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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 05-05-2013, 10:00 PM   #1
ThatOneDude
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Default Cinco de mayo fatty!



3 pounds pork sausage, crumbled and mixed with one mild and one hot packet of taco seasoning.



Added mexican rice.



Added Cilantro.



Added Onion.



Added Salsa.



Added Cheese.



Wrapped and sat on counter for an hour.



After an hour at 250 - 300 degrees.



After two hours at 250 - 300 degrees. Pulled and wrapped in foil for half an hour.



No flash.



With Flash.

I was really hesitant as this was my first fatty, but I was very happy with it and received many compliments!

Last edited by ThatOneDude; 05-05-2013 at 10:31 PM..
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Unread 05-05-2013, 10:07 PM   #2
pmad
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Looks good.
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Unread 05-05-2013, 10:21 PM   #3
JohnHB
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Looks great. It would be useful if you labelled each step so mugs like me can attempt to duplicate.
John
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Unread 05-05-2013, 10:25 PM   #4
ThatOneDude
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Quote:
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Looks great. It would be useful if you labelled each step so mugs like me can attempt to duplicate.
John
John, I really thought I did...

I'll go back and do so!
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Unread 05-06-2013, 01:36 PM   #5
Bonewagon
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Looks good!
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Unread 05-06-2013, 01:43 PM   #6
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Looks great!
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Unread 05-07-2013, 03:11 AM   #7
JohnHB
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Originally Posted by ThatOneDude View Post
John, I really thought I did...

I'll go back and do so!
Thanks for that. It makes it easy to try & duplicate.
John
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Unread 05-07-2013, 03:26 AM   #8
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yes please, looks good to me
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Unread 05-07-2013, 05:36 AM   #9
Garrett
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Looks dang good.
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Unread 05-07-2013, 06:59 AM   #10
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Looks great. You will get less eruptions if you center the filling and cook down the onions a little before stuffing. Also chill the fatty before you smoke it.
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Unread 05-07-2013, 04:13 PM   #11
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How the H did you get that thing so perfect looking? Did you use that saran wrap to roll it? I really want to know.
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Unread 05-07-2013, 04:26 PM   #12
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That looks really good
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Unread 05-07-2013, 05:18 PM   #13
ThatOneDude
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Quote:
Originally Posted by Johnny_Crunch View Post
Looks great. You will get less eruptions if you center the filling and cook down the onions a little before stuffing. Also chill the fatty before you smoke it.
Thanks for the tips! I definitely thought letting it come to room temperature would be the way to go, but I will try it chilled next time (probably hold up better too!)
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Unread 05-07-2013, 05:20 PM   #14
ThatOneDude
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Quote:
Originally Posted by thaifighter06 View Post
How the H did you get that thing so perfect looking? Did you use that saran wrap to roll it? I really want to know.
I rolled it very carefully on the cutting board. Took some finesse! Once i got it rolled I wrapped it in Saran Wrap and formed it. I don't think I'll make them this big in the future, it was difficult to handle.
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Unread 05-07-2013, 06:48 PM   #15
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I thought 2lbs of fatty was good!! That looks great!
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