The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 02-16-2013, 12:36 PM   #1
$billBBQ
On the road to being a farker

 
$billBBQ's Avatar
 
Join Date: 08-01-12
Location: Shrewsbury, MA
Downloads: 0
Uploads: 0
Default 1st try at Fattie w pic

I have been wanting to try a cook a Fattie for a while so I decided to cook some up and bring them into work for lunch for all to enjoy . For my 1st try they came out good but the bacon as not as crispy as I would have liked.

So I'm looking for tips on how to crispy up the bacon. I cooked them for about 3hrs at 240 ish them tossed in the broiler for a couple of mins ( I would prefer not use a broiler next time)

Any ideas?
Attached Images
File Type: jpg IMG_0715.jpg (90.2 KB, 117 views)
File Type: jpg IMG_0709.jpg (60.5 KB, 118 views)
File Type: jpg IMG_0710.jpg (74.9 KB, 118 views)
File Type: jpg IMG_0713.jpg (47.6 KB, 118 views)
__________________
Rub This! BBQ -- UDS (3), Creator of Slather This BBQ sauce
$billBBQ is offline   Reply With Quote


Thanks from:--->
Unread 02-16-2013, 12:38 PM   #2
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Downloads: 0
Uploads: 0
Default

What temperature are you smoking the fatty at? I normally do fatties at 250-275 and cook till the bacon is crisped up. When the bacon is crisped the inside is cooked.
__________________
*Weber Mini WSM* *Weber Touch and Go Performer X3* *Sublime Smoke UDS* *Maverick ET-732 * World's Fastest Blue Thermapen **Pitmaster IQ110*
aawa is online now   Reply With Quote


Unread 02-16-2013, 12:44 PM   #3
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

The bacon weave was an added option developed some time after the fatty name was coined. Perhaps thin sliced bacon will solve your problem.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 02-16-2013, 12:55 PM   #4
BobM
Babbling Farker

 
Join Date: 02-16-12
Location: Long Island, NY
Downloads: 0
Uploads: 0
Default

Very nice, good job. I love fattys!

I do fattys at about 300F, to an internal temperature of 165F. They cook in 1 - 1 1/2 hours and the bacon weave crisps up nicely.

Bob
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 |
| BBQ Guru CyberQ WiFi
| Maverick ET-732 |
BobM is offline   Reply With Quote


Unread 02-16-2013, 12:57 PM   #5
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

I do mine at higher temps too and use thin bacon.
__________________
jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Unread 02-16-2013, 04:49 PM   #6
$billBBQ
On the road to being a farker

 
$billBBQ's Avatar
 
Join Date: 08-01-12
Location: Shrewsbury, MA
Downloads: 0
Uploads: 0
Default

thanks everyone - seems like thin bacon and higher temps for the next cook
__________________
Rub This! BBQ -- UDS (3), Creator of Slather This BBQ sauce
$billBBQ is offline   Reply With Quote


Unread 02-16-2013, 04:52 PM   #7
Grizzly6
Full Fledged Farker

 
Grizzly6's Avatar
 
Join Date: 05-31-12
Location: Altoona, IA
Downloads: 0
Uploads: 0
Default

I have had success with the thin bacon, cooking at around 275 to an internal of about 180
__________________
55gal Black UDS
85gal XL UDS
DUCAN Affinity - gasser
Mini WSM (For the 11 yr old of course)
Extreme amounts of awesome to assist
11yr old who loves to cook, and an 8 yr old who is
getting interested
Grizzly6 is offline   Reply With Quote


Unread 02-16-2013, 06:05 PM   #8
KotaChuk678
On the road to being a farker
 
Join Date: 01-28-13
Location: White Plains, N.Y.
Downloads: 0
Uploads: 0
Default

Nice job anyhow... sure your workmates were quite impressed
__________________
bandera owner
KotaChuk678 is offline   Reply With Quote


Unread 02-16-2013, 06:48 PM   #9
PaPaQ
is One Chatty Farker

 
PaPaQ's Avatar
 
Join Date: 02-07-07
Location: Midland, NC
Downloads: 0
Uploads: 0
Default

Looks Good!
__________________
SS-2
OTG / Cajun Bandit
Onyx Oven
Qube'd Box
PaPaQ is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:30 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts