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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 12-29-2011, 10:56 AM   #61
Ron_L
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Quote:
Originally Posted by Bama Ron View Post
You people are evil BBQ genius!! I have got to try this. (Wiping drool) I am cooking for my son's college friends New Years Eve and this WILL be on the menu!
The fatty has a rich heritage on the Brethren. before you embark on this adventure you should read this post so you understand where it came from and how it got to where it is today.

I always recommend that new fatty cooks start out with the fatty in it's purest form, the naked fatty. Just go get a log of breakfast sausage, unwrap it and cook it to 165 internal. Once you have experienced this and understand the beauty that is the naked fatty then you can go off and experiment with enrobing and stuffing.

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Unread 12-29-2011, 11:10 AM   #62
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I am hooked on the bacon fatty.



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Unread 12-29-2011, 11:28 AM   #63
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Ron, you can wax poetic about the beauty and purity of nekkid fatties, but I'm laying the trump card on this one. I'd be willing to wager that 9 out of 10 Brethren would prefer a filled fattie, when given the right filling, of course.



For easy-to-follow tutorial (), you can visit the following link:

http://www.bbq-brethren.com/forum/sh...4&postcount=49
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Unread 12-29-2011, 11:37 AM   #64
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Other than a bacon implosion, the best response I've had on any fatty was one filled with pulled pork and caramelized onion.
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