MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 05-05-2013, 10:00 PM   #1
ThatOneDude
Knows what a fatty is.
 
Join Date: 04-29-13
Location: PL, Ca
Default Cinco de mayo fatty!



3 pounds pork sausage, crumbled and mixed with one mild and one hot packet of taco seasoning.



Added mexican rice.



Added Cilantro.



Added Onion.



Added Salsa.



Added Cheese.



Wrapped and sat on counter for an hour.



After an hour at 250 - 300 degrees.



After two hours at 250 - 300 degrees. Pulled and wrapped in foil for half an hour.



No flash.



With Flash.

I was really hesitant as this was my first fatty, but I was very happy with it and received many compliments!

Last edited by ThatOneDude; 05-05-2013 at 10:31 PM..
ThatOneDude is offline   Reply With Quote


Thanks from: --->


Old 05-05-2013, 10:07 PM   #2
pmad
is One Chatty Farker

 
pmad's Avatar
 
Join Date: 08-15-11
Location: St. Louis, MO
Default

Looks good.
pmad is offline   Reply With Quote


Old 05-05-2013, 10:21 PM   #3
JohnHB
is one Smokin' Farker

 
Join Date: 12-14-12
Location: Sydney NSW
Default

Looks great. It would be useful if you labelled each step so mugs like me can attempt to duplicate.
John
__________________
John
When you stop horsing around it is time to fire up the BBQ & Smoker
JohnHB is offline   Reply With Quote


Old 05-05-2013, 10:25 PM   #4
ThatOneDude
Knows what a fatty is.
 
Join Date: 04-29-13
Location: PL, Ca
Default

Quote:
Originally Posted by JohnHB View Post
Looks great. It would be useful if you labelled each step so mugs like me can attempt to duplicate.
John
John, I really thought I did...

I'll go back and do so!
ThatOneDude is offline   Reply With Quote


Thanks from:--->
Old 05-06-2013, 01:36 PM   #5
Bonewagon
Babbling Farker
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Default

Looks good!
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote


Old 05-06-2013, 01:43 PM   #6
martyleach
Quintessential Chatty Farker

 
Join Date: 12-17-10
Location: Pleasanton, Ca
Default

Looks great!
__________________
XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber.

Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
[url]http://www.amlwoodart.com[/url]
martyleach is offline   Reply With Quote


Old 05-07-2013, 03:11 AM   #7
JohnHB
is one Smokin' Farker

 
Join Date: 12-14-12
Location: Sydney NSW
Default

Quote:
Originally Posted by ThatOneDude View Post
John, I really thought I did...

I'll go back and do so!
Thanks for that. It makes it easy to try & duplicate.
John
__________________
John
When you stop horsing around it is time to fire up the BBQ & Smoker
JohnHB is offline   Reply With Quote


Old 05-07-2013, 03:26 AM   #8
Titch
somebody shut me the fark up.

 
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
Default

yes please, looks good to me
__________________
Some people are like a Slinky-not really good for anything,
but still , you can't help smiling when you shove them down the stairs.
Titch is offline   Reply With Quote


Old 05-07-2013, 05:36 AM   #9
Garrett
Babbling Farker
 
Join Date: 10-03-12
Location: Gastonia North Carolina
Default

Looks dang good.
__________________
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle
Garrett is offline   Reply With Quote


Old 05-07-2013, 06:59 AM   #10
Johnny_Crunch
Babbling Farker

 
Join Date: 04-03-10
Location: Cypress TX
Default

Looks great. You will get less eruptions if you center the filling and cook down the onions a little before stuffing. Also chill the fatty before you smoke it.
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote


Old 05-07-2013, 04:13 PM   #11
thaifighter06
On the road to being a farker
 
Join Date: 06-04-12
Location: Wheaton, IL
Default

How the H did you get that thing so perfect looking? Did you use that saran wrap to roll it? I really want to know.
__________________
BGE XL; Rec Tec Mini; Masterbuilt Electric; Weber Genesis E-330; iGrill; MEGA Fast Orange Thermapen
thaifighter06 is offline   Reply With Quote


Old 05-07-2013, 04:26 PM   #12
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
Default

That looks really good
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party- sold
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Old 05-07-2013, 05:18 PM   #13
ThatOneDude
Knows what a fatty is.
 
Join Date: 04-29-13
Location: PL, Ca
Default

Quote:
Originally Posted by Johnny_Crunch View Post
Looks great. You will get less eruptions if you center the filling and cook down the onions a little before stuffing. Also chill the fatty before you smoke it.
Thanks for the tips! I definitely thought letting it come to room temperature would be the way to go, but I will try it chilled next time (probably hold up better too!)
ThatOneDude is offline   Reply With Quote


Old 05-07-2013, 05:20 PM   #14
ThatOneDude
Knows what a fatty is.
 
Join Date: 04-29-13
Location: PL, Ca
Default

Quote:
Originally Posted by thaifighter06 View Post
How the H did you get that thing so perfect looking? Did you use that saran wrap to roll it? I really want to know.
I rolled it very carefully on the cutting board. Took some finesse! Once i got it rolled I wrapped it in Saran Wrap and formed it. I don't think I'll make them this big in the future, it was difficult to handle.
ThatOneDude is offline   Reply With Quote


Old 05-07-2013, 06:48 PM   #15
1911Ron
is One Chatty Farker
 
Join Date: 04-09-12
Location: Ft Mudge AT
Name/Nickname : Ron
Default

I thought 2lbs of fatty was good!! That looks great!
__________________
A bunch of Webers, a UDS and a Happy Cooker!
1911Ron is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 01:34 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts