First Fatty-Fail

S

Swamp Donkeyz BBQ

is one Smokin' Farker
Joined
Jul 25, 2012
Messages
668
Reaction score
142
Points
0
Age
51
Location
Huntsville, Tx
Tried my first fatty this evening. Did one with mozzarella and one with nacho cheese. Put some PB Yardbird on em and put on for 2 hours at 250. Tasted like a salt lick.
ImageUploadedByTapatalk1352508811.874392.jpg


Sent from my iPhone using Tapatalk
 
I got a batch of yard bird that I put on some ribs and it was all salt couldn't eat them. Bought another bottle no issues...
 
I'm hoping that it's a bad bottle.
This is the first time I've ever had a salty issue with the Yardbird. And I literally put it on all my pork.


Sent from my iPhone using Tapatalk
 
Hard to tell from the pic but it looks a tad overdone. Internal temp should have been 145*F at least. I've noticed with fatties they seem to get done quick. I would also suggest making sure that 250*F reading is correct. Grill temp being a hotter temp than dome temp and such.

Good Luck!
 
Toast said:
Hard to tell from the pic but it looks a tad overdone. Internal temp should have been 145*F at least. I've noticed with fatties they seem to get done quick. I would also suggest making sure that 250*F reading is correct. Grill temp being a hotter temp than dome temp and such.

Good Luck!
Click to expand...

Not sure about the temp. You're probably right though. I cook entirely by feel. The only thermometers I own are in the doors of my pits. I intend on stepping up my game with a Thermapen, but the Boss Lady wants to get me one for Christmas. So the wait begins.


Sent from my iPhone using Tapatalk
 
I actually dont like to do fattys with sausage for that veery reason. between the bacon sausage and rub it just tastes like salt. I know that this is a blasphemous statement. I like a ground beef fatty better.
 
Those fattys look a little thin? Yeah a probe helps for sure. I cook mine to 165 internal. Doesn't really matter if you cook with HH (like 300-325) or low and slow (225ish). I prefer HH cause it gets done faster and crisps the bacon nice!
 
I've never had that problem. Looks maybe overdone.... Yardbird is salty so gotta go easy with it. I love to make a fatty every now and then whether I need it or not!
 
picture.php
 
This is why I rarely use a lot of rub, and sometimes a pure naked fatty is best. I can't remember the last time I bacon wrapped one.
 
Maaaan,me personally I open the wrapper and place it right onto the pit.I tryed a few with rub and extra's(bacon,cheese,veggies,ect) but I like the naked fattie the best,smoked with apple or cherry.......................Best biscuts-n-gravy of all time :mrgreen:
 
Swamp Donkeyz BBQ said:
Not sure about the temp. You're probably right though. I cook entirely by feel. The only thermometers I own are in the doors of my pits. I intend on stepping up my game with a Thermapen, but the Boss Lady wants to get me one for Christmas. So the wait begins.


Sent from my iPhone using Tapatalk
Click to expand...

A themapen will change your BBQ world Brother. :second:
 
I'll probably try it without the rub next time. I still like the idea of a mozzarella stuffed fatty though.


Sent from my iPhone using Tapatalk
 
In my opinion, welcome to the world of fatties. I'm sure I'm one of the few, but I don't like the fatty for that very reason, salty, greasy and over rated. If you have to do the fatty thing, try it with lean ground pork and season it the way you want. Commercially available breakfast sausage just has way to much sodium, then you add a rub, some bacon, stuff it with salty cheese..... Inedible
 
Straight out of the package, a little rub then cook til 165* internal. Wrap and rest for 20 min. When I stuff with cheese I only use a 1/4 cup. They stay together better.
 
Wife and I found that we like fatties made w/ half pork, half beef mixed well, then stuffed and wrapped, but no rub. Naked is great if you want B&G.
 
I'm definitely not giving up. I'll just keep trying different ways until I find one that suits me better. Good idea with the 1/2 and 1/2.
 
Smoked my first a few days ago and it took around 2hrs and started at 250 and topped out around 300. Internal temp got to 170 and let it rest ~15min. Tossed it in my omelette yesterday and had a couple pieces this morning.
 
You must log in or register to reply here.

Similar threads

H
Rocky Rococo inspired fatty “The Perfect”
Replies
8
Views
490
Harmony BBQ
H
Maylar
My first Fatty
Replies
12
Views
625
Maylar
Maylar
B
First brisket on my Brazos offset was not a success.
2
Replies
23
Views
1K
Bald-Headed John
B
L
Strip Steaks on the Blackstone
Replies
9
Views
373
BuffettFan
BuffettFan
kevinstaggs
580 Ribs
Replies
9
Views
717
Shadowdog500
S
Back
Top