ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 11-09-2012, 06:53 PM   #1
Swamp Donkeyz BBQ
is one Smokin' Farker
 
Swamp Donkeyz BBQ's Avatar
 
Join Date: 07-25-12
Location: Huntsville, Tx
Downloads: 0
Uploads: 0
Default 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
Swamp Donkeyz BBQ is offline   Reply With Quote


Unread 11-09-2012, 07:02 PM   #2
cirk
is One Chatty Farker
 
Join Date: 12-15-11
Location: Madison, MS
Downloads: 0
Uploads: 0
Default

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
cirk is online now   Reply With Quote


Unread 11-09-2012, 07:08 PM   #3
Swamp Donkeyz BBQ
is one Smokin' Farker
 
Swamp Donkeyz BBQ's Avatar
 
Join Date: 07-25-12
Location: Huntsville, Tx
Downloads: 0
Uploads: 0
Default

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
Swamp Donkeyz BBQ is offline   Reply With Quote


Unread 11-09-2012, 07:21 PM   #4
Toast
Quintessential Chatty Farker

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, LA
Downloads: 1
Uploads: 0
Default

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!
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen
The Fun Never Stops at the BBQ Brethren Throwdowns
2013 Throwdown Grand Master. 1/2 of Team Paradise.
Toast is offline   Reply With Quote


Unread 11-09-2012, 07:30 PM   #5
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Thats why I never buy rubs and sauce.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 11-09-2012, 07:43 PM   #6
Swamp Donkeyz BBQ
is one Smokin' Farker
 
Swamp Donkeyz BBQ's Avatar
 
Join Date: 07-25-12
Location: Huntsville, Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Toast View Post
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.


Sent from my iPhone using Tapatalk
Swamp Donkeyz BBQ is offline   Reply With Quote


Unread 11-09-2012, 08:08 PM   #7
jfletcher84
Full Fledged Farker
 
jfletcher84's Avatar
 
Join Date: 08-18-11
Location: Salt Lake City, Utah
Downloads: 0
Uploads: 0
Default

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.
jfletcher84 is offline   Reply With Quote


Unread 11-09-2012, 08:40 PM   #8
rg02
Full Fledged Farker
 
Join Date: 08-08-12
Location: Castle Rock, CO
Downloads: 0
Uploads: 0
Default

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
rg02 is offline   Reply With Quote


Unread 11-09-2012, 09:46 PM   #9
martyleach
Babbling Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Downloads: 0
Uploads: 0
Default

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!
__________________
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is offline   Reply With Quote


Thanks from:--->
Unread 11-09-2012, 10:00 PM   #10
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is online now   Reply With Quote


Unread 11-09-2012, 10:18 PM   #11
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

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.
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 11-09-2012, 11:40 PM   #12
BIGBrandon2785
Full Fledged Farker
 
Join Date: 07-02-10
Location: St.Louis
Downloads: 0
Uploads: 0
Default

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
BIGBrandon2785 is offline   Reply With Quote


Unread 11-09-2012, 11:52 PM   #13
Toast
Quintessential Chatty Farker

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, LA
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Swamp Donkeyz BBQ View Post
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.


Sent from my iPhone using Tapatalk
A themapen will change your BBQ world Brother.
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen
The Fun Never Stops at the BBQ Brethren Throwdowns
2013 Throwdown Grand Master. 1/2 of Team Paradise.
Toast is offline   Reply With Quote


Unread 11-10-2012, 06:05 AM   #14
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

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 Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Unread 11-10-2012, 07:32 AM   #15
Swamp Donkeyz BBQ
is one Smokin' Farker
 
Swamp Donkeyz BBQ's Avatar
 
Join Date: 07-25-12
Location: Huntsville, Tx
Downloads: 0
Uploads: 0
Default

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
Swamp Donkeyz BBQ is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:00 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts