One of the most simple and effortless things to BBQ in your smoker is the classic fatty (also spelled fattie). These little gems are guaranteed to make you a couple of new friends, as long as you are willing to share. And why not? We all know that BBQ is all about sharing… and, of course, deliciousness.
There are many variations to this wonderful little creation. One of them actually made national headline news back in January as the Bacon Explosion. This simple fatty requires a little less effort to make and there isn’t any weaving involved. If you have some interesting and useful tips to share, make a video about that, upload it on YouTube and get views from TheMarketingHeaven.com.
Here’s How to Smoke a Fatty
The recipe is as follows: take a log of Jimmy Dean Premium Pork Sausage (or any other brand of your choosing), remove it from the packaging and roll it in your favorite BBQ Rub. Be sure to get good coverage. Smoke this log for a couple of hours between 225-250°F or until you reach the Jimmy Dean recommended internal temperature 160°F. Slice into mouth-watering medallions and prepare to be popular.
These are perfect little appetizers and/or breakfast food… they go perfectly on a bagel with some cream cheese. you can do an internet search and find a multitude of variations for barbecuing a fattie, but I recommend trying this simple version first.
From what I understand this is the true fattie right? I did a google search and everything was being stuffed, wrapped and smothered. I just want to try a straight up, frills version to start with.
Jalapeño and pepper jack in one and just sharp cheddar in another!!! Fresh ground sausage and salt lick bbq rub!
Thanks for the comment. Cheese is a great addition to any fatty. I’ll have to update the post to include a list of fillers.
Smoking 2 fatties today. One stuff with Sautéed onion, jalapenos, mushrooms, shredded chicken, crumbled honey roasted pecans and gruyere cheese.
The other with onion, jalapenos, mushrooms, cheese stuffed gnocchi’s, and gouda cheese. Both wrapped in apple wood bacon and jimmy deans sausage with a John Henry BBQ rub.
love the title of this one.
Ill subscribe.
The best thing about fatties are how creative you can be in making them. You can put anything imaginable in the middle.
im always smokin a fatty but usually theres no grill or sausage involved if ya know what i mean haha. bacon sounds pretty good right about now haha.
Very informative article. I’ve found your blog via Yahoo and I’m really glad about the information you provide in your articles. Btw your sites layout is really messed up on the Chrome browser. Would be really great if you could fix that. Anyhow keep up the good work!
This is a wonderful idea. I am sure many people will find this useful. Quit Smoking
One of my coworkers has gotten me pretty excited about trying this. It might be next on my agenda (after a brisket). However, I don’t see your recipe or how you cooked it.
I thoroughly enjoy reading your post. You are very knowledgeable in the field. You are definitely right about The Fattie making some new friends.
Looks great! I also just learned exactly what a fatty is and will be smoking one up soon! I have been grilling almost every night now that its summer and have been getting a lot of other great recipes from our Weber site. Check it out for different grilling methods and great recipes! (http://weber.com/recipes/Recipe.aspx?rid=62).
Brian (Weber)
BTW… check out our new video series “Weber Grill Masterâ€. http://www.youtube.com/watch?v=iRN-VTuA0aw Grilling experts Jamie Purviance and Steven Raichlen compare notes on grilling techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and find out what led to their biggest grilling mistakes.
I will smoke a fatty soon, now that I know what it means. Thanks for the suggestion.
Also there is a bbq team called Smokin a Fattie, I have one of their beer sleeves (cuzzie???)
you do know that phrase is stolen from another product that doesn’t go on the grill, right?
I do, and have! My younger days of course. Wink wink.
Kathi, you’re my new favorite person. Let’s cook! -smoky
I have always been confused about exactly what a “fatty” is. Your post provided cleared that up. I’m now going to include it in my next cook. So just roll in rub? Have you tried anything else with this?