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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-23-2004, 02:19 PM | #1 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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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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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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07-23-2004, 02:30 PM | #2 |
Full Fledged Farker
Join Date: 12-22-03
Location: Selma, AL
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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!!!! MikeG |
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07-23-2004, 03:10 PM | #3 |
Babbling Farker
Join Date: 08-11-03
Location: Richmond, TX
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Bill - it's past 25 minutes...Fess up.
(I'm hungry again).
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07-23-2004, 03:43 PM | #4 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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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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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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07-23-2004, 03:51 PM | #5 |
Full Fledged Farker
Join Date: 12-22-03
Location: Selma, AL
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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 MikeG |
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07-23-2004, 03:54 PM | #6 |
is one Smokin' Farker
Join Date: 01-06-04
Location: Minneapolis, Minnesota
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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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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". |
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07-23-2004, 03:59 PM | #7 |
Knows what a fatty is.
Join Date: 01-28-04
Location: N Little Rock, AR
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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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07-23-2004, 04:02 PM | #8 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Quote:
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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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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07-23-2004, 04:07 PM | #9 |
is one Smokin' Farker
Join Date: 01-06-04
Location: Minneapolis, Minnesota
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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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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". |
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07-23-2004, 10:49 PM | #10 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Quote:
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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07-24-2004, 08:47 AM | #11 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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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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"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), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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07-24-2004, 08:52 AM | #12 |
is one Smokin' Farker
Join Date: 08-19-03
Location: TEXAS
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and i invented the internet...no wait, that was al gore!
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That boy just ain't right. Lone Star Grillz 24" Cabinet Smoker Lone Star Grillz 42" Pellet Smoker Lone Star Grillz 36" Fire Pit Pit Boss PBV6 PSE at our second home 36" Blackstone Griddle |
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07-24-2004, 09:40 AM | #13 | ||
Full Fledged Farker
Join Date: 08-11-03
Location: Tomball, TX
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Quote:
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[size=6][b][color=blue]Colt 45[/size][/b][/color] Josh Chater Member Currently without a Chapter |
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07-25-2004, 10:27 PM | #14 |
Full Fledged Farker
Join Date: 02-04-04
Location: Rockmart, Georgia
Name/Nickname : Papa Stu
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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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--- --- --- --- I barbecue, therefore I am. – Rene Descartes ---------------------- Love is in the air! No, wait. That's Barbecue. Nevermind ---------------------- LANG 36D, 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) |
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07-25-2004, 10:44 PM | #15 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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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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