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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-27-2012, 07:41 AM
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#1 |
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Full Fledged Farker
Join Date: 05-23-11
Location: Cranford, NJ
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Fatties Stuffing
I have a quick Question that I know people can help out. I have only made 1 fatty in the past and it involved mostly cooked items tatter tots and scrambled eggs. This weekend I want to make some stuffed with onions and bell peppers. Also not sure if it matter I'm using 80/20 beef chop meat.
Do i need to saute them before adding? Or will it come out great as well if i add them both raw? looking at 250* for 90 min or so with target internal of 160* TY for the help, hope we all have a wonderful memorial day! |
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05-27-2012, 07:51 AM
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#2 |
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somebody shut me the fark up.
  
Join Date: 07-01-07
Location: Southeastern Pa
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Sautee them first unless you want crunchy veggies.
__________________
L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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05-27-2012, 08:44 AM
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#3 |
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Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Yeah, you have to sautee the peppers and onions first.
Dunno if you are wrapping it in bacon, but 250F isn't going to crisp it up, if you are. Happy Memorial Day to you too! Bob
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| fatties, fatty |
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