Originally Posted by zwylde1
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