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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 04-04-2014, 12:18 PM   #16
THoey1963
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Yeah, no limp bacon here either. I thought about your idea of using the flame thrower to crisp it up...
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Unread 04-04-2014, 12:50 PM   #17
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Quote:
Originally Posted by cowgirl View Post
For a stuffed fatty I go to 165F IT.
Fatties do not benefit from low and slow cooking so I do mine at 300F or above.

I also crank the heat up at the end to crisp the bacon. I don't like limp bacon. :)

Agreed 100%
no need to stand around low and slow. let 'er rip !!
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Unread 04-04-2014, 02:45 PM   #18
THoey1963
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Cool. I'll probably fire up the WSM around 5 today. No IQ needed. Just open her up and see where she runs at. Haven't done that since I got all my gaskets in place, so it'll be a good test of those.

I mentioned cooking it on foil. I have a SS grill pan with grease cut outs.. I am going to try to gently move it to that. Don't want the bottom getting soggy. Grill pan from when I made meatloaf:



Mmmm... Meatloaf. Need to make that again...
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Unread 04-04-2014, 06:12 PM   #19
THoey1963
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Going to start a little later than planned, but it's Friday, no big deal.

I forgot to ask, should I remove the water pan from my WSM and go direct, or keep it (empty) and use it as a deflector?
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Unread 04-04-2014, 09:19 PM   #20
THoey1963
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Mid-cook Pron. About an hour in and sitting about 110* IT. WSM chugging along at around 280* with all vents full open. I guess I know what temp my next brisket will be cooked at...
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File Type: jpg fatty 9.jpg (50.7 KB, 93 views)
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Unread 04-04-2014, 10:37 PM   #21
THoey1963
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Ok, that was much better than I thought it would be. No explosions, so it looked pretty (enough for me), and all sorts of tasty flavors. Almost tasted like the filling of a really good Calzone, just without the crust. Wife even liked it, so I can see myself adding this to my rotation...

Thanks for the idea and all the help!
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File Type: jpg fatty 10.jpg (60.3 KB, 86 views)
File Type: jpg fatty 11.jpg (38.9 KB, 269 views)
File Type: jpg fatty 12.jpg (41.9 KB, 86 views)
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Unread 04-04-2014, 10:39 PM   #22
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Heck ya! That's yummY!
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Unread 04-04-2014, 10:44 PM   #23
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That looks great, like it was done by an old pro! Now the next one won't be as stressful for you
What pit temp, how long a cook, what IT and what kind of wood? Was the bacon crispy? We need details!
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Unread 04-04-2014, 11:51 PM   #24
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Looks like you nailed it!
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Unread 04-05-2014, 12:53 AM   #25
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Quote:
Originally Posted by mikemci View Post
That looks great, like it was done by an old pro! Now the next one won't be as stressful for you
What pit temp, how long a cook, what IT and what kind of wood? Was the bacon crispy? We need details!
Thanks. I did this on my WSM with KBB and all vents wide open. Water pan foiled and a clay pot base also foiled inside it. I used the flame thrower to light a layer across the top of the coals and gave it about 20 minutes until there was no smoke coming out the top and my temps were around 260*. I added three pieces of pecan chunk and let them get going for another 10 mins. before I put the fatty on.

Maverick monitored the temps any where from 275* to 288*. I didn't really track the time, but I would guess it was around 2 hours, maybe 2.5. When the IT hit 165*, I used the flame thrower again to crisp up the bacon a little more. I didn't want flabby bacon, but I also didn't want it to crumble when I went to slice it. I probably could have torched it a little longer.

Thanks for all the help and moral support here, especially Cowgirl for her Fatty wisdom. I went back and forth to her page many times...
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Unread 04-05-2014, 01:12 AM   #26
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I need to make one of those myself now. That looks delicious.
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Unread 04-05-2014, 01:35 AM   #27
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My tongue just had an orgasm.
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Duh.
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Unread 04-05-2014, 01:40 AM   #28
THoey1963
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Quote:
Originally Posted by bigabyte View Post
my tongue just had an orgasm.
lol...
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