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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 01-03-2007, 01:44 PM   #31
SmokeInDaEye
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Quote:
Originally Posted by backyardchef
Now, that chit is funny......
Funny for everyone except the loser vegan boyfriend!

For Christmas, I made about 50 bite sized fatties stuffed with roasted garlic and mozarella. Each JD log mades about 15 little ones. They were gone in about 5 minutes.
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Unread 01-03-2007, 02:12 PM   #32
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How do you keep them from falling between the grates?
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Unread 01-03-2007, 02:20 PM   #33
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Quote:
Originally Posted by Bigmista
How do you keep them from falling between the grates?
I suspect expanded metal grates solve any probability of slippage
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Unread 01-03-2007, 02:20 PM   #34
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Quote:
Originally Posted by Bigmista
How do you keep them from falling between the grates?
I usually use a small grate I have for fish, but I did the last batch on a regular Big Green Egg grate with no problem.

They get good flavor from the dry rub and they look nice for fancy guests.
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Unread 04-27-2007, 09:25 AM   #35
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Those look great.
I eat a lot of deer sausage. Will those make into good "Fatties"?
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Unread 04-27-2007, 09:42 AM   #36
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Quote:
Originally Posted by Ray Zorback View Post
Those look great.
I eat a lot of deer sausage. Will those make into good "Fatties"?
They should!

But, and I caveat with only coming across a couple deer "chubs" sent up to me via MikeG (in a styro pack Norco!!) that your only issue would be with how lean the deer sausage is.

Deepending on how lean, you might need to wrap bacon around it or something.

The stuff I got was not really sausage but was just ground venison that I definitely would have needed to wrap bacon around, had it made it past the chili pot
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Unread 04-27-2007, 09:47 AM   #37
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Quote:
Originally Posted by willkat98 View Post
The stuff I got was not really sausage but was just ground venison that I definitely would have needed to wrap bacon around, had it made it past the chili pot
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Unread 04-27-2007, 10:29 AM   #38
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Do you guys have a certain wood you use for these fatties? Until stumbling onto this place, I'd never heard of these, but they sound killer. Might have to try these out this weekend...
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Unread 04-27-2007, 10:43 AM   #39
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Any wood will do.

Hickory, cherry, apple, pecan, etc
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Unread 04-27-2007, 10:46 AM   #40
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Steeb-
Whatever floats your boat. The meat absorbs all flavors of the wood, fruit woods are nice and mild or use hickory for a little more smoke flavor.

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Unread 04-27-2007, 11:23 AM   #41
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Thanks for the suggestions. I kinda figured it would be like you guys said - it's all a matter of preference.

If I have room, maybe I'll slap a fattie on with the brisket I'm intending to cook this weekend. There are no problems using oak for sausage, right?
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Unread 04-27-2007, 08:44 PM   #42
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You won't regret it Steeb. I just cooked my first fatty weekend before last and it was awesome eating. At least what little I had of it.
The wife was on the phone earlier tonight with one of her friends and I overheard her talking about that cook, the fatty and how it was, "The best damn sausage she ever ate."

There are two waiting for tomorrow's cook. Pictures pending...
Maybe I'll get more than a bite or two this time.

Good luck with your first brisket.
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Unread 04-27-2007, 09:02 PM   #43
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behold the power of the smoked fattie!

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Unread 04-27-2007, 09:06 PM   #44
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Steeb and Rick's Tropical Delight go over to cattle call and introduce yourselves
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Unread 04-27-2007, 09:10 PM   #45
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it just showed up over there...
:)
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