"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 12-17-2008, 09:04 AM   #1
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 569
What's a "fatty"?

The Fanatic wrote:

the fatty I did as well:

What's a "Fatty"?

Eric, Austin tx.

__________________

__________________
giggler is offline   Reply With Quote
Old 12-17-2008, 09:08 AM   #2
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
It's flattened out loose sausage with goodies put on it (tater tots, cheese, whatever you want), rolled up, wrapped with bacon and put on a BBQ/smoker to cook.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 12-17-2008, 09:38 AM   #3
Sous Chef
 
GhettoRacingKid's Avatar
 
Join Date: Jun 2008
Location: Long Island, NY
Posts: 943
Quote:
Originally Posted by pacanis View Post
It's flattened out loose sausage with goodies put on it (tater tots, cheese, whatever you want), rolled up, wrapped with bacon and put on a BBQ/smoker to cook.

I just felt my arties clog..... I want one.

Im going to have to make it.
__________________
Genius is sparked by other peoples ideas.
GhettoRacingKid is offline   Reply With Quote
Old 12-17-2008, 09:43 AM   #4
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I'm pretty sure I saw some vids on youtube to get you started.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 12-17-2008, 10:38 AM   #5
Senior Cook
 
smoothseas's Avatar
 
Join Date: Dec 2008
Location: Is that a Marshmallow Peep? *num-num*
Posts: 119
Quote:
Originally Posted by pacanis View Post
It's flattened out loose sausage with goodies put on it (tater tots, cheese, whatever you want), rolled up, wrapped with bacon and put on a BBQ/smoker to cook.
Quote:
Originally Posted by GhettoRacingKid View Post
I just felt my arties clog..... I want one.

Im going to have to make it.

*num num num* now I want one, too.
__________________
smoothseas is offline   Reply With Quote
Old 12-17-2008, 10:44 AM   #6
Cook
 
Join Date: Dec 2008
Posts: 70
I haven't out a fatty on my website yet. I have the process documented a couple of different times. I will give a brief synopsis here before I add that to the site.

Pacanis is right on in his description. The beauty of fatties is that there are a million ways to make them. The one I made with the spiral sliced pork loin was a sweet fatty. I took Jimmy Dean Maple Sausage and put it in a mixing bowl. I added about half a honey crisp apple minced. Some minced garlic and minced Vadalia onion. A little black pepper and some brown sugar.

Mix all that in and reshape it into a log similar to the shape it was when you bought the sausage package.

I then put on a sweet rub that was comprised of sweet paprika, brown sugar, granulated garlic, chili powder and black pepper. No salt at all. The pork is salty enough.

Toss it on the grill and smoke for 3 hours at 225-250.

I've also done stuffed fatties. To do that take the sausage and spread it out flat on wax paper. I used either Sage Sausage or just loose bulk sausage from the meat department. For one I layed down a couple layers of proscuitto and then a few chunks of blue cheese. Then I wrapped it up like a burrito. That one was pretty rich as I used some really good blue cheese. I would cut it with some cream cheese next time.

The last one I made I did the sage sausage that I mixed in some garlic, onion, black pepper and oregano, and then laid it out fat and put in some white cheddar. The trick here is you have to pat the hell out of the sausage like a hamburger patty. If there are any cracks in the meat the cheese will leak out. If you pat it really well that will not happen. Oh, and you have to let a stuffed fatty rest for a while or as soon as you slice into it the cheese will ooze out.

If you notice some cheese oozing out during the process put a piece of tin foil under the fattie.

I've heard of people putting potatoes in them, but never tater tots. That's friggin genius.
__________________
TheFanatic is offline   Reply With Quote
Old 12-17-2008, 10:53 AM   #7
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 12-17-2008, 11:04 AM   #8
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Here's how Kim makes one...he mashes the sausage out flat in a ziplock, then cuts one side of the bag off, adds the filling, and uses the remaining side of the bag to roll it up. He then chills it so it will hold together while cooking. He doesn't wrap it in bacon, although that would certainly be good.

We love these!
Attached Thumbnails
Click image for larger version

Name:	100_0003.jpg
Views:	159
Size:	79.2 KB
ID:	6332  
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 12-17-2008, 11:06 AM   #9
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
This thread is making me very hungry.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 12-17-2008, 11:16 AM   #10
Cook
 
Join Date: Dec 2008
Posts: 70
Quote:
Originally Posted by Constance View Post
Here's how Kim makes one...he mashes the sausage out flat in a ziplock, then cuts one side of the bag off, adds the filling, and uses the remaining side of the bag to roll it up. He then chills it so it will hold together while cooking. He doesn't wrap it in bacon, although that would certainly be good.

We love these!
I've done some in bacon and some not. It's not a necessity. The sweet one I made I used maple bacon once.
__________________

__________________
TheFanatic is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:45 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.