British BBQ Society Forums

Hi
I have seen threads on Moinks and just wanted to know internal temps.
I have a local butcher who does Faggots to die for, so I want to make A Fagoik, or should that be a Offoik.
Whatever it is, it is going to be a faggot slathered in in mustard, wrapped with bacon, forgot to say rubbed!
And smoked.
Any advice much appreciated.

Cheers
Cyderpig

Hi I did them yesterday and they were delicious, although I am a temperature cook I did not bother to check the internal temperature when done for the following reasons,

They were small which I sauteed first, also they were on the q at 325f for about 2.5 hours with no pink inside so there is absolutely no way they were not safe to eat at that stage. Just a beautiful smoke ring on the outside.

Tip ! try not to make the balls too big, shape a few first to get an idea then wrap them in bacon. If you make them too big then the bacon will not fit around them.

Myself and guest were really impressed with these. One thing I was surprised about was the fact that the bacon did not burn or blacken after been on that long, just a nice golden brown colour.

Hope that helps.

Pork is done from 160f, bit it will still be juicy into the 180f area. Beef will be ok from 165f. I buy the ready made beef meatballs from Tesco as they are the perfect size and save me all the hassles.

Thanks
These bad boy faggots are the size of a cricket ball, and I didn't want to under/overcook them as they are just offal wrapped in a coil.

Cheers

Simon

Oh yes caul fat the nutricious lining of piggy wigs stomach