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couple of fatties

post #1 of 15
Thread Starter 
had to make room in freezer for the butts and loins that i loaded up on while they were on sale.found a jd hot and spicey and a farmland reg.and a couple packs of farmland bacon. not the best bacon but it did add flavor to these.
took hashbrowns,boiled eggs,bell peppers& some sauted onions a little rub on top and smoked with apple. one for me and 1 for the neighbors next door.
nothing fancy quick & easy & tasty.

post #2 of 15
Those look really good. I haven't done a fatty in a while, I think it's time to whip one up.
post #3 of 15
Those fatties look good and the breakfast ones have t be the most common here. PS the wife always ask for the breakfast one too and I want the off the wall ones. PDT_Armataz_01_12.gif
post #4 of 15
Nice Looking Fatties...PDT_Armataz_01_37.gif
post #5 of 15
Those are some great looking fatties - Nice job
post #6 of 15
I was thinking the same thing, Dawn .... it's time to start whipping up a few things, and this is at the top of the list!
post #7 of 15
Those really look good.
post #8 of 15
For us Newb's, how long did you smoke these and what temp?
1 lb of sausage each? These look great!!!
post #9 of 15
Looks good, been a while since I did any fatties, now, after viewing this post, guess what I want to smoke biggrin.gif
post #10 of 15
Thread Starter 
ok newbee how long do you smoke it?
ans. till its done!
what temp 225°
1# correct!
now kidding aside bout 4.5 hours cook time it will vary on ambient temp & humidity.
very good icon_question.gif
post #11 of 15
4.5 hours for something thats cooked in the middle? That seems extreme :) The meat is already going to be tender. I cook mine at 300 for about 2 hours and get a nice ring with crispy bacon.

I don't see any benefit of cooking a fatty for 4.5 hours.
post #12 of 15
Thread Starter 
most q is low and slow mine only runs 230 max most of the time 215 to 225° sorry if your in a hurry just throw it in the oven.
post #13 of 15
LOL, no rush here.... Q is cooked slow to tenderize.... that chub doesn't need any tenderizing was my point. It is ground sausage and filling is cooked. I was merely letting the newbie that asked about cooking times know there are alternatives. Fatty's don't need 4-5 hours on a smoker... They getty plenty done and taste great way before that.

But if you have all day to cook a lb sausage... go for it and pass a beer.
post #14 of 15
Thank You!!!
post #15 of 15
simple and tasty looking
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