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over cooked fattie

edited 2:25PM in EggHead Forum
I was doing a couple of fatties for a friend. the bad news is I left them on the grill a little longer then I wanted. 1 was readling 180 and the other 175. This friend of mine has never tasted a fattie, should I dump them and start over or do you think they might still taste ok....and not to dry....


  • RichardRichard Posts: 698
    Lionel,[p]Recycle them as meat in a fantastic spaghetti sauce with smoked sausage.
  • Celtic WolfCeltic Wolf Posts: 9,769
    Lionel,[p] Biscuits and sausage gravy... YUMM!!!

  • Frozen ChosenFrozen Chosen Posts: 131
    I am doing some right now, and put them on to a 400F grill after doing some steaks. I have the egg shut down to bring the temp to around 275, what is the standard recipe/time/temp for these? I would have thought the recipe would have been posted in the "submitted" section by now, but couldn't find it.....

  • thirdeyethirdeye Posts: 7,428
    Lionel,[p]I take them to 170°, so unless you burned the outside......they should be edible.[p]~thirdeye~

    Happy Trails

    Barbecue is not rocket surgery
  • thirdeyethirdeye Posts: 7,428
    Frozen Chosen,[p]Fatties are barbecued fare, not grilled fare. Use cook temps of 220° to 250° for about 3 hours. Here is the straight dope on smokin' a fatty.[p]~thirdeye~

    Happy Trails

    Barbecue is not rocket surgery
  • Frozen Chosen,
    Were you in the Korean War??? My Father was one of the "Frozen Chosins" (sp?). The new Marine museum in Virginia is very cool and has a wild exhibit of the Chosin Reservoir. Paul

  • fattay-003.jpg
    <p />Lionel,
    fattay's go well with mustard.[p]DSC_0021_1-1.jpg[p][p]

  • PoolmanPoolman Posts: 17
    Lionel,[p]These were pulled at 175 and they were a huge hit at work.[p]IMG_1336.jpg[p]IMG_1337.jpg[p]I'd serve um![p]Poolman



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