Simple right? Not for me!!

NOHENS · Sep 27, 2013

OK...I have always struggled to properly open a bag of lump/charcoal. Now I'm getting ticked!!! Why can I not open a fatty package without leaving some on the package!! My question....what is the easiest way to open a fatty fellas? I know....I know...just worked late and not much sleep..

peeps · Sep 27, 2013

I make an almost full circle cut at one end and a long cut down the side. Carefully peel the end piece where I make the almost full circle cut and then peel it down the length. I then use my knife to smooth over the cuts.

J-Rod · Sep 27, 2013

Using a VERY sharp knife, I cut both ends where they're cinched together, then make a cut lengthwise down the entire roll. Simply peel off the plastic. Make sure your sausage is cold.

Yes, I said that.

NOHENS · Sep 27, 2013

J-Rod said:
Using a VERY sharp knife, I cut both ends where they're cinched together, then make a cut lengthwise down the entire roll. Simply peel off the plastic. Make sure your sausage is cold.

Yes, I said that.

Haha!! I'm good at half arising to get it done quick. I'll try that. Every time I try to take my time opening a fatty or a bag of lump carefully.....paying attention....I FARK IT UP RIPPING THE BAG!!:wacko:

peeps · Sep 27, 2013

I just use a knife or scissors on charcoal bags. That damn string thing never unravels like they used to...

El Ropo · Sep 27, 2013

I toss the sausage in the freezer for about 15-20 minutes before opening. It helps keep the log in tact. I also slice off one end where it's crimped and slice lengthwise all the way down, then carefully peel off the plastic wrap. There is always a bit of "sculpting" involved to get the log back in near perfect condition though.

Zin · Sep 27, 2013

J-Rod said:
Using a VERY sharp knife, I cut both ends where they're cinched together, then make a cut lengthwise down the entire roll. Simply peel off the plastic. Make sure your sausage is cold.

Yes, I said that.

+1, i basically do the same thing the colder the easier.

ModelMaker · Sep 27, 2013

This is your biggest problem in life?
Congrats.
Ed

deguerre · Sep 27, 2013

:becky:

I use kitchen shears to snip off the two crimps then ease the blades slowly down the length of the chub until it reveals it's naughty secrets to me...:icon_blush:

NOHENS · Sep 27, 2013

ModelMaker said:
This is your biggest problem in life?
Congrats.
Ed

Naw sir...you see Ed....I did not mean to make sound like it was the end of the world. I was bored and waiting for the pit come up to temp.....ticked about the dang fatty wrap....and little sleep. I don't worry about much though. And....its the simple things in life man? Just checkin how everyone else opened charcoal and fatty sacks? I hope you were being silly?:icon_smile_tongue:

NOHENS · Sep 27, 2013

deguerre said:
:becky:

I use kitchen shears to snip off the two crimps then ease the blades slowly down the length of the chub until it reveals it's naughty secrets to me...:icon_blush:

THATS ME GUERRY!!!! ALL THUMBS! NIIIICCCCCEEE!:biggrin1:

NOHENS · Sep 27, 2013

El Ropo said:
I toss the sausage in the freezer for about 15-20 minutes before opening. It helps keep the log in tact. I also slice off one end where it's crimped and slice lengthwise all the way down, then carefully peel off the plastic wrap. There is always a bit of "sculpting" involved to get the log back in near perfect condition though.

Thanks El Ropo. I'll try the freezing idea. And......just so you know.....I'm now cooking "El Ropo style". as we speak!

NOHENS · Sep 27, 2013

ModelMaker said:
This is your biggest problem in life?
Congrats.
Ed

I don't know if its lack of sleep Ed but this rubbed me wrong? If it was jest I'm sorry I'm grumpy. We are good. I was just seeing how everyone opened them? Nap time for me......sorry. And....you have Seniority over me here...but you subscription is expired. Just saying. I'm sorry....nap time.:mrgreen:

dano · Sep 27, 2013

+1...cold is key.

caseydog · Sep 27, 2013

J-Rod said:
Using a VERY sharp knife, I cut both ends where they're cinched together, then make a cut lengthwise down the entire roll. Simply peel off the plastic. Make sure your sausage is cold.

Yes, I said that.

That is what I do, too, but using kitchen scissors. Once those end crimps are off, the wrapper becomes a long tube that can be cut lengthwise, and peeled off.

CD

sliding_billy · Sep 27, 2013

As for charcoal bags, I just rip blue open with my finger (get under the seem and pull). Other brands, I go straight for the scissors.

NOHENS · Sep 27, 2013

caseydog said:
That is what I do, too, but using kitchen scissors. Once those end crimps are off, the wrapper becomes a long tube that can be cut lengthwise, and peeled off.

CD

Thanks CD! My nap is over and I'm a new man! Good people here thanks....and mods.....sorry if it seemed like a rant earlier. Don't want to make yoh r jobs difficult. I appreciate what y'all do. Grumpy NOHENS out.

deguerre · Sep 27, 2013

And everybody: GET OFF HIS LAWN!!!

Arlin_MacRae · Sep 27, 2013

Mine! And what do you guys mean? You take the wrappers off?? :shock:

But yeah - if the sausage warms up you're gonna have a tougher time of it.

Bludawg · Sep 27, 2013

Opening a sack of charcoal is easy if you know the secret.
From the outside edge of the sack find a point about 4-6 " to the center put your thumb on that spot in the stitching on the side with the single thread. slip the point of a knife under the banding and slice the stitches moving along them to the outside. I learned to open feed sacks like that when I was 5 or 6.

Removing Chub from the packaging requires a Sharp knife.
Looking at the package slice around the circumference where the radius end meets the wall of the cylinder on both ends. Then slice the cylinder. Use the edge of the knife to peel the ends off and roll it out of the jacket.

Simple right? Not for me!!

Full Fledged Farker

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is Blowin Smoke!

Full Fledged Farker

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Quintessential Chatty Farker

is Blowin Smoke!

Quintessential Chatty Farker

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Full Fledged Farker

Full Fledged Farker

Full Fledged Farker

Full Fledged Farker

is one Smokin' Farker

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somebody shut me the fark up.

Full Fledged Farker

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somebody shut me the fark up.

somebody shut me the fark up.

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