3-2-1 on a Fatty!! - Page 4

Bigdog · 05-10-2005, 02:47 PM

Quote:

Originally Posted by brdbbq

Quote:

Originally Posted by BBQchef33

Another thing to try. I mixed a 12 ouce fattie in with lb of ground beef then formed into burgers. One batch sage, one batch original..... Then cooked them in the hot spot next to the firebox opening. Awesome burgers!

I posted A Jimmy Dean fatty burger some time ago but I be damned if I know where. It had powdered mustard Onion, Worchestire sauce. Good Chit. Relist tonight if there is interest.

Interest.

Interest.

Interest.

Bill-Chicago · 05-10-2005, 02:49 PM

http://www.bbq-brethren.com/index.ph...t=fatty+burger

Here's my rendition.

BTW, what the fark happened to Handsome Jack?

dapittboss · 05-10-2005, 03:20 PM

I can't believe I've never tried one of these things before. I'm going straight home tonight and throw a few on. At least I will know the correct method to cook 'em now! It sounds awesome!!

handsomejack · 05-12-2005, 10:56 AM

Quote:

BTW, what the fark happened to Handsome Jack?

So I'm outside earlier checkin' on my pepper plants, when I get this strange buzzing in my head that someone is talking about Handsome Jack! I should have known it was Bill! It' not your fault you're addicted Bro' - I put a little "crack" in every batch of sauce. Keeps 'em coming back for more...
Saw a post in another section wanting to know about sauce production. Will try to reply to that, and give the latest news on Handsome Jack as soon as I can.

As for the best way to start some fatties - I must insist on using only the Orange Zig-Zags...

Smoke 'em if ya got 'em

Trout_man22 · 05-12-2005, 11:24 AM

Quote:

Originally Posted by spicewine

I use a 2:59-1:59-0:59 method just to be different.

Jay,

The food police will be after you. You better make that 3:01-2:01-1:01

The Bengal Thing · 05-22-2009, 06:25 PM

Quote:

Originally Posted by willkat98

I was getting creative today, so I did a 3-2-1 variation on a Fatty

3 hours in the smoke, spraying with everything else.

2 hours wrapped in foil, sprayed before wrapping

1 hour in the cooler.

Got about 20 minutes of the 1 hour in the cooler left, but when tranfering from grill to cooler, I made a trail of juice pouring out the side.

Smelled AWESOME.

Will post results in 25 minutes :P

Anyone care to explain this in a little more detail..... IE, what is Spraying, and do you really smoke for 3 hours and then wrap in foil for 2 more hours... that seems odd, then you put it in a cooler. I WANT TO EAT IT!!!!

LT72884 · 05-22-2009, 06:29 PM

i did it this way, well kind of.. i did 2-.5-1

Saiko · 05-22-2009, 07:03 PM

Thread necro!

Desert Dweller · 05-22-2009, 11:13 PM

Thanks for the heads up Bill, will have to try the method!

The Bengal Thing · 05-25-2009, 11:15 AM

Does this method work for different "sized" fatties.

I used 2lbs of sausage and my wife only used one.... so, mine is TWICE the size. Do I need to adjust the time accordingly or does this method take out the need to do so.

Also, what are some of the other things people spray on the fatties before wrapping and is it necessary. i have heard apple juice

Bill-Chicago · 05-27-2009, 09:48 AM

Quote:

Originally Posted by The Bengal Thing

Anyone care to explain this in a little more detail..... IE, what is Spraying, and do you really smoke for 3 hours and then wrap in foil for 2 more hours... that seems odd, then you put it in a cooler. I WANT TO EAT IT!!!!

Sorry Bengal, missed this.

As you can see from the early posts, the 3-2-1 spare rib method was applied to a fatty (1# regular chubb or 2# extended Jimmy Dean Costco chubb, not stuffed) out of pure boredom and experimentation about 4 years ago. I never have 6 hours anymore to cook

Spraying was spraying with juice of some sort (apple, cherry juicebox, etc) because I also had butts and ribs on, so I was spraying everything.

The one hour in the cooler was "resting" only because I was already resting butts, and just threw racks of ribs in the cooler, so it was really just holding everything until dinner time.

By all means, DIG IN!!

