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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 10-15-2013, 05:25 PM   #31
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You did not just chicken fry a fatty!!! Dayum!!!!

!!!!
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Unread 10-15-2013, 07:10 PM   #32
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Thank you for the kind comments everybody!! I make the same ole breakfast fatty too often but really liked it chickenfried.
I'm pretty sure anything would taste good if it's chickenfried.


Quote:
Originally Posted by AussieTitch View Post
That looks mighty great,
may I assume you drain the filling of excess liquid?
Thank you Titch! Yes the filling is drained and cooled before stuffing.

Quote:
Originally Posted by scp View Post
Ummm Ummm...my fav also fried taters packed in a fatty.

Your bacon weave is a work of art.

After seeing your fatty piston a while back...I made one....sure makes it easier to really stuff a fatty.
That's great scp! They are fun to use. Thanks!

Quote:
Originally Posted by Wneill20 View Post
Tell me more about the fatty piston please.
Brethren Grillinski came up with the idea. I just made mine out of pvc...

http://www.bbq-brethren.com/forum/sh...ghlight=piston

It's cheap and old but still working fine.

Quote:
Originally Posted by gtr View Post
^^^my thoughts exactly!

Just beautiful Jeanie! I think we'll be having a houseful over the holidays and chicken fried fatty slices sounds like a crowd pleaser - thanks for putting that in what's left of my brain!
Greg thanks! Hope it works out well for ya. I haven't been able to get your smoked almonds out of my brain. Picked up some pecans today and hope to give your BPS jalapeno salt recipe a try on them. Thanks for the idea!

Quote:
Originally Posted by altongrady View Post
Jeanie, Marry Me!!!
The fry looks even better that the original!!
Great Job, as usual!
Thanks for the kind offer Al!
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Unread 10-15-2013, 07:17 PM   #33
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Quote:
Originally Posted by Bob in St. Louis View Post
Here's her blog on how she made it;
http://cowgirlscountry.blogspot.com/...ty-piston.html
Thanks Bob!!

Quote:
Originally Posted by Big George's BBQ View Post
You never cease to amaze me I remember that piston from the past- awesome tool Your Pron Rocks
George thank you!! I've had to glue the cap back on the piston a couple of times but other than that, it's worked great for several years.


Quote:
Originally Posted by tmac4183 View Post
You have the best bacon weaves. Teach me the way.
Tmac, thanks! I have the how to pics on my blog somewhere, I'll see if I can find them.
The main thing I do on the weave is start from the middle of the weave when weaving.. it keeps the weave tight. (Probably made that as clear as mud.) lol



Thanks again everyone!
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Unread 10-15-2013, 07:21 PM   #34
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That looks incredible. I'm going to the store now.
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Unread 10-15-2013, 07:23 PM   #35
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It sure does look good.
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Unread 10-15-2013, 07:24 PM   #36
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Jeanie, you make some amazing looking grub!! Well done again!
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Unread 10-15-2013, 07:30 PM   #37
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Quote:
Originally Posted by CarterK View Post
That looks incredible. I'm going to the store now.
CarterK thank you! Hope you take pics of your cook if you get the time.

Quote:
Originally Posted by jbuntingsr View Post
It sure does look good.
Thank you jbuntingsr!

Quote:
Originally Posted by TroyA65 View Post
Jeanie, you make some amazing looking grub!! Well done again!
Troy thanks!

I'm a firm believer in wrapping in bacon and/or chickenfrying.
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Unread 10-15-2013, 07:45 PM   #38
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Quote:
Originally Posted by cowgirl View Post
I'm a firm believer in wrapping in bacon and/or chickenfrying.
That's the quote of the year right there.
Jeanie, can you even imagine how many men want to marry you, based on that comment right there?
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Unread 10-15-2013, 08:00 PM   #39
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Quote:
Originally Posted by Bob in St. Louis View Post
That's the quote of the year right there.
Jeanie, can you even imagine how many men want to marry you, based on that comment right there?

I doubt that but Thanks Bob!!
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Unread 10-15-2013, 08:01 PM   #40
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My wife just asked me why I had a tear. Sausage and bacon and three mourning doves, a partridge and the Sears Christmas catalogue.

OK, maybe over the top. But not by a helluva lot.

Very nice
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Unread 10-15-2013, 08:18 PM   #41
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I have had to look at the chicken fried fatty with gravy at least five times today it is killing me :)
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Unread 10-15-2013, 08:25 PM   #42
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That is pure art! Those pictures need to go in the BBQ Hall of Fame!
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Unread 10-15-2013, 08:26 PM   #43
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Do you have plans or a patent on that piston of yours? and I have to say I NEED to make a breakfast fatty
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Unread 10-15-2013, 08:57 PM   #44
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Quote:
Originally Posted by cowgirl View Post
I doubt that but Thanks Bob!!
If you're truly in doubt, just re-read the couple posts below your last one.
You food is truly amazing Jeanie, and as a bonus, presented in an extremely flattering way.
The flair you put on the most ordinary of foods is nothing short of inspiring.

I dare a single member here to argue that statement.

You ma'am, push me to be more adventurous when I'm cooking.
And for that, I thank you.
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Unread 10-15-2013, 08:59 PM   #45
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Thank you Adams, Wneill, and Rick!

Quote:
Originally Posted by Fishin4bass723 View Post
Do you have plans or a patent on that piston of yours? and I have to say I NEED to make a breakfast fatty
Brethren Grillinski came up with the idea and posted his piston made from an arrow shaft and plywood base. I saw his and made mine out of schedule 40 (potable water grade) pvc.
He was selling them online for awhile.... he might still be.

You DO need to try a breakfast fatty sometime, they're addicting. lol
Thanks!!
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