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Fatties

Discussion in 'Pork' started by dacdots, Aug 22, 2005.

  1. Aug 22, 2005 #1
    dacdots

    dacdots Master of the Pit OTBS Member

    Ripley WV
    Hey there,I just smoked my first fattie today,along with a couple of chickens.The fatties are great,I'm in hog heaven.
     
  3. Aug 22, 2005 #2
    Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Midvale, UT
    dacdots, when I smoked my first fatty my Bride had that "What are your up too now?" look on her face. Saturday I took a pound and a half of mild Italian sausage (bulk) and "rolled my own". I threw it on the ECB and Sunday morning I used it to make sausage omlettes. MMMMmmm boy did they taste good.
     
  4. Aug 24, 2005 #3
    brianj517

    brianj517 Master of the Pit OTBS Member SMF Premier Member

    Northeast Ohio
    Amen, Brothers!

    I'd never smoked a fattie before joining this forum. But now... I haven't done a weekend smoke without at least 2 or 3 fatties in the box all summer long!

    Cheers,
    Brian
     
  5. Nov 2, 2005 #4
    willkat98

    willkat98 Smoking Fanatic OTBS Member

    Doing a little searching on this forum, and I thought I'd come out and ask a question.

    I'm glad Jeff (FL) got you all hooked on the fatties. He and I go back a little while in another forum.

    But have you guys tried "skinnies"? I know them by a different name, but it is probably not appropriate, so let's call them "skinnies" for lack of a better term.

    Regular little Johnsonville breakfast sausages. Nothing special. Just smoke them. About an hour in the hot spot, and pop them off while your cooking the real food.

    Smoke them 45 minutes in a not so hot spot, the shove them into a cored Jalepeno that has a litte cheese in the bottom. Then smoke the whole thing.

    This past weekend, I wrapped each in a half slice bacon, in the hot spot for an hour and change till the bacon was done. Went down like butter, all gone in 60 seconds.

    You need to experiment, because some brands have a tougher skin than others. I prefer the Johnsonville over the Jimmy Dean or "house" brands.

    Enjoy

    Edited so as not to inflate post count:
    I have also had these on biscuits cooked in both a smoker and an oven. Great snack for an all day cook.
     
  6. Nov 8, 2005 #5
    willkat98

    willkat98 Smoking Fanatic OTBS Member

    I have a motto

    Nothing goes better with pork, than pork

    Bacon wrapped fatty with bacon wrapped pork loin riblets
    [​IMG]
    [​IMG]
     
  7. Nov 8, 2005 #6
    willkat98

    willkat98 Smoking Fanatic OTBS Member

    Did someone say fatty burger?

    (Yes, I had blue hair 33 years ago when I made this plate in 1st grade)
    [​IMG]
     
  8. Nov 12, 2005 #7
    willkat98

    willkat98 Smoking Fanatic OTBS Member

    Wow, I just ate and I'm hungry.

    I just noticed something.

    Look at the shrinkage on those bonless riblets.

    Just noticed that now.
     
  9. Nov 12, 2005 #8
    Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Midvale, UT
    When I first saw that first photo I thought that was a fattie surrounded by it's cousins the breakfast link sausages. Then when I saw the bottom photo I saw that they were riblets.
     
  11. Nov 12, 2005 #9
    willkat98

    willkat98 Smoking Fanatic OTBS Member

    I tried to post the breakfast links, but I think it was over 250K

    I'll do that today.

    its 7:30am and I'm now hungry again