One of the benefits of this board is the information that passes freely. I had no idea until a couple of weeks ago what a "Fattie" was. They sound like some thing fun to make and good to eat. Tomorrow there will be room in the smoker for a roll of sausage to make a fattie. I do have a few questions about prepration and cooking.
Is a rub applied before smoking?
Do you mop them during smoking?
How do you serve them, if not eaten bere they reach the table?
Any information will be appreciated
Is a rub applied before smoking?
Do you mop them during smoking?
How do you serve them, if not eaten bere they reach the table?
Any information will be appreciated