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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-29-2008, 08:12 PM   #1
Hook_Line_and_Sinker
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Angry 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,
  • first with just a plain old JD tossed on the grill - sawdust , dry , but smoky.
  • second a JD with rub sprinkled and watched the time a bit better - not as dry and had some flavor to it.
neither were something I'd rave about or expected..

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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Unread 04-29-2008, 08:14 PM   #2
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What temp did you pull the fattie off the smoker? I pull mine at 160*.
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Unread 04-29-2008, 08:16 PM   #3
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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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Unread 04-29-2008, 08:23 PM   #4
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What was your finish temp? over 160 it starts to dry out......
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Unread 04-29-2008, 08:25 PM   #5
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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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Unread 04-29-2008, 08:27 PM   #6
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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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Unread 04-29-2008, 08:27 PM   #7
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Sounds to me like you are overcooking them.
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Unread 04-29-2008, 08:30 PM   #8
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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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Unread 04-29-2008, 08:31 PM   #9
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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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Unread 04-29-2008, 08:32 PM   #10
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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
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Unread 04-29-2008, 08:41 PM   #11
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i prefer bob evans... not sure why

stuffed with tillamook pepper jack cheese is good

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Unread 04-29-2008, 08:46 PM   #12
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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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Unread 04-29-2008, 08:52 PM   #13
Hook_Line_and_Sinker
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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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Unread 04-29-2008, 08:56 PM   #14
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Quote:
Originally Posted by Hook_Line_and_Sinker View Post
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
I get mine fresh ground from the butcher.
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Slappin that bass like some delerious funky preist!!!


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Unread 04-29-2008, 09:02 PM   #15
Hook_Line_and_Sinker
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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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