MMMM.. BRISKET..
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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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Old 04-27-2007, 10:29 PM   #46
Bill-Chicago
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Rick

Are you a fattie flipper?

looks like cross marks.

Not that theres anything wrong with that!!
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Old 04-28-2007, 12:00 AM   #47
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Quote:
Originally Posted by Steeb View Post
If I have room, maybe I'll slap a fattie on with the brisket I'm intending to cook this weekend. There are no problems using oak for sausage, right?
Right
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Old 04-28-2007, 12:02 AM   #48
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Quote:
Originally Posted by willkat98 View Post
Rick

Are you a fattie flipper?

looks like cross marks.

Not that theres anything wrong with that!!
As long as it is Fat Cap Down
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Old 04-28-2007, 12:13 AM   #49
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As long as it is Fat Cap Down
go to bed!
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Old 04-28-2007, 04:46 AM   #50
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I never flip my fatty but I do move it around a little.
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Old 04-28-2007, 07:10 AM   #51
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Rick

Are you a fattie flipper?

looks like cross marks.

Not that theres anything wrong with that!!
i prefer to roll my fatties

check out these slicing guides...
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Old 04-29-2007, 11:16 AM   #52
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Quote:
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i prefer to roll my fatties
check out these slicing guides...
Those aren't slicing guides, those are "dunlaps". Those fatties done lapped over the grate.
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Old 04-29-2007, 03:54 PM   #53
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Ok! I promised pics so here they are.

http://picasaweb.google.com/2buckets...ey=MCZ-wi58R4Q

I got called to work yesterday afternoon so I kind of over cooked the bird legs. Everything else was great and I got some of a fatty for lunch today.
The ABT's were a first and did not last the night.
I used bacon bits, minced onion, minced garlic and a touch of oregano in the cream cheese filling for the ABT's.
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Old 04-05-2009, 05:21 PM   #54
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Gonna try to make some tommorow. Damn they look good
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Old 04-05-2009, 05:28 PM   #55
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Quote:
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Those aren't slicing guides, those are "dunlaps". Those fatties done lapped over the grate.
Rather have them done lapped over the grate instead of my belt!
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Old 04-05-2009, 08:22 PM   #56
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Those aren't slicing guides, those are "dunlaps". Those fatties done lapped over the grate.
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Old 03-13-2010, 06:54 PM   #57
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I know this may sound like a silly question, but it's meant to be serious.

When is a fatty a fatty? Is it a sausage chub when it hits the smoker? Or does it become a fatty only after it's smoked?
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Old 03-13-2010, 07:17 PM   #58
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IMO,

Its a fatty as soon as its 1lb or better and shaped like a beercan.

Same as a burger.. its a burger as soon as its a flat patty and its a meatloaf if its round and loaded with stuff..

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Old 03-13-2010, 07:52 PM   #59
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I thought a fattie had a casing?
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Old 03-13-2010, 08:06 PM   #60
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Quote:
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I thought a fattie had a casing?




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