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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 10-04-2011, 02:19 PM   #1
kitts21
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Default First fattie on now

Well I finaly got around to doing my first fattie. It is 1# of country pork sausage, filled with sauted red onions,green peppers, and some shredded colby/jack cheese. Wraped in a turkey bacon weave(to save on the cholestoal)with some homemade rub. I have it on the OTS now as we speak. Running 300-350 deg. will post pic of the finished product later.


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Old 10-04-2011, 02:23 PM   #2
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Turkey bacon.....










Congrats on making your first fattie, it definitely won't be your last
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Old 10-04-2011, 02:34 PM   #3
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Turkey bacon gets pretty crispy. Kind of tastes like hotdog. I kind of liked it. But I also like hotdogs.
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Old 10-04-2011, 02:36 PM   #4
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How long do these things usually take? I love hot dogs so hopefully I will like the bacon.
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Old 10-04-2011, 02:41 PM   #5
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Probably around an hour or so, keep an eye on the IT and you'll know.
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Old 10-04-2011, 02:44 PM   #6
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It is at 180, is it ok to pull?
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Old 10-04-2011, 02:56 PM   #7
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Coulda pulled earlier, yes you can pull it now.
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Old 10-04-2011, 03:08 PM   #8
kitts21
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checking It, 180 deg, pulled

Now let's see how it turned out


Looks good so far. Now the taste test


Why did I wait so long to try one of these. They are so good. Now to think of what to put in the next one.
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Old 10-04-2011, 03:20 PM   #9
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Turkey bacon = non alcoholic beer
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Old 10-04-2011, 03:25 PM   #10
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Looking good,i'd hit that in a second. I pull mine @ 160*/165* depending on what i use for the filling. You may want to wait at least a 1/2 hr. or more before cutting one. Most of the filling will run out of it while still hot,especially if you use cheeses.
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Old 10-04-2011, 03:25 PM   #11
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I highly recommend trying a naked fatty before any further experimentation. I think you'll be pleasantly surprised just how good a chub of Jimmy Dean + rub + smoke really is.

No filling or bacon weave for me please.
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Old 10-04-2011, 03:28 PM   #12
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Quote:
Originally Posted by bover View Post
I highly recommend trying a naked fatty before any further experimentation. I think you'll be pleasantly surprised just how good a chub of Jimmy Dean + rub + smoke really is.

No filling or bacon weave for me please.

I agree, especially using it with milk gravy over homemade biscuits
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Old 10-04-2011, 06:15 PM   #13
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Quote:
Originally Posted by kitts21 View Post
Why did I wait so long to try one of these. They are so good. Now to think of what to put in the next one.
Not turkey bacon. Next thing you know, people will be smoking a fattie and using tofu and bean sprouts and the world will fall into chaos...
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Old 10-04-2011, 06:23 PM   #14
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That looks great - I have to try one of those.
Personally, I have no problem with the turkey bacon. In fact, I think the only way I'll get the family to try it is with turkey sausage and no bacon at all. While I myself disagree, it would be viewed as a waste of good bacon....
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Old 10-04-2011, 07:46 PM   #15
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Quote:
Originally Posted by kitts21 View Post
Why did I wait so long to try one of these. They are so good. Now to think of what to put in the next one.
Now you will have to make a "Fatty Plunger" to make big stuffed Fatty's.
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