British BBQ Society Forums

Dose anyone know the internal temp for a fattie ?

Many thanks

Eddie

Regarding food safety, when in doubt, go with the worst case scenario. However, that may not be optimal for taste, of course.

The fatty will be mostly sausagemeat, so I would cook to an internal temp suitable for sausages.

I cooked mine to 170, and it was fine. However, it didn't have any fancy fillings in it.

So anythigs above 175 should be fine.

Cheers bud

Eddie

I ment to say "anything above 175 should be fine".

Yes, I have had a beer already.
Eddie

I go 165°F and then foil, wrap in a towel and leave to cool then slice.

165F is the minimum "safe" temp as already mentioned. Sausage meat will go a fair bit further before it starts to dry out. I try to grab it off as soon after 165 as possible.

I wouldn't foil either - unless you like soggy bacon!

Thankyou everyone on BBBQS that Came to the rescure once again.

Came out at 176f, rest for 15 mins. 1st slice , 2nd slice 3rd slice , 4th,5th 6th fu-k-ng good.

4 Racks, 2 beer can chicken and very large fatty all done on the Pro Q...

I Love BBQ

Eddie.

Great to hear. I really must try another one sometime.

clairbare wrote:I wouldn't foil either - unless you like soggy bacon!

I luuuurve soggy bacon!