Chile Cheese Fattydinner
Cooked up a fatty stuffed with Hatch Chile and Pepper Jack cheese topped off with some Yardbird rub for the family tonight. Oh man it was really tasty. Smoked with hickory, 250-275 was the temp. Took about two hours and pulled at a internal temp of 165 ImageUploadedByTapatalk1358310902.171560.jpg ImageUploadedByTapatalk1358310929.759350.jpg ImageUploadedByTapatalk1358310951.154936.jpg
22.5" WSM, 18" WSM, 22.5 Blue Weber OTG, 22.5" Weber OTS, Weber BabyQ
Last edited by LittleHill Smoke; 01-16-2013 at 12:59 AM..