3-2-1 on a Fatty!! - Page 3

willkat98 · 12-03-2004, 07:54 AM

So it doesnt fark up my sprayer.

If I dont, it sprays it and carbonates like fizz when you pour warm pop on ice.

It also creates a suction that deforms the plastic bottle and then forces leaks in the pump nozzle dealie.

spicewine · 12-03-2004, 08:30 AM

I use a 2:59-1:59-0:59 method just to be different.

417bullelk · 12-05-2004, 01:56 AM

This is going to be one of the first things I try. No matter what I put in the Bandera, a fatty is getting thrown in as well...It's hard to imagine what this is going to taste like. I have been sharing some of my plans with the guys and work and I think they are ready to see results!!!

I have some brats that I had made from my elk. Maybe I will hand roll a fatty from a few of those and give it a whirl. I will go with the 3-2-1 method to ensure it doesn't dry out. When the brats were made, the butcher added pork fat to them along with cheddar cheese and chunks of japs.

cayenne · 12-06-2004, 02:30 PM

Yup..I'm gonna try this myself.
I did my first 'fatties' for T-day...did them for 3 hours...they were a bit overdone and dried out. I can see where it could be really great..so, will try the 2-2-1 thing next time I do them...
:-)

brdbbq · 12-06-2004, 02:58 PM

Quote:

When the brats were made, the butcher added pork fat to them along with cheddar cheese and chunks of japs.

Now I'm farking straving. Just a thought mixing maple syrup to the fatty before smoking ? Been wanting to try this.

racer_81 · 12-06-2004, 03:01 PM

Quote:

Originally Posted by brdbbq

Quote:

When the brats were made, the butcher added pork fat to them along with cheddar cheese and chunks of japs.

Now I'm farking straving. Just a thought mixing maple syrup to the fatty before smoking ? Been wanting to try this.

Straving, eh?

Poobah Typing Mod

kcquer · 12-06-2004, 04:46 PM

Quote:

2-2-1 thing next time I do them...

Done the 3-2-1 mod and it is good, but usually I throw on fatties first thing when I start an early morning cook, when the therm says 160 I start the biscuits. Works well to turn them over after an hour or 90 mins (thanks Greg).

Bigdog · 12-07-2004, 10:39 AM

Quote:

Originally Posted by cayenne

Yup..I'm gonna try this myself.
I did my first 'fatties' for T-day...did them for 3 hours...they were a bit overdone and dried out. I can see where it could be really great..so, will try the 2-2-1 thing next time I do them...
:-)

What kind of fatty did you use? What were your temps? A fatty should not dry out in 3 hrs. unless it is in a hot spot. I always put mine up high in a cool spot. They make great basters.

cayenne · 12-07-2004, 12:11 PM

Quote:

Originally Posted by BigdogSmoker

What kind of fatty did you use? What were your temps? A fatty should not dry out in 3 hrs. unless it is in a hot spot. I always put mine up high in a cool spot. They make great basters.

I threw on a couple of Jimmy Dean ones I beleive...one hot, the other maple flavored.
I can't remember if they were on the bottom or 2nd from bottom rack in the bandera...but, were on the side fartherest from the fire entrance....

My temps never got much above 200F the whole time..in fact, they were lower than that for a good bit.....didn't have any extra probe thermometers at the time...but, went for 3 hours...brought in...and they were like dry little logs...

:-(

Elkhound · 05-09-2005, 10:32 AM

I am new to the forum but after reading these posts, I decided to put a couple of Owens (regular) fatties in the smoker with my Pork Butts. Gotta say its the best breakfast sausage I've ever had !!

thanks

jt · 05-09-2005, 10:42 AM

Glad you liked it Elkhound. Please head over to Cattle Call and introduce yourself!

frognot · 05-09-2005, 09:27 PM

Good idea on the fatties. Gonna try that later this week.

BBQchef33 · 05-09-2005, 10:27 PM

Another thing to try. I mixed a 12 ouce fattie in with lb of ground beef then formed into burgers. One batch sage, one batch original..... Then cooked them in the hot spot next to the firebox opening. Awesome burgers!

