smok'in a fatty
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- frodo
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smok'in a fatty
anybody use smokers?
ck this out, its gOOOOOOOOOOOOOd!!!
take 2 lbs bulk sausage
and a 1 gallon zip lock bag. put the sausage in bag and flatten out on the counter top
place in the fridge couple of hours..to get a litle stiff/cold
place on a long strip of tinfoil,,,cut the zip lock baggy off of the meat..it was a form.disgard
put what ever topping on the sausage you like...options are endless
i like pepperoni and cheese
roll the sausage up, with the tin foil on the outside
place in your smoker for a couple of hours...remove,,cut in medallions..serve on a biscuit...or what ever you wish
ck this out, its gOOOOOOOOOOOOOd!!!
take 2 lbs bulk sausage
and a 1 gallon zip lock bag. put the sausage in bag and flatten out on the counter top
place in the fridge couple of hours..to get a litle stiff/cold
place on a long strip of tinfoil,,,cut the zip lock baggy off of the meat..it was a form.disgard
put what ever topping on the sausage you like...options are endless
i like pepperoni and cheese
roll the sausage up, with the tin foil on the outside
place in your smoker for a couple of hours...remove,,cut in medallions..serve on a biscuit...or what ever you wish
Re: smok'in a fatty
Sign me up on smoken a fatty. You make your own smoker or buy it? Deer makes great skinny fattys. My smoker bit the dust and is in a better place. Thinkn of makin another.
Re: smok'in a fatty
Yum...recommend any type of wood ?
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Re: smok'in a fatty
I smoke fattys all the time.. fatty meats, I smoke meats, on my smoker. That sounds tasty man. Sltm1 oak is usually the go to wood, mesquite being one of the most popular. Apple wood is another. When I lived in florida and had an ubundance of citrus trees, I would use that when I could, nice flavor. Also had a Japanese plum in the yard that cut down, that was some sweet smokin wood too.
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- S-Cackalacky
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Re: smok'in a fatty
Got me goin' nuts now - tryin' to think of something good to put inside a sausage fatty.
S-C
S-C
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Re: smok'in a fatty
I can only improve the "put what ever topping on the sausage you like...options are endless" with;
create a weave of bacon by doing the whole over under thing until you have a bacon blanket. Roll the above in said blanket and treat as you will. I smoke it then bake it.
create a weave of bacon by doing the whole over under thing until you have a bacon blanket. Roll the above in said blanket and treat as you will. I smoke it then bake it.
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- frodo
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Re: smok'in a fatty
i was given my smokr by my dad..its a r2d2 looking thing...a water smoker
has a pan in it for water
now theres another recpie...the water from your smoker...dip a cup of it out of the pan and make some gravy out of it
you do know how to make gravy dont cha? get fry pan hot
1/4 cup of the smoker water. into a fry pan heat it up and add 1/4 cup flour turn down heat low/simmer..mix and stir for about 5 minutes till the flour is cooked..add the rest of the pan water..and stir constantly for about 15 minutes add a little mo water if to thick. good stuff
has a pan in it for water
now theres another recpie...the water from your smoker...dip a cup of it out of the pan and make some gravy out of it
you do know how to make gravy dont cha? get fry pan hot
1/4 cup of the smoker water. into a fry pan heat it up and add 1/4 cup flour turn down heat low/simmer..mix and stir for about 5 minutes till the flour is cooked..add the rest of the pan water..and stir constantly for about 15 minutes add a little mo water if to thick. good stuff
- S-Cackalacky
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Re: smok'in a fatty
Oh yeh. Open faced biscuit on the plate, couple slices of the fatty sausage, and THAT smoked gravy over the whole thing.frodo wrote:i was given my smokr by my dad..its a r2d2 looking thing...a water smoker
has a pan in it for water
now theres another recpie...the water from your smoker...dip a cup of it out of the pan and make some gravy out of it
you do know how to make gravy dont cha? get fry pan hot
1/4 cup of the smoker water. into a fry pan heat it up and add 1/4 cup flour turn down heat low/simmer..mix and stir for about 5 minutes till the flour is cooked..add the rest of the pan water..and stir constantly for about 15 minutes add a little mo water if to thick. good stuff
Another thought - put a pan down under the sausage roll while smoking it and catch some of the drippings, make a rue using the drippings, flour, salt, and pepper. Once you get it to a light rue, stir in some light cream for a nice peppered cream gravy. Make yo tongue jump out and slap you in the face.
Just sayin',
S-C
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- frodo
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Re: smok'in a fatty
you everr have tomato gravy? its a poor mans breakfast here in the south
but i kick it up...
