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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 12-30-2010, 08:55 AM   #1
zwylde1
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Default I give...what's a Fatty??

Ok Brethren...joined the forum just a bit ago asking for advice on what my next step into the world of BBQ should be and I am sure it is going to be building a UDS as soon as I can gather all the pieces.

But so many people have mentioned cooking "fatty's". I may be too new to search properly...or not smart enough yet....what the heck is it???

Saw some pics of soem today and they look marvelous. I need to do these soon.

Thanks in advance!
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Unread 12-30-2010, 08:58 AM   #2
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a jimmy dean sausage roll. either stuff it with something or cook it by itself
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Unread 12-30-2010, 08:59 AM   #3
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Simply, a sausage roll! Jimmy Dean or the like. Cut off the wrapper, roll it in rub, cook it, devour it. And you can do lots more complicated things with them than that, of course.
They're great to throw into those leftover nooks and crannies on your grates and they make great appetizers for guests - especially if you're running a little late on getting grub to table. ;)
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Unread 12-30-2010, 09:00 AM   #4
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Generally speaking it is sausage that is flattened out and then stuffed with what ever you like, onions cheese pizza sause ect, and then rolled up and wrapped in a bacon weave and cooked on a smoker. Some people mix in hamburger with the sausage and it can be stuffed with what ever you want or can imagion.
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Unread 12-30-2010, 09:01 AM   #5
zwylde1
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The Jimmy Dean in a tube stuff???

Can someone be so nice as to post a recipe or 2 for these? Looks like a great thing to try for my party New Years day for the Rose bowl and celebrate a Badgers victory
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Unread 12-30-2010, 09:05 AM   #6
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Wow you guys are amazing! You reply faters to my question than I can type.

Going to introduce the neighbors to a new treat! Look out tailgate parties!
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Unread 12-30-2010, 09:09 AM   #7
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Fatties are porksausage rolls flattened out and stuffed with what ever you like rerolled with rub on and smoked. I make sandwiches out of mine most of time. Cinnamon raisin bagel, slices of fatties, fried egg, swiss cheese, mayo. These are each 2 lbs of porksausage. These are stuffed with green peppers and colby-jack cheese.
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Unread 12-30-2010, 09:12 AM   #8
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Leftover slices of maple fatty with egg on a biscuit for breakfast....
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Unread 12-30-2010, 09:14 AM   #9
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What's a fatty?

Great on a biscuit.
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Unread 12-30-2010, 09:14 AM   #10
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On smoker and done in pan. A very good snack to have while spending all night cooking. Just watch out for fingers as you are slicing because everyone will be grabbing they are that good.
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Unread 12-30-2010, 09:42 AM   #11
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Check out post 11 in the Roadmap thread.
http://www.bbq-brethren.com/forum/showthread.php?t=7818

I try and go to this thread first. I was just looking at the threads in it for chuckies. It is usually a good starting point.
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Unread 12-30-2010, 09:46 AM   #12
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Long live the naked fatty!
I suggest you do one naked before getting all crazy with stuffing, they are delicious all on their own.
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Unread 12-30-2010, 09:48 AM   #13
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Here's a link to my first attempt at fattites. I went a little mad but had a blast and my co-workers were very happy when I brought tons of leftovers to work! http://www.bbq-brethren.com/forum/sh...63&postcount=1
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Unread 12-30-2010, 09:49 AM   #14
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As the founder of The Society for the Preservation of Fatty Purity, I feel that i have to chime in.

The original concept of the Fatty as introduced by Brother Smokey Pig and then named by Brother Big Dog is a breakfast sausage log unwrapped, rubbed if desired and then smoked. This is the original, and best Fatty.

The concept of stuffing evolved later and adds some interesting variations to the Fatty. The earliest mention I can find on the Brethren of stuffing a fatty is the Fatty Ronello, where a fatty is stuffed with poblano peppers, chorizo and pepper jack cheese. I'm not claiming to have invented the stuffed fatty, but i can't find anything on the forum about it until then.

Later, the Bacon Explosion popularized enrobing a fatty in cured meats. It may have been done before then, but the Bacon Explosion went viral and brought enrobing to everyone's attention.

Ever since the Bacon Explosion went viral a lot of folks seem to think that a Fatty HAS to be stuffed and enrobed in cured meats! I say NO! Let's get back to the roots of the Fatty as our Brothers in Smoke envisioned it! Stuffing and enrobing have their place, but to say that a Fatty has to have stuffing and/or enrobing is to deny our history!

LONG LIVE THE NAKED FATTY!!!

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Unread 12-30-2010, 09:52 AM   #15
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I am a big advocate for the Naked Fatty. That isn't to say i do not enjoy stuffed and wrapped fatties, but I really find naked fatties, simply rolled in rub, much more useful. And they are so dang good!
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