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Best way to roll a "fatty"

post #1 of 11
Thread Starter 

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

post #2 of 11

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

post #3 of 11
Thread Starter 

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

post #4 of 11

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

 

Al

post #5 of 11
Thread Starter 

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

Thanks Dan


Edited by DanBono - 3/25/16 at 4:38pm
post #6 of 11

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

post #7 of 11
Quote:
Originally Posted by DanBono View Post
 

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

Thanks Dan

 

 

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

post #8 of 11
Thread Starter 

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

post #9 of 11
Thread Starter 

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

 

post #10 of 11
Quote:
Originally Posted by SeenRed View Post
 

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

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

 

Tasty looking fatty! nice smoke!

post #11 of 11
Thread Starter 

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

Thanks Dan

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