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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 04-30-2008, 05:57 PM   #31
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The Italian Fatty


The Cheeto Fatty


The Cheesy Fatty
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Unread 04-30-2008, 05:58 PM   #32
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I have tried JD hot with Kraft shredded cheddar and Jalapeno cheese and pecan rub on the outside. Next time I am gonna try hard boiled eggs chopped and cheese filling.
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Unread 04-30-2008, 06:06 PM   #33
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Quote:
Originally Posted by pat View Post
What temp did you pull the fattie off the smoker? I pull mine at 160*.
So many jokes so little time. But he is correct, 160*
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Unread 04-30-2008, 06:07 PM   #34
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Cheeto Fatty?? Clue me daddy.
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Unread 04-30-2008, 06:09 PM   #35
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Quote:
Originally Posted by Mad Max View Post
I have tried JD hot with Kraft shredded cheddar and Jalapeno cheese and pecan rub on the outside. Next time I am gonna try hard boiled eggs chopped and cheese filling.

Don't chop the egg just place whole and then add cheese and wrap the sausage around the egg. Pat made these at the bash and they were might fine. Nice slcie of egg with the cheese nice and melted (on the grate of the bds) and oh so smokey.
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Unread 04-30-2008, 06:26 PM   #36
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The Italian fatty looks like a winner!!!
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Unread 04-30-2008, 06:29 PM   #37
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Quote:
Originally Posted by Roo-B-Q'N View Post
Don't chop the egg just place whole and then add cheese and wrap the sausage around the egg. Pat made these at the bash and they were might fine. Nice slcie of egg with the cheese nice and melted (on the grate of the bds) and oh so smokey.

Thanks for the tip, I will definitely try that next time. Maybe wrapped in bacon! Sounds like a cardiologist's night mare.
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Unread 04-30-2008, 06:53 PM   #38
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Don't feel bad. Right now with the way expenses are, I can't even afford to buy some to mess up!!
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Unread 04-30-2008, 07:08 PM   #39
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Slice the ends of the eggs off untill you can see the yoke that will insure a perfect full slice of egg every time.

http://www.bbq-brethren.com/forum/sh...ghlight=scotch
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Unread 04-30-2008, 07:43 PM   #40
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Quote:
Cheeto Fatty?? Clue me daddy.
I think you crush up the Cheetos (or Doritos,cheesits, and such) and roll the Fatties in it .

Paul
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Unread 04-30-2008, 08:31 PM   #41
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Quote:
Originally Posted by thirdeye View Post
Cheeto Fatty?? Clue me daddy.
http://www.bbq-brethren.com/forum/sh...ad.php?t=36544
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Unread 04-30-2008, 08:57 PM   #42
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I like to cook my fatties on the top shelf of the Bandera and let it drip sweet goodness down on all my other meats. Spray it with apple juice anytime you open door right along with the other meats. Foil at 150* and off smoker at 165* tops. Let rest and you have yourself a wonderful snack.

Oh, I like Tennessee Pride Sage best.
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Unread 04-30-2008, 11:33 PM   #43
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Quote:
Originally Posted by Brauma View Post
Spray it with apple juice anytime you open door right along with the other meats..
AJ / JD works good, too .
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Unread 05-01-2008, 02:50 AM   #44
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WOW its Fatty heaven now - I'm getting these all down

soon to be the fatty master
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Unread 05-01-2008, 02:34 PM   #45
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Quote:
Originally Posted by milehigh View Post
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.

Paul
Nope... I have no idea what the internal is. Like you said though... I am sure it is north of the accepted 160.

I don't remember who posted doing them 3-2-1... it was a good while ago. Once I tried it I swore I would never do them any other way and I haven't.
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