My Fatty Piston - Page 3

cowgirl · 10-05-2009, 09:40 PM

Thank you Alan... I used my drum and smoked at a temperature of around 290. I was trying to get the bacon a bit crispy (I'm not fond of soggy bacon :)). I didn't take the internal temperature of the fatty when I pulled it. I did let it rest for 15 minutes before cutting into it though. Sorry I can't be more specific!!

Thank you Mr and Mrs Cameraman!

You've made my day!

IronStomach · 10-05-2009, 09:42 PM

That is a really good looking fattie! Thanks for sharing the end result and how to weave the bacon. I made my first fattie last night and let me just say it looked inedible compared to yours.

Ron L, you're right, MacGuyver would have been an awesome BBQer. Or is it that Cowgirl would have been better at being MacGuyver than MacGuyver? :D

cowgirl · 10-05-2009, 09:50 PM

Quote:

Originally Posted by IronStomach

That is a really good looking fattie! Thanks for sharing the end result and how to weave the bacon. I made my first fattie last night and let me just say it looked inedible compared to yours.

Ron L, you're right, MacGuyver would have been an awesome BBQer. Or is it that Cowgirl would have been better at being MacGuyver than MacGuyver? :D

IronStomach, thank you! I bet your fattie was tasty too!

I'm not a MacGuyver, just a country girl that has to fix things on a regular basis. lol I keep lots of baling wire and duct tape on hand.

zydecopaws · 10-05-2009, 09:50 PM

Speechless...

Kickback BBQ on Guam · 10-05-2009, 10:26 PM

Nice work. I need to regroup before I try this again. If my family saw what a proper fattie looked like they might never have me cook them again.
Exactly what did you use for PVC material for the plunger. I dont recall anything that I can think of that's made of PVC and flat.

cowgirl · 10-05-2009, 11:05 PM

Thank you Zydeco and Kickback!
Kickback I cut the plunger disc from a piece that was flat and sort of dimpled. It was maybe four inches square. I will see if I can find a pic somewhere of what I used. Seems like it was made for a kitchen backsplash.

The large tube is 8 inches long and has a diameter of 2 inches (inside)... the smaller tube is 11 inches long and has a diameter of 1 inch.

I just used a cap that fit into my hand for the other end.

I bet your fatties are tasty Kickback! That's what's important.

Crazy Harry · 10-05-2009, 11:09 PM

very very good. now I'll have to try the bias bacon weave on my next fatty and build a piston.

Phubar · 10-06-2009, 05:06 AM

So that what happens if a master cook uses a master device.

10-06-2009, 05:26 AM

BigJimsBBQ · 10-06-2009, 05:45 AM

Cow Girl .... Great Job .... Your presentation was awsume.

ipls3355 · 10-06-2009, 05:57 AM

Quote:

Originally Posted by cowgirl

LOL Ron!!! Is that my future husband?

He looks pretty handy!

Thanks Redheart, SouthJersey, Adrian and Ron!

Adrian, if you roll the sausage out inside of a large baggie, it works great! Then cut the top off the baggie.

I'm guessing that is a gallon baggie? is that one roll or 2 rolls of sausage? Without a piston, I always need 2 rolls to get enough sausage to prevent blowouts.

ipls3355 · 10-06-2009, 05:58 AM

BTW, I like the angle on the bacon weave. It really adds to the presentation

Big V · 10-06-2009, 06:26 AM

Cowgirl, you are one of a kind!

ddoggdapimp · 10-06-2009, 07:02 AM

I think in our circle this is considered to be very high quality porn!! That has me drooling!! LOOKS AMAZING!

cmcadams · 10-06-2009, 07:13 AM

That looks really great... I do have a question, though. The piston put a pretty thick filling down; is it a good filling to sausage ratio?

10-05-2009, 09:40 PM	#31
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Thank you Alan... I used my drum and smoked at a temperature of around 290. I was trying to get the bacon a bit crispy (I'm not fond of soggy bacon :)). I didn't take the internal temperature of the fatty when I pulled it. I did let it rest for 15 minutes before cutting into it though. Sorry I can't be more specific!! Thank you Mr and Mrs Cameraman! You've made my day! __________________ 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/

10-05-2009, 09:42 PM	#32
IronStomach Full Fledged Farker Join Date: 09-30-09 Location: West Chicago, IL	That is a really good looking fattie! Thanks for sharing the end result and how to weave the bacon. I made my first fattie last night and let me just say it looked inedible compared to yours. Ron L, you're right, MacGuyver would have been an awesome BBQer. Or is it that Cowgirl would have been better at being MacGuyver than MacGuyver? :D __________________ James. I use a Char-Griller: the gateway smoker.

10-05-2009, 09:50 PM	#34
zydecopaws Babbling Farker Join Date: 01-14-09 Location: Battle Ground, WA	Speechless... __________________ [B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE]

10-05-2009, 10:26 PM	#35
Kickback BBQ on Guam On the road to being a farker Join Date: 07-15-09 Location: Mangilao, Guam	Nice work. I need to regroup before I try this again. If my family saw what a proper fattie looked like they might never have me cook them again. Exactly what did you use for PVC material for the plunger. I dont recall anything that I can think of that's made of PVC and flat. __________________ Let the smoke roll, I've got all day........

10-05-2009, 11:05 PM	#36
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Thank you Zydeco and Kickback! Kickback I cut the plunger disc from a piece that was flat and sort of dimpled. It was maybe four inches square. I will see if I can find a pic somewhere of what I used. Seems like it was made for a kitchen backsplash. The large tube is 8 inches long and has a diameter of 2 inches (inside)... the smaller tube is 11 inches long and has a diameter of 1 inch. I just used a cap that fit into my hand for the other end. I bet your fatties are tasty Kickback! That's what's important. __________________ 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/

10-05-2009, 11:09 PM	#37
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa	very very good. now I'll have to try the bias bacon weave on my next fatty and build a piston.

10-06-2009, 05:06 AM	#38
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	So that what happens if a master cook uses a master device. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

10-06-2009, 05:45 AM	#40
BigJimsBBQ Full Fledged Farker Join Date: 06-10-09 Location: Newnan, GA	Cow Girl .... Great Job .... Your presentation was awsume. __________________ Big Jim - Newnan, GA Customized Lang Model 84 Longneck

10-06-2009, 05:58 AM	#42
ipls3355 is one Smokin' Farker Join Date: 04-27-07 Location: Mattoon, IL	BTW, I like the angle on the bacon weave. It really adds to the presentation __________________ Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle

10-06-2009, 06:26 AM	#43
Big V Full Fledged Farker Join Date: 07-15-09 Location: Appleton, WI	Cowgirl, you are one of a kind!

10-06-2009, 07:02 AM	#44
ddoggdapimp Knows what a fatty is. Join Date: 08-18-09 Location: Cleveland, OH-I-O	I think in our circle this is considered to be very high quality porn!! That has me drooling!! LOOKS AMAZING!

10-06-2009, 07:13 AM	#45
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	That looks really great... I do have a question, though. The piston put a pretty thick filling down; is it a good filling to sausage ratio? __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

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