3-2-1 on a Fatty!!

[willkat98]

I was getting creative today, so I did a 3-2-1 variation on a Fatty

3 hours in the smoke, spraying with everything else.

2 hours wrapped in foil, sprayed before wrapping

1 hour in the cooler.

Got about 20 minutes of the 1 hour in the cooler left, but when tranfering from grill to cooler, I made a trail of juice pouring out the side.

Smelled AWESOME.

Will post results in 25 minutes :P

[MikeG]

Thanks so much Bill...I am at work..
3 hours to go....Hungry...I could eat the
rear out of a rag doll.. and your cooking...
smelling good ...juice dripping...Q falling apart
tender...20 minutes to go...
Have mercy on us working stiffs!!!!
MikeG

[racer_81]

Bill - it's past 25 minutes...Fess up.

(I'm hungry again).

[willkat98]

Sorry, had to go drop off a brisket I cooked for a friend.

3 words

Oh My God.

I am taking the pledge:

I pledge to never cook a fatty again without using the 3-2-1 method.

This is a day of new things to try. As I sit here typing, I am drinking a Cosmopolitan. Never had one before. Sure, they are a girly drink, but it tastes pretty good.

Back on topic.

I sliced half of the JD 2 pound log. Farking juice was all over the place. Gave the slices awy to the people with the brisket (my wifes office)

I had a slice and my wife did.

It was the wettest, moistest, 1/3" smoke ringyest, breakfast sausage I ever ate.

I will never go back to 3 hours and out. Sure, you need to wait 3 more hours (2 in foil and sprayed down good) and 1 in the cooler, but its like any other of our meats, the longer you wait, the better it is.

So I implore you Brothers, nay, I insist brothers, that you try the 3-2-1in the cooler method on your sausage logs (1# or more). On those 12oz logs that some of you are getting, I say adjust times by 75% (since your cooking 25% less)

So now I will go polish off that rack of ribs and some more of the best damn sausage I ever ate.

Now don't go saying I invented 3-2-1 for JD sausage logs. Whoever created the 3-2-1 for ribs was just what I adapted.

Hey, this Cosmopolitan is pretty good. I just hope Sex In the City is on tonight so me and the girls have something to talk about tomorrow.

[MikeG]

Bill,
Thanks for the update...I just had a diet coke
and a bag of pork rinds....awsome!!!.
I'm gonna take a short road trip to Dempolis, AL
tonight to check out Smokie Jacks. He has been makin
some noise in local circles and was on the food network
about a month ago. Also there is a small store there that
has a sauce that is gaining a reputation. I'm on one of my
recon missions. Ha!
Have a good weekend
MikeG

[Cuelio]

Man! 3-2-1 method for fatties invented in Ill. What's next?

At least I invented the Frito pie.

[HickoryNut]

Methiink Bill has been rolling his fatties in double-wide strawberry Reefer Rollers and the smoke ring is around his head but I'm fixing to fire up and try the method, errr.. on sausage.

[willkat98]

Man! 3-2-1 method for fatties invented in Ill. What's next?

At least I invented the Frito pie.

Hey!!!

I specifically pointed out that I did NOT invent the method.

I, and the rest of Illinois, will take a break on inventing stuff. I just invented alot of stuff on slow days. This board has 440 or so people.

Go invent your own stuff.

I'm going to ronco.com

[Cuelio]

Brothers and Sisters,

Bill's just being modest. He invented the 3-2-1 method for fatties, and he's humble enough to not take the credit. (Applause as in the Ronco infomercials)

Chalk up another invention in Ill.

I still invented the Frito pie.

[Jorge]

Man! 3-2-1 method for fatties invented in Ill. What's next?

At least I invented the Frito pie.

You have yet to have a REAL Frito pie unless it is A) in Texas B) at a high school football game C) in November. Some things are sacred :wink:

[The_Kapn]

Bill,
Great idea for fatties.
I now use 3-2-1 for Turkey Drummies also.
Works great :lol:
Moist, tender, and flavored to the bone.
I posted some pics a while back.
For me, easier than brining!
Fatties are next.
Thanks,
TIM

[fivelombardis]

and i invented the internet...no wait, that was al gore!

