. 6. Once your Fatty has reached your desired internal temperature remove it from the smoker. At this point you can wrap it in foil and let it rest in a pre-heated cooler. Or not. Your cooked Fatty should resemble this... 7. Slice and enjoy! A naked Fatty is excellent by itself, but also shines on a fresh, home made biscuit with a slice of cheese and some pepper jelly. Naked Fatties can also be used on pizza, in beans, or many other ways. Let your Fatty imagination run wild I hope that you have learned something of the rich history of the Fatty here on the BBQ Brethren and I know that I will be seeing more Naked Fatty pron here on the forum! LONG LIVE THE NAKED FATTY!!!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ Last edited by Ron_L; 02-07-2015 at 10:12 AM.. |
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29 members found this post helpful. |
07-28-2012, 01:13 PM | #3 |
Knows what a fatty is.
Join Date: 04-29-12
Location: Dallas, TX
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Great thread sir, thank you for taking the time to make it.
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07-28-2012, 01:55 PM | #4 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Nice tutorial. I want to point out that if you start with a low fat sausage log, it'll turn out pretty dry. So go with the regular stuff. I tried several low fat versions and the result was always on the dry side.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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Thanks from: ---> |
07-28-2012, 02:08 PM | #5 |
Full Fledged Farker
Join Date: 07-10-12
Location: Olypen, Washington
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Thanks man, now I know!
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Cooking on a crazy contraption... |
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07-28-2012, 02:17 PM | #6 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Ooooo, where's the quiz!
Thanks Ron! This is very nice. I also like taking fatties to higher temps. I really appreciate a good dry sausage.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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07-28-2012, 02:27 PM | #7 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I also prefer my fatties naked. And, yes, sliced on a fresh backed biscuit is my favorite way to eat one. I've tried stuffed, rubbed and enrobed fatties, but I always return to the original naked fatty.
I'll have to try the higher temp mod, and see what I think of it. CD |
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Thanks from:---> |
07-28-2012, 04:02 PM | #8 |
On the road to being a farker
Join Date: 04-25-12
Location: Pikeville, Tennessee
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Great info. as a newbe i thought they had to be stuffed. will be doing one this way soon-like tomorrow morning. I am thinking late breakfast-biscuits, eggs, fried puds, and naked fattie.
SmokyWoodturner |
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Thanks from: ---> |
07-28-2012, 04:04 PM | #9 |
On the road to being a farker
Join Date: 04-25-12
Location: Pikeville, Tennessee
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OOPS should be fried spuds
SmokyWoodturner |
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07-28-2012, 04:20 PM | #10 |
Take a breath!
Join Date: 11-10-10
Location: Shenandoah, TX
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Thanks! Love the idea of putting it on pizza, I'm not an Italian sausage fan, but could see using a good savory fatty chunked up on a pizza.
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BWS Fatboy, Weber OTG 22.5, Weber OTS 18.5, Weber Performer, Weber Genesis SE-410. |
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07-28-2012, 04:25 PM | #11 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Nice!!! I'd hit your fatty Ron! Possibly your pickle too!!
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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07-28-2012, 04:34 PM | #12 |
Full Fledged Farker
Join Date: 06-18-12
Location: Virginia Beach, VA
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I am a big fan of the naked fattie. However, i did try one with a roll of pre cooked biscuit dough in it. My plan was to see if it would cook up ok that way and eat it smothered in country gravy.
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07-28-2012, 04:40 PM | #13 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Long live the naked fatty!!!
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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07-28-2012, 06:05 PM | #14 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Where are shrimp? You said the fattie would be stuffed with shrimp. Are they ground up with the sausage?
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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Thanks from:---> |
07-28-2012, 06:07 PM | #15 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Thanks from: ---> |
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fatty, Naked fatty |
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