couple of fatties

Discussion in 'Fatties' started by morkdach, Oct 25, 2009.

  1. morkdach

    morkdach Master of the Pit OTBS Member

    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.
     
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Those look really good. I haven't done a fatty in a while, I think it's time to whip one up.
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    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. [​IMG]
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Nice Looking Fatties...[​IMG]
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Those are some great looking fatties - Nice job
     
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    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!
     
  7. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Those really look good.
     
  8. vinman

    vinman Newbie

    For us Newb's, how long did you smoke these and what temp?
    1 lb of sausage each? These look great!!!
     
  9. fire it up

    fire it up Smoking Guru OTBS Member

    Looks good, been a while since I did any fatties, now, after viewing this post, guess what I want to smoke [​IMG]
     
  10. morkdach

    morkdach Master of the Pit OTBS Member

    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 [​IMG]
     
  11. raceyb

    raceyb Smoking Fanatic

    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.
     
  12. morkdach

    morkdach Master of the Pit OTBS Member

    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.
    __________________
     
  13. raceyb

    raceyb Smoking Fanatic

    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.
     
  14. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Thank You!!!
     
  15. simple and tasty looking
     

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