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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 04-27-2007, 11:29 PM   #46
Bill-Chicago
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Rick

Are you a fattie flipper?

looks like cross marks.

Not that theres anything wrong with that!!
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Unread 04-28-2007, 01:00 AM   #47
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Quote:
Originally Posted by Steeb View Post
If I have room, maybe I'll slap a fattie on with the brisket I'm intending to cook this weekend. There are no problems using oak for sausage, right?
Right
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Unread 04-28-2007, 01:02 AM   #48
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Quote:
Originally Posted by willkat98 View Post
Rick

Are you a fattie flipper?

looks like cross marks.

Not that theres anything wrong with that!!
As long as it is Fat Cap Down
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Unread 04-28-2007, 01:13 AM   #49
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Quote:
Originally Posted by brdbbq View Post
As long as it is Fat Cap Down
go to bed!
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Unread 04-28-2007, 05:46 AM   #50
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I never flip my fatty but I do move it around a little.
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Unread 04-28-2007, 08:10 AM   #51
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Quote:
Originally Posted by willkat98 View Post
Rick

Are you a fattie flipper?

looks like cross marks.

Not that theres anything wrong with that!!
i prefer to roll my fatties

check out these slicing guides...
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Unread 04-29-2007, 12:16 PM   #52
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Quote:
Originally Posted by Rick's Tropical Delight View Post
i prefer to roll my fatties
check out these slicing guides...
Those aren't slicing guides, those are "dunlaps". Those fatties done lapped over the grate.
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Unread 04-29-2007, 04:54 PM   #53
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Ok! I promised pics so here they are.

http://picasaweb.google.com/2buckets...ey=MCZ-wi58R4Q

I got called to work yesterday afternoon so I kind of over cooked the bird legs. Everything else was great and I got some of a fatty for lunch today.
The ABT's were a first and did not last the night.
I used bacon bits, minced onion, minced garlic and a touch of oregano in the cream cheese filling for the ABT's.
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Unread 04-05-2009, 06:21 PM   #54
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Gonna try to make some tommorow. Damn they look good
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Unread 04-05-2009, 06:28 PM   #55
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Quote:
Originally Posted by thirdeye View Post
Those aren't slicing guides, those are "dunlaps". Those fatties done lapped over the grate.
Rather have them done lapped over the grate instead of my belt!
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Unread 04-05-2009, 09:22 PM   #56
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Quote:
Originally Posted by thirdeye View Post
Those aren't slicing guides, those are "dunlaps". Those fatties done lapped over the grate.
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Unread 03-13-2010, 07:54 PM   #57
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I know this may sound like a silly question, but it's meant to be serious.

When is a fatty a fatty? Is it a sausage chub when it hits the smoker? Or does it become a fatty only after it's smoked?
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Unread 03-13-2010, 08:17 PM   #58
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IMO,

Its a fatty as soon as its 1lb or better and shaped like a beercan.

Same as a burger.. its a burger as soon as its a flat patty and its a meatloaf if its round and loaded with stuff..

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Unread 03-13-2010, 08:52 PM   #59
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I thought a fattie had a casing?
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Unread 03-13-2010, 09:06 PM   #60
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Quote:
Originally Posted by Frank Sacco View Post
I thought a fattie had a casing?




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