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Old 03-13-2010, 08:08 PM   #61
Ron_L
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Since the raw log can be made into a number of things that are not fatties (breakfast sausage patties, pizza topping, etc.) I don't think it is a fatty until it is smoked.
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Old 03-13-2010, 08:15 PM   #62
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but if its "a log" its a fattie, otherwise its a patty, or crumbles or loaf.


do you not have a frozen "burger" in your freezer? Thats not cooked... and its a burgewr because its a flat patty.. and if you take sausage, and flatten it out, u have a sausage burger. Even uncooked....



right?
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Old 03-13-2010, 08:39 PM   #63
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Quote:
Originally Posted by BBQchef33 View Post


Sorry to hash up old issues......
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Old 03-13-2010, 08:42 PM   #64
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dont u have a trailer to polish? :)
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Old 03-13-2010, 08:49 PM   #65
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That's a cute little trailer... I'm telling ya if Vinnie sells his house I may have to just buy it!!
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Old 03-13-2010, 08:51 PM   #66
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Wow. This thread has had quite the life. Started on 7-6-2004 and still going strong.
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Old 03-13-2010, 11:45 PM   #67
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So you are saying as soon as it takes the "log" form it can be considered a fatty?
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Old 03-13-2010, 11:51 PM   #68
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What if you took a long log and formed it into a donut shape?
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Duh.
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Old 03-13-2010, 11:53 PM   #69
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Quote:
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So you are saying as soon as it takes the "log" form it can be considered a fatty?
yup.. IMO.....


RonL likes his on pizza.
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Old 03-14-2010, 09:28 AM   #70
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Quote:
Originally Posted by BBQchef33 View Post
yup.. IMO.....


RonL likes his on pizza.
I do. And in fatty gravy, and on a biscuit, and...
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Old 03-14-2010, 10:07 AM   #71
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RonL likes all logs... just sayin!

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Old 06-23-2010, 01:52 PM   #72
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Well this is just plain wonderful. I plan on doing this with some venison sausage and antelope sausage...
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Old 06-23-2010, 02:00 PM   #73
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never done one..have to give it a try
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Old 06-23-2010, 03:08 PM   #74
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bandityo...I haven't either and I plan on stuffing one this weekend with grilled onions, and maybe some pepperjack cheese. Not sure. Of course...wrapped in bacon also.
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Old 06-23-2010, 03:56 PM   #75
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bandityo...I haven't either and I plan on stuffing one this weekend with grilled onions, and maybe some pepperjack cheese. Not sure. Of course...wrapped in bacon also.
This is pretty much my recipe every time. I do add some jalepeno slices. Plus I crumble the bacon and put it in the middle. The weave seems to fall off when cutting and serving so I retired it.

Melt all your stuffing together then roll it up like a tootsie roll in saran wrap, put it in the fridge and let it get cold and solid again. Less explosions without any lumps or air in the center.
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