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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. |
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09-27-2013, 08:20 AM | #1 |
Full Fledged Farker
Join Date: 06-05-11
Location: Sullivan, In.
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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..
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09-27-2013, 08:28 AM | #2 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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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.
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09-27-2013, 08:33 AM | #3 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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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.
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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09-27-2013, 08:47 AM | #4 |
Full Fledged Farker
Join Date: 06-05-11
Location: Sullivan, In.
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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!!
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09-27-2013, 09:05 AM | #5 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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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] |
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09-27-2013, 09:06 AM | #6 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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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.
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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) |
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09-27-2013, 09:07 AM | #7 |
is One Chatty Farker
Join Date: 05-23-11
Location: South, Texas
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09-27-2013, 09:13 AM | #8 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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This is your biggest problem in life?
Congrats. Ed
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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!! |
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09-27-2013, 09:21 AM | #9 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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...
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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 |
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09-27-2013, 10:17 AM | #10 |
Full Fledged Farker
Join Date: 06-05-11
Location: Sullivan, In.
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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?
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09-27-2013, 10:18 AM | #11 |
Full Fledged Farker
Join Date: 06-05-11
Location: Sullivan, In.
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09-27-2013, 10:20 AM | #12 | |
Full Fledged Farker
Join Date: 06-05-11
Location: Sullivan, In.
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Quote:
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09-27-2013, 10:33 AM | #13 |
Full Fledged Farker
Join Date: 06-05-11
Location: Sullivan, In.
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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.
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09-27-2013, 11:09 AM | #15 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
CD |
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