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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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Old 11-10-2012, 09:02 AM   #16
JONESY
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Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
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In my opinion, welcome to the world of fatties. I'm sure I'm one of the few, but I don't like the fatty for that very reason, salty, greasy and over rated. If you have to do the fatty thing, try it with lean ground pork and season it the way you want. Commercially available breakfast sausage just has way to much sodium, then you add a rub, some bacon, stuff it with salty cheese..... Inedible
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Old 11-10-2012, 12:31 PM   #17
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Location: Midland, NC
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Straight out of the package, a little rub then cook til 165* internal. Wrap and rest for 20 min. When I stuff with cheese I only use a 1/4 cup. They stay together better.
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Old 11-11-2012, 08:15 AM   #18
Missed-Em
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Join Date: 02-19-12
Location: Dorchester, Il
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Wife and I found that we like fatties made w/ half pork, half beef mixed well, then stuffed and wrapped, but no rub. Naked is great if you want B&G.
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Old 11-11-2012, 12:11 PM   #19
Swamp Donkeyz BBQ
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Location: Huntsville, Tx
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I'm definitely not giving up. I'll just keep trying different ways until I find one that suits me better. Good idea with the 1/2 and 1/2.
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Old 11-11-2012, 12:40 PM   #20
SourHopHead
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Join Date: 04-29-12
Location: Albuquerque, NM
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Smoked my first a few days ago and it took around 2hrs and started at 250 and topped out around 300. Internal temp got to 170 and let it rest ~15min. Tossed it in my omelette yesterday and had a couple pieces this morning.
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