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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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06-19-2011, 10:01 PM | #1 |
On the road to being a farker
Join Date: 06-10-11
Location: West Des Moines, IA
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First Time Fatties
Today I did some fatties for the first time. Wow, can't believe what I've been missing. Didn't even know what these were until I joined this forum. Here is what I ended up with today, not too bad for the first time with these, and my 2nd smoke ever.
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06-20-2011, 12:11 AM | #2 |
Full Fledged Farker
Join Date: 06-04-11
Location: Fresno, CA
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yeah, I hadn't heard about them until this forum either. Smoked my first one yesterday and it definitely won't be the last. Looks like you got a nice ring on those.
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Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe |
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06-20-2011, 12:19 AM | #3 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Welcome to The Brethren. Soon you will be doing bacon weaves and stuffing them with who knows what!!!! Enjoy.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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06-20-2011, 01:47 AM | #4 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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I was a virgin to the fattie before I found this forum also. I need to find someone to show me how to do the diagonal weave :)
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http://facebook.com/mancavemeals |
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06-21-2011, 09:19 AM | #5 |
Found some matches.
Join Date: 05-21-11
Location: Burlington, VT
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I also grilled my first fatty last weekend for friends. You should've seen the strange looks I got when I told them what a fatty was. My friends wife who is not a fan of sausage ate it and loved it!
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06-21-2011, 09:23 AM | #6 |
is one Smokin' Farker
Join Date: 06-06-11
Location: Brookings Oregon
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Looks good. I have yet to try the fattie and really don't know what they are but I will be finding out.
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3 UDS, One charcoal eating fire breathing home bulit trailer pit, |
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06-21-2011, 11:22 AM | #7 |
Found some matches.
Join Date: 06-19-11
Location: New York
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hmmm looks very tasty
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06-21-2011, 11:26 AM | #8 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Great looking fatties!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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06-21-2011, 11:31 AM | #9 |
Full Fledged Farker
Join Date: 06-12-11
Location: Augusta, Ga
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I really need to get on the band wagon!! That does look good!
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06-21-2011, 11:36 AM | #10 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Try the Maple ones. Sage is a good one that I throw into marinara the next day. Hot is good also.
Heck, they're all good! Thanks for the pix! .
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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06-21-2011, 01:48 PM | #11 | |
On the road to being a farker
Join Date: 06-10-11
Location: West Des Moines, IA
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Quote:
The one on the right is the Maple and the one on the left is Lean Original. My wife picked these up for me at the store, and I was a little worried about the lean one. I thought maybe it would be too dry when it was done. They both turned out great, and tasted amazing. As so many people have posted in the forum, whenever I smoke something there will likely be a couple fatties on there as well! |
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06-21-2011, 02:47 PM | #12 |
On the road to being a farker
Join Date: 05-08-11
Location: Hanahan, SC
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How long did you smoke them, and what temp? I haven't done one yet, but thinking of doing one or two this weekend.
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06-21-2011, 03:01 PM | #13 |
Got Wood.
Join Date: 06-01-11
Location: Chicago, IL
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When I busted out a fatty last weekend for my buddies it was like I opened their eyes to a whole new world. the conversation quickly went into ideas for what to stuff future versions with!
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06-21-2011, 03:29 PM | #14 |
Full Fledged Farker
Join Date: 06-04-11
Location: Fresno, CA
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I think lean is a very relative term when it comes to pork sausage I would suspect that, as you found out, that it would come out just fine. Was it a little less greasy than the others?
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Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe |
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06-21-2011, 03:33 PM | #15 |
Full Fledged Farker
Join Date: 06-04-11
Location: Fresno, CA
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I've only cooked one myself, so I ask this question in the humblest tone to those who have more experience with them. My guess would be that internal temp (165 is what I went for on my first) is the main thing to worry about with fatties. There is so much fat that my guess would be that they'll turn out whether you cook them at 250 or 350, they'll still be good. Maybe you'd get a better ring on the lower/longer cooks? Just wondering.
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Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe |
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