help rolling Fatties! w/ pics

[Spanky]

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I have had a few requests to show in detail the production of the perfect fatty, with pics. I hope this helps. There has been some discussion of using bratwurst sausage in a fatty. I bought a couple packs of the johnsonville brat patties. They were on sale 2 lbs for 6 bucks. So thats what I used for this example. I am doing lots of fatties today, the first two just happen to be brat meat.

1. Put meat into 1 gallon zip lock baggie, no need to seal, cheapo bags are fine.

roll them out as thick as you want, cold meat rolls better and sticks to the baggie less. these are rolled out to about 3/8" thickness.
Now cut up the sides of the baggie right along the seam, just lift the baggie side up and slip a knife down into the corner, poke it through, and slice up to the top. It should lay out flat like this!
http://i241.photobucket.com/albums/ff55/Captspanky/fattytut1.jpg

Now fill with your favorite stuffing materials, this one is a mixture of cheeses, with a little bit of butt rub sprinkled below the cheese.http://i241.photobucket.com/albums/ff55/Captspanky/fattytut2.jpg

Now take the right side and start to fold it over the left( I am right handed). You may hafta push some of the cheese back into the fold. Close it over and mate the ends together and it should look like this tube.http://i241.photobucket.com/albums/ff55/Captspanky/fattytut3.jpg


Keep working the roll towards the end of the split baggie. work on crimping the ends of the tube as you go. It should look like this. http://i241.photobucket.com/albums/ff55/Captspanky/fattytut4.jpg

On a seperate piece of celophane/saran wrap, lay out 4-5 strips of bacon next to each other.Take the fatty over to the celophane, and roll it off the zip lock, onto the end of the bacon rolls.http://i241.photobucket.com/albums/ff55/Captspanky/fattytut5.jpg

Pick up the end of the celophane and allow your fatty to roll itself over the bacon strips.
http://i241.photobucket.com/albums/ff55/Captspanky/fattytut6.jpg

Take it right to the end, it should appear something like this.
http://i241.photobucket.com/albums/ff55/Captspanky/fattytut7.jpg

Now spin that whole work of art 90 degrees and get ready to roll it up in the celophane.
Add a little rub or desired spices.
http://i241.photobucket.com/albums/ff55/Captspanky/fattytut8.jpg

and roll it up, this time folding the saran wrap in with itself to make a seal. It helps if the tray you are using is against the back of the counter, so it will stay pushed back.
now take the twisted ends in your hand , lift and bring it towards you, set it back down and push away. keep doing this till it starts to tighten. Hold the ends tight and repeat a few times. The fatty will become shorter and fatter. The ends will seal themselves nicely and the bacon will tighten.
http://i241.photobucket.com/albums/ff55/Captspanky/fattytut10.jpg
You are done. Now fold the tag ends under the fatty and stick it in the freezer for 5-15 minutes. This will firm it up so you can handle them without breaking them putting them on the smoker.

After 2 1/2 hrs or when the internal temp reaches 160-170, then take them off and let them rest/cool before slicing.
http://i241.photobucket.com/albums/ff55/Captspanky/bratwurstfatties2.jpg

Ok, I hope that helps some folks enjoy the smoked fatty!

[alex-v]

Nice job of the photos and the worded instructions.

The method of rolling the bacon onto the fatty was great.

[WHITE CLOUD]

That's sweet, thank you very much!!!:corkysm55

[GordyJorgenson]

I have never heard of fatties, but I 'm going to make some now for sure those things look killer. Maybe a stupid ? but is it ok to grill or bake them.

[Spanky]

Of course its OK. It won't taste quite the same as a smoked one, but if ya like em baked or grilled, that's all that matters.

I will say this, to the guys without a smoker. If ya got a grill, and some tin foil and some wood chunks, shavings, or strips, an over thermometer. You can make these bad boys.:D

Get your grill going and up to temp, set a cheapo oven therm on the grate, try to get the temp as close to 225-250 as you can by turning knobs or elevating the lid. When you get those temps in that range, remember where the knobs are, and make up a foil pouch with chips or chunks inside. Poke 2-4 small holes in it on the top side, and lay it down near the burner, some guys use a small cake pan. replace the grate and lay your fatty right next to where ya had the thermometer. Let it go for about 2 hrs, then check the internal temp. You want it to get to at least 160 everywhere in the fatty, I like to play it safe and go for 165-170. Just follw the rest of the above directions, and you'll be in business. After a half dozen fatties, you'll be lookin for a smoker!:evil:

[GordyJorgenson]

Thanks spanky I'll try them smoked when I get a smoker but those look so good they have to be good on the grill or oven. Thanx for tips.

