Ronelle's Pron-filled Fatty Tutorial...

Ron_L · 07-28-2012, 12:33 PM

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:

The original concept of the Fatty as introduced by Brother Smokey Pig and then named by Brother Big Dog is a breakfast sausage log unwrapped, rubbed if desired and then smoked. This is the original, and best Fatty.

The concept of stuffing evolved later and adds some interesting variations to the Fatty. The earliest mention I can find on the Brethren of stuffing a fatty is the Fatty Ronello, where a fatty is stuffed with poblano peppers, chorizo and pepper jack cheese. I'm not claiming to have invented the stuffed fatty, but I can't find anything on the forum about it until then.

Later, the Bacon Explosion popularized enrobing a fatty in cured meats. It may have been done before then, but the Bacon Explosion went viral and brought enrobing to everyone's attention.

Ever since the Bacon Explosion went viral a lot of folks seem to think that a Fatty HAS to be stuffed and enrobed in cured meats! I say NO! Let's get back to the roots of the Fatty as our Brothers in Smoke envisioned it! Stuffing and enrobing have their place, but to say that a Fatty has to have stuffing and/or enrobing is to deny our history!

Got that? There will be a quiz later.

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!!!

CraftWerks-RC · 07-28-2012, 01:05 PM

Man that sure looks tasty! Thanks for the write up!

e4c6 · 07-28-2012, 01:13 PM

Great thread sir, thank you for taking the time to make it.

El Ropo · 07-28-2012, 01:55 PM

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.

Brother Matt · 07-28-2012, 02:08 PM

Thanks man, now I know!

Gore · 07-28-2012, 02:17 PM

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.

caseydog · 07-28-2012, 02:27 PM

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

SmokyWoodturner · 07-28-2012, 04:02 PM

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

SmokyWoodturner · 07-28-2012, 04:04 PM

OOPS should be fried spuds
SmokyWoodturner

Homebrewed Q · 07-28-2012, 04:20 PM

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.

BobBrisket · 07-28-2012, 04:25 PM

Nice!!! I'd hit your fatty Ron! Possibly your pickle too!!

seadad9903 · 07-28-2012, 04:34 PM

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.

LMAJ · 07-28-2012, 04:40 PM

Long live the naked fatty!!!

Gore · 07-28-2012, 06:05 PM

Where are shrimp? You said the fattie would be stuffed with shrimp. Are they ground up with the sausage?

caseydog · 07-28-2012, 06:07 PM

Quote:

Originally Posted by BobBrisket

Nice!!! I'd hit your fatty Ron! Possibly your pickle too!!

I've always wondered about you. NTTAWWT.

CD

07-28-2012, 01:55 PM	#4
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	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. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

07-28-2012, 02:08 PM	#5
Brother Matt On the road to being a farker Join Date: 07-10-12 Location: Olypen, Washington Downloads: 0 Uploads: 0	Thanks man, now I know! __________________ Cooking on a crazy contraption...

07-28-2012, 02:17 PM	#6
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	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. __________________ 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"

07-28-2012, 02:27 PM	#7
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	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 __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

07-28-2012, 04:20 PM	#10
Homebrewed Q Full Fledged Farker Join Date: 11-10-10 Location: Shenandoah, TX Downloads: 0 Uploads: 0	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. __________________ BWS Fatboy, CG w/SFB and mods, Weber OTG 22.5, Weber OTS 18.5, Grey Goose Weber Performer

07-28-2012, 01:05 PM	#2
CraftWerks-RC Got Wood. Join Date: 01-26-10 Location: Ca. Downloads: 0 Uploads: 0	Man that sure looks tasty! Thanks for the write up!

07-28-2012, 01:13 PM	#3
e4c6 Knows what a fatty is. Join Date: 04-29-12 Location: Dallas, TX Downloads: 0 Uploads: 0	Great thread sir, thank you for taking the time to make it.

07-28-2012, 04:02 PM	#8
SmokyWoodturner Knows what a fatty is. Join Date: 04-25-12 Location: Pikeville, Tennessee Downloads: 0 Uploads: 0	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

07-28-2012, 04:04 PM	#9
SmokyWoodturner Knows what a fatty is. Join Date: 04-25-12 Location: Pikeville, Tennessee Downloads: 0 Uploads: 0	OOPS should be fried spuds SmokyWoodturner

07-28-2012, 04:25 PM	#11
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	Nice!!! I'd hit your fatty Ron! Possibly your pickle too!! __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

07-28-2012, 04:34 PM	#12
seadad9903 Full Fledged Farker Join Date: 06-18-12 Location: Virginia Beach, VA Downloads: 0 Uploads: 0	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. __________________ Thomas Take lots of naps now. You'll wish you had later. Brinkmann Dual function grill, Weber SJS converted to mini WSM, a 18.5" WSM, 18.5" Frankenweber pizza oven & a super-duper fast flame thermapen. Veteran Privateer

07-28-2012, 04:40 PM	#13
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	Long live the naked fatty!!! __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 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

07-28-2012, 06:05 PM	#14
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	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"