Super fattie contest

[rizzle]

Originally Posted by 357

If you smoke 'em its 2.5 hours or so. In the oven 1.5 with another 10 min on broil to make the weave crispy. Although my fatties weren't as large.

I smoked it, and it was probably on for 4 hours or so at ~225. But as my good friend Smokin Gator says, the good thing about messing up is you get to eat the mistakes. Tweren't a bad mistake, either.

[68TriShield]

So has anyone used ground Beef instead of Sausage/Pork?

[SNKBYT]

Originally Posted by 68TriShield

So has anyone used ground Beef instead of Sausage/Pork?

hey bub!.......what about a blend of sausage/ground beef?

[T.G]

Originally Posted by 68TriShield

So has anyone used ground Beef instead of Sausage/Pork?

Brent (Mr B) did a bbq bacon cheeseburger fatty here:
http://www.cigarasylum.com/vb/showth...360#post862360

[LooseCard]

Originally Posted by 68TriShield

So has anyone used ground Beef instead of Sausage/Pork?

I've heard of someone using beef, making a grilled cheeseburger fattie.
I've also read about someone using Ground Turkey.....

[cricky101]

Originally Posted by 68TriShield

So has anyone used ground Beef instead of Sausage/Pork?

I have. Sliced it and served it on buns like a cheeseburger.

I filled it with a lot of cheese, some onions and mushrooms and then wrapped in bacon like usual. It was a little crumbly (the beef was probably a little too lean), but it tasted great and my family really liked it.

[rizzle]

That sounds like a damn good idea to me. Smoked bacon cheeseburger fatty!

[croatan]

Originally Posted by 68TriShield

So has anyone used ground Beef instead of Sausage/Pork?

Darrel and I did one, too. Used ground beef mixed with some bread crumbs, and, if I recall correctly, filled it with cheese, mushrooms, onions, tomatoes, and a little bbq sauce. Then wrapped it in turkey bacon so that our non-pork-eating friends could still get in on the fattie fun.

[68TriShield]

I like Pork as much as the next guy but the Beef fatty sounds more palatable for me.
The Pork fatties I've had have all been too salty for me,good but salty.

[rizzle]

Originally Posted by 68TriShield

I like Pork as much as the next guy but the Beef fatty sounds more palatable for me.
The Pork fatties I've had have all been too salty for me,good but salty.

I'm with you Dave. I loves me some pork, and when I think BBQ, pork is all I think. But me and my wife both felt all bloated from salt after we ate the fattie I made. I think it was primarily from the chorizo I used though.

[T.G]

Originally Posted by 68TriShield

I like Pork as much as the next guy but the Beef fatty sounds more palatable for me.
The Pork fatties I've had have all been too salty for me,good but salty.

Were they just straight sausage or sausage + rub + possibly a sauce?

If it was a home made rub with a lot of salt, or a commercial rub, most of which are loaded with salt, between the sausage, bacon and that, I can see how the food could quickly get to having too much sodium.

One thing about using ground beef, turkey or chicken, or even ground pork, versus sausage, besides the taste, is a texture difference and how it binds when it cooks. To me, the ground beef/turkey/chicken/pork is for burgers and meatballs, I really don't care much for the texture in much any other capacity - but that's just me.

I would think any decent butcher could make some low-sodium sausage by request, especially if it's not cased, for them, that only takes minutes to toss everything in the grinder and hit the start button.

I think there are some commercial low-sodium sausages out there too, but don't quote me on that, I'd have to look in the meat case next time I'm at the market. I thought I saw something in there that said that I could be mistaken.

[68TriShield]

Originally Posted by T.G

Were they just straight sausage or sausage + rub + possibly a sauce?

Sausage plus a rub IIRC.