Best way to roll a "fatty"

Discussion in 'Fatties' started by danbono, Mar 16, 2016.

  1. danbono

    danbono Master of the Pit OTBS Member

    Hi I am thinking of doing my 1st Fatty. What is the best way to roll it..I can get uncased Italian Sausage, will add some green peppers and onions for stuffing, So how do I roll it?

    Thanks Dan
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Last edited: Mar 16, 2016
  3. danbono

    danbono Master of the Pit OTBS Member

    Got it Chef Jimmy. The fatty has been put on hold.I'm going to break in my new smoker with 3 racks of BB's

    Thanks Dan
     
    Last edited: Mar 18, 2016
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Why not throw a fattie on too. Great appetizer while you wait for the ribs to get done. 

    Al
     
  5. danbono

    danbono Master of the Pit OTBS Member

    Hi Might throw a Fatty on this Sunday when I do a turkey breast.

    Thanks Dan
     
    Last edited: Mar 25, 2016
  6. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Last edited: Mar 22, 2016
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Poultry goes below other meats when smoking...   UNLESS you want to cook the other meats to 165 deg. F.....
     
  8. danbono

    danbono Master of the Pit OTBS Member

    OK Guys/Girls

     I got my 1st fatty all rolled Hot Italian with green peppers and white onions. Now what kind of rub will worked best?

    1. Cherry rub

    2. Honey rub

    3. Killer Hogs

    4.McCormick's pork,applewood rub

     What temps for the fatty?Along with the fatty I'm going to smoke a rack St Louie ribs and a 3.5 chunky brisket flat.

     Pics tomorrow.

    Thanks Dan
     
  9. danbono

    danbono Master of the Pit OTBS Member

    Hi All Well my 1st Fatty is in the books. Looks really good, tasted kinda on the dry side, might have overcooked it some.

    Next time I gotta do a better distribution of the stuffing/peppers & onions

    Enjoy Dan


     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I use the same method. I like to do my bacon weave 45° to the log O meat though.

    Tasty looking fatty! nice smoke!
     
  11. danbono

    danbono Master of the Pit OTBS Member

    Hi Rolling the Fatty was breeze, just have to do a better distribution of the stuffing.

    Thanks Dan
     

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