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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 11-22-2006, 08:16 PM   #1
thillin
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Default Italian fatty pizza

Went to visit the pizza guy tonight. Took a 6 pack and a half a sliced Italian fatty.
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Unread 11-22-2006, 08:24 PM   #2
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Thillin your killing me with that picture. made pizza the other night and should have used a fatty. Oh well there's always next time.
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Unread 11-22-2006, 08:27 PM   #3
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Looks great.
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Unread 11-22-2006, 08:34 PM   #4
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i vote him for the best use of fatty award!!
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Unread 11-22-2006, 08:57 PM   #5
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Did it eat as good as it looks? Or would you adjust your ingredients in the next fatty pizza meat?
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Unread 11-22-2006, 09:18 PM   #6
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Quote:
Originally Posted by bbqbull
Did it eat as good as it looks? Or would you adjust your ingredients in the next fatty pizza meat?
It was great! The Italian was really good with onion. I might try a spicey fatty next time.
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Unread 11-22-2006, 10:27 PM   #7
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We have most of the outlaws in town for a traditional Thanksgiving. I'm smoking a turkey breast, but I was informed that everything else is being done indoors. That is until I suggested that a crumbled fatty is just the ticket in the pan of dressing.

So...If a guy is going to smoke one fatty, I figured there is room for three more. Hehheeeee
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Unread 11-22-2006, 10:49 PM   #8
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That pizza looks great. Thanks for the idea. I'm going to have to give it a try.
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Unread 11-23-2006, 04:36 AM   #9
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mamma mia, that is a nicea lookin a pizza.... ok, I am a little punch drunk this early in the morning. But I agree, great use of a fatty! I'm putting a fatty in my rice dressing!
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Unread 11-23-2006, 07:05 AM   #10
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Oh, Mama! Looks great, Ty!
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Unread 11-23-2006, 09:29 AM   #11
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Default Loaded up pizza

Damn I thought I had seen it all!!! Something else I am going to have to make. I am goin to load my pizza up,fatties,ABTs,pulled pork,chopped brisket,onions,pineapple..... DAMN IT'S THANKSGIVING AND I'M HUNGRY FOR PIZZA!!
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Unread 11-26-2006, 10:24 AM   #12
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It was just as good the next morning for breakfast!
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Unread 11-26-2006, 01:31 PM   #13
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Thillin -

There's something else I gotta add to my "have to try" list! Did you cook the fatty to 165* before sending it to the pie ... or is there any benefit to stopping early to let it finish cooking when the pizza cooks? But then ... you couldn't eat the other half while the pizza is cooking :)

I noticed you are in North Texas. Where about? All of my dad's side of the family is in North Texas ... Gainesville and Muenster area.

Take it easy!
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Unread 11-26-2006, 01:35 PM   #14
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Quote:
Originally Posted by biffleg
Thillin -

There's something else I gotta add to my "have to try" list! Did you cook the fatty to 165* before sending it to the pie ... or is there any benefit to stopping early to let it finish cooking when the pizza cooks? But then ... you couldn't eat the other half while the pizza is cooking :)

I noticed you are in North Texas. Where about? All of my dad's side of the family is in North Texas ... Gainesville and Muenster area.

Take it easy!
I cooked till done then sliced. It only goes in the pizza oven like 10 min.

I'm farther South, outside Plano. I used to get my deer processed into sausage then in Muenster though.
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Unread 11-26-2006, 03:06 PM   #15
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Quote:
Originally Posted by thillin
I cooked till done then sliced. It only goes in the pizza oven like 10 min.
Gotcha. I smell a sausage pizza in my future

Quote:
Originally Posted by thillin

I'm farther South, outside Plano. I used to get my deer processed into sausage then in Muenster though.
Know exactly where Plano is ... grew up in Garland until the move to North Cakalacky.
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