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savageford
07-22-2014, 08:03 PM
Been a long time since I smoked a naked fatty. Just did this with a little rub and put it on the mini using apple for smoke, dang this was awesome.


The mini at work

http://i530.photobucket.com/albums/dd345/savageford/bbq%20brethren/c2632530aa1b7b1a141f0333f8df9754.jpg

The fatty

http://i530.photobucket.com/albums/dd345/savageford/bbq%20brethren/20140721_205058.jpg

Breakfast for dinner, the Mrs said I could make this again.

http://i530.photobucket.com/albums/dd345/savageford/bbq%20brethren/20140722_185909.jpg

Thanks for looking, and smoke on.

Dan

bluetang
07-22-2014, 08:18 PM
Absolutely yes please!

Ron_L
07-22-2014, 08:31 PM
Naked fatties rock! :rockon:

The only way I make sausage gravy any more is with a naked fatty.

Boshizzle
07-22-2014, 08:35 PM
That's a thing of beauty right there! :eusa_clap

Wickedcajun
07-22-2014, 09:00 PM
Address??? And day/date/time of next cook...please

Bob C Cue
07-22-2014, 10:32 PM
Can you share your gravy recipe? Thanks!

Randy3269
07-22-2014, 11:12 PM
It's what's for dinner!

savageford
07-23-2014, 05:25 AM
Can you share your gravy recipe? Thanks!

Sure thing

3 tbsp butter
3 tbsp flour
Salt & Pepper to taste
2 to 3 cups of milk (warmed)

Heat butter over medium heat add flour 1 tbsp at a time. Stir quickly. Stir until a paste forms. Then add milk, 1 cup at a time. Stir, stir, stir, stir......Mixture should be thick. Pan should be on high. Add salt and pepper.

Titch
07-23-2014, 05:37 AM
Sorry if I sound a bit dumb.
Your Gravy is a white Roux? the fatty is the lumps in it diced? and what is it on , breads?
the fatty looks great in the Mini, nice colour, eggs nicely cooked.

savageford
07-23-2014, 09:23 AM
Sorry if I sound a bit dumb.
Your Gravy is a white Roux? the fatty is the lumps in it diced? and what is it on , breads?
the fatty looks great in the Mini, nice colour, eggs nicely cooked.

No it's not a dumb question.

Yes the gravy is a white roux.
Yes the fatty is diced in the gravy.
The bread is "bisquick" biscuits. Bisquick is a powdered mix in a box.
And thank you the compliments.

The gravy had a nice smokey flavor from the fatty and the yoke from the eggs just nailed it home.

oifmarine2003
07-23-2014, 09:28 AM
Naked fatties rock! :rockon:

The only way I make sausage gravy any more is with a naked fatty.

Me too. Definitely adds a new dimension to biscuits and gravy!

Looks tasty!!!

Wampus
07-23-2014, 09:41 AM
PESONALLY, I prefer to render sausage in the skillet and use the sausage grease for the roux. I find that adding the flour to the grease and letting that cook a bit to darken really lends a "sausagy" flavor to the gravy, which IMHO makes it "sausage gravy".


Don't get me wrong here....crumbled fatty definitely gives whatever you're putting it into a nice smoky flavor, but I like my gravy to taste like sausage. What you have, at least to me, is a white gravy with crumbled sausage. Just not how Mamma taught me to make sausage gravy.


That said......I'd sure hit that plate. Looks fan-farkin-tastic! :thumb:

nucornhusker
07-23-2014, 10:11 AM
I did the same thing this weekend. But like Wampus said you lose the sausage fat when using a fatty. So what I did was added some frozen bacon fat I had saved to substitute for the sausage fat and then made the roux. We gobbled it right down. It's great stuff.

savageford
07-23-2014, 10:36 AM
When I usually make it I will cook the sausage and use that to make the roux. I think next time I will pull it off the smoker a little early and finish it in the skillet to get the fat from the sausage.

THoey1963
07-23-2014, 10:41 AM
Can't you just put a drip pan under the fatty? Asking as I don't know. Never tried it.

sknabnoj
07-23-2014, 10:43 AM
Naked fatties rock! :rockon:

The only way I make sausage gravy any more is with a naked fatty.

Agreed! I've been smoking naked fatties for a while now for a lot of different dishes... baked beans, chili's, I even smoked a beef chuck roll for a smoky spaghetti sauce... Am I addicted to smoke? Maybe... :wink:

savageford
07-23-2014, 11:14 AM
Can't you just put a drip pan under the fatty? Asking as I don't know. Never tried it.

I was just thinking the same thing, I think a combination of catching the drippings, finish cooking it in a skillet, and using the fat to make the roux would give you the best of both worlds. Dang I guess I need to defrost another roll of sausage.

THoey1963
07-23-2014, 12:12 PM
Is there ever a reason NOT to cook a fatty?

Bigjohnb20
07-23-2014, 12:42 PM
Can't you just put a drip pan under the fatty? Asking as I don't know. Never tried it.

This is what I have done in the past. Drip pan under the fatty. Take that inside after the sausage comes off and use that grease to then make roux/gravy. Best of both worlds!

Tricky
07-23-2014, 01:26 PM
This is what I have done in the past. Drip pan under the fatty. Take that inside after the sausage comes off and use that grease to then make roux/gravy. Best of both worlds!

This is cruel and unusual punishment. I have too much work to do to go to lunch yet, but I'm CRAVING biscuits and gravy like crazy.

Thanks y'all. :wink: