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Unread 06-13-2006, 12:42 PM   #31
racer_81
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[quote=brdbbq]
Quote:
Originally Posted by wnkt
Ive not tried a fatty yet but Im going to next time.

What do you all do with your fatty? Eat it plain?...add it into a recipe?/quote]
YES

Sliced, on bread with Miracle Whip and bread and butter pickles.

mmMMMMMmmm. KYDITDG.
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Unread 06-13-2006, 01:08 PM   #32
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Quote:
What do you all do with your fatty? Eat it plain?...add it into a recipe?
Sliced on the bias (thanks Tim) the are awesome on a Grands biscuit, served with a V-8 is my favorite. If you have leftovers(like that happens) sliced and fried for just a bit and served with eggs & hashbrowns is a great breakfast. Smoked fatty sausage gravy will raise the dead.

Italian fatty in pasta sauce rocks, the list goes on, and on and on.......
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Unread 06-13-2006, 01:31 PM   #33
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Dare I ask what "KYDITDG" means?

I would like to do the sausage in spaghetti sauce, but the rest of the family are pretty plain in their tastes, me too really but Im getting more spices but no heat. I have just been able to get others to eat the brats.
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Unread 06-13-2006, 01:34 PM   #34
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Knock Your Dinghy In The Dirt Good!!
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Unread 06-13-2006, 07:50 PM   #35
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Quote:
Originally Posted by wnkt
Dare I ask what "KYDITDG" means?

I would like to do the sausage in spaghetti sauce, but the rest of the family are pretty plain in their tastes, me too really but Im getting more spices but no heat. I have just been able to get others to eat the brats.
need to get some hot stuff........that'll get you going in the morning!!!!!
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Unread 06-13-2006, 07:51 PM   #36
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I just noticed that I am on the road to being a farker......cool!!!
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Unread 07-05-2006, 11:31 AM   #37
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Congrats!! LOL
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Unread 07-05-2006, 03:29 PM   #38
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Wnkt... Try an Italian fatty in spaghetti sauce. Good stuff! Also, try fatty omelettes, crumbled fatty in baked beans, crumbled fatty on pizza and fatty in chili. All of them are yum-o!
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Unread 07-05-2006, 03:54 PM   #39
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And if anyone wants to get daring, I've got a few tried, and a few more untried recipes for home made sausage that you can use for a "roll your own" fatty. I have a couple meat grinders, but buying ground pork at the store then mixing in the spices and grinding it again is way easier. I think I have Saturday off and I'll put some stuff together if there is interest.
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Unread 07-20-2006, 09:59 AM   #40
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Well I tried my first fatty, and to say the least I was un-impressed.
Maybe it was the brand of sausage ....or it needed some type of rub, I didnt get ANY smoke ring or smoke flavor either for some reason. It was done (temp wise) but the texture seemed sorta mushy, maybe too fine a grind?

All I did was take it out of the wrapper and plop it in a small aluminum drip pan about the same size as the roll itself, to catch the grease...not that it would have mattered with the fat coming off of the pork loin sitting right next to it. It got smoke from Hickory and Cherry.

Any tips from the Fatty Folks out there...no not just us fat guys
I include myself in there too
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Unread 07-20-2006, 10:05 AM   #41
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try with out the drip pan.. i would think it sitting in its own grease would soften it up .. also try putting a rub on it.. some guys roll em breadcrumbs etc. I usually roll mine in my rib rub or bills season all and toss it directly on the grate close to the fire.. cook for a couple hours pull it out and eat.
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Unread 07-20-2006, 10:41 AM   #42
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There really wasnt that much grease in the pan...but as I said it wouldnt have made that much more of a mess with the pork loin right beside it.
Maybe it needed more heat too. Ill try some rub on it next time as well.
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