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Swamp Donkeyz BBQ 11-09-2012 06:53 PM

First Fatty-Fail
 
1 Attachment(s)
Tried my first fatty this evening. Did one with mozzarella and one with nacho cheese. Put some PB Yardbird on em and put on for 2 hours at 250. Tasted like a salt lick.
Attachment 72339


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cirk 11-09-2012 07:02 PM

I got a batch of yard bird that I put on some ribs and it was all salt couldn't eat them. Bought another bottle no issues...

Swamp Donkeyz BBQ 11-09-2012 07:08 PM

I'm hoping that it's a bad bottle.
This is the first time I've ever had a salty issue with the Yardbird. And I literally put it on all my pork.


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Toast 11-09-2012 07:21 PM

Hard to tell from the pic but it looks a tad overdone. Internal temp should have been 145*F at least. I've noticed with fatties they seem to get done quick. I would also suggest making sure that 250*F reading is correct. Grill temp being a hotter temp than dome temp and such.

Good Luck!

Bludawg 11-09-2012 07:30 PM

Thats why I never buy rubs and sauce.

Swamp Donkeyz BBQ 11-09-2012 07:43 PM

Quote:

Originally Posted by Toast (Post 2267797)
Hard to tell from the pic but it looks a tad overdone. Internal temp should have been 145*F at least. I've noticed with fatties they seem to get done quick. I would also suggest making sure that 250*F reading is correct. Grill temp being a hotter temp than dome temp and such.

Good Luck!

Not sure about the temp. You're probably right though. I cook entirely by feel. The only thermometers I own are in the doors of my pits. I intend on stepping up my game with a Thermapen, but the Boss Lady wants to get me one for Christmas. So the wait begins.


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jfletcher84 11-09-2012 08:08 PM

I actually dont like to do fattys with sausage for that veery reason. between the bacon sausage and rub it just tastes like salt. I know that this is a blasphemous statement. I like a ground beef fatty better.

rg02 11-09-2012 08:40 PM

Those fattys look a little thin? Yeah a probe helps for sure. I cook mine to 165 internal. Doesn't really matter if you cook with HH (like 300-325) or low and slow (225ish). I prefer HH cause it gets done faster and crisps the bacon nice!

martyleach 11-09-2012 09:46 PM

I've never had that problem. Looks maybe overdone.... Yardbird is salty so gotta go easy with it. I love to make a fatty every now and then whether I need it or not!

Boshizzle 11-09-2012 10:00 PM

http://www.bbq-brethren.com/forum/pi...pictureid=4657

landarc 11-09-2012 10:18 PM

This is why I rarely use a lot of rub, and sometimes a pure naked fatty is best. I can't remember the last time I bacon wrapped one.

BIGBrandon2785 11-09-2012 11:40 PM

Maaaan,me personally I open the wrapper and place it right onto the pit.I tryed a few with rub and extra's(bacon,cheese,veggies,ect) but I like the naked fattie the best,smoked with apple or cherry.......................Best biscuts-n-gravy of all time :mrgreen:

Toast 11-09-2012 11:52 PM

Quote:

Originally Posted by Swamp Donkeyz BBQ (Post 2267808)
Not sure about the temp. You're probably right though. I cook entirely by feel. The only thermometers I own are in the doors of my pits. I intend on stepping up my game with a Thermapen, but the Boss Lady wants to get me one for Christmas. So the wait begins.


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A themapen will change your BBQ world Brother. :second:

Phubar 11-10-2012 06:05 AM

From my own experience Plowboys is a bit saltier than other commercial brands...go light on it.
Better luck next time!

Swamp Donkeyz BBQ 11-10-2012 07:32 AM

I'll probably try it without the rub next time. I still like the idea of a mozzarella stuffed fatty though.


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