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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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07-17-2009, 09:18 PM | #1 |
Knows what a fatty is.
Join Date: 06-10-09
Location: Mt. Prospect, IL
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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... |
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07-17-2009, 09:23 PM | #2 |
Knows what a fatty is.
Join Date: 06-10-09
Location: Mt. Prospect, IL
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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? |
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07-17-2009, 10:08 PM | #3 |
is One Chatty Farker
Join Date: 07-02-09
Location: Fayetteville, AR
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Pics or it didn't happen! LOL
__________________
The beatings will continue until morale improves! |
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07-18-2009, 03:03 PM | #4 |
Knows what a fatty is.
Join Date: 06-10-09
Location: Mt. Prospect, IL
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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... |
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07-18-2009, 03:16 PM | #5 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 07-02-09
Location: Romulus
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Man that sure looks good!
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07-18-2009, 03:25 PM | #6 |
is One Chatty Farker
Join Date: 07-02-09
Location: Fayetteville, AR
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Very nice!
__________________
The beatings will continue until morale improves! |
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07-18-2009, 03:41 PM | #7 |
is one Smokin' Farker
Join Date: 05-14-09
Location: Ocala, Florida
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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. |
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07-18-2009, 03:46 PM | #8 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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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] |
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07-18-2009, 04:02 PM | #9 |
Full Fledged Farker
Join Date: 07-11-09
Location: belchertown mass
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im def. going to try this
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07-18-2009, 07:23 PM | #10 |
Full Fledged Farker
Join Date: 10-14-07
Location: new jersey
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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 |
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07-18-2009, 07:35 PM | #11 |
On the road to being a farker
Join Date: 07-10-09
Location: Chicago, Il
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Looks fantastic, I'm going to try this too with the piston. Did you Pam the inside of the piston?
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07-18-2009, 07:58 PM | #12 | |
Knows what a fatty is.
Join Date: 06-10-09
Location: Mt. Prospect, IL
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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:
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. |
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07-18-2009, 08:03 PM | #13 |
Knows what a fatty is.
Join Date: 06-10-09
Location: Mt. Prospect, IL
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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... |
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07-18-2009, 08:07 PM | #14 | |
On the road to being a farker
Join Date: 07-10-09
Location: Chicago, Il
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Quote:
A great system, thanks for sharing! |
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07-18-2009, 10:03 PM | #15 |
is one Smokin' Farker
Join Date: 04-15-07
Location: Bisbee, AZ
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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 |
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Tags |
fatty, uds |
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