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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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12-31-2011, 06:05 PM
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#1 |
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Is lookin for wood to cook with.
Join Date: 09-01-11
Location: Cool, California
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Popped the Fatty
Hey all, was hoping to get some input on this...
When I check the internal temp on the fatty and then pull the thermometer it the fatty starts gushing fatty juice. Is this good or bad ? I am guessing it would be better if there weren't leaks and all the juice was contained. I may just leave the thermometer in until the whole thing cools from now on. Anyhow, any Brethren input appreciated. |
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12-31-2011, 06:46 PM
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#2 |
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Full Fledged Farker
Join Date: 02-21-09
Location: Wausau, Wi
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i always stick mine from the top so i figure i'm just releiving the pressure and the sausage will act as a bowel and keep enough juice inside. havn't had a dry one yet.
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KCBS memeber, B.B.Q judge & competitor / 1 weber, 1 ofset, 1 smoker and 1 U.D.S. (so far) |
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12-31-2011, 07:51 PM
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#3 |
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is one Smokin' Farker
Join Date: 12-11-07
Location: Jefferson City, MO
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not sure you can dry a fatty out
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12-31-2011, 07:58 PM
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#4 |
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is One Chatty Farker
Join Date: 05-23-11
Location: South, Texas
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Only way to dry out a fattie is to over cook it.
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12-31-2011, 08:04 PM
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#5 |
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Quintessential Chatty Farker
  Join Date: 12-17-10
Location: Pleasanton, Ca
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I usually use a meat probe and just leave it in or wait a couple hours till I know it's done. Kinda hard to go wrong with a fattie. It will start to darken up and shrink a little bit when it's done.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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