The BBQ BRETHREN FORUMS.


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

Notices

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.


Reply
Thread Tools
Unread 02-16-2013, 09:17 AM   #1
ShadowDriver
Got Wood.
 
ShadowDriver's Avatar
 
Join Date: 11-29-12
Location: Okinawa, Japan
Downloads: 0
Uploads: 0
Default Wicken Yanks "Fatty"

I recently purchased half of a pig from a local farm here in Cambridgeshire and I have more sausage than I know what to do with! Thanks to some inspiration from great threads of months and years past, I thought I'd try making my own "fatty" with some top quality pork.

I took about a pound of the sausage and flattened it out into a basic rectangle, added some onion, jalapeño, garlic, and decided to only add cheddar cheese to half of it this time around.



I rolled her up in plastic wrap, put her in the fridge for a little bit to firm up, then applied some dry rub all around before I threw her in the smoker with my ribs (from the same pig).



I've got a probe stuck in the top to keep tabs on the temp, and she's sitting in the back of my offset smoker. I'm considering wrapping her in foil after an hour or two to both help speed the cooking and to make sure that nothing can escape.



Thoughts / advice always welcome... I'm a genuine noob at this "Fatty" business, and I look forward to more adventures as I learn the ropes from you veterans.

Kind regards,
SD
ShadowDriver is offline   Reply With Quote


Unread 02-16-2013, 10:00 AM   #2
Richard_
Full Fledged Farker

 
Join Date: 04-17-08
Location: Dallas Or.
Downloads: 0
Uploads: 0
Default

that looks good , im going to have to do that , i have a pork sausage problem too :)
Richard_ is offline   Reply With Quote


Unread 02-16-2013, 10:20 AM   #3
ShadowDriver
Got Wood.
 
ShadowDriver's Avatar
 
Join Date: 11-29-12
Location: Okinawa, Japan
Downloads: 0
Uploads: 0
Default

Hmmm... it's only been about 85 minutes and my temp probe is reporting 165...

Does this seem a bit quick, or just normal (since it's a pretty thin wrap of pork sausage)?

I think I'll give her a few more minutes before I wrap her in foil and let her rest in a warm oven for a bit.

Thoughts?
ShadowDriver is offline   Reply With Quote


Unread 02-16-2013, 11:50 AM   #4
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0
Default

Nope that's not too quick, if it's 165* she's done. Looks great by the way.
__________________

Jason


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III


XL
Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote


Thanks from:--->
Unread 02-16-2013, 12:39 PM   #5
ShadowDriver
Got Wood.
 
ShadowDriver's Avatar
 
Join Date: 11-29-12
Location: Okinawa, Japan
Downloads: 0
Uploads: 0
Default

Internal temperature simply doesn't lie.


She came out very nicely - I think I'll do the cheese on both sides of the fatty next time. I didn't "precook" the onions and jalapeños like others have suggested in the past... They cooked just fine in all the pork fat.


Not a bad dinner, after all.
ShadowDriver is offline   Reply With Quote


Unread 02-16-2013, 12:41 PM   #6
BobM
Babbling Farker

 
Join Date: 02-16-12
Location: Long Island, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by fingerlickin' View Post
Nope that's not too quick, if it's 165* she's done. Looks great by the way.
^That.
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 |
| BBQ Guru CyberQ WiFi
| Maverick ET-732 |
BobM is offline   Reply With Quote


Unread 02-16-2013, 12:44 PM   #7
Oldbob
is One Chatty Farker

 
Oldbob's Avatar
 
Join Date: 08-24-06
Location: Kokomo,Indiana
Downloads: 0
Uploads: 0
Default

Looks Great !!
__________________
Chargriller Akorn
Drum Smoker " Old Smokey " Work in Progress
Kingsford Premium Charcoal Grill
Weber Gasser Genesis Silver A
Pit Barrel Cooker
Maverick ET-732
VietNam Veteran US Navy
May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!
Oldbob is offline   Reply With Quote


Unread 02-16-2013, 12:49 PM   #8
BobM
Babbling Farker

 
Join Date: 02-16-12
Location: Long Island, NY
Downloads: 0
Uploads: 0
Default

Very nice!
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 |
| BBQ Guru CyberQ WiFi
| Maverick ET-732 |
BobM is offline   Reply With Quote


Unread 02-16-2013, 03:28 PM   #9
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Des Moines, IA
Downloads: 0
Uploads: 0
Default

Ahh, the magical fatty! Second best food to turn a vegan into a meat eater. That all looks great. Are the ribs from the same pig?
__________________
Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is online now   Reply With Quote


Unread 02-16-2013, 03:30 PM   #10
MisterChrister
is One Chatty Farker
 
Join Date: 04-28-12
Location: Richland Center, WI
Downloads: 0
Uploads: 0
Default

Looks great from here!!
__________________
Kettleheads Anonymous Platinum Member
MisterChrister is offline   Reply With Quote


Unread 02-16-2013, 08:08 PM   #11
Bonewagon
Babbling Farker

 
Bonewagon's Avatar
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Downloads: 0
Uploads: 0
Default

Looks delicious!
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Super Fast and Accurate Blue Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote


Reply

Tags
fatty, sausage

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

Loading



All times are GMT -5. The time now is 11:06 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.
no new posts