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Fatties

Tommy
Tommy Posts: 116
edited November -1 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.

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