3-2-1 on a Fatty!!

willkat98 · 07-23-2004, 02:19 PM

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

MikeG · 07-23-2004, 02:30 PM

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!!!!
MikeG

racer_81 · 07-23-2004, 03:10 PM

Bill - it's past 25 minutes...Fess up.

(I'm hungry again).

willkat98 · 07-23-2004, 03:43 PM

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.

MikeG · 07-23-2004, 03:51 PM

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
MikeG

Cuelio · 07-23-2004, 03:54 PM

Man! 3-2-1 method for fatties invented in Ill. What's next?

At least I invented the Frito pie.

HickoryNut · 07-23-2004, 03:59 PM

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.

willkat98 · 07-23-2004, 04:02 PM

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

Cuelio · 07-23-2004, 04:07 PM

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.

Jorge · 07-23-2004, 10:49 PM

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

The_Kapn · 07-24-2004, 08:47 AM

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

fivelombardis · 07-24-2004, 08:52 AM

and i invented the internet...no wait, that was al gore!

colt45 · 07-24-2004, 09:40 AM

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!

smokeypig · 07-25-2004, 10:27 PM

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!

kcquer · 07-25-2004, 10:44 PM

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.

07-23-2004, 02:19 PM	#1
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	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 __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

07-23-2004, 03:10 PM	#3
racer_81 Babbling Farker Join Date: 08-11-03 Location: Richmond, TX Downloads: 0 Uploads: 0	Bill - it's past 25 minutes...Fess up. (I'm hungry again). __________________ This Space Left Intentionally Blank

07-23-2004, 03:43 PM	#4
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	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. __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

07-23-2004, 03:54 PM	#6
Cuelio is one Smokin' Farker Join Date: 01-06-04 Location: Minneapolis, Minnesota Downloads: 0 Uploads: 0	Man! 3-2-1 method for fatties invented in Ill. What's next? At least I invented the Frito pie. __________________ Brinkmann Cimarron (Binkie) Weber Performer (Fudo) with Smokenator 1000 Treager Texas Outers electric cold smoker Lump in the soles of my shoes My avatar is M-57 the "Smoke Ring nebula", in memory of "e".

07-23-2004, 04:07 PM	#9
Cuelio is one Smokin' Farker Join Date: 01-06-04 Location: Minneapolis, Minnesota Downloads: 0 Uploads: 0	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. __________________ Brinkmann Cimarron (Binkie) Weber Performer (Fudo) with Smokenator 1000 Treager Texas Outers electric cold smoker Lump in the soles of my shoes My avatar is M-57 the "Smoke Ring nebula", in memory of "e".

07-23-2004, 02:30 PM	#2
MikeG Full Fledged Farker Join Date: 12-22-03 Location: Selma, AL Downloads: 0 Uploads: 0	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!!!! MikeG

07-23-2004, 03:51 PM	#5
MikeG Full Fledged Farker Join Date: 12-22-03 Location: Selma, AL Downloads: 0 Uploads: 0	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 MikeG

07-23-2004, 03:59 PM	#7
HickoryNut Knows what a fatty is. Join Date: 01-28-04 Location: N Little Rock, AR Downloads: 0 Uploads: 0	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.

07-24-2004, 08:47 AM	#11
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	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 __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

07-24-2004, 08:52 AM	#12
fivelombardis is one Smokin' Farker Join Date: 08-19-03 Location: TEXAS Downloads: 0 Uploads: 0	and i invented the internet...no wait, that was al gore! __________________ That boy just ain't right.

07-25-2004, 10:27 PM	#14
smokeypig On the road to being a farker Join Date: 02-04-04 Location: Marietta, Georgia Downloads: 0 Uploads: 0	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! __________________ --- --- --- --- It is better to have barbecued and lost, then never to have barbecued at all. – William Shakespeare ---------------------- NB Black Diamond, Purveyor of Fine Swine and Originator of the Fatty, Right-Wing whackadoo (and according to the Dept of Homeland Security, quite possibly a threat to National Security) visit us at http://www.grifenhagen.com

07-25-2004, 10:44 PM	#15
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue Downloads: 0 Uploads: 0	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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