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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 12-11-2012, 03:43 PM   #1
maxwell7
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Default need your help, Brethren

Ok-- my son and wife are hosting their annual costume-choose-your-favorie-christmas-character christmas party saturday. I want to do my first fatty! My plan: I love spicy sausage , muenster cheese , and crawfish. I want to get 3# of sausage , layer with crawfish and thinly sliced muenster to hold crawfish in place , roll it and do a bacon weave(never done that before either). So--does my "ingredient" list sound terrible ? I'll be cooking on a charmglow charcoal converted gasser, a fairly hot fire , and indirect.How long on the cook? foil at some point or no? what internal temp? Duh -how's that for clueless? any and all opinions will be appreciated. I DO NOT want to screw up! thanks Doug

Last edited by maxwell7; 12-11-2012 at 03:47 PM.. Reason: ps--rub? have plowboys bovine bold and bonesuckin' rub
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Unread 12-11-2012, 03:55 PM   #2
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You had me until you said crawfish....... (just a city boy)
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Unread 12-11-2012, 04:22 PM   #3
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Nuttin wrong wit dat!!!!! If its your first fatty with all the really great ingredients and serving to guests, You may want to try a test run to see if your fire is too hot or cool, what the internal temps are doing throughout the cook and basically how it turns out!!!! Sounds great!!!
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Unread 12-11-2012, 04:25 PM   #4
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I don't like the idea of cheese with crawfish, those flavors do not work for me. BUT, go for it, if that is what you like.
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Unread 12-11-2012, 04:28 PM   #5
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Sounds like a Crawfatty to me. Bet it turns out great first attempt.
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Unread 12-11-2012, 04:29 PM   #6
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Unsmoked Andouille wrapped around crawfish, peppers onions and a little rice. Drizzled with a spicy dark roux based gravy. Wrap the whole thing in thin sliced Tasso instead of bacon and smoke it up. The Gumbo Fatty!!
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Unread 12-11-2012, 04:29 PM   #7
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Quote:
Originally Posted by Mdboatbum View Post
Unsmoked Andouille wrapped around crawfish, peppers onions and a little rice. Drizzled with a spicy dark roux based gravy. Wrap the whole thing in thin sliced Tasso instead of bacon and smoke it up. The Gumbo Fatty!!
Now that sounds rocking!
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Unread 12-11-2012, 04:36 PM   #8
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Of course you'd have to make tha Andouille, but that should be pretty simple. I think I have a plan for the weekend...
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Unread 12-11-2012, 04:42 PM   #9
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That sounds real good to me, although the mudbugs with cheese is not something I've ever had.
Me, I'd cook the crawfish first, to make sure they're not raw-ish. You might practice some bacon weaving if you can. Maybe even build your weave ahead of time. It can be frustrating.
Good luck and please let us know how it goes!
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Unread 12-11-2012, 05:06 PM   #10
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Default Boiled Crawfish, fried crawfish, crawfish stew, crawfish pie, crawfish fatty...

Quote:
Originally Posted by landarc View Post
I don't like the idea of cheese with crawfish, those flavors do not work for me. BUT, go for it, if that is what you like.
No cheese and crawfish? try a good crawfish fettuccine, It might change your mind (no Chinese crawfish though)

I would cook them first too. Crawfish are like shrimp, you can do anything with them. (Like Bubba Gump said)
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Unread 12-11-2012, 05:16 PM   #11
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think i'll go for it ! Thanks all!!!
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