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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 10-25-2010, 07:49 PM   #76
heiny
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I would hit that!
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Unread 10-25-2010, 08:23 PM   #77
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You won't know until you try, but I would think putting the crust on the outside would just give you burnt crust.

That said, not all fatties can turn out rolled the same way mine was, I suppose. In mine, the crust was in the middle and surrounded by pecan pie filling except for one side where meat and crust were connected. So in mine, the crust seemed no different than sitting at the bottom of the pan under all that pie filling anyway. Again, the next one someone rolls up might be different though.

What's the problem with the crust? Just curious. I'd love to see a variation on the theme, so feel free to modify as you see fit. I'm just wondering what the thought processes are.
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Unread 10-25-2010, 08:36 PM   #78
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My heart and left arm hurts and my belt feels a bit tighter.....
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Unread 12-31-2011, 01:05 PM   #79
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I need to try this very soon
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Unread 12-31-2011, 05:07 PM   #80
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If you whipped up some confectioners sugar and egg whites, folded in a cup of crushed pecans then rolled the whole fatty in that before smoking... you could have smoked, candied, crunchy pecans on the outside and ooey goey candied pecans on the inside. Twice the pecans - twice the fun.
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Unread 12-31-2011, 05:37 PM   #81
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I think you are a genius!!!!!!!!!!! Beautiful color on that fattie!!!!
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Unread 12-31-2011, 07:40 PM   #82
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That may be the most beautiful thing I have ever seen.
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fatty, Pecan Pie Fatty, Pecan Pig

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