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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 06-26-2010, 08:51 AM   #1
ChicagoSizzlin
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Default Re heating a Fatty

Im going to make a fatty today and I might have some left over. How do you guys reheat them? Or are they better served fresh?
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Unread 06-26-2010, 09:11 AM   #2
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They're best fresh. I reheat mine in the microwave. Medium low power for a couple of minutes, covered. Toasted bread, mayo, and a slice of cheese!!!

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Unread 06-26-2010, 09:30 AM   #3
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I've never had left overs!
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Unread 06-26-2010, 11:05 AM   #4
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Have used microwave on occasion. Also, grilled, pan fried, eaten cold. Hard to go wrong here!!

Leftovers are great in sandwiches, eggs, topping on my famous "bbq" nachos.
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Unread 06-26-2010, 11:26 AM   #5
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Yeah! What he ^^^^ said. Once cooked they are about as versatile as you are.
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Unread 06-26-2010, 12:42 PM   #6
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Thanks everyone I appreciate it. The only question I have is what temp is it done at? I got it going for 40mins so far and temps been ranging between 250-270. I also threw in some cherry and apple wood. Do I need to put some more wood through out the cook as well?
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Unread 06-26-2010, 12:48 PM   #7
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would recommend internal temp of 160 - may take 1.5 to two hours at 250 indirect.
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Unread 06-26-2010, 04:49 PM   #8
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i wouldnt add more smoking wood unless your using those shaving pieces. On the few occasions where i added a few fatties to have leftovers, i find slicing them the next day when they are COLD makes it very easy to vac-seal some in small portions for freezing. then i just take oput of the freezer, heat em in a skillet while the eggs are cooking , and magic happens!
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Unread 06-26-2010, 04:57 PM   #9
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Quote:
Originally Posted by ljh34465 View Post
would recommend internal temp of 160 - may take 1.5 to two hours at 250 indirect.
Quote:
Originally Posted by beerguy View Post
i wouldnt add more smoking wood unless your using those shaving pieces. On the few occasions where i added a few fatties to have leftovers, i find slicing them the next day when they are COLD makes it very easy to vac-seal some in small portions for freezing. then i just take oput of the freezer, heat em in a skillet while the eggs are cooking , and magic happens!
Those internal temps sound right, and I too seal mine and reheat in a skillet, served over ecode's bunns with a poached egg on top. Delish
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Unread 06-26-2010, 06:28 PM   #10
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I try to make enough to have fatty hash in eggs in the morning. Not always successful tho.
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Unread 06-26-2010, 07:35 PM   #11
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Quote:
Originally Posted by Ribbin' Randy View Post
I've never had left overs!
Never had leftovers...

Quote:
Originally Posted by jjdealer View Post
I try to make enough to have fatty hash in eggs in the morning. Not always successful tho.
That's not leftover...that's planning...
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Unread 06-30-2010, 06:33 PM   #12
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Well the fatty was gone before i could even put it down. I also made some MOINK balls and they were gone just as fast. I would have taken some pictures considering it was my first time making both. The wife took the camera that day so i was unable to do so. Anyways everything turned out awesome! Cant thank you guys enough for making me look so damn good lol.
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