Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
05-05-2013, 10:00 PM | #1 |
Knows what a fatty is.
Join Date: 04-29-13
Location: PL, Ca
|
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.. |
|
Thanks from: ---> |
05-05-2013, 10:07 PM | #2 |
is One Chatty Farker
Join Date: 08-15-11
Location: St. Louis, MO
|
Looks good.
|
|
05-05-2013, 10:21 PM | #3 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
|
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 |
|
05-05-2013, 10:25 PM | #4 |
Knows what a fatty is.
Join Date: 04-29-13
Location: PL, Ca
|
|
|
Thanks from:---> |
05-06-2013, 01:36 PM | #5 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
|
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 |
|
05-06-2013, 01:43 PM | #6 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
|
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] |
|
05-07-2013, 03:11 AM | #7 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
|
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 |
|
05-07-2013, 03:26 AM | #8 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
|
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. |
|
05-07-2013, 05:36 AM | #9 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
|
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 |
|
05-07-2013, 06:59 AM | #10 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
|
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 |
|
05-07-2013, 04:13 PM | #11 |
On the road to being a farker
Join Date: 06-04-12
Location: Wheaton, IL
|
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 |
|
05-07-2013, 04:26 PM | #12 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
|
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 |
|
05-07-2013, 05:18 PM | #13 |
Knows what a fatty is.
Join Date: 04-29-13
Location: PL, Ca
|
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!)
|
|
05-07-2013, 05:20 PM | #14 |
Knows what a fatty is.
Join Date: 04-29-13
Location: PL, Ca
|
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.
|
|
05-07-2013, 06:48 PM | #15 |
is One Chatty Farker
Join Date: 04-09-12
Location: Ft Mudge AT
Name/Nickname : Ron
|
I thought 2lbs of fatty was good!! That looks great!
__________________
A bunch of Webers, a UDS and a Happy Cooker! |
|
Thread Tools | |
|
|