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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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02-16-2013, 12:36 PM
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#1 |
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On the road to being a farker
Join Date: 08-01-12
Location: Shrewsbury, MA
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1st try at Fattie w pic
I have been wanting to try a cook a Fattie for a while so I decided to cook some up and bring them into work for lunch for all to enjoy
 . For my 1st try they came out good but the bacon as not as crispy as I would have liked. So I'm looking for tips on how to crispy up the bacon. I cooked them for about 3hrs at 240 ish them tossed in the broiler for a couple of mins ( I would prefer not use a broiler next time) Any ideas?
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[URL="http://rubthisbbq.com/"] Rub This! BBQ [/URL]-- humphrey's Down East, UDS, Weber |
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02-16-2013, 12:38 PM
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#2 |
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Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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What temperature are you smoking the fatty at? I normally do fatties at 250-275 and cook till the bacon is crisped up. When the bacon is crisped the inside is cooked.
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~Ren~ Fat Kids Club Founding Member |
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02-16-2013, 12:44 PM
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#3 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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The bacon weave was an added option developed some time after the fatty name was coined. Perhaps thin sliced bacon will solve your problem.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-16-2013, 12:55 PM
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#4 |
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Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Very nice, good job. I love fattys!
 I do fattys at about 300F, to an internal temperature of 165F. They cook in 1 - 1 1/2 hours and the bacon weave crisps up nicely. Bob
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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02-16-2013, 12:57 PM
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#5 |
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somebody shut me the fark up.
  
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I do mine at higher temps too and use thin bacon.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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02-16-2013, 04:49 PM
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#6 |
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On the road to being a farker
Join Date: 08-01-12
Location: Shrewsbury, MA
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thanks everyone - seems like thin bacon and higher temps for the next cook
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[URL="http://rubthisbbq.com/"] Rub This! BBQ [/URL]-- humphrey's Down East, UDS, Weber |
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02-16-2013, 04:52 PM
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#7 |
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Full Fledged Farker
 Join Date: 05-31-12
Location: Altoona, IA
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I have had success with the thin bacon, cooking at around 275 to an internal of about 180
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Brinkmann Longhorn stick burner 55gal Black UDS 85gal XL UDS DUCAN Affinity - gasser Mini UDS (For the 12 yr old of course) Extreme amounts of awesome to assist 12 yr old who loves to cook, and an 9 yr old who is getting interested |
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02-16-2013, 06:05 PM
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#8 |
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On the road to being a farker
Join Date: 01-28-13
Location: White Plains, N.Y.
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Nice job anyhow... sure your workmates were quite impressed
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bandera owner |
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02-16-2013, 06:48 PM
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#9 |
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is Blowin Smoke!
Join Date: 02-07-07
Location: Mt. Gilead, NC
Name/Nickname : Clyde
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Looks Good!
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