fatties on sale.

[parrothead]

Just got the Jewel flier for the week and Jimmy Dean fatties are, Buy one, get one free. Doesn't say a limit. I'm gonna stock up.

 

[roknrandy]

Do you know how much they are normaly? We have a store that tried to almost double the price then advertise it as a buy one/get one deal. The Gunnoe's 16oz are 2.50 ea Regular price and the store brand (farmers value) is .99 for the 16oz. I've taken the cheap one's and rolled them in seasoning and they taste as good as the JD only 1/2 the price.

 

[parrothead]

$2.99 normally I think maybe $3.99

I've tried the .99 ones. Won't again.

 

[Bigmista]

Farmer John Spicy has been my favorite so far. Kroger brand from Food 4 less hasn't been to bad either. Jimmy dean mild is awfully bland. I have just beenseasoning th outside. Next time, I will put it all in a bowl add my own seasoning and roll it back up myself and see what happens.

 

[Bigdog]

Have you seen the new 12 0z. JD fatties? I think that the co. is trying the old reduce the ammount and charge the same price trick. Worked for coffee, so will probably work for them too. Farkers!!!!

 

[brdbbq]

Got to keep Jimmy feed since he don't sing no more......Thank Gawd

 

[chad]

Got to keep Jimmy feed since he don't sing no more......Thank Gawd

He's also not the spokesman or owner of the company/product with his name on it.

 

[Bill-Chicago]

Got to keep Jimmy feed since he don't sing no more......Thank Gawd

He's also not the spokesman or owner of the company/product with his name on it.

Famous Amos Mod

 

[kcquer]

roll it back up myself and see what happens.

Did the "roll your own" mod with some bulk store brand. Good sausage but it didnt maintain shape like the extruded chubbs, it didn't fall apart, just squished into kind a flat oval.

 

[jminion]

Start the cook with the roll (your fattie) in plastic wrap it will firm up some then you can remove the plastic wrap and put smoke on.
I like doing Italian sausage wrapped around a hot link (remove casing), makes for an interesting combo.

 

[Bigmista]

roll it back up myself and see what happens.

Did the "roll your own" mod with some bulk store brand. Good sausage but it didnt maintain shape like the extruded chubbs, it didn't fall apart, just squished into kind a flat oval.

Thanks for the heads up. After I seasoned mine, I put in a long piece of foil rolled it till it firmed up, cut it in half and "re-extruded" it. It's doing fine so far.

 

[The_Kapn]

Start the cook with the roll (your fattie) in plastic wrap it will firm up some then you can remove the plastic wrap and put smoke on.
I like doing Italian sausage wrapped around a hot link (remove casing), makes for an interesting combo.

Jim,
Would "cheese cloth" work?
Maybe let the smoke start and not take a chance on melting?
Interesting idea!
TIM

 

[jminion]

Plastic wrap won't melt if your in the 225 to 250º pit temp range and they don't need to be in it all that long, works real well. Cheese cloth would leave the exterior kind of funky looking, we use the plastic while competiting for that reason.

 

[The_Kapn]

Plastic wrap won't melt if your in the 225 to 250º pit temp range and they don't need to be in it all that long, works real well. Cheese cloth would leave the exterior kind of funky looking, we use the plastic while competiting for that reason.

Jim--Got it--Thanks!
TIM

 

[kcquer]

If anyone has not tried the plastic wrap on a brisket (before foil if you return it to the cooker) you should give it a shot. Using foil I always end up with a ton of loose juice in the bottom of the foil package. The plastic wrap seems to prevent a lot of the juice from coming out, I think it really helps. Probably works on butts as well, I just haven't tried it on them.

 

[racer_81]

After I seasoned mine, I put in a long piece of foil rolled it till it firmed up, cut it in half and "re-extruded" it. It's doing fine so far.

Pinch-a-Loaf Mod

:wink: