MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 07-17-2009, 09:18 PM   #1
Kubbie
Knows what a fatty is.
 
Join Date: 06-10-09
Location: Mt. Prospect, IL
Default MY First Fatty - Used the Piston on the UDS w/ PRON

Didn't feel like I was in the club until I got the fatty done, so had to try it.
I started with a 16 oz Jimmy Dean log and went searching in the fridge.

Some Brie, shredded Italian mix, and my filling.





Filling was some onions, green pepper, garlic and some cut-up kabanos - smoked Polish sausage sticks. Short saute in EVOO.





All this got stuffed into my fatty piston - 9" by 1 1/2" PVC Pipe.




Rolled out the sausage on some clear wrap. Some Pam on the rolled kept it from sticking.




Pushed out the filling onto the sausage.






The clear wrap made it very easy to pick up and roll the sausage around the filling.




This one got some Smokin' Guns KC Rib Rub. Turned out to be too salty combined with the salty sausage. I'll pick a sweet/hot with less salt one for next time.





Onto the UDS. Got cherry and hickory chuncks with some Royal Oak. 250° - 275°




After about 3 hours




Ready to slice after a rest







Odd thing was that I didn't like my first bite, as I didn't know what to expect. What I realized was that I didn't like the saltiness of the end piece, the rub was just too salty.

What was underneath was this layering of flavors like nothing I tried before. It was addictive. The sensation on my buds just wanted me to grab another slice. It was hard to save enough to take to work the next day to have the other two carpenters I work with to try some...
Kubbie is offline   Reply With Quote




Old 07-17-2009, 09:23 PM   #2
Kubbie
Knows what a fatty is.
 
Join Date: 06-10-09
Location: Mt. Prospect, IL
Default

Oop, did my hotlinks die? I saw them in the preview, now I have the red x's...

Are we blocked from hosting on fotki.com?
Kubbie is offline   Reply With Quote


Old 07-17-2009, 10:08 PM   #3
GreasePig
is One Chatty Farker
 
Join Date: 07-02-09
Location: Fayetteville, AR
Default

Pics or it didn't happen! LOL
__________________
The beatings will continue until morale improves!
GreasePig is offline   Reply With Quote


Old 07-18-2009, 03:03 PM   #4
Kubbie
Knows what a fatty is.
 
Join Date: 06-10-09
Location: Mt. Prospect, IL
Default Repost with pics again...

Didn't feel like I was in the club until I got the fatty done, so had to try it.
I started with a 16 oz Jimmy Dean log and went searching in the fridge.

Some Brie, shredded Italian mix, and my filling.





Filling was some onions, green pepper, garlic and some cut-up kabanos - Polish sausage sticks. Short saute in EVOO.





All this got stuffed into my fatty piston - 9" by 1 1/2" PVC Pipe.




Rolled out the sausage on some clear wrap. Some Pam on the rolled kept it from sticking.




Pushed out the filling onto the sausage.






The clear wrap made it very easy to pick up and roll the sausage around the filling.




This one got some Smokin' Guns KC Rib Rub. Turned out to be too salty combined with the salty sausage. I'll pick a sweet/hot with less salt one for next time.





Onto the UDS. Got cherry and hickory chuncks with some Royal Oak. 250° - 275°




After about 3 hours




Ready to slice after a rest







Odd thing was that I didn't like my first bite, as I didn't know what to expect. What I realized was that I didn't like the saltiness of the end piece, the rub was just too salty.

What was underneath was this layering of flavors like nothing I tried before. It was addictive. The sensation on my buds just wanted me to grab another slice. It was hard to save enough to take to work the next day to have the other two carpenters I work with to try some...
Kubbie is offline   Reply With Quote


Old 07-18-2009, 03:16 PM   #5
kyoung55
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 07-02-09
Location: Romulus
Default

Man that sure looks good!
kyoung55 is offline   Reply With Quote


Old 07-18-2009, 03:25 PM   #6
GreasePig
is One Chatty Farker
 
Join Date: 07-02-09
Location: Fayetteville, AR
Default

Very nice!
__________________
The beatings will continue until morale improves!
GreasePig is offline   Reply With Quote


Old 07-18-2009, 03:41 PM   #7
ljh34465
is one Smokin' Farker
 
Join Date: 05-14-09
Location: Ocala, Florida
Default

Looks wonderful. What a great tutorial - good pics and explanation with all the detail - really helpful - thanks for sharing.

