Another "First Fatty"

Discussion in 'Sausage' started by waywardson, Mar 18, 2008.

  1. First off...thanks to everyone on this forum for the wealth of info/opinions on everything Q. I have been smoking meat for many years & cooking with a competition team for the last three years or so. Pulled pork rules in my area (W.KY)...ribs & chicken too of course. None of the 10 or so guys that I cook with had ever heard of a fatty!

    Long story short, we had a fundraiser to cook for a couple of weeks ago & after scraping the snow off the cookers, we fired them around 10:30 pm. Loaded 'em up with 144 slabs of St. Louis cut ribs and 48 Butts...around 5:00 am when we were wrapping the ribs, we put on a couple of fattys. Our first ever! Mine was filled with mushrooms and smoked gouda cheese, buddy filled his with cheese, mushrooms & jalapeno's. A few hours later we ate them for breakfast. Have to say that they didn't last long & everyone was very favorably impressed. Going to have to check the camera & see if I remembered to take a pic.

    Thanks to the good folks on this site for showing us something new. Next on the agenda is to smoke one of the corned beef briskets that I bought today.......$2.19 lb!.......Whoo Hoo!
     
  2. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Congratulations on your first fatty, they are addictive so just be ready, won't be long and you'll be cravin another un!
     
  3. you'll never be the same after your first fatty. enjoy[​IMG][​IMG][​IMG]
     

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