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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-29-2008, 08:12 PM | #1 |
is One Chatty Farker
Join Date: 03-28-08
Location: Downey, California
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I'm Fatty Failure ...
I know, with my bags packed and on the road to being a Farker, that I have learned what a fatty is .... but knowing what one is and making a decent one are two different things.
I stand before you naked, fatty in hand asking for advice ( knowing that the odds are this may end up in the woodpile oh so quickly) I've made a couple attempts at fatties,
NOTE: I love paddy type breakfast sausage , so i was very disappointed with the results. I normally buy the Farmer John ones , but went with JD due to the seemingly larger preference here ... SURELY there has got to be some method , step, or something I'm missing here - I expected a smokey, juicy , flavorful , explode in my mouth experience - not something akin to chewing on a foam rubber ball. Help
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Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill |
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04-29-2008, 08:14 PM | #2 |
is Blowin Smoke!
Join Date: 01-21-08
Location: Des Moines, IA
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What temp did you pull the fattie off the smoker? I pull mine at 160*.
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Smokers Purgatory Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer |
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04-29-2008, 08:16 PM | #3 |
is One Chatty Farker
Join Date: 03-28-08
Location: Downey, California
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both times were a "snack" during a smoke of other foods and the temp was my normal target smoking temp of 225
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Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill |
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04-29-2008, 08:23 PM | #4 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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What was your finish temp? over 160 it starts to dry out......
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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04-29-2008, 08:25 PM | #5 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Try filling it with things you like then only smoking till about 150.Season the outside very well. I like the scotch egg verson with loads of heat added.
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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04-29-2008, 08:27 PM | #6 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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Maybe you are like many of us...Simply can't find a fatty very palatable. I can't eat them plain, just something about them. I cook them and put it in gravy over biscuits.
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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Thanks from:---> |
04-29-2008, 08:27 PM | #7 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Sounds to me like you are overcooking them.
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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04-29-2008, 08:30 PM | #8 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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I can only eat one or two thin slices a day on toast for breakfast. It's just too heavy to plow through as a meal.
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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04-29-2008, 08:31 PM | #9 |
is One Chatty Farker
Join Date: 03-28-08
Location: Downey, California
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I never thought to temp / probe them - beer mod
duh I was thinking they are so high in fat that they would be fine in 1.5 to 2 hours - after all they were just a snack .... ok well that should help is there any other ways to do a fatty ? ideas wouldnt hurt
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Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill |
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04-29-2008, 08:32 PM | #10 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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Try using the maple JD sausage. And add a handful of sliced jalapenos.
Just mix it up (like making a meat loaf) and throw on a little rub. Smoke, Slice and Enjoy jon |
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04-29-2008, 08:41 PM | #11 |
Guest
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i prefer bob evans... not sure why
stuffed with tillamook pepper jack cheese is good |
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04-29-2008, 08:46 PM | #12 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Can't get Bob Evans in SoCal. IF you get the JD either get the "Seriously Hot" (it isn't but it is seasoned better or the Maple. Farmer John Hot and Kroger Hot (available at Food4Less) are both good too.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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04-29-2008, 08:52 PM | #13 |
is One Chatty Farker
Join Date: 03-28-08
Location: Downey, California
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I used to pick up directly at Farmer John ( after school job mod - 30 + years ago)
They used to have the breakfast sasuage in a HUGE chub the size of a Deli Bolonia like 2 foot long by 5 or 6 inchs - has anyone seen or used those? I bet the bolonia would be good too - it was much better than the packaged ones
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Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill |
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04-29-2008, 08:56 PM | #14 | |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Quote:
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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04-29-2008, 09:02 PM | #15 |
is One Chatty Farker
Join Date: 03-28-08
Location: Downey, California
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It was bigger and if I recall right it was smoked - right along side of the bolonia
a few local stores have ground seasoned pork in bulk - but I am leary of thiers
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Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill |
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