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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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Old 10-03-2009, 03:29 PM   #1
Texas Turtle
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Join Date: 05-26-09
Location: Fulshear, Texas
Default My first fatty...

...turned out to be more long & skinny than fat. Anyway, I thought since my spousal unit was gone for a few hours, I would whip up something for breakfast tomorrow (Sunday). So I flattened out a pound of Purnell's Old Country sausage (medium), whipped up some modified breakfast taco filling with potatos, home grown bell peppers, and scrambled eggs. Put together a clumsy bacon weave and threw it on the pit. We'll find out tomorrow if it's any good. Next time I'll make it fatter.
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Old 10-03-2009, 03:43 PM   #2
anamosity
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mmmmmmm a long and skinny fatty. LOL, looks good enough to me.
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Old 10-03-2009, 03:49 PM   #3
NorthwestBBQ
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I'm loving it...
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Old 10-03-2009, 03:49 PM   #4
hogwild284
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if it tastes good then its all good!!
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Old 10-03-2009, 04:01 PM   #5
Ol Norski
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Something like that wouldn't make it through the night around here. I'd hafta come up with something else for breakfast. :-)
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Old 10-03-2009, 04:18 PM   #6
tjus77
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looks great
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Old 10-03-2009, 05:15 PM   #7
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As long as it tastes good, who really cares what it looks like?
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Old 10-03-2009, 07:56 PM   #8
Texas Turtle
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Thanks for the encouragement, guys
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Old 10-03-2009, 10:41 PM   #9
82muchhomework
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Looks great! Tasty combo.

My experience with rolling stuffed fattys:
Using a bamboo mat (the kind used for rolling sushi) really helps me out (Dont forget to cover it in saran wrap). Hope you can see it in the corner of the pictures below. The mat gives me better control over the roll as well as the right dimensions. It also seems to help if I put the ingredients closer to the side thats near me and roll away from me. Don't forget to tuck and seal the ends good.

Maybe watch a few "how to roll sushi" videos on youtube. They helped me get the technique. The mat allows you to really put uniform pressure around the whole fatty when pressing it all together.
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Old 10-03-2009, 10:45 PM   #10
Mr. Bo
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How did you cook that fatty and hold on to it till the morning? Or have you????
They don't last until the next day around my house either.
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Old 10-04-2009, 12:03 AM   #11
BBQ Grail
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Nice fatty
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Old 10-04-2009, 12:23 AM   #12
deathamphetamine
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Looks pretty farkin good bud! I don't think I have ever seen a bad fatty. Its like a magical un-ruinable dish, I think they should be called "Supper Heroes" ,...... I've had a few too many pops tonight .....


I'm goin to rub some butts
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Old 10-05-2009, 09:43 AM   #13
Texas Turtle
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I cooked it while my wife was gone and let it cool a bit then sliced off a couple of pieces and gave it a try. I thought it was a bit too salty, but the smoke/bacon taste was very good. Anyway, I pulled it out of the fridge Sunday morning, whipped up some scrambled eggs, warmed the fatty slices in the skillet, tastefully arranged and plated it up with a side of toast. Served it to sleepy spousal unit and was rewarded with "What the heck is this? When did you make it? What's in it? Where'd you get the recipe?" followed by "Hey, this is good - nice smoky flavor. Got any more?" Now she's wondering if I can make one out of hamburger stuffed with cheese to serve on biscuits. Anybody ever tried something like that?
Oh, and thanks for the prep tips. I'm sure the next one will be better.
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Old 10-05-2009, 11:23 AM   #14
otis
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Location: McPherson KS
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Not to hijack, but a quick fatty question... I always see the goodies in a big pile that the fatty is wrapped around. Why not spread them out, so the goodness is in a swirl all the way through instead of piled in the middle?
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Old 10-05-2009, 11:28 AM   #15
shadow
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Wow, does that look good!
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