[colt45]

Man! 3-2-1 method for fatties invented in Ill. What's next?

At least I invented the Frito pie.

You have yet to have a REAL Frito pie unless it is A) in Texas B) at a high school football game C) in November. Some things are sacred :wink:

amen brother... preach on!

[smokeypig]

ok. would someone please explain frito pie?

chocolate pie, shepherd's pie, hare (can i say this?) pie - these i understand (and sometimes enjoy).

but frito pie?


must be a texas thing!

[kcquer]

pile of corn chips, topped with chili and cheese. Popular at dirt race tracks and tractor pulls here. Usually onions and jalapenos are offered as additional toppings.

[smokeypig]

pile of corn chips, topped with chili and cheese. Popular at dirt race tracks and tractor pulls here. Usually onions and jalapenos are offered as additional toppings.

10-q.

[jsn1511]

what are fatties?

[willkat98]

Jimmy Dean type 1# breakfast sausage logs

[The_Kapn]

what are fatties?
Take a look here for a full explanation.
http://www.bandera-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=1983
The topic is a "RoadMap" to the Forum and contains links to a lot of common questions! Fatties is the last topic.
Fatties are addictive!
TIM

[willkat98]

VERY addictive

[jsn1511]

Ah i've done that once before, only because i saw you guys talkin about it. It was really good.

[spoon]

I utilized a "modified" 2-2-1 on a couple fatties last weekend, and they were awesome. I lowered the first time increment from 3 hrs to 2 hrs cuz 3 seemed a bit long to me considering I previously cooked 3 hrs TOTAL (no foiling). Now, with 2 hrs foiled, 2 hrs naked seemed plenty. And it certainly was. I followed Bill's advice and heavily "juiced" 'em before foiling. I even managed to cooler them for very close to the full hour before I finally caved and opened one. Best ever.

Because of 2-fer-1 sale, I went with Owens brand - no complaints.

[willkat98]

Yep, that last hour is the hardest part (IMO) cuz you want to tear into them

Solution: 4 at a time :)

Glad you liked them

I'm gonna sauce when wrap next time with Jalepeno jelly to try another variation

[jt]

4900. Breathe brother Bill, breathe

[kcquer]

Solution: 4 at a time


Having Baby Backs ready when you put the fatties in the cooler works pretty good too :D

[parrothead]

Having Baby Backs ready when you put the fatties in the cooler works pretty good too

I always throw the fatties on first thing. I'll just have to start thawing out more.

[417bullelk]

What are you guys using to juice your fatties?

[kcquer]

What are you guys using to juice your fatties?

I don't spray much, but always before I wrap anything. Apple juice is the basic for me. Sometimes I'll warm some up and stir in some rub, maybe mix the AJ with some pepsi or cherry coke, some use a little whiskey with their spray.

[willkat98]

Last week, it was Sprite (well shaken to make flat) for the sugar, a little pickle juice for the vinegar, and a dash of hot sauce for "what the hell". Shaken up, sprayed good.

On Friday, it was 2 kids clear cherry juice boxes in the sprayer.

[BrooklynQ]

Last week, it was Sprite (well shaken to make flat) for the sugar, a little pickle juice for the vinegar, and a dash of hot sauce for "what the hell". Shaken up, sprayed good.

On Friday, it was 2 kids clear cherry juice boxes in the sprayer.

Why do you make the soda flat?

[willkat98]

So it doesnt fark up my sprayer.

If I dont, it sprays it and carbonates like fizz when you pour warm pop on ice.

It also creates a suction that deforms the plastic bottle and then forces leaks in the pump nozzle dealie.

[spicewine]

I use a 2:59-1:59-0:59 method just to be different. :roll:

[417bullelk]

This is going to be one of the first things I try. No matter what I put in the Bandera, a fatty is getting thrown in as well...It's hard to imagine what this is going to taste like. I have been sharing some of my plans with the guys and work and I think they are ready to see results!!!

