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Fatties
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Tommy
Posts: 116
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.
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.
Comments
-
Sounds right to me.
Dome temp of 250-275, indirect, is perfect. -
Thanks, I will cool down the dome temp.
Is 170 a good internal finishing temp? -
170 is perfect finishing temp.
-
Thanks for the advise.
Hope the guy like this tomorrow.
-
That is the biggest piece of sausage I ever grilled.
I've gotta get some scales. -
Looks great! You'll be a hero at work.
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