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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 07-23-2004, 02:19 PM   #1
willkat98
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Default 3-2-1 on a Fatty!!

I was getting creative today, so I did a 3-2-1 variation on a Fatty

3 hours in the smoke, spraying with everything else.

2 hours wrapped in foil, sprayed before wrapping

1 hour in the cooler.

Got about 20 minutes of the 1 hour in the cooler left, but when tranfering from grill to cooler, I made a trail of juice pouring out the side.

Smelled AWESOME.

Will post results in 25 minutes :P
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Unread 07-23-2004, 02:30 PM   #2
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Thanks so much Bill...I am at work..
3 hours to go....Hungry...I could eat the
rear out of a rag doll.. and your cooking...
smelling good ...juice dripping...Q falling apart
tender...20 minutes to go...
Have mercy on us working stiffs!!!!
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Unread 07-23-2004, 03:10 PM   #3
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Bill - it's past 25 minutes...Fess up.

(I'm hungry again).
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Unread 07-23-2004, 03:43 PM   #4
willkat98
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Sorry, had to go drop off a brisket I cooked for a friend.

3 words

Oh My God.

I am taking the pledge:

I pledge to never cook a fatty again without using the 3-2-1 method.

This is a day of new things to try. As I sit here typing, I am drinking a Cosmopolitan. Never had one before. Sure, they are a girly drink, but it tastes pretty good.

Back on topic.

I sliced half of the JD 2 pound log. Farking juice was all over the place. Gave the slices awy to the people with the brisket (my wifes office)

I had a slice and my wife did.

It was the wettest, moistest, 1/3" smoke ringyest, breakfast sausage I ever ate.

I will never go back to 3 hours and out. Sure, you need to wait 3 more hours (2 in foil and sprayed down good) and 1 in the cooler, but its like any other of our meats, the longer you wait, the better it is.

So I implore you Brothers, nay, I insist brothers, that you try the 3-2-1in the cooler method on your sausage logs (1# or more). On those 12oz logs that some of you are getting, I say adjust times by 75% (since your cooking 25% less)

So now I will go polish off that rack of ribs and some more of the best damn sausage I ever ate.

Now don't go saying I invented 3-2-1 for JD sausage logs. Whoever created the 3-2-1 for ribs was just what I adapted.

Hey, this Cosmopolitan is pretty good. I just hope Sex In the City is on tonight so me and the girls have something to talk about tomorrow.
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Unread 07-23-2004, 03:51 PM   #5
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Bill,
Thanks for the update...I just had a diet coke
and a bag of pork rinds....awsome!!!.
I'm gonna take a short road trip to Dempolis, AL
tonight to check out Smokie Jacks. He has been makin
some noise in local circles and was on the food network
about a month ago. Also there is a small store there that
has a sauce that is gaining a reputation. I'm on one of my
recon missions. Ha!
Have a good weekend
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Unread 07-23-2004, 03:54 PM   #6
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Man! 3-2-1 method for fatties invented in Ill. What's next?

At least I invented the Frito pie.
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Unread 07-23-2004, 03:59 PM   #7
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Methiink Bill has been rolling his fatties in double-wide strawberry Reefer Rollers and the smoke ring is around his head but I'm fixing to fire up and try the method, errr.. on sausage.
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Unread 07-23-2004, 04:02 PM   #8
willkat98
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Quote:
Originally Posted by Cue'lio
Man! 3-2-1 method for fatties invented in Ill. What's next?

At least I invented the Frito pie.
Hey!!!

I specifically pointed out that I did NOT invent the method.

I, and the rest of Illinois, will take a break on inventing stuff. I just invented alot of stuff on slow days. This board has 440 or so people.

Go invent your own stuff.

I'm going to ronco.com
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Unread 07-23-2004, 04:07 PM   #9
Cuelio
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Brothers and Sisters,

Bill's just being modest. He invented the 3-2-1 method for fatties, and he's humble enough to not take the credit. (Applause as in the Ronco infomercials)

Chalk up another invention in Ill.

I still invented the Frito pie.
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Unread 07-23-2004, 10:49 PM   #10
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Quote:
Originally Posted by Cue'lio
Man! 3-2-1 method for fatties invented in Ill. What's next?

At least I invented the Frito pie.
You have yet to have a REAL Frito pie unless it is A) in Texas B) at a high school football game C) in November. Some things are sacred
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Unread 07-24-2004, 08:47 AM   #11
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Bill,
Great idea for fatties.
I now use 3-2-1 for Turkey Drummies also.
Works great
Moist, tender, and flavored to the bone.
I posted some pics a while back.
For me, easier than brining!
Fatties are next.
Thanks,
TIM
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Unread 07-24-2004, 08:52 AM   #12
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and i invented the internet...no wait, that was al gore!
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Unread 07-24-2004, 09:40 AM   #13
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Quote:
Originally Posted by Jorge
Quote:
Originally Posted by Cue'lio
Man! 3-2-1 method for fatties invented in Ill. What's next?

At least I invented the Frito pie.
You have yet to have a REAL Frito pie unless it is A) in Texas B) at a high school football game C) in November. Some things are sacred
amen brother... preach on!
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Unread 07-25-2004, 10:27 PM   #14
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ok. would someone please explain frito pie?

chocolate pie, shepherd's pie, hare (can i say this?) pie - these i understand (and sometimes enjoy).

but frito pie?


must be a texas thing!
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Unread 07-25-2004, 10:44 PM   #15
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pile of corn chips, topped with chili and cheese. Popular at dirt race tracks and tractor pulls here. Usually onions and jalapenos are offered as additional toppings.
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