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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 06-13-2006, 07:04 AM   #16
Grumpy's Q
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Does 1 or 2 lbs work best? What internal temp do you want?
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Unread 06-13-2006, 08:55 AM   #17
Q_Egg
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Default ...hope somebody comments! I was surprised yesterday

.... when remote alarm went off so soon at 175*F. I kept raising it and got to 210*F pretty quickly also. I was focused a lot more on the fatty, since it was the only meat being cooked, and realized that I didn't have a clue how hot or long to go to get a good result. 90+% of the time I will be using ONE pounders.
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Unread 06-13-2006, 09:01 AM   #18
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I've never NOT rubbed fatties. I always use the same rub I use on ribs. Not a lot though. .. I just roll 'em in it and tap it on the ends and call it done. And now that you know to never ever buy cheapo fatties like Farmland, you'll go through your Q life so much happier!
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Unread 06-13-2006, 09:13 AM   #19
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Simple - I just use whatever rub is left over at the bottom of the bowl after rubbing the ribs/butt/brisket. Sometimes it is enough to fully cover a couple fatties, sometimes you can barely see it.

Either way they come out great.


(I need to figure out how to get the wife to rub the fatties for me )
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Unread 06-13-2006, 10:25 AM   #20
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I hear if you rub your fatty with your left hand...
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Unread 06-13-2006, 10:36 AM   #21
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Quote:
Does 1 or 2 lbs work best? What internal temp do you want?
I've never done bigger than 1# although I would imagine since the diameter is the same the cooking time would be approx the same.

NSF for ground pork is 160*. You can cook longer but like anything else, they just get dry.
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Unread 06-13-2006, 11:11 AM   #22
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As others have said, it's perfectly normal to rub your fatty in the privacy of your own home, but its not appropriate in public.

I have rolled fatties in all kinds of rub and crushed crackers, etc. It just depends on my mood and what I am going to do with the fatty. It if is going into chili or beans or spaghetti sauce, I generally won't add anything to it. If its for snacking, them the sky's the limit.

Also, don't just limit yourself to putting stuff on the inside! Stuffing is a great thing to do as well! I recently heard of someone stuffing a fatty with fresh mozzerella and fresh basil. Sounds great!
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Unread 06-13-2006, 11:25 AM   #23
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I rub my fatties all the time! You guys are real dirty you know that!

Anyway here is a pic of a bunch of fatties, the ones on right are rubbed in my custom rub and stuffed with brie cheese - YUM!!!! Oooops, one of them prematurely sprung a leak!

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Unread 06-13-2006, 11:25 AM   #24
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Default This is good stuff on an old topic for most of ....

..... the 'seasoned' Brethren here. At my 'entry level' I really take fatties seriously in the sense that they are a tradition I want to include in my lo-n-slo cooks.

It's no surprise to learn that there's lots of room for experimentation so I will now do so knowing that I am not violating hallowed ground. Better to find out now than to get drummed out for abusing a fatty.
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Unread 06-13-2006, 11:35 AM   #25
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Rub your fatty all you want. Just dont talk about it in public.
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Unread 06-13-2006, 11:57 AM   #26
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Default I can relate to this !!

delete?
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Big Green Egg _ Large _ need high heat
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Traeger Texas 075 spoiled me[/I][/FONT]

Last edited by Q_Egg; 06-13-2006 at 12:02 PM.. Reason: duplicate
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Unread 06-13-2006, 11:59 AM   #27
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Default I can relate to this !!

Quote:
Originally Posted by Q_Egg
Anyway here is a pic of a bunch of fatties, the ones on right are rubbed in my custom rub and stuffed with brie cheese - YUM!!!! Oooops, one of them prematurely sprung a leak!

-----------------------------------------

Now the chains are off!
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Unread 06-13-2006, 12:38 PM   #28
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When I smoke I usually throw on a package of Johnsonville Brats, either the Beer Brats or just the plain ol brats. Thems some good eatin! specially when youre waiting for the pork to rest.

Ive not tried a fatty yet but Im going to next time.

What do you all do with your fatty? Eat it plain?...add it into a recipe?

I can just see the wheels turning in you all's minds thinking of a joke
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Unread 06-13-2006, 01:01 PM   #29
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[quote=wnkt]Ive not tried a fatty yet but Im going to next time.

What do you all do with your fatty? Eat it plain?...add it into a recipe?/quote]
YES
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Unread 06-13-2006, 01:10 PM   #30
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It's rare that they last long enough to add them to anything else. Unlees you put them on towards the end of a cook so they finish with the other meat.
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