Posted: Fri May 11, 2007 10:06 am
Good thing there's no one measuring how fast you go from 0- triple digits. I would probably be banned from the board.
A fatty is a thing of beauty, a thing of joy. A fatty was once described as food sexflip-flop wrote:I have to ask, what's a Fatty? My husband is in charge of all grilling in our household.
Seriously... Here is an explanation of a fatty that I posted on our BBQ forum yesterday...
A fatty is a breakfast sausage chub (your favorite brand. Mine is Jimmy Dean Maple) that is cooked whole, preferrably low and slow. Just take the sausage, unwrap it, toss it in the smoke, cook it at 225 degrees until it hits 160-165 internal, slice and enjoy!
Since the sausage is pork, I usually use a fruit wood like apple, but any wood would work (except maybe mesquite).
Once you've mastered Fatty 101 then you can move on to Fatty 102 and roll the fatty in your favorite rub, or crushed crackers, or whatever feel right. Then you're ready for Fatty 201. Take your basic fatty, flatten it out on a piece of plastic wrap or was paper and add the stuffing of your choice. Roll it back up, seal the seams well (especially if you have cheese inside) and cook as normal.
I would say that Fatty 301 is roll your own using ground pork and your own seasoning. I've done a couple that way and they come out great, but the prepared sausage comes out so good that I don't do it often.
Having said that, here's a roll-your-own that I am going to try this weekend.
Ronelle's Bratwurst Fatty
Take some store bought brats (about 6) and take off the skin. Combine all of the meat and flatten it out into a 8" x 8" rectangle. Near on end of the rectangle add some grilled onions (nicely caramelized) and some sauerkraut (optional). Roll to form a log and seal all of the edges. Cook at 225 degrees until the internal temp is 160 - 165 degrees.
I should explain "Ronelle"
... I am not very creative one the BBQ forum, either, and my user name is Ron_L there, too. One of the guys started pronouncing it as Ronelle and it stuck.