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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 09-27-2013, 08:20 AM   #1
NOHENS
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Default Simple right? Not for me!!

OK...I have always struggled to properly open a bag of lump/charcoal. Now I'm getting ticked!!! Why can I not open a fatty package without leaving some on the package!! My question....what is the easiest way to open a fatty fellas? I know....I know...just worked late and not much sleep..
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Unread 09-27-2013, 08:28 AM   #2
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I make an almost full circle cut at one end and a long cut down the side. Carefully peel the end piece where I make the almost full circle cut and then peel it down the length. I then use my knife to smooth over the cuts.
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Unread 09-27-2013, 08:33 AM   #3
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Using a VERY sharp knife, I cut both ends where they're cinched together, then make a cut lengthwise down the entire roll. Simply peel off the plastic. Make sure your sausage is cold.

Yes, I said that.
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Unread 09-27-2013, 08:47 AM   #4
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Quote:
Originally Posted by J-Rod View Post
Using a VERY sharp knife, I cut both ends where they're cinched together, then make a cut lengthwise down the entire roll. Simply peel off the plastic. Make sure your sausage is cold.

Yes, I said that.
Haha!! I'm good at half arising to get it done quick. I'll try that. Every time I try to take my time opening a fatty or a bag of lump carefully.....paying attention....I FARK IT UP RIPPING THE BAG!!
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Unread 09-27-2013, 09:05 AM   #5
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I just use a knife or scissors on charcoal bags. That damn string thing never unravels like they used to...
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Unread 09-27-2013, 09:06 AM   #6
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I toss the sausage in the freezer for about 15-20 minutes before opening. It helps keep the log in tact. I also slice off one end where it's crimped and slice lengthwise all the way down, then carefully peel off the plastic wrap. There is always a bit of "sculpting" involved to get the log back in near perfect condition though.
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Unread 09-27-2013, 09:07 AM   #7
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Quote:
Originally Posted by J-Rod View Post
Using a VERY sharp knife, I cut both ends where they're cinched together, then make a cut lengthwise down the entire roll. Simply peel off the plastic. Make sure your sausage is cold.

Yes, I said that.
+1, i basically do the same thing the colder the easier.
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Unread 09-27-2013, 09:13 AM   #8
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This is your biggest problem in life?
Congrats.
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Unread 09-27-2013, 09:21 AM   #9
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I use kitchen shears to snip off the two crimps then ease the blades slowly down the length of the chub until it reveals it's naughty secrets to me...
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Unread 09-27-2013, 10:17 AM   #10
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Quote:
Originally Posted by ModelMaker View Post
This is your biggest problem in life?
Congrats.
Ed
Naw sir...you see Ed....I did not mean to make sound like it was the end of the world. I was bored and waiting for the pit come up to temp.....ticked about the dang fatty wrap....and little sleep. I don't worry about much though. And....its the simple things in life man? Just checkin how everyone else opened charcoal and fatty sacks? I hope you were being silly?
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Unread 09-27-2013, 10:18 AM   #11
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I use kitchen shears to snip off the two crimps then ease the blades slowly down the length of the chub until it reveals it's naughty secrets to me...
THATS ME GUERRY!!!! ALL THUMBS! NIIIICCCCCEEE!
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Unread 09-27-2013, 10:20 AM   #12
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Quote:
Originally Posted by El Ropo View Post
I toss the sausage in the freezer for about 15-20 minutes before opening. It helps keep the log in tact. I also slice off one end where it's crimped and slice lengthwise all the way down, then carefully peel off the plastic wrap. There is always a bit of "sculpting" involved to get the log back in near perfect condition though.
Thanks El Ropo. I'll try the freezing idea. And......just so you know.....I'm now cooking "El Ropo style". as we speak!
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Unread 09-27-2013, 10:33 AM   #13
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Quote:
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This is your biggest problem in life?
Congrats.
Ed
I don't know if its lack of sleep Ed but this rubbed me wrong? If it was jest I'm sorry I'm grumpy. We are good. I was just seeing how everyone opened them? Nap time for me......sorry. And....you have Seniority over me here...but you subscription is expired. Just saying. I'm sorry....nap time.
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Unread 09-27-2013, 11:01 AM   #14
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+1...cold is key.
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Unread 09-27-2013, 11:09 AM   #15
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Quote:
Originally Posted by J-Rod View Post
Using a VERY sharp knife, I cut both ends where they're cinched together, then make a cut lengthwise down the entire roll. Simply peel off the plastic. Make sure your sausage is cold.

Yes, I said that.
That is what I do, too, but using kitchen scissors. Once those end crimps are off, the wrapper becomes a long tube that can be cut lengthwise, and peeled off.

CD
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