Nowadays, I will do 5 or 6 one # chubbs for 2 or 3 hours at 240*, then wrap in foil and toss in the cooler. Serve one or two at dinner, then cryo-suck the rest.

By all means, experiment with stuffing them, without, wrapping, or not, rolling in rub, etc.

Don't go too much by time, but rather have temp be your guide.

Hope this helps.

Vonsmoker · 05-27-2009, 12:31 PM

Hi there,
Just a quick question, is the 3-2-1 method for ribs still excepted for true smokers and can it be used for baby backs?

I'm very new and want to learn as much as I can.

Thanks

Bill-Chicago · 05-27-2009, 12:38 PM

The "method" is just a guideline, thats for sure.

But babyback you might want to go 2-1-1 or 2-2-1 (from things I've read here.

Personally, I stopped the "1" in all my rib cooks, and stopped watching the clock.

When the meat begins to pull back from the individual bones, whether spares or babyback, then I wrap for 2 hours and throw in the cooler.

I do baby's almost exclusively, and stopped watching the clock, other than as a guide to "go check" the progress.

Good luck Von

Vonsmoker · 05-27-2009, 12:53 PM

Thanks , I'm so excited about the whole thing.

My next ventures will be Brisket and Butt, Butt first.

Vonsmoker · 05-27-2009, 12:57 PM

Oh, about the mop, how often?

Thanks again WillKat98

05-10-2005, 02:49 PM	#47
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	http://www.bbq-brethren.com/index.ph...t=fatty+burger Here's my rendition. BTW, what the fark happened to Handsome Jack? __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

05-10-2005, 03:20 PM	#48
dapittboss Full Fledged Farker Join Date: 04-26-05 Location: Alvaton, Kentucky Name/Nickname : John	I can't believe I've never tried one of these things before. I'm going straight home tonight and throw a few on. At least I will know the correct method to cook 'em now! It sounds awesome!! __________________ John ======= "And remember.... the most important safety rule, is to wear these safety glasses" Norm Abram, Master Carpenter Oklahoma Joe Highland Smoker Brinkmann Trailmaster Vertical offset 35LB commercial deep fryer

05-22-2009, 06:29 PM	#52
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah	i did it this way, well kind of.. i did 2-.5-1 __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

05-22-2009, 07:03 PM	#53
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA	Thread necro! __________________ "Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead."

05-22-2009, 11:13 PM	#54
Desert Dweller Babbling Farker Join Date: 08-03-08 Location: Mesa, AZ Not exactly hell, but the zip code is very close...	Thanks for the heads up Bill, will have to try the method! __________________ [FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT]

05-25-2009, 11:15 AM	#55
The Bengal Thing Full Fledged Farker Join Date: 07-01-08 Location: Groveport, OH	Does this method work for different "sized" fatties. I used 2lbs of sausage and my wife only used one.... so, mine is TWICE the size. Do I need to adjust the time accordingly or does this method take out the need to do so. Also, what are some of the other things people spray on the fatties before wrapping and is it necessary. i have heard apple juice __________________ Kingsford 22 1/2" kettle UDS

05-27-2009, 12:31 PM	#57
Vonsmoker Is lookin for wood to cook with. Join Date: 05-19-09 Location: Cape Coral, Florida	Hi there, Just a quick question, is the 3-2-1 method for ribs still excepted for true smokers and can it be used for baby backs? I'm very new and want to learn as much as I can. Thanks

05-27-2009, 12:38 PM	#58
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	The "method" is just a guideline, thats for sure. But babyback you might want to go 2-1-1 or 2-2-1 (from things I've read here. Personally, I stopped the "1" in all my rib cooks, and stopped watching the clock. When the meat begins to pull back from the individual bones, whether spares or babyback, then I wrap for 2 hours and throw in the cooler. I do baby's almost exclusively, and stopped watching the clock, other than as a guide to "go check" the progress. Good luck Von __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

05-27-2009, 12:53 PM	#59
Vonsmoker Is lookin for wood to cook with. Join Date: 05-19-09 Location: Cape Coral, Florida	Thanks , I'm so excited about the whole thing. My next ventures will be Brisket and Butt, Butt first.

05-27-2009, 12:57 PM	#60
Vonsmoker Is lookin for wood to cook with. Join Date: 05-19-09 Location: Cape Coral, Florida	Oh, about the mop, how often? Thanks again WillKat98

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