Best way to roll a "fatty"

danbono

Master of the Pit

Original poster

OTBS Member

Feb 19, 2012

1,702

115

North New Jersey Paramus

• Mar 16, 2016

• #1

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

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Mar 16, 2016

• #2

Take a look here. http://www.smokingmeatforums.com/newsearch?search=how+to+roll+a+fattie

And this should help... http://www.smokingmeatforums.com/t/87072/bacon-weave-tutorial

This question comes up every once in a while and has a variety of answers. I like Zip Top Bags and a Sushi Roll technique. Just don't go crazy over filling...JJ

 

Last edited: Mar 16, 2016

danbono

Master of the Pit

Original poster

OTBS Member

Thread starter

Feb 19, 2012

1,702

115

North New Jersey Paramus

• Mar 18, 2016

• #3

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

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Mar 18, 2016

• #4

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

Al

 

danbono

Master of the Pit

Original poster

OTBS Member

Thread starter

Feb 19, 2012

1,702

115

North New Jersey Paramus

• Mar 22, 2016

• #5

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

Thanks Dan

 

Last edited: Mar 25, 2016

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,017

1,776

N.E. Oklahoma

• Mar 22, 2016

• #6

Hey Dan...I always like using Silverwolf's method for rolling a fatty.  He posted an easy to follow tutorial here:

http://www.smokingmeatforums.com/t/87031/rollin-a-fatty-my-version

And JJ already posted a link to Silverwolf's bacon weave tutorial

Red

 

Last edited: Mar 22, 2016

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Mar 22, 2016

• #7

DanBono said:

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

Thanks Dan

Click to expand...

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

 

danbono

Master of the Pit

Original poster

OTBS Member

Thread starter

Feb 19, 2012

1,702

115

North New Jersey Paramus

• Apr 20, 2016

• #8

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

 

danbono

Master of the Pit

Original poster

OTBS Member

Thread starter

Feb 19, 2012

1,702

115

North New Jersey Paramus

• Apr 21, 2016

• #9

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

DSC03590.JPG

• danbono
• Apr 21, 2016

DSC03594.JPG

• danbono
• Apr 21, 2016

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Apr 21, 2016

• #10

SeenRed said:

 
Hey Dan...I always like using Silverwolf's method for rolling a fatty.  He posted an easy to follow tutorial here:

http://www.smokingmeatforums.com/t/87031/rollin-a-fatty-my-version

And JJ already posted a link to Silverwolf's bacon weave tutorial

Red

Click to expand...

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

Tasty looking fatty! nice smoke!

 

danbono

Master of the Pit

Original poster

OTBS Member

Thread starter

Feb 19, 2012

1,702

115

North New Jersey Paramus

• Apr 21, 2016

• #11

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

Thanks Dan