[Riva]

I don't make fatties that often but after seeing your instructional "pictorial", I thought I would try to it out today.

Got some Jimmy Dean mild, some shaved honey ham, sun-dried tomatoes, sharp cheddar, grated Parmesan. Had trouble rolling the thing at first but after I put it in the freezer for 15 minutes or so, it was much easier to work with.

The technique seems to be push/roll away while at the same time, apply slight pressure on both ends to squeeze the contents together. Anyway., it makes a "perfect" looking fatty that is sure not to break apart.

Thanks for the tips.

Riva

[Firecracker]

I showed Hubby.. he is hooked !

but looking at this,,,,,,, makes me hungry this morning.... hehe

[motcityman]

DANG! GOT TO TRY THEM!:lol:

[MiketheElder]

I'm new to smoking and just found this thread. THANKS SPANKY!

[Spanky]

you are very welcome sir. I hafta warn ya, once ya smoke one fatty, you may become addicted!;)

[MiketheElder]

I've already done one and I had trouble rolling it. I put too much stuff in it. I managed to get it to the rack without having it fall apart but after a while it cracked and a bit of the Havarti Cheese that I had inside ended up in the water pan.

My wife liked it, which surprised me. She's kinda picky, watching her salt intake. But it's off to Costco to buy some meat tomorrow.:yikes: Probably a couple pounds of pork sausage in the basket. Some spare ribs. Maybe a tenderloin or a beef brisket.

I even got her to eat some bacon today. I did bacon-wrapped walleye on the grill. I wanted to smoke them but the weather kinda changed my plans.

[Frantz]

I made up a couple good ones last year and I appreciate the recipe and instructions and especially the photos of how everyone elses are going from time to time.

However, Spanky and Riva will be the death of of me with all this stuff!

[wapiti777]

For those of you who want to smoke these w/o a smoker, here is an easy trick for use on charcoal or even gas grills:

Make a smoking envelope out of aluminum foil by foldin in half a piece of foil (apx. 12 X 12)

Fold the piece of foil in half, then seal the sides by folding them over tight, leaving the top open.

Take any (small) chunks of smoking wood, or the smoking pellets you can get in many grill and BBQ sections of stores. and fill the bag almost to the top.

Seal the top. Poke a very small hole in the middle of the pouch. Each pouch is good for about 1/2 hour of smoke. You can put them right on the coals, or on the splash gaurds above your gas grill. (Not on the direct gas flame)

The heat from the fire incinerates the wood inside, leaving ash and easy cleanup. When the smoke stops, just take out and put another pre-made pouch in there.

[surf n turf]

Nice Job Spanky! I will have to try that.

[Dale_8_Fan]

Here is the bacon weave - for presentation - also helps to prevent a 'blow out'....

http://i733.photobucket.com/albums/ww334/Junior_88_Fan/fattieanddrummies.jpg

Here is what it looks like after smoking and after 60 minutes in a cooler to rest before slicing....

http://i733.photobucket.com/albums/ww334/Junior_88_Fan/UPcolortour08010.jpg

Fattie in back is a pizza fattie. Fattie in front is a Philly steak and cheese fattie (notice the perfect smoke ring).


http://i733.photobucket.com/albums/ww334/Junior_88_Fan/UPcolortour08009.jpg

Fatties rule. I've been making 2lb fatties with 50% venison-50% pork. They are fantastic for summertime q-ing. Remember to resist the temptation to dig in and place them in a sealed cooler for one hr. Don't worry, they remain piping hot, but everything inside forms up a little and does not flow out when cut. After all, there is melted cheese in the form of liquid inside. Good luck.

[hunter143]

Thanx spanky we rolled one up just a little one to give it a try sorry no pic of it cut open didnt last that long!!!!!

http://i752.photobucket.com/albums/xx169/ismith76/Smoker/SmallFatty.jpg

http://i752.photobucket.com/albums/xx169/ismith76/Smoker/SmallFatty_after1.jpg

[Spanky]

Looks pretty good to me, and yes, they don't last long at all. there is no sense in doing just one, not even if you are alone.;)

[hunter143]

Looks pretty good to me, and yes, they don't last long at all. there is no sense in doing just one, not even if you are alone.;)

Well the smoker was full just had enough ingredients to do a small fatty but awesome for sure thanks spank....

[foxfire69]

Shouldn't this thread be a "Sticky" ??