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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 02-13-2008, 12:21 PM   #1
K I N G P I N
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Question Ideas for my first fatty.

I am going to make my first fatty this Sunday. My thoughts are to roll it in finely chopped jalapenos then cover with Kingpins fairy Dust. What are your thoughts on this.

Also I want to make a meat loaf on Saturday for during the week. Ground beef and sweet italian sausage, with the rest of what I put in my loaf.

I am going to do the 3-2-1 method on both.

What's your opinions??
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Unread 02-13-2008, 12:28 PM   #2
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The last one I did, I also included some Pepper Jack cheese and boy was it a hit!!! You may try that along with your Peno's...

Jeff
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Unread 02-13-2008, 12:41 PM   #3
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The fatty sounds great... and I always do mine 3-2-1. I've done meatloaf a bunch and it usually only takes about 1 1/2 hours for me. I'd keep an eye on that one!!
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Unread 02-13-2008, 12:43 PM   #4
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Thanks Gator!!!
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Unread 02-13-2008, 12:46 PM   #5
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I personally like my fattie's with the goodie's inside!!
Take your sausage and roll it out on some wax paper...


Layer with your favorite ingredient's...Roll and wrap in bacon (optional)



Smoke at 225-250* for 2 hr's until internal is 160*...


Slice and enjoy!!!

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Unread 02-13-2008, 12:48 PM   #6
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Dang...that looks GOOD!!!
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Unread 02-13-2008, 01:01 PM   #7
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WHOA!!!!
Whats the goodies inside?? Cheese and diced red peppers???
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Unread 02-13-2008, 01:04 PM   #8
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Quote:
Originally Posted by K I N G P I N View Post
WHOA!!!!
Whats the goodies inside?? Cheese and diced red peppers???
Ju got it mang.......

Are you guy's serious about a 3-2-1 on a fatty??? 6 hr's to cook a chub??
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Unread 02-13-2008, 01:05 PM   #9
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While I enjoy a stuffed fatty as much as the next guy, I think for your first fatty you should start out with a bare naked fatty for you first attempt, and once you have sampled the fatty's natural goodness then you can begin to enhance it with coatings, rollings and stuffings.
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Unread 02-13-2008, 01:07 PM   #10
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My family is partial to sauteed onions, cream cheese and a good rub sprinkled on the inside, rolled in turbinado to finish.
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Unread 02-13-2008, 01:10 PM   #11
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Quote:
Originally Posted by Ron_L View Post
While I enjoy a stuffed fatty as much as the next guy, I think for your first fatty you should start out with a bare naked fatty for you first attempt, and once you have sampled the fatty's natural goodness then you can begin to enhance it with coatings, rollings and stuffings.
Qtalk....must....resist....
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Unread 02-13-2008, 01:14 PM   #12
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Quote:
Originally Posted by Ron_L View Post
While I enjoy a stuffed fatty as much as the next guy, I think for your first fatty you should start out with a bare naked fatty for you first attempt, and once you have sampled the fatty's natural goodness then you can begin to enhance it with coatings, rollings and stuffings.

I agree!!!

Quote:
Originally Posted by Bbq Bubba View Post
Are you guy's serious about a 3-2-1 on a fatty??? 6 hr's to cook a chub??
I know if sounds crazy... but I love 'em mo' better that way. The 1 is in the cooler BTW.
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Unread 02-13-2008, 01:18 PM   #13
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I appreciate the offer to keep it simple the first time. I wouldn't be me without going over the top.
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Unread 02-13-2008, 01:19 PM   #14
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Quote:
Originally Posted by Ron_L View Post
While I enjoy a stuffed fatty as much as the next guy, I think for your first fatty you should start out with a bare naked fatty for you first attempt, and once you have sampled the fatty's natural goodness then you can begin to enhance it with coatings, rollings and stuffings.

KingPin dont listen...Stuff that mother with as much cheese and peppers as it will hold!
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Unread 02-13-2008, 02:04 PM   #15
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Ditto, Bentley!
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