View Single Post
Unread 12-30-2010, 03:36 PM   #51
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by zwylde1 View Post
OK guys this is insane. My god they all look good and does not seem all that hard. I am going to do at least 2. 1 Nakey version, and 1 with some sort of cheese, some jalapenos and maybe some green onions.

What do I want to go for on the internal temp and/or how long do I leave it on?
I go for about 160* and count on a 5* carry over to bring it up to 165*+..

Just a hint, don't expect anything you want cooked, like raw bacon, vegetables, peppers, to do so inside the fattie. To be on the safe side, I like to sauté those items just to soften them up and take away some of the harsher flavors. This also reduces the amount of water that would be released while the fattie cooks...

Oh, and by the way... It's against the rules to only do one fattie cause by the time the cook actually gets a chance at it, it's gone... Two is the minimum required... LOL
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Thanks from:--->