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Fatties, Part one - how I make them

Discussion in 'Fatties' started by gmc2003, May 24, 2018.

  1. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Hopefully this will explain how I make my fatties. It's very similar to how many others on this site make them - It should be since I learned how to make them here. Please excuse any of my directions that aren't clear(I will reread this in the morning and make corrections). I smoked some wings this evening and managed to put a few cold PBR's down the old gullet.

    The two most essential items. 1 gallon zip lock bags(they don't have to be the freezer style), and the sausage of your choice. I use about a pound and a quarter of sausage for each fattie.

    Put your sausage into the bag and trim off the two bottom corners. This will allow the air to escape.

    Flatten the sausage with the palm of your hand to start. It makes rolling it easier.

    To flattened use a roller and fill the entire bag evenly.

    Put a peice of plastic wrap down on the counter so the rolling process will be easier. This will also be used when forming the fattie.

    Cut away the top of the plactic bag. Exposing one side of the sausage.

    Cover the sausage with a piece of parchment or wax paper.

    Carefully flip the sausage over on the plastic wrap.

    and remove the rest of the zip lock bag.
    Now lets add some topping. This is a meat lovers fatty. So it has ham, pepperoni, proscuitto, pulled pork, blended pizza cheese and pizza sauce. First layer is the ham. I like to use the bigger slices as the first layer. They make a good barrier to help prevent blowouts.

    Then add your additional toppings. Keeping in mind to not go to close to the edges of the fatty.

    I like to use shredded cheese in my fatties they seem to roll better.

    Using shredded cheese also allows the sauce to sink into the cheese so it doesn't squeeze out as much.

    The yodeling process. Carefully roll the parchment paper upwards. Leaving the plastic wrap on the counter. As your rolling try to keep the sausage tight to itself. Also once you've rolled the fattie up a quarter of a turn slide the whole fattie back to the edge of the plastic wrap.
    You should end up with something that looks like this in the center of the plastic wrap.

    Completely cover the fattie with the plastic wrap, twist the ends and spin it around a few times to tighten it up. Then set it in the refrigerator.

    This is the end of part 1. Part 2 will be the weave. Thanks for looking and feel free to offer up any tips.


    Attached Files:

  2. jaxgatorz

    jaxgatorz Master of the Pit OTBS Member SMF Premier Member

    That's the same way I do them !! Oh wait, I learned how from here too :D:D... Great step by step for first timers ..
  3. dwdunlap

    dwdunlap Meat Mopper SMF Premier Member

  4. dwdunlap

    dwdunlap Meat Mopper SMF Premier Member

  5. yankee2bbq

    yankee2bbq Master of the Pit

    Great write-up, great pictures This is on my wish list of food items to smoke.

    I am following this thread, can’t wait for part 2.
  6. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Thanks for kind words and like Jax. Someone earlier mentioned that the tutorial most of us used had lost it's pictures during the site upgrade. Well since I knew I'd be making a couple for this weekend I thought I'd give it a go. I know it's not the original, but hopefully it will help someone with their first try.

    Thanks yankee, Our family loves these. Give it a whirl and let your imagination run wild with the filling. Just don't overstuff them(like I did on my first two attempts).

  7. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Thanks for the read dunlap. I hope this tutorial helps you out - as did the original when I did my first.

    Cfarmer, Bdskelly, and smoke23 thanks for the look and like appreciate it.

  8. SonnyE

    SonnyE Master of the Pit OTBS Member SMF Premier Member

    ...And don't be surprised if giggling comes over your shoulder at the last picture.... :D

    Sure looks good! Not sure I could sell that to my crowd, but I want to try.
    So, does one of these taste more of the sausage? Or a blend of many flavors?
    And can I half the size, or might that ruin it?
  9. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    It's more of a blended flavor. It depends on what was on the fork at the time you put it in your mouth. I haven't made them any smaller, but someone did do mini-fatties once. Sonny give it a try I'm sure it would be a hit with the G-kids. Thanks for the like.

  10. This seems pretty interesting and looks good, My question is I have a pit boss and I want to give it a try, do we cook this low and slow or 225ish? and for how long. Also would you recommend a light mopping or spray through the cooking process.
  11. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    You can go low and slow. I usually go around 250* and cook until the internal is at least 165*. Most times I'll let it go a little further to get the bacon to the desired crispyness or you can crisp the bacon up in the oven under the broiler. No need to mop or spritz. I believe they average a couple of hrs at 250*. Remember you can stuff with whatever you like the skies really the limit. Let us know if you try it and show us some pictures.

    Just a note: There are two other threads tied to this thread. One of them will explain the weave and the other will show the final product. Have fun.

  12. iceman6409

    iceman6409 Fire Starter

    Ok. Question. You wrap the fattie in plastic first and then put into fridge before the weave. How long in the fridge? Just until the weave is ready? Also why wrap in plastic again and back in the fridge after the weave and for how long?
  13. ab canuck

    ab canuck Master of the Pit OTBS Member ★ Lifetime Premier ★

    Hello George. Yep you can do this on your pit boss for sure, I do them quite often as they are a hit with the boys on the rig. I put them on at 225 for an hour to hour and a half till burger / meat is almost cooked then turn it up to 300 to crisp the bacon for 20-30mins. you can cook them at 250 to 300 as well. I like the longer slower to get more smoke in mine.
  14. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    I put the fatty in the fridge for safety reasons while I make the bacon weave. It also allows the fatty to firm up. Once the weave is done then take the fatty out of the fridge and combine the two. Post weave it doesn't matter how long you put it in the fridge. I usually make the fatty in the morning and smoke them later on that day or the next day. If your smokers ready then the fatty can go on right away. I will mention that the fatty along with the bacon will stay together better if you allow it to rest for an hour in the fridge wrapped up tight in the plastic.

    Give it a whirl and let us know how it turns out.

  15. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    As Charlie said - yes you can. Heck if need be you could do it in an oven. My smoker like to ride it out at 250 so who am I to argue with it. I don't mop or spritz during cooking. The bacon has plenty of moisture. You can add some of your favorite rub to the outside of the bacon if you want to add another layer of flavor. If you try making one let us know how it turns out.

  16. Pittmac68

    Pittmac68 Newbie

    I was told to ask about these. This a definite "To Do" list item. Thanks for the effort, look forward to part II
  17. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Thanks Pittmac, Give them a try and let us know how they turn out.


    Part 2 and 3 are out there
  18. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member