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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 12-03-2004, 07:54 AM   #31
Bill-Chicago
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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.
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Unread 12-03-2004, 08:30 AM   #32
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I use a 2:59-1:59-0:59 method just to be different.
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Unread 12-05-2004, 01:56 AM   #33
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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.
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Unread 12-06-2004, 02:30 PM   #34
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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...
:-)
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Unread 12-06-2004, 02:58 PM   #35
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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.
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Unread 12-06-2004, 03:01 PM   #36
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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?

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Unread 12-06-2004, 04:46 PM   #37
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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).
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Unread 12-07-2004, 10:39 AM   #38
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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.
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Unread 12-07-2004, 12:11 PM   #39
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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...

:-(
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Unread 05-09-2005, 10:32 AM   #40
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Default 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
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Unread 05-09-2005, 10:42 AM   #41
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Glad you liked it Elkhound. Please head over to Cattle Call and introduce yourself!
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Unread 05-09-2005, 09:27 PM   #42
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Good idea on the fatties. Gonna try that later this week.
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Unread 05-09-2005, 10:27 PM   #43
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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!
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Unread 05-10-2005, 01:44 PM   #44
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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.
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Unread 05-10-2005, 02:36 PM   #45
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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.
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