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Unread 05-05-2013, 07:45 PM   #1
Got Wood.
Join Date: 04-19-13
Location: Medford, Oregon
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Default First Fatty on the OTS - Pr0n!

Ok, I said it before, and I'll say it again - YOU. GUYS. ROCK!

Just in perusing this forum, I've learned to control the temp of my Weber OTS so much better than I ever could before. I saw all the fatty recipes floating around and decided to go the simple route for my first. Fresh ground sausage from our local store, cheddar, mushrooms, roasted garlic, and a little bit of BBQ sauce inside, a sprinkle of S&P on the outside, then about a 2 1/2 hour journey through the OTS at a rock steady 250° with a fist-sized hunk of hickory.

I did depart from tradition just a little though. As you can tell by the photos, we have one of those high-speed, low-drag, everybody-needs-one, "As Seen on TV" meatloaf pans (with the removable tray, with the holes in it.) I went ahead and put the fatty on that for the cook, and it made handling it so much easier.

As you can see by the pics, it was outstanding!

Thanks very much, Brethren! This was awesome stuff!
Attached Images
File Type: jpg Fatty 1.jpg (54.1 KB, 82 views)
File Type: jpg Fatty 2.jpg (77.8 KB, 82 views)
File Type: jpg Fatty 3.jpg (89.9 KB, 82 views)
OTS - UDS - Don't have a UDS? Well why not?
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Unread 05-05-2013, 08:26 PM   #2
is One Chatty Farker

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Looks good to me
Old Rifles, Cast Iron and other things i spend my money on!
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Unread 05-05-2013, 10:38 PM   #3
is one Smokin' Farker

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Great job. I like the meat loaf pan. It is my view that if one adds a few more ingredients such as a small quantity of breadcrumbs as if one were trying to make a cross between a straight sausage fatty and a moist meat loaf, then the end product is likely to be better. Your pan would help this process.
When you stop horsing around it is time to fire up the BBQ & Smoker
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Unread 05-05-2013, 10:51 PM   #4
Knows what a fatty is.
Join Date: 04-29-13
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Looks great!
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Unread 05-06-2013, 08:33 AM   #5
Babbling Farker

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Looks great, I love fattys!
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