I'm Fatty Failure ... - Page 2

thirdeye · 04-29-2008, 09:20 PM

Well, your pit temp sounds good. I always go with at least pepper, and sometimes something like dizzy dust or maybe a hot rub, but that has no affect on the moistness. I'm okay with JD and I buy Farmland regular to take to work.....

Are you wrapping them and resting for an hour? This makes a difference. When I cook specifically for reheating the next day, I foil at 150* and cook for about 20 minutes more, the keep in the foil. Usually I reheat in the micro at work and in a skillet at home.

Your own fatties are actually a bit harder to cook, so nail the storebought ones first.

Dr_KY · 04-29-2008, 09:22 PM

Now that's how it's done.

Hook_Line_and_Sinker · 04-29-2008, 09:27 PM

Quote:

Originally Posted by Rick's Tropical Delight

i prefer bob evans... not sure why

stuffed with tillamook pepper jack cheese is good

Rick, you do have some of the best pron ---- not just subject matter but the whole composition of the pictures is outstanding. not too tight a shot , yet just enough of the other food to make the viewer linger , yearning for more ...

Hook_Line_and_Sinker · 04-29-2008, 09:32 PM

Quote:

Originally Posted by thirdeye

Are you wrapping them and resting for an hour? This makes a difference. When I cook specifically for reheating the next day, I foil at 150* and cook for about 20 minutes more, the keep in the foil. Usually I reheat in the micro at work and in a skillet at home.

WHOA -- wait fatties get foiled ????

I know I was drinking through fatty 101 class , but yikes I missed that part

04-29-2008, 09:50 PM

Quote:

Originally Posted by Hook_Line_and_Sinker

WHOA -- wait fatties get foiled ????

I know I was drinking through fatty 101 class , but yikes I missed that part

yes sir! and be sure to make some pretty swans like this!

i usually make them the day before and serve cold as starters or take to work on a sandwich... at least i used to do that.

thirdeye · 04-29-2008, 09:57 PM

Quote:

Originally Posted by Rick's Tropical Delight

yes sir! and be sure to make some pretty swans like this!

i usually make them the day before and serve cold as starters or take to work on a sandwich... at least i used to do that.

You ain't right

OSD · 04-29-2008, 09:57 PM

One of my favorites is to wrap the fatty with bacon.

Hook_Line_and_Sinker · 04-29-2008, 10:00 PM

Well thats explains alot

probe it for temp , foil it at @ 150 , don't exceed 160

taking a wild guess here now - apple juice if desired when foiled

Hook_Line_and_Sinker · 04-29-2008, 10:05 PM

I think I'm ready for Fatty 201 - the advanced class now

because, when i finally become a Farker, I want to be able to say ....

This here Farker Knows Fatties ....

keep the info and suggestions coming - there is a whole world to know about fatties I see ....

04-29-2008, 10:13 PM

Quote:

Originally Posted by thirdeye

You ain't right

i knew that was coming!

try some jerk rub one time.
it's hot, hot, hot!

and those disposable grill toppers work nicely

Rookie'48 · 04-29-2008, 11:38 PM

If I'm going to put some stuffing (japs, cheese, sun-dried tomatoes, .etc) in the fattie, I usually try to get them ready the night before. I kinda press the sausage out into a tortilla - shaped patty, add the stuffing, roll / fold back into a log - shape. Then I load it up with whatever rub sounds good and wrap that rascal up tightly in saran wrap to rest overnight along with the ABTs in the fridge. Breaking the original roll down seems to let more smoke penetration happen while wrapping it up helps to hold it together. But that's just my $0.02 worth

DaChief · 04-30-2008, 03:57 AM

I think you've got the right basic idea now. Bottom line is do not overcook! I roll mine out flat on saran wrap and layer with pepperjack and jalapenos then roll back up so the stuffing is layered. Then apply a rub of choice and cook away. So........quit bragging about standing there with fatty in hand and get back to cooking

Smokin Gator · 04-30-2008, 06:21 AM

I do my fattys 3-2-1 with the 2 being wrapped in foil with apple juice and the 1 being in the cooler.

