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little dry

gdp

Fire Starter
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Joined Feb 18, 2019
So I did my 1st fatties last weekend with scrambled eggs, provolone, sautéed onion/yellow pepper/mushrooms. Used elk/pork sausage and thin bacon wrap on the outside. They turned out great except they were a little dry inside. The eggs and veggies were about 85% cooked before rolling and the internal temp was about 160 when I pulled them off. I'm thinking I cooked them too long and meant to pull off at 140ish. Any ideas on how to make the next ones juicier? Thanks!
 

gmc2003

Epic Pitmaster
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Joined Sep 15, 2012
Add some type of liquid. With your combo maybe a hot sauce of some type.

Chris
 

sauced

Master of the Pit
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Joined Aug 9, 2015
Yes, I would add a little liquid to the meat mix. Guessing the elk is pretty lean.
 

Bearcarver

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I definitely wouldn't drop the finished IT down to 140°.
I personally would go to 165° IT with ground sausage.

Bear
 

gdp

Fire Starter
36
9
Joined Feb 18, 2019
Thanks guys. Sounds like I need to do the same thing but add some liquid next time. I'm hooked on them. Here's a pic of them about to come off the grill. Looked perfect to me!
IMG_3398.jpg
 

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