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Fatty Deserves It's Own Category!!

post #1 of 19
Thread Starter 
I think since the introduction of stuffing fatties a year or so back that we should break it out of the sausage or pork or beef category and give it own category! It's really taken on it own following!!! Therefore royal members of OTBS I bequest of thee to give the fatty it's place at the categorial round table of SMF!!! biggrin.gif
post #2 of 19


I'm with you on this ... fatties definitely need thier own category. PDT_Armataz_01_38.gif
post #3 of 19
I agree, I third it. Fatties Rock!
post #4 of 19
Good Idea.
post #5 of 19

Fatty's to get their own category

PDT_Armataz_01_37.gif Semper Fi. I agree Fatties are that popular and hold a special place in my smoker. PDT_Armataz_01_40.gif
post #6 of 19
I was thinking about that the other day when I read a post w rolling tips.
Hadn't even occurred to me. Saw that freezing for 45 mn helps as well.
LOTS of different recipes etc.
post #7 of 19
I would agree too. I have never made a fattie and am still trying to grasp the concept and I think a fattie FAQ sticky under the categorie would be helpful too.

I'm a greenhorn and I'm just taking a stab of what it is. But from my understanding a fattie is loose sausage layed out about an inch think and then stuffed with whatever one fells like, rolled, wrapped in bacon (optional?) and then smoked to perfection.
Is there a specific internal temperature you shoot for?
post #8 of 19
Aye ...Member #97 Thirds it.
And maybe give the ABT's their own category as well.
post #9 of 19
#39 agrees!

Take care, have fun, and do good!


post #10 of 19
Is rolling in bacon ever really optional??????
post #11 of 19
Definitely optional. Fatties can be very individual. I don't even use pork in mine. I use turkey sausage and sometimes mix it with ground turkey.

Instead of the bacon I cover mine with some marinated roasted red bell peppers which keeps it moist during the smoke.

Still very delicious!
post #12 of 19
I think the wonderful and magnificent fatty does deserve a special place but if it has it's own forum, then do you think that brisket, butts, ribs, all deserve their own? Just throwing that out there
post #13 of 19
#141 backs the phat fatty section.
post #14 of 19
Not in my book. Pork fat rules!!!
post #15 of 19
did the mods do it yet?? should be a place for the Cuisine of the gods..
post #16 of 19
Its true they are god like, Bow to the FATTY GODS PDT_Armataz_01_18.gif This was my first attempt and Oh Boy!!! I will make Alot of them this summer, I made a breakfast one - Ham, cheese and chopped egg and an onion, pepper and mozzeralla as a test. Next I will will do chopped spinache, fresh garlic, mushroom and swiss cheeze. So eazy and delisciousPDT_Armataz_01_37.gif Heres the Qview
post #17 of 19
OMG, that looks good.
Doing mine Sunday with onions, roasted anaheims, and jack cheese.
Amen, and glory jalapeno on making Fatty category. I would browse it all night long.
post #18 of 19
Thread Starter 
Difference is that brisket would be in the beef category, butts in the port, etc....fatties can be many many different meats!

The so many diverse recipes that people have come up with for fatties is what caused the notion for the idea of it's own section! Now if we could get someone to whisper this to Jeff....wink.gif
post #19 of 19
I agree, since fatties can be made out of just about any ground up meat and stuffed with just as many variables. It would deffinately be easier to decide which catagory to post under.
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