My first fatty w/ qview

big griz

Fire Starter

Original poster

Dec 9, 2012

45

10

Broken Arrow, OK

• Dec 28, 2012

• #1

I made my first fatty tonight.  See what you think......

Rolled out with crumbled bacon and chedder cheese...

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• big griz
• Dec 28, 2012

All rolled up and ready to go...

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• big griz
• Dec 28, 2012

Adding some burgers to reverse sear after the fatty has been on about 2 hours

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• big griz
• Dec 28, 2012

Reverse seared burgers with and without cheese, hot dogs, and of course, the fatty

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• big griz
• Dec 28, 2012

A close up of the fatty...yum!

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• big griz
• Dec 28, 2012
• 1

 

go4abliss

Meat Mopper

Nov 9, 2012

162

11

VANCOUVER, WASHINGTON

• Dec 28, 2012

• #2

 

driedstick

Smoking Guru

OTBS Member

★ Lifetime Premier ★

Nov 3, 2011

6,033

670

N. Central Idaho

• Dec 29, 2012

• #3

that looks great

 

theyetti

Newbie

Dec 29, 2012

8

11

western suburbs of twin cities mn.

• Dec 31, 2012

• #4

what exactly is a fatty?

 

big griz

Fire Starter

Original poster

Thread starter

Dec 9, 2012

45

10

Broken Arrow, OK

• Dec 31, 2012

• #5

A fatty is 1 lb of breakfast suausage, Italian sausage, etc that is rolled out, filled with various ingredients (cheese, onions, bacon, peppers, etc), rolled back up, woven in bacon, and then smoked.  They can also be smoked right out of the package (aka a naked fatty).   Here are a couple of great links that gives detailed instructions on how they are made....http://www.smokingmeatforums.com/t/87031/rollin-a-fatty-my-version and http://www.smoking-meat.com/january-2010-bacon-wrapped-stuffed-sausage-fatty.html

 

theyetti

Newbie

Dec 29, 2012

8

11

western suburbs of twin cities mn.

• Jan 1, 2013

• #6

Thanks big grizz.im gonna givr that a try

 

big griz

Fire Starter

Original poster

Thread starter

Dec 9, 2012

45

10

Broken Arrow, OK

• Jan 8, 2013

• #7

I'm glad I could help! Everyone on here has really helped me step up my game.

Hope yours turns out great. Be sure to post your success so we can give you some props.

 

theyetti

Newbie

Dec 29, 2012

8

11

western suburbs of twin cities mn.

• Jan 9, 2013

• #8

I will.thank you

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Jan 9, 2013

• #9

:drool. Okay.....I have got to do some of these! Yours looked great!

 

big griz

Fire Starter

Original poster

Thread starter

Dec 9, 2012

45

10

Broken Arrow, OK

• Jan 9, 2013

• #10

Thanks KathrynN! I am new to all of this and these fatties are the perfect thing to smoke while I get my smoker fined tuned enough to take on some more expensive cuts of meat. Besides experimenting with different "stuffings" is half the fun.

 

chef jimmyj

Gone but not forgotten. RIP

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May 12, 2011

22,172

7,150

• Jan 9, 2013

• #11

Man that looks great! I have Smoked a lot of other cuts but have not played with Fatty's nearly enough...JJ