First Foray into Fattyland

[Old_Sarge]

I was aimlessly cruising the internet this morning for bbq ideas and ran across a recipe for something called "The Fatty".

Now y'all don't laugh; I've been barbecuing for years but I've never heard of this thing. Might have to do with the fact that I'd been stationed in Hawaii since 1996; Hawaiians pretty much only barbeque oysters and whole swine (they also do a fantastic rotisserie, or 'huli-huli' chicken). My repertoire pretty much consisted of pulled pork and beer can chickens, with the occasional horribly overpriced trimmed brisket.

I had a pork butt all ready for the smoker this afternoon, but decided to push it to the back of the fridge and try my hand at The Fatty.

Okay, so to me a Fatty seems like the Paella of BBQ. In other words, if you have a few base ingredients, you can throw in whatever you want and call it a Fatty. Fine by me; I didn't feel like braving the swarm of blue-haired old ladies that always seem to overrun the supermarket on Sunday afternoon.

After a rummage through the freezer and the pantry, I had arrayed before me the following:

-Two pounds each Jimmy Dean all natural mild and hot breakfast sausage (there must have been a sale)
-Eleven or twelve ounces of creamed cheese
-A 10-ounce block of pepper jack cheese
-A Vidalia sweet onion, a big green pepper, and two middling-sized Anaheim peppers
-A box of Panko (Japanese-style) bread crumbs
-A jar of minced garlic and my accessible-while-sober rub kit
-A couple of eggs
-About a cup of chopped smoked leftover tenderloin that I thought might taste good in the Fatty filling.
-A roll of parchment paper. I don't have cling wrap, but I have parchment paper. I don't know why...maybe my daughter was planning to take that and two rolling pins and make a scroll. Stranger things have happened.
-A half-rack of Sierra Nevada Celebration Ale*

*not a Fatty ingredient, but still essential to successful BBQ in my house

My printer's out of black ink. I didn't feel like printing the recipe in puce, so I fired up my netbook and took it in the kitchen so I could follow the recipe without running back and forth to the computer, leaving a trail of raw sausage and irritating my wife. Plus, I like pictures. My son has as of yet shown little interest in learning to BBQ, but he sets up a mean wireless network, so I was good to go.

I won't run through the procedure, since probably every BBQ enthusiast in the lower 48 makes Fatties at least once a week. Everything went off without a hitch except when I got distracted and forgot to transfer my second Fatty sausage slab to the parchment paper before I 'frosted' it with the filling. I still managed to get it rolled and capped okay, but it will take me a week to get the Jimmy Dean out from under my fingernails. Out of deference to the American Heart Association, I am not going to encase them in bacon body armor like I saw in some of the pictures. Maybe next time.

I took a couple of pictures during prep. I'll take some pictures of the Fatties when they're done and post them after I get all the greasy fingerprints off my digital camera.

[KyNola]

Sarge,
My friend, you are in for a treat with the fatty.  You are correct that a fatty consists of something of lots of something rolled into some sort of ground meat and thrown straight into the smoker.  They are so idiotic good.

Knock 'em out and get 'em in the smoker.

KyNola

[Old_Sarge]

Sarge,
My friend, you are in for a treat with the fatty.  You are correct that a fatty consists of something of lots of something rolled into some sort of ground meat and thrown straight into the smoker.  They are so idiotic good.

Knock 'em out and get 'em in the smoker.

KyNola

I'll be pulling them out of the freezer in about 20 minutes. Brad's out on the back porch getting warmed up.

[KyNola]

Hey Sarge,
Here's your next project after the fatty.  Ever smoked a meatloaf?

Give that a shot.  You won't believe it.

KyNola

[classicrockgriller]

I can see I am going to enjoy you post! I think the world stands still while I am reading them.

Great job! Keep them post coming.

[KevinG]

Captivating - I'm sitting on the edge of my seat waiting for the pics. Sounds delicious.

[Tenpoint5]

You guys do realize that he is gonna get a little nirvana going with these two fatties. Then he is gonna thro a bacon weave at the next one and .......
You know whats gonna happen.

[NePaSmoKer]

Fatties   Fatties  Fatties






















Fatties i made at last years So Calif smokeout


Sorry i just had to git in on the fattie action.


nepas

[FLBentRider]

I just had lunch...

Yeah... Now I'm hungry again.

[KyNola]

Have been waiting for the King of all things Fatty, NePaS to make an appearance on this topic.

Sarge,
NePaS is your authority on fattys!

KyNola

[lumpy]

Lumpy's fatties



Enjoy the fatties ;D ;D

Lumpy

[NePaSmoKer]

Lumpy

Those look good. need to make some of em.



nepas

[OU812]

Mmmmmmmmmmmmmm Fatties.
One with deer.



One with pork.

 

Both made from the loin and wrapped in a bacon weave.

[Smokin Soon]

I have learned quite a lot from the "fatty masters" here. There are no limitations with a fatty! Beef, Pork, Sausage, Eggs, Veggies! Muscle meat pounded out and rolled with goodies, or ground mix. You can even make a little more "healthy fatty" using Hot Italian Turkey Sausage and ground up chicken for a base and adding low fat cheese, spices, veggies and other leftover smoked meats.
The quest for the "perfect fatty" will never end!! ;D

[classicrockgriller]

Nice fatties. All are super! Lost 3 years of my life just looking at them.