 |
 |
|
|
|
Welcome! Subscribe!
     Subscribe via E-mail More of My Writing
Archives
November 2006 October 2006 September 2006 August 2006 July 2006 June 2006 May 2006 April 2006 March 2006 February 2006 January 2006 December 2005 November 2005 October 2005 September 2005 August 2005 July 2005 June 2005 April 2005 March 2005 February 2005 January 2005 December 2004 Great Sites
Fumbling Foodie
What's for Dinner Cookingfor.us Something So Clever What We're Eating Food Candy Brew Reviews BBQ Guy Texas Burger Guy 101 Cookbooks Hot Sauce Blog Alton Brown BBQ U Sweat 'N Spice Special Shit |
How To Make a Fatty
Posted on September 21, 2006 by adam
Category: Grilling & Smoking
No, I'm not talking about smoking pot. I'm talking barbecue here, and little known area of the barbeque genre. Since joining the BBQ-Brethren Message Board, I have been consumed with discussion of a thing called a "fatty." For a while it seemed like fatties were some inside joke among the brethren, or at least some sort of skill you just learn as you hone your barbecue skills. Well, I have learned what a fatty is, and I will tell you right now that I have never had anything like it. A fatty is a barbecued log of breakfast sausage. Like Jimmy Dean or Owens. It's the simplest thing in the world, and it is delicious. Never in my mind would I have thought to put a log of Jimmy Dean on a grill and smoke it. Usually, these meats are reserved for slicing, frying, and serving for breakfast. But when you put one on the smoker, you are taking it to a new level. It's indescribable.
Step 1: Keeping the sausage intact, slice the plastic wrapper off with a pair of kitchen scissors or a very sharp knife. Step 2: Put on smoker for about 3 hours at 225 degrees. Load it up with smoke. Step 3: Slice into medallions and serve. Optional steps: You have the option of doing just about anything you want to the fatties before you put them on the smoker. They will most all turn out very good. For the last one I cooked, I rolled one fatty in a rub of Good Sh*t seasoning. The other one I left plain. I've seen guys stuff a fatty with a smoked sausage or cheese or jalapeno strips. Anything goes. You can make your very own roulade of smoked sausage with little or no effort at all.
Trackback URL: http://www.meninaprons.net/mt/mt-tb.cgi/146 Comments
Posted by: Tom |
September 21, 2006 6:33 PM
NICE SMOKE RING..... You are a professional...in my family you would have just graduated from "journeyman" to "Pit Master"...Way to Go!!! After 3 generations of slow smoking we could not have done better!
Posted by: Sara From Big Daddy Jake's |
September 21, 2006 9:53 PM
Yeah, I was disappointed in the brisket, though. I should have let it sit longer in the foil. I rushed it and it was slightly tough.
Posted by: adam |
September 22, 2006 8:13 AM
It has to sit for at least 30 minutes in the foil and you have to slice it thin and against the grain or no matter what you do it will be tough! Think maybe I've done that a time or two? Another secret is after about 5 hours of smoking, mop it every half hour until it comes off! There is a really good cookbook out there called "Legends of Texas BBQ" it has some good ideas, recipes and tecniques in it, and will aid you in developing your own mop for your brisket. Steve Rachlen(sp?) is good but these guys really know their way around a smoker! If you want, email me and I will also give you my technique/recipe for slow smoking a turkey...I promise it will be the best bird you ever eat...everytime we prepare it people pick the carcass clean, not even enough left to make a decent stock!
Posted by: Sara from Big Daddy Jake's |
September 22, 2006 9:27 AM
these look awesome. i really need to get myself a smoker!
Posted by: Gary |
September 22, 2006 11:12 AM
Wow, this is not what I expected from your title LOL. Our how-to is up as well if you'd like to check it out!!
Posted by: MamaDuck |
September 22, 2006 8:56 PM
Lovely smoke ring. What wood did you use? I surprised there is a name for these. I do what we called loose sausage a lot. We alway have breakfast sausage left for some reason when the new year's deer come in so I started cooking them like that so the boys could eat them as sandwiches. In fact you can make up a gyro mix and smoke it like that too. Next time I make gyros I'll do one and blog it. Sara, Can I get the turkey recipe too? Please? Kevin
Posted by: Kevin |
September 23, 2006 4:01 PM
Never would have thought of that either..looks mighty tasty tho! :)
Posted by: Alicat |
September 23, 2006 6:08 PM
I've become pretty good at brisket, and always toss a couple kielbasa on the smoker with it, but the fatty looks awesome. Where is this "BBQ-Brethren Message Board" of which you speak?
Posted by: Brian B |
September 24, 2006 2:30 PM
Nevermind, found 'em.
Posted by: Brian B |
September 24, 2006 2:49 PM
|
Navigate
Ask MIA Beverages Books Breads Breakfast Carnival of the Grill Carnival of the Recipes Comic Strip Cooking News Desserts Editorial Entrees Food Blogging Food Dictionary Gadgets Giada Grilling & Smoking Holiday Gift Guide Hot Stuff How To Info & Updates Kitchen Gear Kitchen Sense Knowledge Mixology 101 News One-Pot Meals Places Podcast polls Quick Tips Recipes Reviews Snacks & Appetizers Soups and Stews Southern Faire Television The Binders The George The Web Veggies & Sides What The Heck? Women in Aprons |
|
All items copyright 2006, Men in Aprons |
 |
Damn - those smoke rings are so prominent they look fake. As good as these are, they probably taste better after a (real) fatty.