First Fatty-Fail

Swamp Donkeyz BBQ · 11-09-2012, 06:53 PM

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.
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cirk · 11-09-2012, 07:02 PM

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...

Swamp Donkeyz BBQ · 11-09-2012, 07:08 PM

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.

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Happy Hapgood · 11-09-2012, 07:21 PM

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!

Bludawg · 11-09-2012, 07:30 PM

Thats why I never buy rubs and sauce.

Swamp Donkeyz BBQ · 11-09-2012, 07:43 PM

Quote:

Originally Posted by Toast

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!

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.

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jfletcher84 · 11-09-2012, 08:08 PM

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.

rg02 · 11-09-2012, 08:40 PM

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!

martyleach · 11-09-2012, 09:46 PM

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!

Boshizzle · 11-09-2012, 10:00 PM

landarc · 11-09-2012, 10:18 PM

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.

BIGBrandon2785 · 11-09-2012, 11:40 PM

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

Happy Hapgood · 11-09-2012, 11:52 PM

Quote:

Originally Posted by Swamp Donkeyz BBQ

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.

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A themapen will change your BBQ world Brother.

Phubar · 11-10-2012, 06:05 AM

From my own experience Plowboys is a bit saltier than other commercial brands...go light on it.
Better luck next time!

Swamp Donkeyz BBQ · 11-10-2012, 07:32 AM

I'll probably try it without the rub next time. I still like the idea of a mozzarella stuffed fatty though.

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11-09-2012, 06:53 PM	#1
Swamp Donkeyz BBQ is one Smokin' Farker Join Date: 07-25-12 Location: Huntsville, Tx	First Fatty-Fail 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

11-09-2012, 07:02 PM	#2
cirk is Blowin Smoke! Join Date: 12-15-11 Location: Madison, MS	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... __________________ Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG

11-09-2012, 07:21 PM	#4
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Hard to tell from the pic but it looks a tad overdone. Internal temp should have been 145F at least. I've noticed with fatties they seem to get done quick. I would also suggest making sure that 250F reading is correct. Grill temp being a hotter temp than dome temp and such. Good Luck! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

11-09-2012, 07:30 PM	#5
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Thats why I never buy rubs and sauce. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

11-09-2012, 08:08 PM	#7
jfletcher84 Full Fledged Farker Join Date: 08-18-11 Location: Salt Lake City, Utah	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. __________________ James ECB, UDS, Mini-WSM, OTS.

11-09-2012, 07:08 PM	#3
Swamp Donkeyz BBQ is one Smokin' Farker Join Date: 07-25-12 Location: Huntsville, Tx	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

11-09-2012, 08:40 PM	#8
rg02 Full Fledged Farker Join Date: 08-08-12 Location: Castle Rock, CO	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! __________________ --Modified ECB---Mini WSM---22.5" Weber blue OTG---'69 18.5" Weber redhead----Mav ET-732

11-09-2012, 09:46 PM	#9
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	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! __________________ 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]

11-09-2012, 10:00 PM	#10
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	__________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

11-09-2012, 10:18 PM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

11-09-2012, 11:40 PM	#12
BIGBrandon2785 Full Fledged Farker Join Date: 07-02-10 Location: St.Louis	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

11-10-2012, 06:05 AM	#14
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	From my own experience Plowboys is a bit saltier than other commercial brands...go light on it. Better luck next time! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

11-10-2012, 07:32 AM	#15
Swamp Donkeyz BBQ is one Smokin' Farker Join Date: 07-25-12 Location: Huntsville, Tx	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