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Gettin ready for my first fattys!

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midnightdinner

midnightdinner

Fire Starter
Original poster
Aug 29, 2012
35
10
Big Bay, Michigan
So I'm gunna try and make two fattys, havent done this before but they look awesome! Gunna roll them tonight and have them ready to put on tomorrow morning. Since I've never done this I got some questions. First off I'm using breakfest sausage on both, as well as a bacon weave. I want one to be spicey, so I'm adding jalapanos. One thing I'm wondering is how to do the eggs. I've seen hardboiled, but is there a way to do them scrambled? also anyone have a temp/time I should shoot for? I'll be posting pictures as I go, but any advice and tips would be much appreciated!! 

-midnightdinner
 
Hi, midnightdinner.  You can certainly put scrambled eggs in your breakfast sausage fatty.  One of my favorites is a breakfast fatty with eggs, cheese, onions, jalapenos, &  ham chunks, then wrapped with the bacon weave.

Shoot for an IT temp of about 165*.  At a cook-chamber temp of approximately 250, you should expect around 3 hours, give or take.  One tip:  during the last hour of the cook I like to crank the temp up to 275-300* to crisp up the bacon nicely.

Good Luck, and don't forget, we Love Qview!

BTW, if you haven't seen these, they are a good read before you try fatties for the first time.  Good tutorials by Silverwolf:

http://www.smokingmeatforums.com/t/87031/rollin-a-fatty-my-version

http://www.smokingmeatforums.com/t/87072/bacon-weave-tutorial

Red
 
Thanks a bunch Red, those tutorials were great! Once my girlfriend gets back from town, I'll be putting these bad boys together and posting Qview!! Pretty excited
 
For your eggs you might try scrambling them so they are still a bit runny that way they don't overcook inside the fatty.

Good luck and be sure to post q-view as you go!

Bill
 
Will do, but there was a minor setback last night. My girlfriend got ground pork instead of breakfest sausage haha so I'm going to be wrapping them tonight. I was thinking though about trying a ground pork one, but not sure if it will work since it's so lean. 
 
If ground pork will work, I was thinking about gouda cheese, asparagus, mushroom, and onion. I would saute the onion first probably and maybe boil the asparagus for a bit??
 
midnightdinner said:
If ground pork will work, I was thinking about gouda cheese, asparagus, mushroom, and onion. I would saute the onion first probably and maybe boil the asparagus for a bit??
Click to expand...
If you can mold the ground pork into a ball it should work, especially if you are doing the bacon weave wrap. Season the ground pork with sage, salt,pepper and you'll have a simple breakfast sausage.
 
popcorn.gif
 waiting on the q-views!  I'm In!

Kat
 
I prefer the pork for many of my fatties ans uaually do one or more that way in each batch I do

Sent from my SPH-D710 using Tapatalk 2
 
Alright so I just rolled two up using ground pork. I have them in wrap and in the fridge now. I'll be making the bacon weave in an hour or so. So rolling these was a little hard, and as you can see, some of the "stuffings" are showing, I hope this is ok. The first one I did, and the fattier of the fattys, was Gouda, Asparagus, Mushroom, Eggs, and sauted onions/garlic. The second one was Red Pepper Jack cheese, Jalapanos, Green Peppers, onion. 

P1020151.JPG

P1020151.JPG

 
P1020154.JPG

P1020154.JPG

 
P1020155.JPG

P1020155.JPG

 
midnightdinner said:
Alright so I just rolled two up using ground pork. I have them in wrap and in the fridge now. I'll be making the bacon weave in an hour or so. So rolling these was a little hard, and as you can see, some of the "stuffings" are showing, I hope this is ok. The first one I did, and the fattier of the fattys, was Gouda, Asparagus, Mushroom, Eggs, and sauted onions/garlic. The second one was Red Pepper Jack cheese, Jalapanos, Green Peppers, onion. 

P1020151.JPG

P1020151.JPG

 
P1020154.JPG

P1020154.JPG

 
P1020155.JPG

P1020155.JPG

Click to expand...
You will get some oozing out from the areas not covered with the pork. So face the open end up when smoking! It's pretty easy to get carried away with the filling!
 
Just put the bacon weave on my spicy fatty, let it sit for about 30-45 min and threw it on the grill. My neighbor came over and ended up with his idea of a fatty, the name says it all haha. Chicken, spicy breakfast sausage, green pepper, pepper cheese, garlic, mushroom, tomato, and a chili curry sauce. 

P1020156.JPG

P1020156.JPG

 
P1020160.JPG

P1020160.JPG

P1020159.JPG

P1020159.JPG

 
This is the smoker we're using, and the maple chunks were smoking with. Coals from the woodstove, and wood from the woods...a couple 
beercheer.gif
 indeed haha. About to open it and add the second fatty, the one with asparagus. 

P1020162.JPG

P1020162.JPG

 
Last edited:
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