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Never Cooked a Fatty

post #1 of 35
Thread Starter 
I have never cooked a fatty but I am dying to try one. I am going to smoke a brisket this Saturday and would love to suprise everyone with a fatty. Any suggestions would be great, I feel that you cant go wrong with, onions, cheese, and spicy peppers of any kind.

post #2 of 35
Sounds good to me, going to do my first one this weekend too.
post #3 of 35
I did one this past Sunday stuffed with mushrooms, onions, garlic, and colby jack cheese, and it turned out great. I'm sure they would be good stuffed with anything. Everybody has their different creations.
post #4 of 35
Thread Starter 


I forgot to mention that Im not really sure how to make one. My freind got the recipe of the forum and said he just used spicy owens sausage and then rolled it flat and filled it up. I was wondering if he was giving me accurate information and I also was wondering what the temperature should be when the fatty is cooked.

post #5 of 35
When you say "surprise everyone", you might want to smoke more than one. Use your imagination with ingredients. People go nuts over a Fatty, and it is gone in no time. Good luck on your smoke!
post #6 of 35
I roll mine out on wax paper, just spray it first with pam. Then I spread everything out and gently roll it up. The last on I did I wrapped in bacon, and cooked till internal temp was 165.
post #7 of 35
not sure but i read somewhere that an internal temp of 160 is good. most people say though pork is done at 170. remember also that the temp will continue to rise when you take it out and wrap it. i would go 165 to be safe.
post #8 of 35
Fattys are good almost anyway even plain smoked as a sausage without stuffing.

You can stuff it with anything you like. Cheese, mushroons, onions and peppers are popular. Eggs are good hard boiled or just raw.

You can roll in a rub or leave it plain.

You can roll in in a biscuit dough, corn bread crumbs or anything you can think of.

Some people use jams and jellies, I like shredded apples and cheese.

Whatever your little ole heart desires! ENjoy!
post #9 of 35

Get a roll of Jimmy dean or other pork sausage.

Chill it good and then roll it flat, add your fillings.

Roll it back up so the fillings are fully encased by meat.

If you want, cover it with your favorite rub.

Place in the smoker and cook it 225 -250 until it's done.

Watch it dissapear!
post #10 of 35
I'm a fan of simply smoking a big hunk of sausage, maybe with a little rub on it.
post #11 of 35
We have some friend coming over this weekend to watch the Vikes game and I am going to smoke my first fatty. I'll try to post some pics if it turns out well.
post #12 of 35
I smoked 2 fattys with a rack of spare ribs for the first time 2 wees ago. They are awsome. I'm doing 2 more today with some chicken.
post #13 of 35
As Debi and some others have said - they're great plain, too.

I've got two 'naked' maple JD chubs in the smoker now... one is earmarked for a big pancake breakfast for a few friends in the morning... we love to slice it and have it with breakfast. Someone also mentioned that they're good crumbled up and in breakfast burritos... and I've made just plain cheese/fatty burritos for a lunch on the go too.

The ever-versatile fatty - the sky's the limit!
post #14 of 35
And here's a link to my turkey sausage pizza fatty... it was wonderful!

post #15 of 35
Thread Starter 


Thanks for the responses I will have pics up saturday after the its cooked.

post #16 of 35
I wouldn't go above 160º ... especially stuffed!
post #17 of 35
Did a couple last week with Jimmy Dean sage. Rolled up a Pablano pepper, roasted, peeled and stuffed with Velveeta cheese in them. Covered with Jeff's Rub. Turned out really good! If you use Velveeta seal up the sausage good or the cheese will run out.
post #18 of 35
Up here we only have sage and Hot. Last week in Summersville WV they had Italian and original too. I liked the Italian very much (go figure right?) and the original tasted alot like the sage. I think I like the Hot best but I got confused which was which after a few limes - PDT_Armataz_01_11.gif

Save some of those smoked fatties (IF you can) to make a nice sausage gravy for biscuits or to chop up for your ABTs!

TIP: if you plan to rub them or roll them in crumbs or dough anyway, sprinkle the rub, crumbs on your plastic wrap or lay out you dough flatten the fattie on it, dress it as you please and just grab the ends of plastic and it practically rolls itself without sticking to the wrap.
post #19 of 35
I have decided on the two types I'm going to make.

First using Tennessee Pride Mild stuffed with Sharp Cheddar, Onion, real Bacon bits, Garlic and Mushrooms.

The second will be made with ground pork, Mozzerella, Prosciutto and a small amount of Marinara.

What do you guys think?
post #20 of 35
I am gonna try a Fatty this sunday. I plan on doing 3 racks of baby backs, and there will be enough room for a trial Fatty right next to the racks! Can't wait!

I think I will try one of all sausage w/ green onions, mushrooms and cheese, and one of half sausage, half ground beef, with mushrooms, cheese and croutons!

How long does it usually take to get to 165 degrees, while doing babybacks at 225-250 degrees?

Thanks for any infosmile.gif
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