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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 11-25-2006, 08:46 AM   #1
Kung Fu BBQ
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Default Didn't want to hijack the fatty thread

i gotta admit, my rank is "knows what a fatty is" but I don't.

i can assume from some posts that is it just a package of of sausage, seasoned and smoked as a whole.

Is that all?

go ahead and bury me.
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Unread 11-25-2006, 09:00 AM   #2
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You got it. Roadmap post #11 is a good place to start:
http://www.bbq-brethren.com/forum/showthread.php?t=7818
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Unread 11-25-2006, 09:20 AM   #3
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Of course you can adapt it. Try dipping in soy sauce or rolling it in a rub. You can even flatten it and put cheese in the middle and then roll it again before u cook it.
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Unread 11-25-2006, 12:18 PM   #4
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Kung Fu, a fatty is one of the easiest, most forgiving, and most customizable things you can cook. And they still respect you in the morning! ;)

Throw one on whenever you cook something!
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Unread 11-25-2006, 12:49 PM   #5
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Quote:
Originally Posted by Arlin_MacRae
Kung Fu, a fatty is one of the easiest, most forgiving, and most customizable things you can cook. And they still respect you in the morning! ;)

Throw one on whenever you cook something!
What Arlin Said.

I always keep several [many] sausage rolls of various flavors and persuasions in my freezer, and rarely fire up my cooker without tossing at least a couple in with what ever else I am doing.
Just one of the many lessons I have learned from the Brethren.
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Unread 11-25-2006, 09:52 PM   #6
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I've had real good luck by busting up the roll, just kinda moooshing it up, ya know? Then I re-form it (maybe after adding peppers or cheese) and roll it in a rub, wrap in plastic wrap & put in fridge overnite. They seem to take the smoke alot better than just out of the package.
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Unread 11-26-2006, 08:24 AM   #7
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Quote:
Originally Posted by Rookie'48
I've had real good luck by busting up the roll, just kinda moooshing it up, ya know? Then I re-form it (maybe after adding peppers or cheese) and roll it in a rub, wrap in plastic wrap & put in fridge overnite. They seem to take the smoke alot better than just out of the package.
Dave
Interesting idea Rook.
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Unread 11-26-2006, 09:17 AM   #8
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Default How do you serve your fatties ?

So how are you guys serving these fatties ? With rolls ? Crackers ? Just a hunk of meat ? I was thinking of making some for the NEBS holiday party but I wasn't sure how to serve them up. Just a hunk of meat on a plate doesn't sound all that appealing.

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Unread 11-26-2006, 10:16 AM   #9
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Quote:
Originally Posted by YankeeBBQ
So how are you guys serving these fatties ? With rolls ? Crackers ? Just a hunk of meat ? I was thinking of making some for the NEBS holiday party but I wasn't sure how to serve them up. Just a hunk of meat on a plate doesn't sound all that appealing.

Steve
Slice and plate along with sliced cheese and crackers for apps. They're great on biscuits. I might try some finger sandwiches next time also.
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Unread 11-26-2006, 10:47 AM   #10
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Quote:
Originally Posted by YankeeBBQ
Just a hunk of meat on a plate doesn't sound all that appealing.

Steve
Weird. Sounds perfect to me. That is how I usually serve them, and they are gone fast.

(I also just serve them with a simple condiment tray, cheeses, nuts, pickled peppers, and MAYBE a dipping (barbecue) sauce. I do not think you could go wrong no matter how you serve 'em.)
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Unread 11-27-2006, 11:50 AM   #11
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That's another can't-go-wrong thing about fatties: you can serve them just about any way and they'll still disappear! My personal favorite is serving them hot inside a hot biscuit with a slice of cheese for breafuss. YUM!
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Unread 11-27-2006, 11:54 AM   #12
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There's always the bagel fatty burger, with mozzarella
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Unread 11-27-2006, 11:59 AM   #13
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I cooked 3 on Tthanksgiving, 2 were the standard Farmer John's breakfast type sausage bulk, and the third was a jalapeno sausage I saw in the market last Monday. Worked great except I put too much salt in the rub for the Farmer John sausages, but they tasted great in sausage and egg muffins this past weekend.
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Unread 11-27-2006, 12:34 PM   #14
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I cooked up one with a turkey on on Saturday. It was a mild flavored. I rolled it in a mix of brown sugar and BBQ seasoning. It was quite tasty.
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Unread 11-27-2006, 12:38 PM   #15
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Quote:
Originally Posted by YankeeBBQ
Just a hunk of meat on a plate doesn't sound all that appealing.

Steve
My fovorites are:

Slap the whole thing on a hoagie roll and top with cheese.
Slice and munch on smaller rolls.
Scramble and add to an omlette or breafast burrito.
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