Don Posted September 6, 2006 Posted September 6, 2006 Even though it's not a fish recipe, the big fatty is an excellent snack to take on a fishing trip. Use 1 lb. rolls of breakfast sausage. I found Oldhams on sale 2 for 4 dollars. I smoked one plain. I flattened one out, sprinkled shredded cheddar , rolled it up and reshaped. My favorite was flattened out, laid one half package cream cheese and slices of jarred jalapenos, rolled it up, and reshaped into log. I then generously coated each big fatty with pork rub. Smoke for 3 hours at approx 275 degrees. If you have a thermometer, it's done at 170 degrees in the middle. Cool down, fridge overnight, and slice the next day. Plain one sliced and reheated goes well with morning breakfast. Cheese and jalapeno stuffed fatties are great on your favorite cracker. Don Don May I caught you a delicious bass.
Kansas Fly Fisher Posted September 6, 2006 Posted September 6, 2006 Sounds like a great receipe. I'll have to give it a try. Thanks for sharing. John Born to Fish, Forced to Work KSMEDIC.COM
Don Posted September 6, 2006 Author Posted September 6, 2006 Here is a link that might help. http://playingwithfireandsmoke.blogspot.co...ge-fatties.html Don May I caught you a delicious bass.
Kansas Fly Fisher Posted September 7, 2006 Posted September 7, 2006 Great link! I'm planning a smoke tomorrow just to try the fatties. I'll let you know how it turns out. John Born to Fish, Forced to Work KSMEDIC.COM
Don Posted September 13, 2006 Author Posted September 13, 2006 John, I hope you had the chance to smoke the fatties. I smoked four jalapeno and cream cheese style last weekend and a couple of them disappeared quickly at a pig roast Saturday. Also, two of my friends and I wiped out another one down at Taney when the water was running Sunday when we took a snack break. Hit the spot and then some. Don Don May I caught you a delicious bass.
Steve Smith Posted September 13, 2006 Posted September 13, 2006 Thanks for the recipe Don. I tried one last weekend and it was great. Just an extra tip... if you flatten the sausage out between a layer plastic wrap, it will keep the thickness even. After spreading the filling, just lift one edge of the plastic, and roll the sausage layer back up. A little PAM helps too. ___________________________ AKA Flysmith - Cassville MO
Don Posted September 17, 2006 Author Posted September 17, 2006 Steve, Thanks for the pointers. I smoked two more fatties tonight and, as usual, they were awesome. I also smoked salmon for the first time. Check out the other thread. Thanks....Don Don May I caught you a delicious bass.
mclothier1 Posted March 15, 2008 Posted March 15, 2008 Fatties are awesome, I will throw some in while im smoking other stuff, just plain with a lil rub. after they are done slice em up, then fry up a few eggs, toss them on a biscuit with some cheese, and bam you got one awesome breakfast sammich! Another variation on your roll up version, try doing the same thing but use a pork tenderloin filleted out thin, fill it, roll it, then smoke it.....de-lish
Don Posted April 5, 2008 Author Posted April 5, 2008 I did a couple of fatties this weekend. A couple of problems. I put cream cheese in the middle of one and cheedar cheese in another but it all leaked out. They came out real black. I may have had the fire in in my brinkman too hot, but it was the only way to get up to 160 degrees. I used the pork rub (maybe too much) they hotter than hades. I've used cheddar before but the cream cheese is better. I burned a few myself. The trick is to use indirect heat. Push the coals to one side of the grill and put the meat on the other side. You can also use a roasting pan with a grill on the bottom of it to help buffer the heat. The coals don't have to be extremely hot, I cook my fatties at 275 deg. these days. Be patient and temp will be good after three hours or so. Good Luck , Don Don May I caught you a delicious bass.
Don Posted April 5, 2008 Author Posted April 5, 2008 Fatties are awesome, I will throw some in while im smoking other stuff, just plain with a lil rub. after they are done slice em up, then fry up a few eggs, toss them on a biscuit with some cheese, and bam you got one awesome breakfast sammich! Another variation on your roll up version, try doing the same thing but use a pork tenderloin filleted out thin, fill it, roll it, then smoke it.....de-lish A friend brought smoked fatty sausage slices for our Christmas breakfast at work last year. He got raves. I can't wait to try the stuffed rolled tenderloin. Thanks, Don Don May I caught you a delicious bass.
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