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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 07-28-2012, 06:09 PM   #16
Boshizzle
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Unread 07-28-2012, 06:19 PM   #17
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Quote:
Originally Posted by Gore View Post
Where are shrimp? You said the fattie would be stuffed with shrimp. Are they ground up with the sausage?
Who you calling a shrimp?

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Unread 07-28-2012, 06:23 PM   #18
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Quote:
Originally Posted by Ron_L View Post
Who you calling a shrimp?

I think you are wasting your time on Gore. BobBrisket is a better target.

CD
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Unread 07-28-2012, 06:39 PM   #19
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Quote:
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I think you are wasting your time on Gore. BobBrisket is a better target.

CD
and apparently easier
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Unread 07-28-2012, 07:53 PM   #20
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Although I prefer my fatties stuffed, I'm very glad my first one was naked. It showed me what the fattie was supposed to taste like to begin with, and gave me a base upon which to work. Thanks for taking the time, Ron.
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Unread 07-28-2012, 08:45 PM   #21
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Did you dip the slices in cocktail sauce?
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Unread 07-28-2012, 09:42 PM   #22
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Quote:
Originally Posted by Gore View Post
Did you dip the slices in cocktail sauce?
Yes, but only after taking off the shells and removing the mud vein.


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Unread 07-28-2012, 09:46 PM   #23
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WTG Ron. Well Done Love the Naked Fatty
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Unread 07-28-2012, 09:48 PM   #24
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Quote:
Originally Posted by Ron_L View Post
Yes, but only after taking off the shells and removing the mud vein.


Gheesh Ron, if you're going to show a tutorial, you really shouldn't leave out these steps. Now I've got to open those fatties up and take those shells off the shrimp. Is there anything else you'd like to add?
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Unread 07-28-2012, 09:59 PM   #25
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WOW!!! That will be on tap for tomorow's smoke! Thanks.
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Unread 07-28-2012, 10:21 PM   #26
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Quote:
Originally Posted by Gore View Post
Gheesh Ron, if you're going to show a tutorial, you really shouldn't leave out these steps. Now I've got to open those fatties up and take those shells off the shrimp. Is there anything else you'd like to add?
Did you suck out the heads?
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Unread 07-28-2012, 10:50 PM   #27
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Save the naked fatty!!!!
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Unread 07-28-2012, 10:54 PM   #28
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Luvs me a nekkid fatty too!

I like using leftover sausage after stuffing.
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Unread 08-19-2012, 11:22 AM   #29
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Quote:
Originally Posted by Gore View Post
Gheesh Ron, if you're going to show a tutorial, you really shouldn't leave out these steps. Now I've got to open those fatties up and take those shells off the shrimp. Is there anything else you'd like to add?
Gonna be tuff to do if you ground up the shrimp
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Unread 08-19-2012, 12:07 PM   #30
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I am a firm believer of the naked fatty!! it takes too much effort to stuff and enrobe in cured meat. I try to follow the K.I.S.S. method as much as possible
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