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Ground beef fattie?

 
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luckyduk
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PostPosted: Wed Feb 11 09 8:41 am    Post subject: Ground beef fattie? Reply with quote

Anybody ever try a fattie with ground beef instead of sausage (I can't eat pork). Cooking for a party Saturday night and here is my idea:
1 pound seasoned ground beef, turkey ham, cheese, turkey with cheddar johnsonville, wrap with turkey bacon.
Wondering if beef would stay together or not?

ne ideas let me know

luck
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mwillis
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PostPosted: Wed Feb 11 09 8:52 am    Post subject: Reply with quote

I did four fatties this weekend that I made with ground turkey. I used some plain turkey, some italian seasoned turkey (like mild italian sausage), and added 1/2 lb. ground beef to each mixture. That is 1/2 lb. ground beef to about 2 lbs. of turkey. Each mixture made two fatties. Turkey will have to be wrapped in bacon to hold together when moving to the smoker. Beef would probably be ok without bacon, but why? Personally, I didn't like the fatties made with sausage.
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tnbarbq
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PostPosted: Wed Feb 11 09 9:08 am    Post subject: Reply with quote

Go for it. I've done hamburger before and it comes out good. I would suggest not going leaner than 85/15.
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luckyduk
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PostPosted: Wed Feb 11 09 9:17 am    Post subject: Reply with quote

mwillis - I thought about adding gb to gt, cause the last one I did with straight gt was good right of cooker but dried out quickly. personally I am not a fan of gt sausage, different flavor dunno, anyways I might try it with gb and gt.

tnbarbq- the beef I get is from a buddy near me I get a 1/4 in fall and sometimes 1/4 in spring and it has nice fat in it.!!!

thanks

luck
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Michael B
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PostPosted: Wed Feb 11 09 7:40 pm    Post subject: Reply with quote

Fancy hamburgers hold together.
Meat Loaf holds together.
i can't think why your GB Fatty wouldn't hold together.

Michael B
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Canadian Bacon
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PostPosted: Wed Feb 11 09 10:01 pm    Post subject: Reply with quote

I always mix it up different everytimeI do a fattie,one time I will use ground pork ,sometimes beef and pork and sometimes beef,pork and ground veal.There is no hard set rule that say's it has to be pork. Very Happy
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JamesB
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PostPosted: Thu Feb 12 09 1:04 pm    Post subject: Re: Ground beef fattie? Reply with quote

luckyduk wrote:
Anybody ever try a fattie with ground beef instead of sausage (I can't eat pork). Cooking for a party Saturday night and here is my idea:
1 pound seasoned ground beef, turkey ham, cheese, turkey with cheddar johnsonville, wrap with turkey bacon.
Wondering if beef would stay together or not?

ne ideas let me know

luck


If should stay together just fine, but you said you can't eat pork? Ain't those Johnsonville brats made with pork?
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luckyduk
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PostPosted: Thu Feb 12 09 6:15 pm    Post subject: Reply with quote

Quote:
If should stay together just fine, but you said you can't eat pork? Ain't those Johnsonville brats made with pork?

I found turkey Johnsonville brats the other day.
Not sure what they will be like but i'll give em a go!!!
luck
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Cal-B-Que
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PostPosted: Thu Feb 12 09 6:22 pm    Post subject: Reply with quote

After my experiments with fatties (that I posted last month) and a few experiments since, I think that the Jimmy Dean Sausage is just too rich for fatties. It is made for small patties or links that are browned. Unbrowned Jimmy Dean sausage is very rich (and fatty) and can overwhelm the taste of the stuffing ingredients.

I prefer turkey sausage or ground chuck with ground linguica mixed in. The linguica usually has pork, so you can omit that and season it more with BBQ rub or preferred seasonings.

Turkey "Bacon" makes a great wrap for the fatties, and browns better than pork bacon. I also do some ABTs with turkey bacon (mostly for the non pork eating girlfriend).

So go with ground beef or turkey, wrap in turkey bacon, and make sure to put some BBQ rub in and/or on the fatties.
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shervie2



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Location: Bowling Green, Ky

PostPosted: Thu Feb 12 09 11:19 pm    Post subject: Reply with quote

Ground Beef Fattie - http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m/5560069775?r=3880030975#3880030975
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JamesB
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PostPosted: Fri Feb 13 09 2:11 pm    Post subject: Reply with quote

luckyduk wrote:
Quote:
If should stay together just fine, but you said you can't eat pork? Ain't those Johnsonville brats made with pork?

I found turkey Johnsonville brats the other day.
Not sure what they will be like but i'll give em a go!!!
luck


Well, I ain't seen such a critter in these parts... Guess those will work for ya!
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OddThomas
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PostPosted: Fri Feb 13 09 8:19 pm    Post subject: Reply with quote

Adding some veg to the mix will help lower fat meats to stay moist. Onions, bell peppers, and celery are the usual suspects for me. Like Canadian Bacon, I really like the ground beef, pork and veal combo.

I don't know why you don't eat pork, but if it's a health issue, you might consider having your butcher grind up (or grind it yourself if you can) some pork tenderloin. These days I mostly eat chicken breast and fish, but once every couple of weeks or so I need my pork fix and the tenderloin is what I turn to.
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