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fatties

spoon

Knows what a fatty is.
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I've seen a few posts recently about fatties. I have never done one, and didn't even know what it was until I saw a pic of whole Jimmy Dean sausage sitting in the smoker. I did a thread search, but couldn't find any details on how to cook 'em. Can I get some tips?
1. Any rub on it?
2. Do they need moppin'?
3. How long to cook?
4. What is target internal temp?
5. What dish to serve with? Or are they good solo?

Thanks!
 
There's a trick to cooking fatties...

First, you have to take them out of the package. This is critical!

Next, you must put them IN the smoker. I can't stress this enough!

Leave them in the smoker for 2-3 hours.

This step is the most important. You must eat them! Without this step the whole process is a waste.

Seriously, you can eat fatties by them selves as a snack, you can make Sausage biscuits. They are great w/ Grits and eggs. I've also heard they are good in chili.

Use your imagination and come back and tell us about it so we won't have to! We hate to think.


Self Amusement Mod

Mista
 
Open package. Place in smoker for about three hours. Slice and enjoy. After that, start experimenting with rubs and/or sprays if ya want.
 
Never needed a rub yet, since we have flavored Jimmy Dean and Bob Evans logs.

I do the 3 hour in the smoke at 220 or 1.5 hours in the kettle at 300. Never bothered with the temps check.

Slice and eat as a side, add the italian variety to mariana, any variety to chili, maple would be great with them eggs Mista, or just plain it good.

Experiment Spoon, and lets us know what You like!
 
The beauty of the fatty is simplicity. No pre anything, except defrost if frozen. Yes, you can rub or mop if you want to, but it is not necessary. Just throw it on and enjoy 3 hours or so later. The only thing I do to them is flip them half way through cooking. As for internal temp. I don't use one on them as I go on looks and shrinkage, but I would say 160.
 
I always error on the high side for internal temp, so I leave my fatties on until the internal is
> 175.

No rub, no nuthing. Just smokin' until > 175.

It's what's for dinner....lunch....snack....breakfast.....

A few slices of smoked fatty on bread with some mayo and bread-n-butter pickles.

<sigh>

Dammit. Now I'm hungry (again).
 
racer_81 said:
A few slices of smoked fatty on bread with some mayo and bread-n-butter pickles.

Fark, fark, fark! Now you made me hungry!

*sigh* I'm never gonna lose any weight.

Gonna start a new club! FFL - Fat Farkers for Life!

mista
 
racer_81 said:
Dammit. Now I'm hungry (again).

You ain't kidding.

I'm salivating waiting to get home. Got 3/4 of a fatty in the fridge.

I even eat it cold.
 
This place cracks me up! ............

..................... But I`m diggin` it!
 
You all suck!!! Drooling on my keyboard like a Basset hound that is being teased with a choice t-bone steak! Placing an order with the better half for a couple of fatties on her way home. Used Jimmy Dean for years in a queso dip but never did consider smoking it. Some for the queso, some to go with cream gravy and biscuits this weekend. Did I mention that YOU ALL SUCK!? :D
 
RBSNWNGS said:
Oh my god a fatty sounds better then the bologna i just put it pit

Will - smoked bologna is good too.

Are you plugging it with sauce?
 
I got my Bandera seasoned today, and am going to throw on some Saint Louis style spare ribs using the 3-2-1 method, and three chubs of Jimmy Dean sausage. This will be my BBQ debut!!

Mark
 
markbet said:
I got my Bandera seasoned today, and am going to throw on some Saint Louis style spare ribs using the 3-2-1 method, and three chubs of Jimmy Dean sausage. This will be my BBQ debut!!

Mark

Don't forget to spray them ribs down with apple juice, keeps them moist, and at least make sure you do this before you wrap them up in foil!

Keep the top exhaust vent wide open, control your fire with the firebox damper.

If you are cooking with Kingsford, add pre-lit charcoal.

(Just trying to save you some from some stuff I learned on my first cook)
 
Thanks for the tip solidkick, I will be sure and do that. I will be using pecan wood, any tricks to getting it going. I also remembered the beer, have a case iced down and getting REAL hungry!!

Mark
 
I will be using pecan wood, any tricks to getting it going.

Start with your coal bed, either lump or briquettes. While this is heating up your smoke chamber, set your wood on top of the firebox lid to warmup. It will ignite quicker and reduce the amount of bad smoke (white smoke). remember you want a small blue trail of smoke coming out of the smoke chamber (top) vent. If you don't have it, leave the lid up on the fire box, or prop it open with a rock until the white smoke is mostly gone.
 
Thanks again Mr. Kick. I like the wealth of information on this site. I made the mod to the firebox using a dampner, but I have not done anything to the fire grate, will it be okay to use it as it is?

Mark
 
I'm assuming you mean you did the baffle inside the smoke chamber.

The factory fire grate sets too low, you know, it just sets in the ash pan.
You need to get the fire UP off the floor of the firebox. If you don't, you are going to use A LOT of fuel.

If your Bandera is like mine, inside the firebox is four levels for you to put a cooking grate if you are charcoal direct cooking. There is a hole in the center of each one of the brackets. I would take the exsisting firegrate and wire it up through the holes in the lowest level where a cooking grate would go. This should get your fire up off the floor by close to 3 inches, and will give you much better air circulation. you can use a wire coat hanger if you don't have any wire.

Or you could just sacrafice one of your cooking grates and put it at the lowest level and use it as your firegrate, but I'd hate to see you do that.

Next mod for you is the fire grate mod for sure!

I burned 20 lbs of charcoal, 10 lbs of lump, and a 10 lb bag of wood chunks my first cook without raising the fire, IN 6 HOURS!!
 
HOLY COW!!!!!! I see your point, it can bankrupt you buying fuel! I think I will go to ACE hardware and buy a cheap grate big enough to fit. That should do until I can get a permament fix. And yes, the dampner is the one that goes from the firebox to the smoker part. I had it made out of stainless steel, so I hope it lasts awhile. Thanks again!

Mark
 
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