1/4 cup bacon grease
1/4 cup flour
make your rue
add a can of rotell diced tomatoes, and a small can of tomato paste[ optional] cream/milk to thin
lots of pepper
put over ho-made biskets...
like your idea of sausage gravy from drippings
bellybuster making my mouff water with that bacon in there
but i kick it up...
1/4 cup bacon grease
1/4 cup flour
make your rue
add a can of rotell diced tomatoes, and a small can of tomato paste[ optional] cream/milk to thin
lots of pepper
put over ho-made biskets...
like your idea of sausage gravy from drippings
bellybuster making my mouff water with that bacon in there
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Re: smok'in a fatty
1/4 cup bacon grease!!!!!!!!!
Yes my Son!!!!!!!
Yes my Son!!!!!!!
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- frodo
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Re: smok'in a fatty
its a pork fat thing!! cant cook with out it
- S-Cackalacky
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Re: smok'in a fatty
If God had meant for us to be vegans, he wouldn't have made meat. His crowning achievement was the pig.frodo wrote:its a pork fat thing!! cant cook with out it
Just sayin',
S-C
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- Truckinbutch
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Re: smok'in a fatty
What ever meat I'm slow cookin in my smoker ,, I place 2 large foil pans of my own 5 bean baked bean mix on the bottom shelf . They get the smoke flavor and catch all the drippins . Never have many leftovers .
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- corene1
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Re: smok'in a fatty
I keep mine pretty simple , pork for meat and apple wood and almond wood mix for flavor. I am going to try the sausage recipe though. Going to be running it tomorrow anyways making some jerky.
Re: smok'in a fatty
Apple wood is what I was leaning towards, I like it on most things I smoke. I just saw a good quote from a guy who was served a salad as an entre at a wedding, "Waiter, I think there's been a mistake, you just served me food my food eats"!
A Paraphrase of a Joe Walsh Album Title, "The Drinkier I get, The Smokier I Play!!"
Every new member should read this before doing anything else:
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Re: smok'in a fatty
Been a long time since I had a smoker at my disposal. I used to make something quite like a rolled fatty. No woven bacon, though. Just straight strips. The blanket sounds better!
As for stuffings, I was always fond of avocado, portabello, and whole pickled cayenne peppers. Pickled the peppers myself (I knew a guy named Peter. Close enough?) It was a garlic-y sweet brine. Nothing to overpower the cayenne flavor. And the heat! After rolling and baking, the heat had migrated all the way out into the bacon.
Yum.
(we need a new 'smilie' with a hand rubbing a belly!)
As for stuffings, I was always fond of avocado, portabello, and whole pickled cayenne peppers. Pickled the peppers myself (I knew a guy named Peter. Close enough?) It was a garlic-y sweet brine. Nothing to overpower the cayenne flavor. And the heat! After rolling and baking, the heat had migrated all the way out into the bacon.
Yum.
(we need a new 'smilie' with a hand rubbing a belly!)
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Re: smok'in a fatty
Best thing ever to put in a sausage fatty is your teeth.S-Cackalacky wrote:Got me goin' nuts now - tryin' to think of something good to put inside a sausage fatty.
S-C
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Re: smok'in a fatty
I have a number of old fruit trees I use the printings from for my smoker, mainly apple but a taste of pear.
Living in the PNW, it is usually salmon, elk, and deer meat being smoked. Never rolled a fatty like that. Going to be firing up the smoker sometime in he net few weeks, I'll give it a try.
Living in the PNW, it is usually salmon, elk, and deer meat being smoked. Never rolled a fatty like that. Going to be firing up the smoker sometime in he net few weeks, I'll give it a try.
Re: smok'in a fatty
you guys are KILLIN ME! After reading this thread I was drooling like a Saint Bernard so I fried up 3 different salami's and pepperoni and made a meat heavy omelete. its not the same I know, but offered some relief! I gotta break the smoker out, been too damn long.
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Re: smok'in a fatty
I fill my fatties with sautéed mushrooms, Monterrey Jack cheese, onions & garlic. Roll it back into a chub, and then wrap the chub in a bacon weave. Then smoke it with hickory / apple wood.
Legally, I think the county requires me to make a courtesy call to the local paramedics and put them on standby once I start serving up the fatty - it's a heart attack waiting to happen, but damn, is it good!
Legally, I think the county requires me to make a courtesy call to the local paramedics and put them on standby once I start serving up the fatty - it's a heart attack waiting to happen, but damn, is it good!