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TommyTommy Posts: 116
edited 1:48AM in EggHead Forum
I'm about to do a fattie.
The instructions I have seen so far have been a bit vague for me so this is what I'm going to do unless someone stops me and I mean real quick.

I have some bulk sausage and a little hamburger meat that needs to be cooked today, no idea how much it weighs but it's 10" long, 4" wide and 2" thick and that ought to be a fattie right?
Should I make two out of it or one?

Planning to sprinkle with Magic Dust. ( from Dr. BBq )
What, final temp 170?

If appropriate I will just make one large fattie and take it to work tomorrow for the guys.

If I am off base please respond immediately as the grill is hot right now.


  • FidelFidel Posts: 10,172
    Sounds right to me.

    Dome temp of 250-275, indirect, is perfect.
  • TommyTommy Posts: 116
    Thanks, I will cool down the dome temp.
    Is 170 a good internal finishing temp?
  • FidelFidel Posts: 10,172
    170 is perfect finishing temp.
  • TommyTommy Posts: 116
    Thanks for the advise.
    Hope the guy like this tomorrow.

  • TommyTommy Posts: 116
    That is the biggest piece of sausage I ever grilled.
    I've gotta get some scales.
  • EggtuckyEggtucky Posts: 2,746
    Looks great! You'll be a hero at work.
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