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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 02-25-2013, 07:42 AM   #1
Texas Turtle
Take a breath!

Join Date: 05-26-09
Location: Fulshear, Texas
Default Fatty semi-fail

Made breakfast tacos for Sunday morning and ended up with a nice bowl of leftover filling (scrambled eggs w/peppers & onions, potatos, sausage & cheese). With two pounds of breakfast sausage and a pound of thin-sliced bacon languishing on the garage freezer, what else to do but make a mega-fatty? My spousal unit threw together a bacon weave on a sheet of waxed paper while I stuffed the sausage in a gallon Ziploc and flattened it out. Dumped filling on top and rolled the thing till it looked like a meatloaf. First problem was the bacon weave was a bit too small for the monster fatty, but I perservered. Rolled it up as best I could and secured with a couple of toothpicks. Threw the thing on the WSM with a rack of baby backs and set it to cruise at 265. After two and a half hours, the ribs were ready to foil and the fatty read 180 on the Thermapen. Decided to crisp the bacon on the gasser, fired it up to 400 with 3 burners on medium. Put the fatty on, closed the lid and went inside to get KCM for rib glaze. While I was gone, the bacon caught fire and by the time I got the fire out, one side was well blackened. Brushed KCM on the outside and shut the lid. 15 minutes later, removed and foiled the Cajun-style fatty. Luckily, the sauce softened the black stuff to the point where it was edible. Baby backs were 98% perfect and family raved about the Mega-Fatty. Next time, use one pound of sausage and don't walk off from the gasser.
BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc.
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Old 02-25-2013, 07:54 AM   #2
is one Smokin' Farker

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Join Date: 05-18-10
Location: New Market, MD

I'd say cut the black off and you have a fatty phenomenal instead of failure :)
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Old 02-25-2013, 08:42 AM   #3
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL

I regularly cook bacon on my gasser rather than deal with the splatters in the kitchen and have learned to run it on low rather than ignite the dripping grease and start a spectacular conflagration.
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Old 02-25-2013, 08:46 AM   #4
Full Fledged Farker
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Join Date: 02-18-13
Location: Terre Haute, Indiana

A little bark is good!!
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Old 02-25-2013, 09:00 AM   #5
somebody shut me the fark up.

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Join Date: 07-01-07
Location: Southeastern Pa

No such thing as a fatty failure.
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Old 02-25-2013, 10:30 AM   #6
somebody shut me the fark up.

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Join Date: 06-05-09
Location: Mooresville, IN

Originally Posted by LMAJ View Post
No such thing as a fatty failure.
Yeah, I've completely forgotten about fatties on the smoker before and found them pretty "crusty". Just trim off the "bark" and it's still smoked fatty sausage. It'll eat!
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Old 02-25-2013, 02:51 PM   #7
Texas Turtle
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Join Date: 05-26-09
Location: Fulshear, Texas

Actually, it wasn't bad. The KCM and a few minutes on the unlit gasser softened up the blackened bacon and the sauce flavor was roundly praised by the family. One bonus - it sliced better than usual since the super-crisp bacon had enough body to stand up to a hollow ground knife edge. Maybe I'll learn my lesson about trying to multi-task while pork products hover inches above an open flame. I'm planning on finishing it up tonight, along with the rest of the baby backs. First time I used HEB brand sausage and the flavor and the texture were darn good. Next time I'm going to try the maple flavor.
BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc.
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