Went and smoked a Fatty: now can't stop

Thermal Mass

A few weeks ago Thirdeye posted some pics and a link to his site where there are instructions on making and smoking fatties. Well I followed his suggestion and tried one, and it was really, really good.[p]I used turkey sausage (sweet Italian) from Whole Foods (4 sausages make a 1-pound fatty). Removed the skin, formed into a log, coated with a bit of rub, and onto the raised grid indirect at 250. My wife thought it was delicious, and the friend that we had over later that day went into a bit of a feeding frenzy after tasting it (he finished it off).[p]Now I like to keep the fire going after making dinner, and smoke a couple of Fatties after the kids have been put to bed. My turkey sausage consistently take 3hrs to get a 1-lb fatty to 170. They make a great snack, or complement a fresh lunch of corn on the cob and sliced tomatoes. [p]I have tried cooking turkey or chicken burgers, with zero success. However, a turkey fatty can be sliced into burger-sized morsels of deliciousness. I am totally hooked on fatties![p]Thanks, Thirdeye, for the encouragement![p]Mark

thirdeye

Thermal Mass,[p]"Now I like to keep the fire going after making dinner, and smoke a couple of Fatties after the kids have been put to bed." I wouldn't say that too loud at the office. Heheee.[p]Seriously, the sweet Italian turkey ones sound good! Sausage, in any form, store bought or home made, is one of the most diverse and rewarding things you can cook. When I go down to Colorado I usually stop at a Whole Foods. Their meat and seafood counter is really impressive. The one I go to has nice hardwood chunks for $1 a pound. (one of the best deals in the store)[p]~thirdeye~[p]

Unknown

thirdeye,

Would mind sending me the link for the Fatty's, have yet to try some, tasted some at Egg Fest in Omaha they were awsome.[p]

thirdeye

JerryS,[p]Here ya go. Look in the SAUSAGE section.[p]~thirdeye~

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