I have some brats that I had made from my elk. Maybe I will hand roll a fatty from a few of those and give it a whirl. I will go with the 3-2-1 method to ensure it doesn't dry out. When the brats were made, the butcher added pork fat to them along with cheddar cheese and chunks of japs.

[cayenne]

Yup..I'm gonna try this myself.
I did my first 'fatties' for T-day...did them for 3 hours...they were a bit overdone and dried out. I can see where it could be really great..so, will try the 2-2-1 thing next time I do them...
:-)

[brdbbq]

When the brats were made, the butcher added pork fat to them along with cheddar cheese and chunks of japs.


Now I'm farking straving. Just a thought mixing maple syrup to the fatty before smoking ? Been wanting to try this.

[racer_81]

When the brats were made, the butcher added pork fat to them along with cheddar cheese and chunks of japs.


Now I'm farking straving. Just a thought mixing maple syrup to the fatty before smoking ? Been wanting to try this.

Straving, eh?

Poobah Typing Mod

[kcquer]

2-2-1 thing next time I do them...

Done the 3-2-1 mod and it is good, but usually I throw on fatties first thing when I start an early morning cook, when the therm says 160 I start the biscuits. Works well to turn them over after an hour or 90 mins (thanks Greg).

[Bigdog]

Yup..I'm gonna try this myself.
I did my first 'fatties' for T-day...did them for 3 hours...they were a bit overdone and dried out. I can see where it could be really great..so, will try the 2-2-1 thing next time I do them...
:-)

What kind of fatty did you use? What were your temps? A fatty should not dry out in 3 hrs. unless it is in a hot spot. I always put mine up high in a cool spot. They make great basters.

[cayenne]

What kind of fatty did you use? What were your temps? A fatty should not dry out in 3 hrs. unless it is in a hot spot. I always put mine up high in a cool spot. They make great basters.

I threw on a couple of Jimmy Dean ones I beleive...one hot, the other maple flavored.
I can't remember if they were on the bottom or 2nd from bottom rack in the bandera...but, were on the side fartherest from the fire entrance....

My temps never got much above 200F the whole time..in fact, they were lower than that for a good bit.....didn't have any extra probe thermometers at the time...but, went for 3 hours...brought in...and they were like dry little logs...

:-(

[Elkhound]

I am new to the forum but after reading these posts, I decided to put a couple of Owens (regular) fatties in the smoker with my Pork Butts. Gotta say its the best breakfast sausage I've ever had !!

thanks

[jt]

Glad you liked it Elkhound. Please head over to Cattle Call and introduce yourself!

[frognot]

Good idea on the fatties. Gonna try that later this week.

[BBQchef33]

Another thing to try. I mixed a 12 ouce fattie in with lb of ground beef then formed into burgers. One batch sage, one batch original..... Then cooked them in the hot spot next to the firebox opening. Awesome burgers!

[Bigdog]

Another thing to try. I mixed a 12 ouce fattie in with lb of ground beef then formed into burgers. One batch sage, one batch original..... Then cooked them in the hot spot next to the firebox opening. Awesome burgers!

Hmmm...a fatty burger. Sounds interesting...very interesting. 8)

[brdbbq]

Another thing to try. I mixed a 12 ouce fattie in with lb of ground beef then formed into burgers. One batch sage, one batch original..... Then cooked them in the hot spot next to the firebox opening. Awesome burgers!

I posted A Jimmy Dean fatty burger some time ago but I be damned if I know where. It had powdered mustard Onion, Worchestire sauce. Good Chit. Relist tonight if there is interest.

[Bigdog]

Another thing to try. I mixed a 12 ouce fattie in with lb of ground beef then formed into burgers. One batch sage, one batch original..... Then cooked them in the hot spot next to the firebox opening. Awesome burgers!

I posted A Jimmy Dean fatty burger some time ago but I be damned if I know where. It had powdered mustard Onion, Worchestire sauce. Good Chit. Relist tonight if there is interest.

Interest.

Interest.

Interest.


:lol: :lol: :lol:

[willkat98]

http://www.bbq-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=5013&highlight=fatty+burger

Here's my rendition.

BTW, what the fark happened to Handsome Jack?

