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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 10-05-2012, 09:43 AM   #16
somebody shut me the fark up.

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Join Date: 10-16-10
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Landarc - that egg disc thing - I can't wait to try (then take credit for ) that - farking awesome tip!

Enkidu - good luck and have fun!
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg - Got 2 in the nest baby!
Mayzie's keeping an eye out for you!
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Unread 10-06-2012, 06:35 PM   #17
Take a breath!
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So, all-in-all everything turned out alright. I made a bit more than $100 for the fundraiser charging $5 per breakfast sandwich. I got a lot of compliments (including from a guy who owns a posh restaurant), but didn't sell nearly as well as I had hoped. I think that might have a little to do with the fact that the majority of the attendees were kids and Hollywood Hills housewives (if I had a dollar for every time I was told that they were a vegan or a vegetarian...) and I was competing against a lot of baked sweet goods.

I was underwhelmed by the end product, but I am usually my own worst critic. Maybe I'll enjoy the leftovers more tomorrow. A few places where I went wrong: first, I should have made 2 fatties out of each 3 lb. log of sausage rather than one big one. It would have made things easier in transferring to and from the grill without breaking in the middle. Second, I think I overstuffed with cheese and eggs, so I had some leakage of the stuffing. Next time, I'll tone down the amount of filling I use. I ended up using 6 lbs of sausage in what I sold (and have another 3 lbs of sausage I used for a 3rd patty that is in my fridge).

Well, no rest for the wicked... I am grilling steaks (w/ blue cheese butter) tonight and making some smoked mac n' cheese for my best friend's GF's B-day dinner at our place. The wife is making apple crisp and homemade vanilla ice cream. My friend is bringing some backed beans (using some leftover pulled pork I made last week) and we'll also have some sauteed spinach.

I'll definitely be making fatties again, next time without the stress of cooking for others, and with some experience under my belt.

Sorry for no pr0n... I was too tired and stressed to even think about it. Next time.

Thanks for all the help!
22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732
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