Bigdog · 05-10-2005, 01:44 PM

Quote:

Originally Posted by BBQchef33

Another thing to try. I mixed a 12 ouce fattie in with lb of ground beef then formed into burgers. One batch sage, one batch original..... Then cooked them in the hot spot next to the firebox opening. Awesome burgers!

Hmmm...a fatty burger. Sounds interesting...very interesting.

brdbbq · 05-10-2005, 02:36 PM

Quote:

Originally Posted by BBQchef33

Another thing to try. I mixed a 12 ouce fattie in with lb of ground beef then formed into burgers. One batch sage, one batch original..... Then cooked them in the hot spot next to the firebox opening. Awesome burgers!

I posted A Jimmy Dean fatty burger some time ago but I be damned if I know where. It had powdered mustard Onion, Worchestire sauce. Good Chit. Relist tonight if there is interest.

12-03-2004, 07:54 AM	#31
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	So it doesnt fark up my sprayer. If I dont, it sprays it and carbonates like fizz when you pour warm pop on ice. It also creates a suction that deforms the plastic bottle and then forces leaks in the pump nozzle dealie. __________________ . 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

12-03-2004, 08:30 AM	#32
spicewine Babbling Farker Join Date: 09-13-04 Location: Columbia Missouri Downloads: 0 Uploads: 0	I use a 2:59-1:59-0:59 method just to be different. __________________ The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT, PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef

05-09-2005, 10:32 AM	#40
Elkhound On the road to being a farker Join Date: 04-29-05 Location: Houston, TX Downloads: 0 Uploads: 0	Fatty Heaven I am new to the forum but after reading these posts, I decided to put a couple of Owens (regular) fatties in the smoker with my Pork Butts. Gotta say its the best breakfast sausage I've ever had !! thanks

05-09-2005, 10:42 AM	#41
jt Babbling Farker Join Date: 02-10-04 Location: BFE Downloads: 0 Uploads: 0	Glad you liked it Elkhound. Please head over to Cattle Call and introduce yourself! __________________ I didn't hijack the thread. I just took it in a completely different direction. Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 10 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E

05-09-2005, 10:27 PM	#43
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	Another thing to try. I mixed a 12 ouce fattie in with lb of ground beef then formed into burgers. One batch sage, one batch original..... Then cooked them in the hot spot next to the firebox opening. Awesome burgers! __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

12-05-2004, 01:56 AM	#33
417bullelk Full Fledged Farker Join Date: 11-24-04 Location: Phoenix, AZ Downloads: 0 Uploads: 0	This is going to be one of the first things I try. No matter what I put in the Bandera, a fatty is getting thrown in as well...It's hard to imagine what this is going to taste like. I have been sharing some of my plans with the guys and work and I think they are ready to see results!!! I have some brats that I had made from my elk. Maybe I will hand roll a fatty from a few of those and give it a whirl. I will go with the 3-2-1 method to ensure it doesn't dry out. When the brats were made, the butcher added pork fat to them along with cheddar cheese and chunks of japs.

12-06-2004, 02:30 PM	#34
cayenne On the road to being a farker Join Date: 06-12-04 Location: New Orleans Downloads: 0 Uploads: 0	Yup..I'm gonna try this myself. I did my first 'fatties' for T-day...did them for 3 hours...they were a bit overdone and dried out. I can see where it could be really great..so, will try the 2-2-1 thing next time I do them... :-)

05-09-2005, 09:27 PM	#42
frognot Babbling Farker Join Date: 03-22-04 Location: Allen, Texas Downloads: 0 Uploads: 0	Good idea on the fatties. Gonna try that later this week.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
First Fatty	dan09554	Q-talk	11	07-22-2011 03:47 PM
Chocolate Chip Fatty and Andouille Fatty	Rich Parker	Q-talk	11	11-08-2009 10:02 AM
Bacon wrapped stuffed meatloaf, fatty style, with fatty piston	hammerwieser	Q-talk	6	07-20-2009 07:57 AM
Italian Fatty / Breakfast Fatty	KC Boss	Q-talk	12	03-04-2008 04:50 PM
Fatty Friday (dessert fatty pron)	sampson	Q-talk	9	03-01-2008 07:54 PM