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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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Old 10-13-2009, 01:48 AM   #1
is one Smokin' Farker
Join Date: 08-01-09
Location: Transplanted in Ellijay, Ga.
Thumbs up First Fatty w/ Piston

After checking out cowgirl's thread on the fatty piston, I had to make one! I used a couple fittings instead of sheet plastic. The stuffing consists of onions,bell pepper, hash brown potatos,diced summer sausage, shreaded Mex style cheese. Packed in the pvc mold,put in freezer to chill quick, but not freeze. When ready,I ejected it on to the sausage. I rolled it up, and rolled in bacon. It weighed almost 3 1/2 lbs. Cooked in the smoker with chucky,at 230*-250* about 4hrs. till the bacon was nice and brown, "don't like clear fat bacon either" Internal was 195*. I didn't use any peppers or spicey seasonings so the wife can eat it too.This is a first, not only cooking, but tasting one also. IT WAS FANTASTIC!! I brought some over to a neighbor, they were awe struck! Next time I'll make two. One mild, and pump up the volume on the other! Thank you everyone for contributing to my education, by posting on this forum. Thanks Jeanie,and grillinski for the great idea! Now all I have to do is get this photobucket to work...It's not...Sorry about the pics. It's 1:46am Good nite!
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Old 10-13-2009, 03:50 AM   #2
Quintessential Chatty Farker
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Join Date: 12-15-07
Location: England

Slappin that bass like some delerious funky preist!!!

UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*

British BBQ Championships
Grand Champion 2008
British BBQ Society - Southern Championship
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Old 10-13-2009, 06:58 AM   #3
is One Chatty Farker

Join Date: 07-02-09
Location: Virginia Beach, VA

I want to see!!! Wake up Wake up!!!!!
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