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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 10-29-2012, 10:54 AM   #1
On the road to being a farker
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Default I fought the law...and I won...mutant FATTY! (pron)

For the rest of my (what now might be shorter) life, I will blame* the Brethren for my (what will be) lifelong relationship with the all-powerful Fatty.

This last Saturday was a breakthrough in my short, but rewarding BBQ career. I was given the opportunity to cook for an friend's Octoberfest party. He provided some ridiculous IPA and I did the meat.

The plan was to do pulled pork along with a few know...just for fun.

If any of you read my last post, I did my first fatty a few weeks ago to a wonderful result. I filled with potatoes, green peppers, onions and cheese followed by the intro of a fried egg. It was marvelous. For this occasion, I decided to repeat that performance but add somewhat of an "experiment" to the mix.

I can only attribute what follows as a direct act of God...that or my degrees in Biology and Chemistry.

While at the store getting ingredients, I was hit with 1.21 jiggawatts of an idea. What if I stuffed the fatty with apples, cinnamon and brown sugar?

The results could be disastrous, I concluded.

But something kept pulling me back to this idea.

That "something" was my 6th or maybe even my 7th sense telling me to move forward at all costs...

I followed careful steps (thanks again, cowgirl) of the bacon weave, flattened out the fatty in a plastic bag, filled with apples, brown sugar and cinnamon and wrapped that thing up in a bundle of pig glory.

I put it on the BGE XL for about 6 hours total with an hour of glaze at the end. I then let it rest for about 30 minutes before slicing.

I was the first to try it, as the other members of the party were cautious of what could only be described as a teenage mutant ninja fatty.

Fate, as it seems, is not without a sense of irony.

First you taste sweet, then salty, then savory, then spicy, then sweet again, then chewy, then crispy, then you let out a big sigh.

Brethren. Try this. And let me know when you do. It's RIDICULOUS.

*and by "blame" I mean "thanks for everything."
BGE XL; Masterbuilt Electric; Weber Genesis E-330; iGrill; MEGA Fast Orange Thermapen

Last edited by thaifighter06; 07-15-2013 at 03:48 PM..
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Unread 10-29-2012, 11:02 AM   #2
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Looks great. I have no doubt that it was fantastic. For your next one, try a blueberry muffin fatty
I was stripped by Guerry while he was wearing a skirt
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Unread 10-29-2012, 11:07 AM   #3
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looks very tasty. next time wait to put the bacon on till there is about a hour hour and a half left. I like my bacon not so crispy and you might to. just pre make the weave then cook the fatty then wrap and finsh cooking.
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Unread 10-29-2012, 11:11 AM   #4
somebody shut me the fark up.

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Looks Deeeelicious!!
sittin' by the campfire with my Brethren friends.
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Unread 10-29-2012, 12:48 PM   #5
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Great idea!
Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn & Weber Genesis.
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Unread 10-29-2012, 12:55 PM   #6
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Nice, will give it a try. Now you're ready for the PECAN PIG
"It's all about the Hill Country brisket."
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Unread 10-29-2012, 01:37 PM   #7
somebody shut me the fark up.

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-WGA (3)
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All fueled by Ecobrasa Coco Briquettes

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Unread 10-29-2012, 06:29 PM   #8
is One Chatty Farker

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Sounds good and it looks great!
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Unread 10-30-2012, 09:01 PM   #9
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Originally Posted by colonel00 View Post
Looks great. I have no doubt that it was fantastic. For your next one, try a blueberry muffin fatty
Blueberry miffin fatty?
Do tell.
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Unread 10-30-2012, 11:55 PM   #10
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Thanks for sharing; that looks insanely tasty! What did you use for a glaze?
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BGE XL, fatty

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