over cooked fattie

Unknown · May 2007

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....

Richard · May 2007

Lionel,[p]Recycle them as meat in a fantastic spaghetti sauce with smoked sausage.

Celtic Wolf · May 2007

Lionel,[p] Biscuits and sausage gravy... YUMM!!!

Frozen Chosen · May 2007

Lionel,
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.....

thirdeye · May 2007

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

thirdeye · May 2007

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~

[ul][li]Fatty[/ul]

Midnight Smoker · May 2007

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

Unknown · May 2007

<p />Lionel,
fattay's go well with mustard.[p][p][p]

Poolman · May 2007

Lionel,[p]These were pulled at 175 and they were a huge hit at work.[p][p][p]I'd serve um![p]Poolman

over cooked fattie

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