Two questions - did you refrigerate/freeze the PVC contents and what did you use for a plunger? Looks like it worked perfectly.
ljh34465 is offline   Reply With Quote


Old 07-18-2009, 03:46 PM   #8
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Default

Nice looking fatty - now you know your in the club! And, good "play-by-play" pron!
__________________
Dan

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
chambersuac is offline   Reply With Quote


Old 07-18-2009, 04:02 PM   #9
warren
Full Fledged Farker
 
Join Date: 07-11-09
Location: belchertown mass
Default

im def. going to try this
warren is offline   Reply With Quote


Old 07-18-2009, 07:23 PM   #10
deeque
Full Fledged Farker
 
deeque's Avatar
 
Join Date: 10-14-07
Location: new jersey
Thumbs up

great job on the fattie and stuffing. wise old saying is you never make just 1 fattie. smoke on Bro.
__________________
smokin que & lovin it
_____
Don

UDS
WEBER OTG 22.5
deeque is offline   Reply With Quote


Old 07-18-2009, 07:35 PM   #11
jlough69
On the road to being a farker
 
jlough69's Avatar
 
Join Date: 07-10-09
Location: Chicago, Il
Default

Looks fantastic, I'm going to try this too with the piston. Did you Pam the inside of the piston?
jlough69 is offline   Reply With Quote


Old 07-18-2009, 07:58 PM   #12
Kubbie
Knows what a fatty is.
 
Join Date: 06-10-09
Location: Mt. Prospect, IL
Default

Quote:
Originally Posted by ljh34465 View Post
did you refrigerate/freeze the PVC contents
After I stuffed the piston, in the freezer for 15-20 min just to firm it up.

After I rolled it up and sealed up the ends well, again back in the freezer for about 20 minutes.

Quote:
Originally Posted by ljh34465 View Post
...what did you use for a plunger? Looks like it worked perfectly.
I cut a piece of the pvc pipe thin - 1/4" on the miter saw. I used that to trace out the inside diameter on a piece of 3/8" thick acrylic (plexiglass) that I had laying around. Cut close to the line, then used a bench grinder to sand right up to the line.

I didn't have a pusher rod yet, (just used a long wooden spoon.) I'm looking for clear acrylic rod, but didn't find any locally yet, so will probably order it online.
Kubbie is offline   Reply With Quote


Old 07-18-2009, 08:03 PM   #13
Kubbie
Knows what a fatty is.
 
Join Date: 06-10-09
Location: Mt. Prospect, IL
Default

Quote:
Originally Posted by jlough69 View Post
Did you Pam the inside of the piston?
I did, but that stuffing was greasy - sausage, oil and cheese - that it probably didn't need it.
I believe in balancing fats though - I had pork and dairy fat, so I added the vegetable fat. I didn't have beef fat, so it wasn't a fully balanced diet...
Kubbie is offline   Reply With Quote


Old 07-18-2009, 08:07 PM   #14
jlough69
On the road to being a farker
 
jlough69's Avatar
 
Join Date: 07-10-09
Location: Chicago, Il
Default

Quote:
Originally Posted by Kubbie View Post
I did, but that stuffing was greasy - sausage, oil and cheese - that it probably didn't need it.
I believe in balancing fats though - I had pork and dairy fat, so I added the vegetable fat. I didn't have beef fat, so it wasn't a fully balanced diet...

A great system, thanks for sharing!
jlough69 is offline   Reply With Quote


Old 07-18-2009, 10:03 PM   #15
Mr. Bo
is one Smokin' Farker
 
Mr. Bo's Avatar
 
Join Date: 04-15-07
Location: Bisbee, AZ
Default

Quote:
Originally Posted by Kubbie View Post
I believe in balancing fats though - I had pork and dairy fat, so I added the vegetable fat. I didn't have beef fat, so it wasn't a fully balanced diet...
I like the way you think. Great looking fatty BTW!
__________________
55 gallon smokin' UDS
BBQ Grillware gas grill
Pit-Boss 700 Deluxe
Traeger Lil Pig
Mr. Bo is offline   Reply With Quote


Reply

Tags
fatty, uds

Similar Threads
Thread Thread Starter Forum Replies Last Post
Fatty piston el_matt Q-talk 6 06-25-2010 12:23 PM
My Fatty Piston cowgirl Q-talk 104 12-19-2009 07:30 PM
First Fatty w/ Piston nolaman Q-talk 21 10-13-2009 10:46 AM
First Fatty w/ Piston nolaman Q-talk 2 10-13-2009 05:58 AM
Bacon wrapped stuffed meatloaf, fatty style, with fatty piston hammerwieser Q-talk 6 07-20-2009 07:57 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:30 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts