little dry

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gdp

Fire Starter
Original poster
Feb 18, 2019
42
10
Arvada, CO
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!
 
Add some type of liquid. With your combo maybe a hot sauce of some type.

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

Bear
 
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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