My first try with fatties. James Dean sausage 2-for-1 sale, so I got two. Cooked them according to instructions from the forum, and the temp got to 170¼ in 1 hour 15 minutes, not the 2 or 3 hours I read about. I used a raised grid, drip pan, kept the temp as directed (I can't remember the specifics at the moment.) I used Raging River on one and Red Eye Express on the other. They were good but I don't know exactly how they are supposed to turn out. Should I have smooshed them together into one bigger fatty?
Judy Mayberry,Sounds like your pit temp was too high. Fatties like dome temps of 200° to 250° and will get done in around 3 hours. Those low temps render a lot of the fat out. You didn't mention a plate setter, only a drip pan, which will work.....But I like a plate setter and a drip pan combo.This picture shows some fatty cooks and a few set-up options. Try some more, they are cheap and good. Here is a link to my fatty page too.~thirdeye~
thirdeye, Actually, it was your directions that I used. My dome temp was about 230-240¼. Your directions don't include a plate setter. So that must be the secret!
Judy Mayberry,I cook mine the way Thirdeye has stated, but I also think cooking time has to do with the density (fat content) of the meat. My fatties cook at 230-250 and I have had some done in as little as 1 1/2 hours but most take 2 1/2 -3 hours. I use whatever is on sale plus some sausage/ground beef combo I buy from a butcher shop...they are all delicious...Kim Youngblood (aka vidalia1)
3rdI:Ok, so pretty much a 1 lb log, cooked 215-270° for approximately 3 hours, until internal temp is 170°ish?TIA, Jeeves (I am not getting paid by any company or thirdeye for this posting)
Judy Mayberry,Okay, okay.....I'll meet you halfway on this one. You are right, I don't mention an indirect set-up, but both pictures do show one. I just went in and added "indirect with drip pan" to the instructions.Thanks for pointing that out. ~thirdeye~
Judy Mayberry,Using thirdeye's guide (thanks thirdeye) I proceed from there. J Dean (this time) 2 logs. I flatten the first to about 1/4 to 1/2 inch.Then, uncooked hashbrowns, 1/3 covered with julienne (no seed or vein) jalepino, next 1/3 yellow peppers, last 1/3 anaheim pepers (all julienned). Next some chedder & monterey jack and sometimes extra sharp cheese (heavy), onion and some crushed garlic cloves.Now the 2nd J Dean log... Again flattened, then put over the top of the first concoction - I leave about 1/2 inch not covered on one side. Then I roll up that up back into a real fat fattie.I cook indirect 1/2 to internal temp 160°-170°. Then some country biskets w/butter and jam and a few biskets for the sausage.Fantastic meal anytime of day (then leftovers).We put in anything that looks good.We ususally cook another small italian sausage fattie along with 'supercharged' fattie.good eatin, Kent
