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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.


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Unread 03-02-2014, 03:45 PM   #1
cmwr
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Default my newest fatties

Nothing special. One rubbed wity a Texas rub and one rubbed with sweet baby rays bbq rub. Got these store.brand sausages for 2.99 each today

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Unread 03-02-2014, 03:47 PM   #2
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They look tasty!!
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Unread 03-02-2014, 03:48 PM   #3
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Keeping it simple...I like it.
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Unread 03-02-2014, 03:51 PM   #4
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I think I liked my first fatties the best. They were covered in a kc rub with a more sweet kick than these two. But these are still pretty good.
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Unread 03-02-2014, 04:20 PM   #5
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Naked fatties rock!

Thank you for keeping the tradition alive!
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Unread 03-02-2014, 04:23 PM   #6
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Looks good
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Unread 03-02-2014, 04:58 PM   #7
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If I made breakfast sausage (main ingredient being sage) with my freshly ground pork butt, would I have to add back fat to it in order for it to be a "fatty" ? Or is pork butt fat enough?

I want to try this and I have a ton of pork butt in the fridge.
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Unread 03-02-2014, 05:01 PM   #8
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Nice smoke ring!
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Unread 03-02-2014, 05:03 PM   #9
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Looks mighty tasty. Nice job
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Unread 03-02-2014, 05:50 PM   #10
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Quote:
Originally Posted by bbqgeekess View Post
If I made breakfast sausage (main ingredient being sage) with my freshly ground pork butt, would I have to add back fat to it in order for it to be a "fatty" ? Or is pork butt fat enough?

I want to try this and I have a ton of pork butt in the fridge.
Not sure that it would need any more fat for the sake of the name (which refers to the shape and the fact that you "roll a fatty"), but I would be sure to get some of the fat cap ground in there just for flavor, moisture and texture.

Nice work cmwr, BTW!
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Unread 03-02-2014, 06:31 PM   #11
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Quote:
Originally Posted by sliding_billy View Post
Not sure that it would need any more fat for the sake of the name (which refers to the shape and the fact that you "roll a fatty"), but I would be sure to get some of the fat cap ground in there just for flavor, moisture and texture.
Thanks, yeah I always grind the entire fat cap of the pork butt into the sausage. I also reserve the fat cap from other pork butts I trim for BBQ, in case I need more fat. Just wondering what fat percentage is in a roll of the Jimmy Dean breakfast sausage.

I want my fatty to be as good as cmwr's
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Unread 03-02-2014, 08:18 PM   #12
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Quote:
Originally Posted by Ron_L View Post
Naked fatties rock!

Thank you for keeping the tradition alive!
Yea I am wanting to try some of those stuffed fatties someday but you just can't beat the economics of a couple dollars and some seasoning. These 50 dollar fatties people are posting on this forum are too rich for my blood.
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Unread 03-02-2014, 10:01 PM   #13
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Nice nekkids!
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Unread 03-02-2014, 10:05 PM   #14
Concept Que
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Yum!
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