Fatties

[HeyNow^]

I am new around here and the Fattie talk has intriqued me and the wife. They look mouth watering good!

Because of gettin' older and that cholesterol thingie, I was wondering if you could use (gasp) ground turkey? Don't get me wrong, I love brats and sausage and had plenty in my day. I've lost 40 lbs and want to keep on Q'ing (and living) but I try to be creative in my Q meats now. I'm just trying to limit the fat and keep the flavor. I can spice up ground turkey very well and was wondering if I would have a problem with it holding it's shape since it is only 7% fat content? I really love the expert advice on this forum. Thanks.

 

[Steppenwolf]

If it were me, Italian bulk sausage stuffed with mozz cheese, diced red & green peppers sounds pretty good.

I do mine at 250* for about 2hrs.

I'm with you. I wasn't too crazy about the Jimmy Deans I had messed around with and tried this, although forgot to get the Monterey so I used Jack instead and added Jalapeno as well. It surprised me and came out better than I though it would.
You see that the tastes vary greatly between everyone when it comes to fatties. To each their own. It's a neverending experiment that's fun to share.

Those Johnsonville Brats are definately the way to go. I'll be going with those to compliment my hot wings Superbowl afternoon (west coast), haven't decided what else yet.

 

[bowhnter]

I am new around here and the Fattie talk has intriqued me and the wife. They look mouth watering good!

Because of gettin' older and that cholesterol thingie, I was wondering if you could use (gasp) ground turkey? Don't get me wrong, I love brats and sausage and had plenty in my day. I've lost 40 lbs and want to keep on Q'ing (and living) but I try to be creative in my Q meats now. I'm just trying to limit the fat and keep the flavor. I can spice up ground turkey very well and was wondering if I would have a problem with it holding it's shape since it is only 7% fat content? I really love the expert advice on this forum. Thanks.

I take cholesterol med, so thought I could eat what I want :shock: Is that not correct

On using the turkey, I never have, but don't see why you couldn't spice it up, roll some cheese in it, rub or something on the outside if you want.
That by no means is expert advice, you'll need to wait for someone else for that. But take pictures, and let us know how it turns out.

 

[Oldbob]

I take cholesterol med, so thought I could eat what I want :shock: Is that not correct

What he said !!! Lipitor Mod:biggrin: :twisted:

 

[HeyNow^]

I will give it a try and let you all know how it turns out.

 

[Smokin Gator]

Now there is a good idear.:wink: Let us know how they turn out. May want to try one stuffed with onion, green pepper etc.

That is a farkin great idea... I will stuff one with onions and green peppers sauteed in butter and beer.

 

[SmokeInDaEye]

I take cholesterol med, so thought I could eat what I want :shock: Is that not correct

On using the turkey, I never have, but don't see why you couldn't spice it up, roll some cheese in it, rub or something on the outside if you want.
That by no means is expert advice, you'll need to wait for someone else for that. But take pictures, and let us know how it turns out.

I always thought cholesterol meds GAVE you cholesterol. Like a vitamin supplement made of bacon drippings.:twisted:

Heynow, I know one of the boys here, Jeff_in_KC, was messing around with this a while back. Not sure how it worked out for him but heres the thread. http://www.bbq-brethren.com/forum/showthread.php?t=21740

 

[SmokeyBear]

I am new around here and the Fattie talk has intriqued me and the wife. They look mouth watering good!

Because of gettin' older and that cholesterol thingie, I was wondering if you could use (gasp) ground turkey? Don't get me wrong, I love brats and sausage and had plenty in my day. I've lost 40 lbs and want to keep on Q'ing (and living) but I try to be creative in my Q meats now. I'm just trying to limit the fat and keep the flavor. I can spice up ground turkey very well and was wondering if I would have a problem with it holding it's shape since it is only 7% fat content? I really love the expert advice on this forum. Thanks.

I tried turkey with a store bought turkey sausage. It came out with a texture that was horrible, almost like somebody chewed it, spit it out, and formed it up in a log.

Maybe your home rolled version would be much better.

 

[rainford]

fatties suck. You guys should try some real sausages.

 

[G$]

Fatties, I like 'em!

 

[Steppenwolf]

I tell ya, on my first try I might have seen that view. That's when I realized that there's a vast culture mix here and had to think what would work for me. I think my first was simply coated in honey and rolled in brown suger. That sounded safe, but was really a disappointment for me personally. I need to have something rolled inside for my tase. that's where you can get adventurous with your own tastes.

