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Unread 06-23-2010, 04:55 PM   #80
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Originally Posted by B C BBQ View Post
Couple questions:
If a fatty is 1 pound or more of sausage formed into a log then how could you ever fit six of those into a turn in box?
What happens after you cook/smoke your fatty and then slice it and grill it? Is it called a grilled fatty then?
Smoke in da Eye mentioned mini individual fatties. How do these qualify as fatties if the previous definition were to be strictly adhered to?

Why are fatties included in grilling contests if in fact they seem to be or are a slow cooked smoked bbq item? At a contest does the organizer lay out the definition and cooking procedure for a fatty?

i've never gone to a comp, but i would guess that is like any other meat. you slice it and turn in your best pieces. you wouldnt fit 6 briskets into a turn in box either.
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