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[b]Spring Chicken wrote:[/b]
[quote][b]Once again the pea is rolling around in my little brain at 2:00 AM Central Texas Time, and once again I can't sleep because of it.  There's so many thoughts being generated that I just might be the one to come up with a cure for the common cold.  That is if I can recall it tomorrow morning...  But that thought is soon replaced by another, and another, and another...[p]For exmple, Spring Hen has made it clear that she wants a larger Dutch Oven for her upcoming birthday.  So I've been researching Dutch Ovens.  There are a lot of them.  I kinda like the idea of getting the Le Creuset Enameled Cast Iron 9 Qt. Round French Oven, or any other brand that is enameled cast iron.  9 quarts should just about take care of anything we want to cook in a Dutch Oven (or in this case - French Oven).[p]But our increasingly large collection of cookware and accessories is becoming  a storage nightmare.  We're just about to fill up the gas grill.  So where else can we store all this stuff, especially where it won't get rusty or damaged?[p]Anyway, that's just one thought.  Another is how does one go about building a canoe?  No, I don't want to build a canoe.  It's just something the pea bumped into while rolling around.  Must be a thought leftover from my Boy Scout days.[p]Anyway, I was just trying to pass some time until I can get back in sleep mode.[p]Goodnight folks who are up and about at this hour.[p]Spring "Bird Brain On A Mission" Chicken[br]Spring Texas USA[br][/b][br][/quote]

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Topic History of: 2:25 AM - I Must Be The Only One Up
Max. showing the last 6 posts - (Last post first)

Author	Message
Reb	SkyRider, Great! Thanks for the help!
SkyRider	Reb, A Fatty is probably the the easiest and most \"configurable\" thing you can cook on a BGE... You can use a 1 Lb pkg of sausage, or combine 2...you can flatten it out like a rectangle, apply the fillings of your choice, then re-roll, or (like we did @ Eggs-by-the-Bay) just mix in things like chopped jalapenos & apricots (sweet & hot) To keep the roll intact, all you have to do is use some alum foil for about 10-15 min until the fatty \"tightens up\" or the BBQ GURU folks have hi temp silicon mats (HOLE-E-SMOKES)that work great when you roll up the fatty. Good Luck...
Spring Chicken	Spaceman Spiff, Yea, I saw that. It's on the short list. Thanks. Spring "Brain Out Of Order" Chicken
Spring Chicken	Reb, Hummmmm!!! I've never made a Fatty so I'd be guessing at it. But I think it's just a matter of using some wax paper to spread the sausage out, roll it thin, spread your stuffing and roll it back up. If I was doing it for the first time without instructions that would be my approach. Another method might be to hollow out the center with a piece of tubing of some kind (maybe a tail piece for a sink drain) and stuff it with any kind of meats, fruits, vegetables. Maybe some rice with chopped up jalapenos. Sounds good though. I feel a sleep coming on. Good luck. Spring "zzzzzzzzzzzzzzzzzzzzzzzzz" Chicken
Reb	Spring Chicken, Glad I'm not the only one who wakes up and can't go back to sleep because I can't clear my mind. Although I was laying there figuring what time I need to put my pork butt on the egg for Wednesdays party, etc. not how to build a canoe. That's classic!. If you are still up, what's the trick in rolling out bulk sausage to make a stuffed fatty?
Spaceman Spiff	I like my large enameled Lodge DO. Got it from Amazon.com with free shipping. Spacey

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