Fatty Poll

Discussion in 'Sausage' started by peculiarmike, Sep 26, 2007.

  1. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Thanks to all who voted in the "How Do You Take Your Fatty?" poll. Thought it interesting smoking a fatty straight up won out by a mere 5 votes over the two close followers, "Stuff it with whatever I can wrangle out of the fridge" and "Try to create a new one each smoke". Almost a 3 way tie.
    The fatty is, without doubt, one of the tastiest, easiest, most versatile things ever smoked. Creative smokers seem to find endless ways to make the fatty different.
    I take mine straight, like sage & hot.
    NOTHING better than a fatty, whatever type, straight off the smoker, sliced and eaten. [​IMG]
  2. richtee

    richtee Smoking Guru OTBS Member

    last one I made, I stuffed with whole celery sticks and an ancho pepper. Chilled over night and filled my meat injector <no needle> with cream cheese removed the celery and injected the CC. Yum!
  3. I found the fattys that I smoked to be very rich. I did stuff a couple with cheese and onion and they definitely tasted better! JMO...
  4. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    I'm a stuffer too, I like to try something differant each time.I don'think I have yet found any of them I didn't like.
  5. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Yup, amen to that bro! But, I still think my favorite to date is the hard boiled eggs, sharp cheese and scallions... [​IMG]
  6. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Thanks Brother Hawg, [adding eggs and scallions to shopping list]. I always have plenty of cheese in the frige.
  7. dbeast420

    dbeast420 Fire Starter

    The last one I did had cheddar cheese,mozzarella,mushrooms,onions and jap peppers
  8. flash

    flash Smoking Guru OTBS Member

    I'm skeered to do a fatty. [​IMG] I can feel my arteries closing shut just thinking about them. But if I eventually do one, I plan on working some fresh eggs from the hen house into them, along with some fresh tomatoes.
  9. navionjim

    navionjim Smoking Fanatic OTBS Member

    I've made a bunch of FATTYS now, stuffed or not stuffed, rolled in rub or bacon etc. All are great, I haven't tried the scotch egg yet but that will be next. Anyhow I found that just rolling a plain chubb in rub, smoking cooling and crumbling yields great smoked pork meat that can be used in many things. Sausage gravy was the first thing because I'm in Texas, and it's fantastic over biscuits.

    Then last night I was making some angel hair with my all roasted vegetable marinara sauce and roast garlic bread, and on a whim threw a handful of the crumbled rub smoked fatty meat into the "Italian Gravy". It was so good I made some more after dinner and brought it into work this morning for our other engineers to sample. This was spaghetti mind you and it was breakfast time, no matter because it was all gone by 8:30AM! Guys are still coming by my office to rave about it! Try adding it to anything with tomatoes or mirepoix, it can't be beat!
  10. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    [​IMG]flatten it in a gal zip,add soft scrambled eggs,a can of rotels,mushrooms,shredded cheddar,pepperjack & jalepeno slices.

  11. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Dang, I just ate lunch and that made me hungry again Gypsy... Great lookin' fatty!
  12. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    You'll love it, I promise! I got that idea from someone else here on the forums - can't remember just who right now.

    FYI, before you install the eggs, cut the ends off of them to make them flat... then push them together flat end-to-flat end.
  13. zapper

    zapper Smoking Fanatic OTBS Member

    The first one I ever stuffed was with the left over ABT filling (cream cheese, sharp chedder, garlic powder.....)
    maybe next time I will stuff it with some stuffed peppers!

    I have to doctor up a store bought sausage with some kind of filling or something added to the grind because they are too salty as is.

    I would put the plain ole, straight from the wrapper to the smoker on the low end of desirability, but given the choice of a plain fattie or nothing, well, plain is still pretty good!

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