Fatty Dont's - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-01-2006, 06:25 PM   #1
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Fatty Dont's

I think I will attempt a nice fat fatty tommorrow along with abt's Is there anything that I should not do when smoking a fatty?
__________________

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 05-01-2006, 06:53 PM   #2
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Not really Cliff, they are about as easy as it gets!! Rub with your favorite rub and cook till internal temps hit between 160-165, then slice. I've only done 4 of them so far without any flaws. I used regular breakfast sausage the first time, but have used the Maple ever since and they are so much better!!! Good luck!!
__________________

__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 05-01-2006, 07:01 PM   #3
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by Burnt Food Dude
Use any ground meat and spices?
BFD, not sure if I understood your ?. But I guess you could make a fatty out of ground meat and spices. But I think they're usually a roll of breakfast sausage, rubbed and smoked. I could be wrong though, cause they're fairly new to me.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 05-01-2006, 07:09 PM   #4
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by Burnt Food Dude
I was thinking of using ground beef or spicy bratwurst with some cheese and other stuff inside.

Roll it flat and stuff it like a pork loin. Then roll shut and seal the ends.

Just wondering.
That certainly sounds like a great idea!! And it's making me hungry!!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 05-01-2006, 07:26 PM   #5
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Cliff, I did my own a couple of weeks back. I used store bought italian sausage. I pushed the meat out of the casings, made a big flat blob of the meat about 1/2" thick. I put a layer of prisuuto(sp) and then a layer of provolone cheese. I rolled it up tight and smoked it until it hit 170*. Let it cool a little and then slice. Here's a post, if you scroll through the thread there are a couple of pics of it finished.

http://www.myfreebulletinboard.com/f2/v ... orum=bbq4u
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 05-01-2006, 10:02 PM   #6
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
One of the dont's.............
Don't eat it till the next day, much better
__________________

__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff 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







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:10 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×