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Thread: Fatty tutorial

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  1. #1
    Join Date
    Jun 2008
    Posts
    30

    Default Fatty tutorial

    Aren't there recipes and pictures of fatties being made somewhere on this site?
    I want to try some but can not find recipes.

    Do you use bulk breakfast sausage?
    Edgy Bob
    World's Skinniest Fatman.
    GOSM Smoker
    CharmGlow Grill

  2. #2
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Yeah, Bob, a tube of Jimmy Dean or something along those lines works......basically you flatten it out, put what ever stuff you want in it and roll it up..........Cook til an internal of 160 or so.

    I have seen some that are quite elaborate and tips on effective rolling........but I can't help you there. I find a Fatty about as tasty as mesquite.
    FBJ

  3. #3
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    I like a JD fatty straight up hot off the smoker and I like the same in breakfast burritos, pizza, etc.
    I've never made a stuffed fatty so I can't help you there.
    On all the sites I am a member of (I am an equal opportunity smoking information seeker) I have never seen any "recipe" for stuffed fattys. Everyone seems to go their own way and put whatever they want in them. Some are minimal and some are "garbage" fattys with everything in the fridge in them.
    I have seen folks say they flatten the sausage on a flexible pastry sheet or something of that sort that allows them to pick up the edge and start the rolling process.
    WAY too much hassle for me, I take my fatty plain, straight up, neat.
    Bottom line - do what YOU like, it's YOUR fatty!
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  4. #4
    SmokyOkie Guest

    Default

    Quote Originally Posted by Fatback Joe View Post
    Yeah, Bob, a tube of Jimmy Dean or something along those lines works......basically you flatten it out, put what ever stuff you want in it and roll it up..........Cook til an internal of 160 or so.

    I have seen some that are quite elaborate and tips on effective rolling........but I can't help you there. I find a Fatty about as tasty as mesquite.

    Not a true fatty when you do that.

    A true fatty is just simply a chub of breakfast sausage smoked whole. What you do with it after that is up to you.

    I, like Joe have little use for them as is. I think a lot of others feel the same way, but they have become a part of Q culture, and thus e stuffed fatty was born, allowing folks to make them a little more desirable.

  5. #5

    Default

    Quote Originally Posted by SmokyOkie View Post
    ...clipped...I, like Joe have little use for them as is. I think a lot of others feel the same way, but they have become a part of Q culture, and thus e stuffed fatty was born, allowing folks to make them a little more desirable.
    I'll admit to being a fan of them, and smoke them quite often. I liked the stuffed version the best, but I make the occasional plain ol' smoked chub. Either one fits nicely on some grilled biscuits and a fried egg. Add mayo and fresh 'mator slices....how could that not be good, eh?

    I also like to break down a whole smoked chub and use for barbequed speghetti.
    Josh
    AKA: Geek with Fire


  6. #6
    SmokyOkie Guest

    Default

    You forgat the cheese!

  7. #7
    Join Date
    Mar 2008
    Location
    Kalamazoo, Mi.
    Posts
    876

    Default

    I did one over at SMF, do you want me to post the link here, or is that gonna make some folks angry? I got a better idea. Check this one out!

    http://www.michigan-sportsman.com/fo...d.php?t=242324


    The voices in my head are
    medicated (legally)

    Lang 60 w/warmer
    Bubba-Built UDS




  8. #8
    Join Date
    Jun 2008
    Location
    Sand Springs, Ok.
    Posts
    129

    Default

    Quote Originally Posted by edgybob View Post
    Aren't there recipes and pictures of fatties being made somewhere on this site?
    I want to try some but can not find recipes.

    Do you use bulk breakfast sausage?
    Here is my "recipe" 1/2 # regular breakfast sausage, 1/2 # SPICY sausage. Make a patty(square as possible) layer on chopped onoins, grated cheese, Carefully roll up and seal the ends, making sure that there are no cracks or openings. Wrap- the Fattry with bacon. I use toothpicks to hold the bacon in place. Place on smoker until it reaches 160-165 degrees.

    Fatty recipes are only as limited as your imagination. You can use all sorts of veggies(IE: mushrooms, olives....) and meats(IE: pepperoni,) to stuff your fatty, as well as a myriad of different cheeses to use.There are NO WRONG ways to stuff a fatty.

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