-   Q-talk (
-   -   Weekend of firsts with pr0n (

tjb27 06-09-2013 10:21 PM

Weekend of firsts with pr0n
Wanted to try my first fatty this weekend. Used a mix of sausage and ground pork. Stuffed with an onion, red pepper, apple mixture and used Jack Stack BBQ Rub. And of course had to try the bacon weave on the outside. Had some challenges getting it together, but finally managed.

Figured I had lots of room left on the Ok Joe, so why not try a couple spatchcocked chickens as well? One with the Jack Stack rub and the other with a Citrus seasoning.

Thought they turned out pretty good. Few things I want to change with the next fatty, but this one was tasty. The chickens turned out great as well, very juicy yet. And it all finished in just about 2.5 hours smoked with a mix of oak & apple around 275 degrees (on average).

Mrfish 06-09-2013 10:43 PM

That's the way to do it. Fill that smoker up! Looks like some great tasting food. If your ever lonely, call me! Uhm.... in a manly sort of way.

Ron_L 06-10-2013 06:14 AM

Looks like a busy weekend! :thumb:

code3rrt 06-10-2013 06:39 AM

Lookin very good!


BobM 06-10-2013 10:05 AM

Great looking chicks and fatty. I love fattys! :hungry:

PaPaQ 06-10-2013 10:52 AM

Sure looks good!

angryfish01 06-10-2013 11:44 AM

Good Job!

cowgirl 06-10-2013 01:49 PM

Looks great from here too!!

AussieTitch 06-10-2013 04:08 PM

Great looking Feed mate, :thumb:

Budman1 06-10-2013 04:10 PM

good looking feast! nice job.

1911Ron 06-10-2013 09:39 PM

Good looking fatty and the chicken ain't shabby either!:biggrin1:

JohnHB 06-10-2013 10:25 PM

Both the fatty (I love fatties) and the chicken looked great. What did you want to change with the fatty?

Tonybel 06-10-2013 10:36 PM

Nice fatty.

martyleach 06-10-2013 10:51 PM

Looks great! Got the smoker going, fill that sucker up. Makes for a more moist environment.

tjb27 06-11-2013 09:24 AM


Originally Posted by JohnHB (Post 2511341)
Both the fatty (I love fatties) and the chicken looked great. What did you want to change with the fatty?

Well I had a few issues putting it together. Looks like I should have put it back in the fridge for a bit after getting it rolled out in the ziploc bag. It got a little warmed up and I was basically forming a meatloaf after that :wacko:

- I also made waaaay too much stuffing - lesson learned.
- Next time I want to use regular bacon instead of the thick cut stuff we had.
- Also wanted a spicier sausage, or maybe just 2 lbs of sausage instead of ground pork.
- And finally needed to go heavier with the rub/seasoning in general.

A few things to work on for next time! :grin:

All times are GMT -5. The time now is 06:11 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.