Mothers Day Fatty!

[rovertech001]

So I plan to christen my new UDS by smoking a few fatties for mother's day brunch. I have never done a fatty before and am looking for some input on known good seasonings or techniques. I have seen regular and maple Jimmy Dean sausages at the store and am tempted to grab one of each. Are these good to use or is there perhaps a better brand? I also live near a proper butcher shop but have yet to inquire with them about this. Any input is welcomed, thanks all.

 

[LMAJ]

I like Bob Evans and Jimmy Dean.
I am also in the Naked Fatty camp - stuffed and enrobed are fine, but the simplicity of a naked fatty can't be beat.

 

[Ol'Joe]

Jimmy Dean is always good, fatties are real popular but I still like my breakfast sausage cooked in an iron skillet with bacon fat

 

[ShadowDriver]

Most any brand sausage chub is good to use for a fatty. Personally, I find the nekkid fatty to be the perfect vehicle to try different rubs (and sometimes, sauces... but then it's no longer nekkid) without breaking the bank or taking a long time to cook.

I'd suggest grabbing a couple JD chubs, hitting each with a different rub, and smoking them for about 60-90 min on a 275-300F fire (I like mine to hit about 160F-ish internal temp so that they're cooked, but still have some fat left to render). I wrap mine in foil and let them rest in a warm oven. This way, they're ready for devouring or you can put them directly in a freezer zip top bag and they'll store really well for a few months.

Have leftover fatty? Slice off a few slices and brown it in a skillet. Perfect with some scrambled eggs or on a fatty, egg, and cheese breakfast sammich.

Enjoy! You're not going to "go wrong."

 

[Milkman_d83]

Since building my Uds I'd say I've made more fatties then anything. I like them naked but normally I put cream cheese, pepper jack, and green onions in them. Then I use a bacon weave to wrap them. Me and the family love them. I even did one with a pound of hamburger. It was pretty good to. Best of luck

 

[rovertech001]

I can't resist the urge to overkill...I'll grab a few of them and try a few of my oakridge rubs I just got and do one nekkid. I'll post pictures and results!

 

[SMOKE FREAK]

At my house we love to smoke the nekkid fattie to 140-160 and chill in the fridge...Sliced thick and pan fried in the cast iron pan...Absolute best sausage you can have...

 

[cheez59]

JD regular with Oak Ridge Dominator or JD Hot with Smokin Guns hot is our favorites. I smoke them over hickory to 160-165. Sometimes I glaze them with Blues Hog Original if we plan to eat it right then. The hot ones make the best sausage gravy there ever was. If I cook a JD Maple we just use it for breakfast the next day with pancakes or French toast. I don't use any rub on the maple fattie.This is the grandkids favorite. Every time my smoker gets lit there is at least one naked fattie cooked. They don't take up much room and they sure are good. BTW Tennessee Pride is my second choice.

 

[rovertech001]

I ended up with 3 JD regular fatties. Did one naked, one Oak Ridge Dominator, and one Oak Ridge Secret Weapon. The Dominator was everyone's favorite. I got so excited for the whole process that I totally spaced taking pictures but it was damn good. I got the wife watching for specials on fattys at the market now! Thanks again for the tips all.

 

[Titch]

I ended up with 3 JD regular fatties. Did one naked, one Oak Ridge Dominator, and one Oak Ridge Secret Weapon. The Dominator was everyone's favorite. I got so excited for the whole process that I totally spaced taking pictures but it was damn good. I got the wife watching for specials on fattys at the market now! Thanks again for the tips all.

Well played mate, no turning back now