Toying with doing a fatty for NFL Sunday, anyone have any good flavour suggestions or recipes? Open to anything.
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I have heard the term for bacon wrapped meat stuffed with all manner of things, I always referred to sausage rolls as fatties. I just did a couple yesterday in fact and they were amazing, a great way to use up coals after a cook. I just rub mine down with honey and coat with my rub, insert a probe in the middle and toss it on. I rotate once in the middle as it flattens as it cooks, I find 180 a good finish time, most of the fat has gone but it isn't too dry.
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Reese Bobby from "Talladega Nights": "Oh hell, Son, I was high that day. That doesn't make any sense at all, you can be second, third, fourth... hell you can even be fifth." Translation -- you do your best, that's what matters!
Using a medium Green Egg, and yes, I have a Thermapen!
Oh yeah, fatties are great for big TV sports event parties, particularly rival football game at NFL or college level. My go-to is a Jimmy Dean breakfast sausage roll, with a half cup of shredded cheddar, seeded and sliced jalapenos, and wrapped with bacon on sale. Great for throwing on your smoker at 225-250 for about 1.5 to 2 hours. Buddy of mine will host one of these events and cook his meats of choice, and I'll get on my Egg about 3 hours prior to do 2 fatties to bring over to his house. Nothing left for me to worry about cleaning up or taking home after the game is over! Here's one of the most recent one I did, and no I didn't wrap it in foil during the cook, I just put it foil to transport it.
Last edited by DJ DeSpain; September 9, 2015, 06:38 PM.
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I've taken a regular store bought sausage roll, I think it was a Bob Evans maple flavor(but any would work) unwrapped it, and rolled it in brown sugar until it was coated well. Then smoked it for about 90 min until it was 165. My kids still talk about it being the best sausage they've ever had with breakfast. So simple too. Throwing it out there in case anyone wants to try a simple version of a "fatty" of sorts.
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I make a similar version for my grandson who can't get enough of it. I just use a rub instead of just brown sugar but the rub has a strong brown sugar presence, maybe Dr. BBQ's Big-Time rub. It really is nice and simple.
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IrondeQuer that's cool. I should try a rub next. It's so simple to do that but the young'ns think it's some fancy schmancy thing.
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