Fatty Rolling Tutorial w/ Pics

Discussion in 'Fatties' started by buck wheezer, Jun 16, 2008.

  1. buck wheezer

    buck wheezer Smoke Blower SMF Premier Member

    I don't claim to be an expert, but I'm pretty pleased with my efforts so far. Here's how I roll fatties to get a nice spiral. Props to Capt Dan for the tip on twisting the plastic wrap.

    1. Roll out! Flatten out the sausage on plastic wrap lengthwise. I do this on a 9 x 13 sheet because it keeps it narrow enough for my Rival KC smoker. I put the filling right up to the edge which will be the center (far left of pic) and leave about 1 1/2 inches at the other end for overlap (far right). I also leave about 1 inch on either side to allow for sealing the ends after rolling.


    2. Lift off! Start by lifting the plastic wrap at the end which will be the center of the spiral.


    3. Fold it! Fold that end in as tight as possible. If you simply lay it over by an inch or two, you're not going to get a nice tight spiral. The sausage should start to peel away from the wrap right away. (Some have suggested spritzing the wrap with water prior to rolling out the sausage, but I haven't had to yet.)


    4. Keep rolling! Keeping the plastic pretty taut, keep rolling things tightly.


    5. Tighten up! In the last couple of turns, focus on keeping it pretty tight. Some of the toppings, especially if they've been sauteed or packed in oil, like onions or sun-dried tomatoes, will let you slide rather than roll.


    6. Seal it! When you finally roll over that last edge, crimp it down a bit on that edge; pinch the gap shut tight and smooth it out (for aesthetics, I guess).



    Don't forget the ends!


    7. Stuff it! Wrap it up in the plastic wrap again and twist up the ends as if it were back in the casing from the supermarket. You could even spin the fatty between the ends and get it nice and tight, to get that "chub" look.




    8. Chill it or smoke it! That's it. I had two more to do, so I tucked the plastic wrap ends under the fatty and tossed it in the fridge until I was ready to load the smoker.



    Hope this helps someone!
     
  2. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Buck, this is an awesome post![​IMG] I just gave away my daily alottment of points, or you'd have some of mine! I owe ya!

    This should definitely stay on as a sticky!
     
  3. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    i am definetly not a fatty pro either but you and i do em up exactly the same!!!!! works for you, works for me,!!!! nice tutorial
     
  4. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Looks great! I'll have to give that a try next time. [​IMG]

    Dave
     
  5. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Hey BW, hats off to ya. Nice post.
     
  6. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Well done, what a great post, thx BW
    [​IMG]
     
  7. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Great q-view and tutorial [​IMG]
     
  8. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    You got the points now!
     
  9. capt dan

    capt dan Master of the Pit OTBS Member

    Nice job Buck![​IMG]
     
  10. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    dan you suggested a tutorial for rollin fatties. Great that a newb took your detailed written tutorial and made this in tribute to you!
     
  11. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Very helpful, thanks. Should be a sticky. Points.[​IMG]
     
  12. dmack

    dmack Smoke Blower

    I am now beginning to get some idea of what fatties are. Up until now I thought we were talking about making sausages with the casing and the whole nine yards. This appears to be basically a sausage based meatloaf. I am interested in some recipes, especially without cheese (not much of a cheese person myself). I also would like to here more about time and temp any real basic fatty info. I don't recall seeing any info from Jeff on fatties. Thanks for the great tutorial. I can see myself trying this soon.

    dmack
     
  13. coyote

    coyote Master of the Pit

    thanks fattie GURU..great job..made it look to easy..lol.

    I can see mine now..twisting one end stuff flyin out the other when it slips out of my fingers.lol..looking like an ice cream cone when done..lol.
     
  14. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Folks, I happened to get a taste of the Buck Wheezer fatty last night. The pizza one with sun dried tomatoes was just great.

    Nice tutorial, too. Agree it should be a sticky like others have said.

    PS - Capt Dan nice work, too....
     
  15. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    also let me add that when you got it all twisted up you can really work that seam without worrying about the insides pushing out. helps you get a good seal and avoid blowout.
     
  16. Great post.... reminds me of the good ole' days when we used to roll fatties in our dorm rooms!
     
  17. Wonderful Post [​IMG] Extremely helpful
     
  18. supervman

    supervman Smoking Fanatic

    What the?????
    I'm not getting the Qview pictures.
    Just boxes w RED X.

    I've gone to different posts come back, refreshed and same thing.
    Anyone else seeing same?
    Confused
    V
     
  19. doctor phreak

    doctor phreak Smoking Fanatic

    buck good job for doing this post ..haven't done a fatty yet but with this post when i do it should be pretty easy...thanks and points to ya
     
  20. buck wheezer

    buck wheezer Smoke Blower SMF Premier Member

    Wow, we weren't even allowed to have a hot plate in our dorms at the Bible college, much less a smoker. Nope, we didn't do much dorm-room cooking, although there was a guy a couple of floors down who got so good at growing herbs in his closet that he decided to leave mid-semester--guess he went pro. Didn't know he was into the culinary arts; I should have guessed with all the brownies he had....

    Memories... wow... great if you have 'em, eh?
     

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