Chicken times 2 with a fatty times 2

[Spanky]

I had a chance to get a couple chicken son the Lang for 73 cents a lb, so I got two. I also have been trying some new combos for fatties. These are made out of Johnsonville brat patties.

http://i241.photobucket.com/albums/ff55/Captspanky/Chickensonthetwins.jpg

and the fatties, just off the smoker!

http://i241.photobucket.com/albums/ff55/Captspanky/bratwurstfatties2.jpg

They were both stuffed with a combination of swiss, cheddar, and colby cheeses. This is a cross section after an overnight chill!

http://i241.photobucket.com/albums/ff55/Captspanky/BratwurstFatty.jpg

the chickens turned out very good and moist, had miller light in the cans, and red oak, and crabb apple for the wood used

[William H Bonney]

At the risk of sounding naive/stupid,,,,,... what exactly is a "fattie" and how is it served?? If I'm getting this right... it just appears to be sausage meat flattened out and filled with "whatever",, then rolled up and smoked... is this correct?? I'm guessing I'm seeing bacon "wrapped" around them as well,,,,, is there any "sauce" or basting involved with this?? What temp are we looking for on fattie's... 160 or so?? Is this typically served the next day,, after it's had a chance to "set"?? Thanks in advance.

[Michael Wagner]

It`s a recipe thats been floating around for a while, all types of sausage flattened out and what ever you think sounds like a good combo inside usually with some kind of cheese, roll it up, some wrap it with bacon and I have seen some use BBQ rub, smoke it to about 160 degrees and enjoy. I have made a few different ones, heres the one we like, 1 lb Bob evans Italian sausage flattened diced green peppers, onions a dash of Franks red hot and muenster cheese, roll it up, wrap in bacon and smoke. I have`nt had left overs yet :evil: look up a thread by Riva about fatties and there is alot more recipes. Mike

[William H Bonney]

It`s a recipe thats been floating around for a while, all types of sausage flattened out and what ever you think sounds like a good combo inside usually with some kind of cheese, roll it up, some wrap it with bacon and I have seen some use BBQ rub, smoke it to about 160 degrees and enjoy. I have made a few different ones, heres the one we like, 1 lb Bob evans Italian sausage flattened diced green peppers, onions a dash of Franks red hot and muenster cheese, roll it up, wrap in bacon and smoke. I have`nt had left overs yet :evil: look up a thread by Riva about fatties and there is alot more recipes. Mike

So,,, basically one fattie per person?? Do slice it up and eat it like that or put it on bread or a bun of some sort??

[umas911]

So,,, basically one fattie per person?? Do slice it up and eat it like that or put it on bread or a bun of some sort??

yum a fattie sandwich:D

[alex-v]

Do slice it up and eat it like that or put it on bread or a bun of some sort??
Yes.

Yes, slice it up and eat it as a snack item. Yes, put the slices of fattie between slices of bread and have it a sandwich.

[Spanky]

Haven't found a bad way to eat a fatty yet. Its not just for one person though. Its usually a snack type item, that we smoke along with other stuff too. It takes about 2-21/2 hrs at 225-235 degrees. After 1 hr, I start basting/spraying with the apple juice, morgans mix about every 1/2 hr.

When it gets to 165 internal temps, I take em off and rest for at least 15-20 minutes before slicing, or the cheese will be too hot and run out when ya slice it!