 

[BanderaOutlaw]

fatties suck. You guys should try some real sausages.

Hey Rainford, your entitled to your opinion, but are your trying real hard to piss everyone off around here or is it just coming to you naturally?

All the time I been here, I never came across an ass like you. Im sure the moderators will get here soon and clean up your mess. Does someone have a smiley to flip this guy the finger?

 

[Ron_L]

Does someone have a smiley to flip this guy the finger?

Probably not the finger you were thinking of, huh? :-D

I'm catching up... 3-2-1 on a fatty sounds a bit too long for me, but as long as you like it, that's fine. My fatties usually cook for 2 1/2 - 3 hours, and then they rest in my stomach

As far as turkey fatties, I would think that they would be dry. Maybe you could wrap them in bacon to keep them moist?

Oh yeah... that does defeat the purpose, huh? :biggrin:

I like JD Maple best, then JD regular and then Bob Evans. I've tried some cheaper ones when they were on sale and I've found that the Purnell's Old Folks brand are pretty good, too.

Oh... Rainford... For you...

sau·sage (sô'sĭj) n. Finely chopped and seasoned meat, especially pork, usually stuffed into a prepared animal intestine or other casing and cooked or cured.

With a fatty, the casing is the plastic outer wrapper that we remove since none of us have acquired a taste for plastic .Sounds like a fatty is real sausage to me.

 

[Single Fin Smoker]

Mr. Bandera Outlaw, being a gentleman, is giving that guy way too much credit.

I think the sausage rainford is capable of referring to is the pink one up his arse. In which case, hes the authority.

 

[Kevin]

Mr. Bandera Outlaw, being a gentleman, is giving that guy way too much credit.

I think the sausage rainford is capable of referring to is the pink one up his arse. In which case, hes the authority.

LOL. Don't feed the troll.

I've been making sausage for many years. The form or shape is not important. I love smoked sausage. I've got a summer sausage recipe that is so simple yet so good when you use fresh spices that it will blow you away. It's all good my friends. Some better than others,,yes. But it's all good. I'm working on a jap and cheese variety that is pretty good so far. When I decide it's worthy of the Brethren palate it will be posted. No copyrights or greedy intentions at all. I love to cook. I like it if others enjoy my endeavors. That is why we are here.

 

[Muzzlebrake]

I've got a summer sausage recipe that is so simple yet so good when you use fresh spices that it will blow you away.

I dont believe you...........prove it

lmao

I have the team coming over for the Super Bowl and the 3 cooks are each doing a fatty of choice.
was thinking of a roasted garlic sun dried tomato pesto with mozzarella italian fatty but am really diggin the Brat idea.
what do you farkers think of a caramelized onion, sauerkraut bacon brat fattie?

 

[Ron_L]

LOL. Don't feed the troll.

I'm sorry... he looked hungry...


:twisted:

 

[brdbbq]

LOL. Don't feed the troll.

I've been making sausage for many years. The form or shape is not important. I love smoked sausage. I've got a summer sausage recipe that is so simple yet so good when you use fresh spices that it will blow you away. It's all good my friends. Some better than others,,yes. But it's all good. I'm working on a jap and cheese variety that is pretty good so far. When I decide it's worthy of the Brethren palate it will be posted. No copyrights or greedy intentions at all. I love to cook. I like it if others enjoy my endeavors. That is why we are here.

No doubt it has some HEAT.

 

[G$]

I dont believe you...........prove it

lmao

I have the team coming over for the Super Bowl and the 3 cooks are each doing a fatty of choice.
was thinking of a roasted garlic sun dried tomato pesto with mozzarella italian fatty but am really diggin the Brat idea.
what do you farkers think of a caramelized onion, sauerkraut bacon brat fattie?

You lost me at sauerkraut. Onion Bacon sounds good though. Add cheese to the mix and you have my favorite sandwhich rolled in a fatty.

 

[Muzzlebrake]

You lost me at sauerkraut. Onion Bacon sounds good though. Add cheese to the mix and you have my favorite sandwhich rolled in a fatty.

yeah I love the stuff but after I read what I wrote it didnt sound nearly as good all cooked together. I think the cheese is a winner
then served on an onion roll with sauerkraut and some spicy mustard