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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 09-11-2010, 07:25 PM   #1
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Default First Post, First Fattie (Pron)

I joined the brethren last week and got introduced to "The Fattie." So, I wasted no time and lit up the smoker this afternoon and threw my first Fattie.

I used the JD Reduced Fat Pork Sausage, because that is what the wife had in the freezer. I stuffed it with a mixture of green peppers, red peppers, onion, and Monterrey jack cheese. The inside and outside got a light sprinkle of Gary Wivoitt's Rudimentary Rub (salt, pepper, paprika, onion powder, garlic powder and cayenne pepper) for a hint of heat. I used my ECB, Kingsford, and some hickory to cook it for 2 hrs at 220F, then foiled for and hour at 220F, then cooler for an hour.

The results were Awesome!

You guys have really set the bar high with some of your posts. I tried to live up to your standards.

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.

Last edited by ---k---; 12-23-2013 at 03:52 PM..
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Thanks from:--->
Old 09-11-2010, 07:28 PM   #2
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Join Date: 12-30-06
Location: North Georgia

That's kind of how I did my first fatty I just love to stuff them with peppers. Congrats on your first time.
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Old 09-11-2010, 07:30 PM   #3
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Old 09-11-2010, 07:37 PM   #4
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Join Date: 10-25-09
Location: Ridgefield WA

Looks excellent! Next one try a bacon wrap.
Good morning, Miss Ratched
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Old 09-11-2010, 07:44 PM   #5
Old Smoke
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Join Date: 03-22-10
Location: Ukiah, California

Nice fattie. Way better looking than my first attempt...
Keep up the good work and have fun...
BTW welcome to our forum of group therapy

"Brown it's cookin', black it's done"....................Dad.
Guess that is why he was truck driver, not a chef......
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Old 09-11-2010, 07:44 PM   #6
somebody shut me the fark up.

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Location: Stuart, Fl

Looks fine as frog hairs from here.
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Old 09-11-2010, 07:54 PM   #7
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Join Date: 09-07-10
Location: Chicago, IL - West burbs

Originally Posted by bluetang View Post
Looks fine as frog hairs from here.
I think I'm going to have to hang out here a bit more to figure that one out. ;)

I forgot to mention, while the Fattie was in the cooler, the smoker got opened up and the corn and potatoes went on. The corn had soaked in water for an hour or so. The potatoes got wrapped in foil with a bit of oil, Lawry's seasoning salt, and the left over peppers and onion that wouldn't fit inside the fattie. Smoked at about 310F for 45 mins. Perfect!

I appreciate the compliments. Tomorrow is some fresh wild Salmon.

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
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Old 09-11-2010, 08:10 PM   #8
somebody shut me the fark up.

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Join Date: 07-18-07
Location: Oklahoma

Great looking fattie! Nice feast too.
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Old 09-11-2010, 08:25 PM   #9
somebody shut me the fark up.
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Looks great, nice going.
Your first time is always special!
Bet it tasted even better.
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there you are.
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Old 09-11-2010, 09:02 PM   #10
somebody shut me the fark up.

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Location: Southeastern Pa

Looking good!
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Old 09-11-2010, 09:04 PM   #11
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Join Date: 05-05-09
Location: Robbinsdale, MN

What they said!!
Originallly posted by BigButzBBQ
If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good!
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Old 09-11-2010, 09:07 PM   #12
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Join Date: 12-08-09
Location: Bellevue Nebraska

oh yeah. you did a fine job
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Old 09-12-2010, 06:03 AM   #13
Kris Mainella
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Join Date: 07-30-10
Location: Beverly Hills Florida

looks great.. i never made one before! i'm gonna have to try this soon
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Old 09-12-2010, 04:52 PM   #14
On the road to being a farker
Join Date: 02-17-09
Location: Potomac, MD

Looks great...a fine start! More posts please. ;-)
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