Cabntmkr1 · 04-30-2008, 12:17 PM

If you roll the sausage out to add filling ingredients, don't roll too thin, as it will tear easily. I roll mine out to about 3/8th of an inch.
Also, when you roll it back into log form, chill for a while in the fridge to firm it up.
And, like others have said, it needs to be pulled no later than 160 f. internal, or it will get to be like sawdust.
That's the fatty world as I see it.

Now, if only I could get that chicken skin crisp every time...

milehigh · 04-30-2008, 04:08 PM

Quote:

I do my fattys 3-2-1 with the 2 being wrapped in foil with apple juice and the 1 being in the cooler.

Have you temped (is that a word) your cook Brent or just do the 3-2-1? Don't they usually reach 160 after a couple of hours? Just curious.

Paul

04-29-2008, 09:20 PM	#16
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Well, your pit temp sounds good. I always go with at least pepper, and sometimes something like dizzy dust or maybe a hot rub, but that has no affect on the moistness. I'm okay with JD and I buy Farmland regular to take to work..... Are you wrapping them and resting for an hour? This makes a difference. When I cook specifically for reheating the next day, I foil at 150* and cook for about 20 minutes more, the keep in the foil. Usually I reheat in the micro at work and in a skillet at home. Your own fatties are actually a bit harder to cook, so nail the storebought ones first. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

04-29-2008, 09:22 PM	#17
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	Now that's how it's done. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

04-29-2008, 09:57 PM	#22
OSD is One Chatty Farker Join Date: 12-22-05 Location: Pinellas Park, Fl.	One of my favorites is to wrap the fatty with bacon. __________________ Jim

04-29-2008, 10:00 PM	#23
Hook_Line_and_Sinker is One Chatty Farker Join Date: 03-28-08 Location: Downey, California	Well thats explains alot probe it for temp , foil it at @ 150 , don't exceed 160 taking a wild guess here now - apple juice if desired when foiled __________________ Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill

04-29-2008, 10:05 PM	#24
Hook_Line_and_Sinker is One Chatty Farker Join Date: 03-28-08 Location: Downey, California	I think I'm ready for Fatty 201 - the advanced class now because, when i finally become a Farker, I want to be able to say .... This here Farker Knows Fatties .... keep the info and suggestions coming - there is a whole world to know about fatties I see .... __________________ Hook Line and Sinker Viking 30 inch Gravity Fed Charcoal Smoker Brinkmann 5 burner gas grill with sear & rotisserie UDS's 3 and growing Char Griller w/SFB w/mods Orion Cooker Charbroil 7000 Gas Grill

04-29-2008, 11:38 PM	#26
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa	If I'm going to put some stuffing (japs, cheese, sun-dried tomatoes, .etc) in the fattie, I usually try to get them ready the night before. I kinda press the sausage out into a tortilla - shaped patty, add the stuffing, roll / fold back into a log - shape. Then I load it up with whatever rub sounds good and wrap that rascal up tightly in saran wrap to rest overnight along with the ABTs in the fridge. Breaking the original roll down seems to let more smoke penetration happen while wrapping it up helps to hold it together. But that's just my $0.02 worth __________________ Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff.

04-30-2008, 03:57 AM	#27
DaChief Babbling Farker Join Date: 01-28-07 Location: Melbourne, FL	I think you've got the right basic idea now. Bottom line is do not overcook! I roll mine out flat on saran wrap and layer with pepperjack and jalapenos then roll back up so the stuffing is layered. Then apply a rub of choice and cook away. So........quit bragging about standing there with fatty in hand and get back to cooking __________________ DaChief BGE Large WSM Weber One-Touch Gold Weber Go-Anywhere Turkey Fryer "Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!" -- Daffy Duck

04-30-2008, 06:21 AM	#28
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL	I do my fattys 3-2-1 with the 2 being wrapped in foil with apple juice and the 1 being in the cooler. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

04-30-2008, 12:17 PM	#29
Cabntmkr1 is Blowin Smoke! Join Date: 08-19-07 Location: Wichita, Ks.	If you roll the sausage out to add filling ingredients, don't roll too thin, as it will tear easily. I roll mine out to about 3/8th of an inch. Also, when you roll it back into log form, chill for a while in the fridge to firm it up. And, like others have said, it needs to be pulled no later than 160 f. internal, or it will get to be like sawdust. That's the fatty world as I see it. Now, if only I could get that chicken skin crisp every time... __________________ [FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT]