Simple right? Not for me!!

NOHENS · 09-27-2013, 08:20 AM

OK...I have always struggled to properly open a bag of lump/charcoal. Now I'm getting ticked!!! Why can I not open a fatty package without leaving some on the package!! My question....what is the easiest way to open a fatty fellas? I know....I know...just worked late and not much sleep..

peeps · 09-27-2013, 08:28 AM

I make an almost full circle cut at one end and a long cut down the side. Carefully peel the end piece where I make the almost full circle cut and then peel it down the length. I then use my knife to smooth over the cuts.

J-Rod · 09-27-2013, 08:33 AM

Using a VERY sharp knife, I cut both ends where they're cinched together, then make a cut lengthwise down the entire roll. Simply peel off the plastic. Make sure your sausage is cold.

Yes, I said that.

NOHENS · 09-27-2013, 08:47 AM

Quote:

Originally Posted by J-Rod

Using a VERY sharp knife, I cut both ends where they're cinched together, then make a cut lengthwise down the entire roll. Simply peel off the plastic. Make sure your sausage is cold.

Yes, I said that.

Haha!! I'm good at half arising to get it done quick. I'll try that. Every time I try to take my time opening a fatty or a bag of lump carefully.....paying attention....I FARK IT UP RIPPING THE BAG!!

peeps · 09-27-2013, 09:05 AM

I just use a knife or scissors on charcoal bags. That damn string thing never unravels like they used to...

El Ropo · 09-27-2013, 09:06 AM

I toss the sausage in the freezer for about 15-20 minutes before opening. It helps keep the log in tact. I also slice off one end where it's crimped and slice lengthwise all the way down, then carefully peel off the plastic wrap. There is always a bit of "sculpting" involved to get the log back in near perfect condition though.

Zin · 09-27-2013, 09:07 AM

Quote:

Originally Posted by J-Rod

Using a VERY sharp knife, I cut both ends where they're cinched together, then make a cut lengthwise down the entire roll. Simply peel off the plastic. Make sure your sausage is cold.

Yes, I said that.

+1, i basically do the same thing the colder the easier.

ModelMaker · 09-27-2013, 09:13 AM

This is your biggest problem in life?
Congrats.
Ed

deguerre · 09-27-2013, 09:21 AM

I use kitchen shears to snip off the two crimps then ease the blades slowly down the length of the chub until it reveals it's naughty secrets to me...

NOHENS · 09-27-2013, 10:17 AM

Quote:

Originally Posted by ModelMaker

This is your biggest problem in life?
Congrats.
Ed

Naw sir...you see Ed....I did not mean to make sound like it was the end of the world. I was bored and waiting for the pit come up to temp.....ticked about the dang fatty wrap....and little sleep. I don't worry about much though. And....its the simple things in life man? Just checkin how everyone else opened charcoal and fatty sacks? I hope you were being silly?

NOHENS · 09-27-2013, 10:18 AM

Quote:

Originally Posted by deguerre

I use kitchen shears to snip off the two crimps then ease the blades slowly down the length of the chub until it reveals it's naughty secrets to me...

THATS ME GUERRY!!!! ALL THUMBS! NIIIICCCCCEEE!

NOHENS · 09-27-2013, 10:20 AM

Quote:

Originally Posted by El Ropo

I toss the sausage in the freezer for about 15-20 minutes before opening. It helps keep the log in tact. I also slice off one end where it's crimped and slice lengthwise all the way down, then carefully peel off the plastic wrap. There is always a bit of "sculpting" involved to get the log back in near perfect condition though.

Thanks El Ropo. I'll try the freezing idea. And......just so you know.....I'm now cooking "El Ropo style". as we speak!

NOHENS · 09-27-2013, 10:33 AM

Quote:

Originally Posted by ModelMaker

This is your biggest problem in life?
Congrats.
Ed

I don't know if its lack of sleep Ed but this rubbed me wrong? If it was jest I'm sorry I'm grumpy. We are good. I was just seeing how everyone opened them? Nap time for me......sorry. And....you have Seniority over me here...but you subscription is expired. Just saying. I'm sorry....nap time.

dano · 09-27-2013, 11:01 AM

+1...cold is key.

caseydog · 09-27-2013, 11:09 AM

Quote:

Originally Posted by J-Rod

Using a VERY sharp knife, I cut both ends where they're cinched together, then make a cut lengthwise down the entire roll. Simply peel off the plastic. Make sure your sausage is cold.

Yes, I said that.

That is what I do, too, but using kitchen scissors. Once those end crimps are off, the wrapper becomes a long tube that can be cut lengthwise, and peeled off.

CD

09-27-2013, 08:20 AM	#1
NOHENS Full Fledged Farker Join Date: 06-05-11 Location: Sullivan, In.	Simple right? Not for me!! OK...I have always struggled to properly open a bag of lump/charcoal. Now I'm getting ticked!!! Why can I not open a fatty package without leaving some on the package!! My question....what is the easiest way to open a fatty fellas? I know....I know...just worked late and not much sleep..

09-27-2013, 08:28 AM	#2
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	I make an almost full circle cut at one end and a long cut down the side. Carefully peel the end piece where I make the almost full circle cut and then peel it down the length. I then use my knife to smooth over the cuts. __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

09-27-2013, 08:33 AM	#3
J-Rod is One Chatty Farker Join Date: 08-15-12 Location: Irish Hills, MI	Using a VERY sharp knife, I cut both ends where they're cinched together, then make a cut lengthwise down the entire roll. Simply peel off the plastic. Make sure your sausage is cold. Yes, I said that. __________________ Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.

09-27-2013, 09:05 AM	#5
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	I just use a knife or scissors on charcoal bags. That damn string thing never unravels like they used to... __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

09-27-2013, 09:06 AM	#6
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	I toss the sausage in the freezer for about 15-20 minutes before opening. It helps keep the log in tact. I also slice off one end where it's crimped and slice lengthwise all the way down, then carefully peel off the plastic wrap. There is always a bit of "sculpting" involved to get the log back in near perfect condition though. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

09-27-2013, 09:13 AM	#8
ModelMaker Quintessential Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA	This is your biggest problem in life? Congrats. Ed __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

09-27-2013, 09:21 AM	#9
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	I use kitchen shears to snip off the two crimps then ease the blades slowly down the length of the chub until it reveals it's naughty secrets to me... __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

09-27-2013, 11:01 AM	#14
dano is one Smokin' Farker Join Date: 02-09-11 Location: Audubon, PA	+1...cold is key.