Fatty T’s BBQ

06/17/2024

Gouda mac tossed in the smoker for a little bit and jambalaya going out for a board meeting. It’s not always just about the meats!

06/17/2024

06/08/2024

Graduation season is in full swing and the big fella is draggin’. Beautiful party in Hudsonville for 175 people - 4 treys pulled pork, 3 gouda Mac, 2 cowboy beans 🤤👨‍🍳 Happy faces, bellies, and cholesterol scores coming right up! When finished up Sunday, the cooker will have been rolling smoke over BBQ for 68 straight hours. 🔥💨

05/05/2024

Last chance at Mother’s Day. 🚨

💝🩵💃Mother’s Day Sunday May 12th - 11a-1p pickup - Smoked bone-in ham - Roughly 8lbs (feeds 12-16) will be injected with a peach and mango chutney and glazed right before pickup. I can do it without the injection, but I certainly wouldn’t. Also wonderful leftover potential. $50/ea
-and/or-
Deboned smoked leg of lamb cooked medium - roughly 5lbs (feeds 8-12) rubbed with a savory mix of spices (rosemary, thyme, oregano, garlic/salt/pepper) to bring out the unique bold flavors of lamb. $75/ea - Orders due May 10.

🦁👑🕺Father’s Day Sunday June 16th - 11a-1p pickup - Dry rubbed baby back ribs - $25/rack
-and/or-
Texas style brisket (USDA prime from Wrigleys Eastern Market in Detroit). Dry rubbed and injected with waygu tallow/my beef stock concoction and smoked low and slow. $18/lb (2-3 servings per lb) - Carolina BBQ sauce for $5/quart - Orders due June 12th

04/20/2024

People frequently ask, “what “rub” do you use/favorite?” I don’t - I make my own for every cut of meat I do. Many ingredients are the same especially for the same type of animal. Pictured is todays pork shoulder (also called Boston Butt) rub ingredients - rub includes brown sugar, paprika, chili powder, garlic powder, cumin, kosher salt, ground peppercorn, ground mustard seeds, corriander, cayenne, thyme, and ground hatch chilies - and of course the GQ magazine is the secret. After washing meat, I dry with paper towels and rest on a rack at room temp until meat IT reaches 50* and then roll it generously in the rub bowl until covered on all sides. Then it hits the smoker for about 18 hours. I spritz every couple hours until I get the bark I like then wrap in butcher paper for the remainder of the cook. I pull the meat when internal temp hits 205* and then they go into a cooler tightly wrapped to rest and allow the juices inside the wrap to redistribute back into the meat. Disregard the time left on the cook as it’s no where near accurate - whoever created that estimate never smoked pork shoulders and understands the temp stahl in the 160’s for hours while the collagen is beginning its breaking down phase. There will be some people eating good tomorrow!! 🐷 🐖 🔥 💨 🍽️

04/06/2024

🚨👇Next 3 cooks schedule drop 👇 🚨

Saturday April 20th - 12-2p pickup and will stay hot/safe for up to 6 hours wrapped in a cooler - dry rubbed smoked pork shoulder (also called Boston pork butt). Roughly 8lbs and feeds 18-22 and reheats or freezes wonderfully for pork tacos, quesadillas, sandwiches/sliders, etc. $35/ea and will make my sweet and tangy Carolina style BBQ sauce for $5/quart. Orders due 4/18.

💝🩵💃Mother’s Day Sunday May 12th - 11a-1p pickup - Smoked bone-in ham - Roughly 8lbs (feeds 12-16) will be injected with a peach and mango chutney and glazed right before pickup. I can do it without the injection, but I certainly wouldn’t. Also wonderful leftover potential. $50/ea
-and/or-
Deboned smoked leg of lamb cooked medium - roughly 4lbs (feeds 8-12) rubbed with a savory mix of spices (rosemary, thyme, oregano, garlic/salt/pepper) to bring out the unique bold flavors of lamb. $75/ea - Orders due May 10.

🦁👑🕺Father’s Day Sunday June 16th - 11a-1p pickup - Dry rubbed baby back ribs - $25/rack
-and/or-
Texas style brisket (USDA prime from Wrigleys Eastern Market in Detroit). Dry rubbed and injected with waygu tallow/my beef stock concoction and smoked low and slow. $18/lb (2-3 servings per lb) - Carolina BBQ sauce for $5/quart - Orders due June 12th

Please DM or text me your orders and I will confirm your order. If you have questions, feel free to call or text 269-271-5893. Enjoy the deliciousness with your closest family and friends! Bon Appitite!

12/18/2023

BBQ folks - Fatty T’s BBQ is cooking for catering events on Tuesday and Thursday of this week. I will be making cowboy beans, mac, and pork shoulders. If you want to put in an order for the holidays, message me. I will leave the shoulders whole and vaccum seal as they freeze great and warms up super easy - same with cowboy beans - and is almost like chili - better the second time.

$12/lb dry rubbed smoked pork butt (1lb is typically 3 moderate eaters)
$35 Trey of cowboy beans (baked beans, smoked bacon, beef, sweet/savory) feeds 15-20

06/21/2023

That mac is 🔥 👀

01/29/2023

Super Bowl BBQ Cook:
9lb bone-in dry rubbed smoked pork shoulder (Boston butt) $7/lb or $40 for whole

Dry rubbed fall off the bone smoked baby back ribs - $30/rack

Homemade gouda/cheddar/panko mac-n-cheese - $7/lb or 6lb pan for $30

Johnny bread cornbread muffins $1/ea

**Pickup will be Sunday 2/12 between 3-4pm. All orders need to be placed by Tuesday 2/7 at noon. Please PM me directly for orders and I will send payment and pickup info.**

Pig Out w/Fatty T’s 🐖 🐷 🐽 🤘

01/11/2023

FB - do what you do. My friend Brad Morris is going to do the Polar Plunge to benefit the Michigan Special Olympics where he is a monster in the throwing events in track and field Olympics. I have attached to link to the plunge on 2/22 in Kalamazoo where Brad will get really cold 🥶. I will match the first $1,000 in donations and submit one check - the website won’t let Brad get credit as an individual and want him to be a top 10 raiser. Let’s Gooooo!!! If you want to donate, VMo me at Travis-may-11 and I will post the full donation on the 22nd with a video of Brad making the plunge! Go Special Olympian’s!!
https://www.classy.org/event/kalamazoo-polar-plunge/e253949