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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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08-20-2009, 11:05 AM
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#1 |
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Got Wood.
Join Date: 08-15-09
Location: Charles Town, WV
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Fatty questions
Hi... Never even heard of a Fatty before I found this site. What a sheltered life I've lead to now...
I understand that a fatty is done when the internal temp hits 165 (ish). On a KISS fatty, that's pretty straight forward. But, thinking too hard as I often do, when you do a stuffed fatty (I'm thinking scrambled eggs and cheese for a breakfast fatty) do I want to keep the probe in the sausage shell, or right down the middle anyway? Thanks!
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Bruce - Weber Performer, UDS up and running. |
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08-20-2009, 11:07 AM
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#2 |
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On the road to being a farker
Join Date: 02-04-04
Location: Marietta, Georgia
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keep it in the sausage in the middle or at least the deepest part of the fatty =).
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--- --- --- --- It is better to have barbecued and lost, then never to have barbecued at all. – William Shakespeare ---------------------- NB Black Diamond, Purveyor of Fine Swine and Originator of the Fatty, Right-Wing whackadoo (and according to the Dept of Homeland Security, quite possibly a threat to National Security) visit us at http://www.grifenhagen.com |
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08-20-2009, 12:16 PM
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#3 |
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is One Chatty Farker
  
Join Date: 11-26-08
Location: Elmhurst, Illinois
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Cheese and, maybe, onions or peppers should be cool. Eggs might be a little tricky. Raw eggs + low temps could = trouble. I would cook the eggs on the side, slice the fattie up and put on a toasted english muffin or something like that. Just my opinion. Half the fun is trying new stuff.
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Steve "Le Grille? What the hell is that?" Klose 20x48 Deluxe Offset Pipe Smoker Weber 22.5, Weber 22.5 w/Rotisserie Weber Performer, Weber Ranch Kettle Weber Smokey Joe, Weber Homer Simpson Smokey Joe Bayou Classic Turkey Fryer Brinkmann Smoke'n Grill, UDS H-D FLHR |
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08-20-2009, 12:21 PM
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#4 |
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On the road to being a farker
Join Date: 10-29-08
Location: Richmond, CA
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Also, if you make plain unstuffed fatties, try the 3-2-1 method and don't worry about temps. Gives them a whole different texture and a ton of extra flavor.
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Weber SJS Weber 22.5" OTS UDS |
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08-20-2009, 12:24 PM
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#5 | |
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Got Wood.
Join Date: 08-15-09
Location: Charles Town, WV
Downloads: 0
Uploads: 0
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Definitely pre-scramble the eggs. And pre-brown hash brown potatoes. Then roll em up in the fattie.
But this might be put on hold for a while yet. Having trouble getting a workable lid solution for my UDS... Quote:
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Bruce - Weber Performer, UDS up and running. |
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