First big cook on my FEC

Rick,

If you're going to go to the trouble of cooking "competition style," in my opinion you should to ahead and go through with the whole deal,including making up four turn-in boxes. Doing this just like a contest will be great practice.

You're going to get questions about "fatties" for sure.

Good luck!

Rod

I'll take the hook. What is a "fattie".

John

One pound "logs" of breakfast sausage, especially the maple flavor ones by Jimmy Dean (I think).

Rod

You are correct Rodney. I wound up buying the Tennessee Pride brand. Two mild and two hot. It's what was on sale. Throw some rub on em, smoke at 250* for 3-4 hrs. Maybe slap a little sauce on em. mmmmm mmmmm good!

We wanted to do the whole shebang, with presentation trays and all. But the only clamshells we could find came in an industrial size box. I want a bunch, but not that many. I figure if nothing else I can get some of the timing down. As a matter of fact, it's time to bump up the heat on the FEC right now.

I'll let y'all know how it goes.

Rick

Good luck Rick,

You preppin' for a contest soon?

Hey Smokin, great site you've got here! Thanks for taking the time (and effort) it takes to run one of these things. It's helped me out already.

We'd like to compete starting next year. My plan is to start up a catering, party delivery type outfit over the next 4 yrs. The comps are a way to hone my skills and pick up a few pointers from some of the folks in the biz. It's also a way for me to spend some extra quality time with my 13 yr old daughter. To be able to "take the walk" at a comp would be a bonus.

The "cook" came out pretty good. Everything cooked faster than I'm used to when using the Weber bullets. Everone raved about the food, but I'm a bit more critcal, it could've been better.

Rick

The Fatties sound great. What internal temp are you looking for on those?
Lee

250* smoker for 3 to 4 hrs to an internal of 165+ Enjoy!

Rick

I like the idea of smoking fatties:-) What kind of rub; Am always looking to utilize the cooking space.

Since the seasoning is what makes ground pork ,sausage,we try to lightly compliment-rather than compete.

The smoke enhances,what is all through the sausage.

Sliced with a good mustard,seems to be a good blend.

Just a thought.

I see I cant hardly wait to give these a try. Sounds like a good camping item. Thank you very much,...Bubba

Hey bubba, you may want to reduce that cooking time a bit. I've smoked a bunch of fatties since my last post here and the average time is closer to 2 hrs, not 3 or 4.

I use a variety of rubs on my fatties. If it's a spicy fatty I'll add a spicy rub. If it's maple flavored I'll use a milder rub. That way I cover all my bases so far as taste preferences go. For even more variety I'll also glaze some with sauce just before removing them from the smoker, then slice and serve with the same sauce drizzled over the top.

Fatty meat can be used in a bunch of ways, crumbled fatty in some milk gravy poured over bisquits, stuffing for ABTs, added to an omelette or breakfast casserole. The list goes on and on. Be creative!

Rick