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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 04-29-2008, 09:20 PM   #16
thirdeye
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Well, your pit temp sounds good. I always go with at least pepper, and sometimes something like dizzy dust or maybe a hot rub, but that has no affect on the moistness. I'm okay with JD and I buy Farmland regular to take to work.....

Are you wrapping them and resting for an hour? This makes a difference. When I cook specifically for reheating the next day, I foil at 150* and cook for about 20 minutes more, the keep in the foil. Usually I reheat in the micro at work and in a skillet at home.

Your own fatties are actually a bit harder to cook, so nail the storebought ones first.

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Unread 04-29-2008, 09:22 PM   #17
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Now that's how it's done.
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Unread 04-29-2008, 09:27 PM   #18
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Quote:
Originally Posted by Rick's Tropical Delight View Post
i prefer bob evans... not sure why

stuffed with tillamook pepper jack cheese is good

Rick, you do have some of the best pron ---- not just subject matter but the whole composition of the pictures is outstanding. not too tight a shot , yet just enough of the other food to make the viewer linger , yearning for more ...
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Unread 04-29-2008, 09:32 PM   #19
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Quote:
Originally Posted by thirdeye View Post


Are you wrapping them and resting for an hour? This makes a difference. When I cook specifically for reheating the next day, I foil at 150* and cook for about 20 minutes more, the keep in the foil. Usually I reheat in the micro at work and in a skillet at home.

WHOA -- wait fatties get foiled ????

I know I was drinking through fatty 101 class , but yikes I missed that part
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Unread 04-29-2008, 09:50 PM   #20
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Quote:
Originally Posted by Hook_Line_and_Sinker View Post
WHOA -- wait fatties get foiled ????

I know I was drinking through fatty 101 class , but yikes I missed that part
yes sir! and be sure to make some pretty swans like this!




i usually make them the day before and serve cold as starters or take to work on a sandwich... at least i used to do that.
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Unread 04-29-2008, 09:57 PM   #21
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Quote:
Originally Posted by Rick's Tropical Delight View Post
yes sir! and be sure to make some pretty swans like this!




i usually make them the day before and serve cold as starters or take to work on a sandwich... at least i used to do that.
You ain't right
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Unread 04-29-2008, 09:57 PM   #22
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One of my favorites is to wrap the fatty with bacon.
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Unread 04-29-2008, 10:00 PM   #23
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Well thats explains alot

probe it for temp , foil it at @ 150 , don't exceed 160

taking a wild guess here now - apple juice if desired when foiled
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Unread 04-29-2008, 10:05 PM   #24
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I think I'm ready for Fatty 201 - the advanced class now

because, when i finally become a Farker, I want to be able to say ....

This here Farker Knows Fatties ....


keep the info and suggestions coming - there is a whole world to know about fatties I see ....
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Unread 04-29-2008, 10:13 PM   #25
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Quote:
Originally Posted by thirdeye View Post
You ain't right
i knew that was coming!

try some jerk rub one time.
it's hot, hot, hot!



and those disposable grill toppers work nicely
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Unread 04-29-2008, 11:38 PM   #26
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If I'm going to put some stuffing (japs, cheese, sun-dried tomatoes, .etc) in the fattie, I usually try to get them ready the night before. I kinda press the sausage out into a tortilla - shaped patty, add the stuffing, roll / fold back into a log - shape. Then I load it up with whatever rub sounds good and wrap that rascal up tightly in saran wrap to rest overnight along with the ABTs in the fridge. Breaking the original roll down seems to let more smoke penetration happen while wrapping it up helps to hold it together. But that's just my $0.02 worth
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Unread 04-30-2008, 03:57 AM   #27
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I think you've got the right basic idea now. Bottom line is do not overcook! I roll mine out flat on saran wrap and layer with pepperjack and jalapenos then roll back up so the stuffing is layered. Then apply a rub of choice and cook away. So........quit bragging about standing there with fatty in hand and get back to cooking
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Unread 04-30-2008, 06:21 AM   #28
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I do my fattys 3-2-1 with the 2 being wrapped in foil with apple juice and the 1 being in the cooler.
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Unread 04-30-2008, 12:17 PM   #29
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If you roll the sausage out to add filling ingredients, don't roll too thin, as it will tear easily. I roll mine out to about 3/8th of an inch.
Also, when you roll it back into log form, chill for a while in the fridge to firm it up.
And, like others have said, it needs to be pulled no later than 160 f. internal, or it will get to be like sawdust.
That's the fatty world as I see it.
Now, if only I could get that chicken skin crisp every time...
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Unread 04-30-2008, 04:08 PM   #30
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Quote:
I do my fattys 3-2-1 with the 2 being wrapped in foil with apple juice and the 1 being in the cooler.
Have you temped (is that a word) your cook Brent or just do the 3-2-1? Don't they usually reach 160 after a couple of hours? Just curious.

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