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Old 05-02-2006, 09:57 PM   #1
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Old 05-02-2006, 10:05 PM   #2
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This was my first round of abt's and fatty. I had issues with the abt's that maybe you guys can help me out with. First of all the filling was very good and I have enough left for another batch. If you overlap the bacon then you insulate the inside layer. I did this and found that the inside layer did not get done. Is this a common Problem. The fatty stalled out on me at 155 deg. I had to pump the heat up a little to get it over the top. I tried to keep the temp at around 250-260 for the entire cook.
It did spike to 300 deg but that was in the dome. Any ideas on what to do next time ?
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Old 05-02-2006, 10:06 PM   #3
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Whats the chicken glazed with...they all look good !
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Old 05-02-2006, 10:08 PM   #4
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Just plain $1.00 per bottle kraft original
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Old 05-03-2006, 05:25 AM   #5
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Quote:
Originally Posted by Cliff H.
This was my first round of abt's and fatty. I had issues with the abt's that maybe you guys can help me out with. First of all the filling was very good and I have enough left for another batch. If you overlap the bacon then you insulate the inside layer. I did this and found that the inside layer did not get done. Is this a common Problem. The fatty stalled out on me at 155 deg. I had to pump the heat up a little to get it over the top. I tried to keep the temp at around 250-260 for the entire cook.
It did spike to 300 deg but that was in the dome. Any ideas on what to do next time ?
I wrap with a single layer and just barely let each turn overlap the previous, never had any problems. The fatty has a lot of fat (duh) and that might explain the "stall". How long did it all take to cook?
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Old 05-03-2006, 05:34 AM   #6
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I cut the peppers in half and wrap the bacon barely overlapping with each round.

I like the way your fatty slices looked. Sort of like a bear paw.
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Old 05-03-2006, 06:14 AM   #7
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If there's too much bacon, I'll lop off the last inch or two.
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Old 05-03-2006, 06:49 AM   #8
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dang good looking spread.
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Old 05-03-2006, 07:17 AM   #9
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How's that Kraft sauce? Never have tried it, heard lots of bad things about it, but it always seems to be around in every store...somebody's buying it besides CLiff. Not that there's anything wrong with that.
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Old 05-03-2006, 07:23 AM   #10
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Quote:
Originally Posted by Bruce B
How's that Kraft sauce? Never have tried it, heard lots of bad things about it, but it always seems to be around in every store...somebody's buying it besides CLiff. Not that there's anything wrong with that.
I've used Kraft often Bruce, it's nothing special, but it's not too bad either. The very best thing about it is you can usually get them on sale for about .79 a bottle.
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