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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-23-2010, 04:34 PM   #76
jimmyinsd
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Originally Posted by Johnny_Crunch View Post
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.

that fatty form/press (looks like a piece of 1-1/2" pvc pipe) that (sorry i cant remember her name ) the gal from ok or ks that is a frequent poster here, uses looks like a pretty slick method for keeping the guts together until its time to roll.
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Unread 06-23-2010, 04:36 PM   #77
BBQ Grail
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Quote:
Originally Posted by jimmyinsd View Post
that fatty form/press (looks like a piece of 1-1/2" pvc pipe) that (sorry i cant remember her name ) the gal from ok or ks that is a frequent poster here, uses looks like a pretty slick method for keeping the guts together until its time to roll.
I believe you are speaking of Cowgirl!
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Unread 06-23-2010, 04:38 PM   #78
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I believe you are speaking of Cowgirl!
thats her, thanks.
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Unread 06-23-2010, 04:43 PM   #79
B C BBQ
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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?
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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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Unread 06-14-2011, 09:35 AM   #81
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I am looking to smoke my first fatty this weekend. At what temp do I smoke it at and for how long?
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Unread 06-14-2011, 09:53 AM   #82
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Like he said.

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Originally Posted by parrothead View Post
Seems like we talk about these all the time and it is one of the most asked questions of our new brethren(ette).

Buy yourself a log of breakfast sausage, you know the kind that you slice into patties and fry up in the skillet. Any kind will work, but we have pretty much settled on Jimmy Dean and Bob Evans. Cheaper brands tand to not taste any thing near that of the better brands, but tastes more like fat. Pick a flavor any flavor.

Take a knife and cut the wrapper off being careful to maintain the shape of the log. Place it in the smoker at your normal temps for smoking. Take it to 170 to insure doneness. This takes around 3 hours, but not usually more. I flip mine about half way through to get grate marks accross the top and the bottom.

Remove, slice, and enjoy.

Congratulations, you just smoked a fatty!

Next time, experiment with rubs or marinades if you care.

When they are on sale, I stock the freezer. I never fire up the smoker without tossing on a couple of fatties.
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Unread 06-14-2011, 10:56 AM   #83
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Quote:
Originally Posted by cloob View Post
I am looking to smoke my first fatty this weekend. At what temp do I smoke it at and for how long?
Personally, I do mine at 225-250. Use a probe for the internal temp of 165. It generally takes around two hours, but usually less than three.

Try doing a chub of Italian sausage with no stuffing, then slice and place on slices of French bread with a little chimicurri. Heaven.
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