How do you eat a fatty?

[KB BBQ]

Cowgirl wins! Game over.

 

[Maylar]

Sliders - Served on Kings Hawaiian rolls.

Any condiments on those?

 

[Maylar]

Thanks for the ideas folks.

 

[thirdeye]

Any condiments on those?

I always season with coarse pepper, then a layer of a BBQ rub so that it builds a bark while smoking lo-n-slo for 2.5 to 3 hours. You will be surprised at how much fat you will render out. I cook to an internal of 155°-ish, then wrap in foil for at least an hour before slicing. The temp will creep into the safe zone.

Use a screen to avoid the fatty sinking into regular grates.

My favorite sauce is a local jalapeno dipping sauce, that just happened to score first in category at the American Royal "Best Sauce on the Planet" contest a few years back..., but anything you like including mustard based sauces are fine.

PS - If you want to roll your own fatty, you can buy the plastic tubes used for packaging groud meat, or just use some clear wrap (and twist it tight) then let sit in the fridge for a couple of days for the sausage to firm up.

 

[larry4406]

I need to try one of these! They look great!

So in its most basic form is just a packaged breakfast sausage like Jimmy Dean and on to the smoker it goes after rub?

 

[frognot]

On a biscuit with cheese and pepper jelly.

Ain't got pepper jelly? Here ya go : https://texaspepperjelly.com/

 

[LYU370]

I need to try one of these! They look great!

So in its most basic form is just a packaged breakfast sausage like Jimmy Dean and on to the smoker it goes after rub?

Yep, that would be a naked fatty.

Capt. Ron's Naked Fatty Tutorial

 

[Maylar]

So many good ideas here.. I'm thinkin' Fatty Benedict - thanks Jeanie.

 

[thirdeye]

I need to try one of these! They look great!

So in its most basic form is just a packaged breakfast sausage like Jimmy Dean and on to the smoker it goes after rub?

Bingo.

Now, for me.... If I buy a sweeter breakfast sausage log, I'll use a spicier rub combination. And when I buy a 'hot' breakfast sausage, I'll go with a sweeter rub. I don't like the Jimmy Dean 'Sage' or 'Maple' varieties but buy the 'Original' and 'Hot'. The house brand from Albertsons is pretty good. The logs freeze really well, so I'll look for the sales where you buy 2 and get 1 free.

 

[Swine Spectator]

I eat mine finely julienned on silk doilies with sterling silver chopsticks.

 

[LYU370]

I eat mine finely julienned on silk doilies with sterling silver chopsticks.

Do you wear your top hat as well when you partake in the delicious goodness?

 

[SMOKE FREAK]

How do you eat a fatty?

One bite at a time.

 

[thirdeye]

I eat mine finely julienned on silk doilies with sterling silver chopsticks.

I took a smoked cheese, crackers and fatty tray to a hoity-toity party one year and a physician's wife loved 'em. I told her it was a French sausage served for brunch and called "Fa-tay".

 

[Swine Spectator]

:shock:

Do you wear your top hat as well when you partake in the delicious goodness?

No top hat, but I wear a velvet smoking jacket with a silk ascot. The monocle is optional, depending on my mood.

"Spectator, Swine Spectator"

 

[Happy Hapgood]

All of the above.

 

[larry4406]

Well damn you All!

I went down the rabbit hole by reading the link to the tutorial for naked fatties that @LLYU370 posted, and well, I have one now on the smoker along with my chuck roast!


Likely lunch snack for today.

 

[ModelMaker]

Mild??? Girlie man.
Ed

 

[larry4406]

Mild??? Girlie man.
Ed

Be kind. First time cooking one of these. Need to creep up slowly.

Pillsbury Grand biscuits, extra sharp cheddar, and pepper jelly. Wow! Is all I can say.

Definitely on the repeat list.

 

[Happy Hapgood]

Mighty Fine Sir!

 

[Maylar]

You're an inspiration, Larry!