First fatties and a chicken

callmetut

Newbie

Original poster

Jun 9, 2011

19

10

SW Misery (Missouri)

• Jul 12, 2011

• #1

Tried making a sausage and a beef fattie.

I thought the beef came out better than the sausage (both tasted good), the sausage one just tasted too greasy with the bacon (mouth feel wasn't the best).

I used apple chips and the bacon is was a thick sliced local (bulk) that has a great taste to it... next time I'll use a standard thin sliced bacon.

Chicken breasts were a touch dry, thighs were nice and juicy. Pulled at 175... should have pulled at the same time as the fatties of 165 or so...

When I pulled the fatties... 165

175 on the breast.

Tut

 

teeznuts

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Jun 18, 2011

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Central Cali

• Jul 12, 2011

• #2

Whats in the fatties?

 

africanmeat

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Mar 28, 2011

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Cape Town South Africa

• Jul 12, 2011

• #3

teeznuts said:

Whats in the fatties?

Click to expand...

It looks good from the outside and the inside ??????? Qview please

 

SmokinAl

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Jun 22, 2009

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Central Florida (Sebring)

• Jul 12, 2011

• #4

They both look good! I always use the thinnest bacon I can find for fatties. That way the bacon gets nice & crispy.

 

beer-b-q

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• Jul 12, 2011

• #5

Nice color, how about a sliced shot on the Fatty...

 

sunman76

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Feb 18, 2011

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Duncan Oklahoma

• Jul 12, 2011

• #6

looks good

 

daveomak

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Omak,Washington,U.S.A.

• Jul 12, 2011

• #7

Tut, If you ever want to do salmon, this is how I do it.........Am I saving myself yet.......Sorry this belonged on Kinny's thread. Never open 2 threads at once...

Tut, Morning.

I prefer to leave the skin on salmon. Main reason is to not lose the fat layer between the skin and the meat.....Keeps the fish moist....it is a good indicator of when the fish is "done" ( a white fat oozes thru the layers of meat...It is done) and the health benefits of salmon oil are worth it. (omega 3's and 6's)

How did I do that ???? I must be asleep at the keyboard, Going to find the right thread........

 

Last edited: Jul 12, 2011

realtorterry

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Bullhead City, AZ

• Jul 12, 2011

• #8

how about a shot of that chicken too?