עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 06-12-2010, 10:39 AM   #1
Big Dog
Is lookin for wood to cook with.
 
Join Date: 12-10-09
Location: San Ramon, CA
Downloads: 0
Uploads: 0
Default Fatty Cook Time

I just bought a new Traeger yesterday and I want to cook on it before tonight so I found a roll of Jimmy Dean sitting in the freezer that I want for breakfast/lunch/whenever it's done. I've been having trouble with the temp control, but that's getting better, but I was wondering at 250, how long should a 1 lb. roll of sausage take? Thanks for the help.
Big Dog is offline   Reply With Quote


Unread 06-12-2010, 03:44 PM   #2
Oldschoolbbq
Full Fledged Farker
 
Oldschoolbbq's Avatar
 
Join Date: 05-14-10
Location: Gibsonburg,Ohio
Downloads: 0
Uploads: 0
Default Yo! Bd................................;}-

<P>I take it you're thawing the sausage first,so...</P>
<P>with your ingredients in and wrapped -or- Bacon Weaved,put it on at the 225* you stated(good choice).If you are not watching it,1.5 to 2hrs. should be sufficient to get the Bacon done and with that the sausage will be finished. I for safety sake always check my IMT just prior to removing, but the Bacon thingy is my fav.,I know it's done<IMG class=inlineimg border=0 alt=0 src="http://www.bbq-brethren.com/forum/images/smilies/clap2.gif" smilieid="107"></P>
<P>&nbsp;</P>
<P>Oh, yes; I totally screwed a Fatty up that I was making for a friends party<IMG class=inlineimg border=0 alt=0 src="http://www.bbq-brethren.com/forum/images/smilies/mad2.gif" smilieid="138">&nbsp;&nbsp; I was getting tired of weaving and stuffing the 12 rolls I was doing for him. I feel so ashmed ,I lost the love for the last roll and didn't pinch the seams when I rolled it and(yeah,you got it)SPLOOSH all over the bottom grate<IMG class=inlineimg border=0 alt=0 src="http://www.bbq-brethren.com/forum/images/smilies/doh.gif" smilieid="104">&nbsp;So remember to pinch your meat<IMG class=inlineimg border=0 alt=0 src="http://www.bbq-brethren.com/forum/images/smilies/tape.gif" smilieid="178">&nbsp;to avoid a mess.</P>
<P>Hope this helps,and</P>
__________________
SMOKE HAPPY ;}- I'm not crazy,my reality is just different than yours!
Oldschoolbbq is offline   Reply With Quote


Unread 06-12-2010, 04:54 PM   #3
fshnwiz
Knows what a fatty is.
 
Join Date: 04-25-10
Location: Springfield,MO
Downloads: 0
Uploads: 0
Default

^^^^ What He said, at 225 when the bacon is done so is the fattie and always remember to pinch your meat.
fshnwiz is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
About time I did a Fatty! 1st one EVER! SmokinAussie Q-talk 30 08-03-2011 07:55 PM
First time poster. First fatty. Bludgeon Q-talk 2 06-27-2010 11:11 AM
Fatty time/temp bh5k Q-talk 9 09-25-2009 02:08 PM
A question: Time to cook a fatty Bob E Que Q-talk 4 09-19-2009 01:54 PM
First Time Fatty Questions JimDandysNYDan Q-talk 15 10-11-2008 08:32 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:53 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.