[dapittboss]

I can't believe I've never tried one of these things before. I'm going straight home tonight and throw a few on. At least I will know the correct method to cook 'em now! It sounds awesome!!

[handsomejack]

BTW, what the fark happened to Handsome Jack?

So I'm outside earlier checkin' on my pepper plants, when I get this strange buzzing in my head that someone is talking about Handsome Jack! I should have known it was Bill! It' not your fault you're addicted Bro' - I put a little "crack" in every batch of sauce. Keeps 'em coming back for more...
Saw a post in another section wanting to know about sauce production. Will try to reply to that, and give the latest news on Handsome Jack as soon as I can.

As for the best way to start some fatties - I must insist on using only the Orange Zig-Zags...

Smoke 'em if ya got 'em

[Trout_man22]

I use a 2:59-1:59-0:59 method just to be different. :roll:

Jay,

The food police will be after you. You better make that 3:01-2:01-1:01 :roll: :roll:

[The Bengal Thing]

I was getting creative today, so I did a 3-2-1 variation on a Fatty

3 hours in the smoke, spraying with everything else.

2 hours wrapped in foil, sprayed before wrapping

1 hour in the cooler.

Got about 20 minutes of the 1 hour in the cooler left, but when tranfering from grill to cooler, I made a trail of juice pouring out the side.

Smelled AWESOME.

Will post results in 25 minutes :P

Anyone care to explain this in a little more detail..... IE, what is Spraying, and do you really smoke for 3 hours and then wrap in foil for 2 more hours... that seems odd, then you put it in a cooler. I WANT TO EAT IT!!!!

[LT72884]

i did it this way, well kind of.. i did 2-.5-1

[Saiko]

Thread necro!

[Desert Dweller]

Thanks for the heads up Bill, will have to try the method!

[The Bengal Thing]

Does this method work for different "sized" fatties.

I used 2lbs of sausage and my wife only used one.... so, mine is TWICE the size. Do I need to adjust the time accordingly or does this method take out the need to do so.

Also, what are some of the other things people spray on the fatties before wrapping and is it necessary. i have heard apple juice

[willkat98]

Anyone care to explain this in a little more detail..... IE, what is Spraying, and do you really smoke for 3 hours and then wrap in foil for 2 more hours... that seems odd, then you put it in a cooler. I WANT TO EAT IT!!!!

Sorry Bengal, missed this.

As you can see from the early posts, the 3-2-1 spare rib method was applied to a fatty (1# regular chubb or 2# extended Jimmy Dean Costco chubb, not stuffed) out of pure boredom and experimentation about 4 years ago. I never have 6 hours anymore to cook

Spraying was spraying with juice of some sort (apple, cherry juicebox, etc) because I also had butts and ribs on, so I was spraying everything.

The one hour in the cooler was "resting" only because I was already resting butts, and just threw racks of ribs in the cooler, so it was really just holding everything until dinner time.

By all means, DIG IN!!

Nowadays, I will do 5 or 6 one # chubbs for 2 or 3 hours at 240*, then wrap in foil and toss in the cooler. Serve one or two at dinner, then cryo-suck the rest.

By all means, experiment with stuffing them, without, wrapping, or not, rolling in rub, etc.

Don't go too much by time, but rather have temp be your guide.

Hope this helps.

[Vonsmoker]

Hi there,
Just a quick question, is the 3-2-1 method for ribs still excepted for true smokers and can it be used for baby backs?

I'm very new and want to learn as much as I can.

Thanks

[willkat98]

The "method" is just a guideline, thats for sure.

But babyback you might want to go 2-1-1 or 2-2-1 (from things I've read here.

Personally, I stopped the "1" in all my rib cooks, and stopped watching the clock.

When the meat begins to pull back from the individual bones, whether spares or babyback, then I wrap for 2 hours and throw in the cooler.

I do baby's almost exclusively, and stopped watching the clock, other than as a guide to "go check" the progress.

Good luck Von

[Vonsmoker]

Thanks , I'm so excited about the whole thing.

My next ventures will be Brisket and Butt, Butt first.:smile:

[Vonsmoker]

Oh, about the mop, how often?

Thanks again WillKat98