Fatty FAIL--Ok, Fattys aint for us!!

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So I been lurking around here a while and decided I HAD to try one of theses Fatty things.
So I tried just keeping it basic for the first one. I scrambled a few eggs and added some cheese slices and shredded to the filling. Next I did the whole bacon weave thing. ( Do NOt TRY THIS WITH Cheap scrappy bacon)
Cooked it up with some apple and hickory chips.
Sliced it and it was awful. Way to heavy,greasy and casserole like for us.

I wanted to like it and the wife tried to eat it but it just wasn't happening. I ended up tossing the rest in the trash.
I think I will stick to chickens , ribs and steaks.
 

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I would've started off with the basics first.

IE: A naked fatty, just rub it and smoke it. Or just in a bacon weave. Yes you need to use good bacon for it.
 
I am one who doesn't care for a stuffed fatty, the filling always ends up too greasy. I prefer a naked fatty, just sausage smoked, sometimes with rub.
 
It doesn't look bad from here. Sorry it didn't work out for you. Maybe a naked one is the way to go.
 
You used some really greasy ingredients too. Heritage sausage has a lot more fat than jimmy dean. The american cheese is very greasy as is the shredded you used.

I've never tried the eggs in a fatty thing. Also, how high did you let it get. I have only done about 5 fatties. But I found that I like them up around 180-190 to let more of the fat render.
 
Try this:

First weave your bacon. I use Oscar Meyer bacon, but use whatever you like.



Then roll out your sausage in a gallon ziploc bag. I make my own with ground pork, green onions, salt and pepper, some thyme and sage and anything else I think of.



Once it's rolled out flat, I cut the the sides and bottom of the bag and fold it back.



Smear cane syrup all over the top.



Cover with provolone cheese.



The add some spinach and garlic.



Using the top flap of the bag, roll it up.



Like this.



Wrap it in plastic wrap and twist the ends to get it tight.



Smoke it at 275 until the temp reaches 165.



Pull it out and let it sit for 20-30 minutes then slice.



So you can enjoy the fruits of your labor.



:loco:
 
Sorry to hear it didn't work out. My wife loves bacon wrapped stuffed fatties. I like them naked and not stuffed. I do bring mine up a bit higher in temp to render out some of the fat but not all of it.
 
k2-_34cb70b8-3bda-4a91-bfbf-b8248c112921.v1.jpg



and nothing but smoke
 
Another thing I like to do with a stuffed fatty. Make the sausage no more than 1/4 to 1/2 inch thick. Smoke at a higher temp and let the fat render out and the bacon get crisp.

http://www.bbq-brethren.com/forum/showthread.php?t=152177

111_zps6a59c165.jpg



015_zpsddca746f.jpg


037_zps5e1661ee.jpg



The thinner the sausage, the more I like the fatty. Probably just my taste buds though.
 
Basic would be Naked with a rub That is very good I know of someone that puts in mozzarella, broccoli rob and roasted red pepper that is goos and also mac and cheese
I like to warm it up in the microwave with cheese and put between Eng Muffins for a breakfast sammie or do what is shown above
 
Last edited:
Your photo looks nice. I would eat that. Sorry it didn't work out. I have always made mine with some combination of just potatoes, bell peppers, and onions in the middle. I never have leftovers. Usually use Hormel Black Label bacon and Jimmy Dean Sage sausage, but I have made it with cheap bacon and cheap sausage too. They don't look as pretty, but never had one I couldn't eat. I construct mine on wax paper and that makes them easier to handle. Lots of other good pointers in the posts above.

I would try another one, maybe a simpler one and see how it goes.
 
Try it again with the processes listed above, even just do a plain unstuffed one.
 
I'm a fan of a nekkid fatty on a biscuit with pepper jelly, so don't give up 'till you've tried that! Also, I make my fatties from leftover sausage after stuffing home made. That way, you can have whatever kind you want - breakfast, Italian, andouille, kielbasa, etc... It's really a great way to fool around with flavors between the sausage, the rub, and the occasional glaze.
 
Trout Casino --Nekkid Fatty??
Only a beer
 
Last edited:
Oh no, you will have to try this again fella. My opinion, that sliced cheese is what messed it up for ya. Try it again, but do not use the sandwich sliced cheeses :grin:

Or, as stated already, do up a nekked one :wink:
 
abrignac said:
Try this:

First weave your bacon. I use Oscar Meyer bacon, but use whatever you like.



Then roll out your sausage in a gallon ziploc bag. I make my own with ground pork, green onions, salt and pepper, some thyme and sage and anything else I think of.



Once it's rolled out flat, I cut the the sides and bottom of the bag and fold it back.



Smear cane syrup all over the top.



Cover with provolone cheese.



The add some spinach and garlic.



Using the top flap of the bag, roll it up.



Like this.



Wrap it in plastic wrap and twist the ends to get it tight.



Smoke it at 275 until the temp reaches 165.



Pull it out and let it sit for 20-30 minutes then slice.



So you can enjoy the fruits of your labor.



:loco:
Click to expand...
:bow:
 
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