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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-31-2011, 06:05 PM   #1
Junebo
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Default 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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Unread 12-31-2011, 06:46 PM   #2
trekmstr
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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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Unread 12-31-2011, 07:51 PM   #3
Contracted Cookers
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not sure you can dry a fatty out
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Unread 12-31-2011, 07:58 PM   #4
Zin
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Only way to dry out a fattie is to over cook it.
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Unread 12-31-2011, 08:04 PM   #5
martyleach
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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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