Written by adam on Sep 21, 2006
How To Make a Fatty
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.
Responses to "How To Make a Fatty" ...
Damn - those smoke rings are so prominent they look fake. As good as these are, they probably taste better after a (real) fatty.
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!
adam
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.
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!
these look awesome. i really need to get myself a smoker!
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!!
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
Alicat
Never would have thought of that either..looks mighty tasty tho! :)
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?
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my