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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-15-2009, 04:49 PM   #16
Divemaster
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Just saw this on another thread....

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Originally Posted by CajunSmoker View Post
Mix a can of RoTel, 1# of velveeta cheese and a crumbled up fatty together and you have the best dip you ever done tasted
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Unread 01-15-2009, 06:41 PM   #17
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Willm

Personally, I would just get the breakfast sausage, squeeze it out of it's wrapper, sprinkle it with some rub and put in the UDS for 2.5 -3 hours. Internal temps should be between 160 and 170. Slice and eat.

I think you should start with a plain so that you have a baseline for all future cooks.
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Unread 01-15-2009, 06:54 PM   #18
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What Mista ^^^^^ said to start with. Then just let your imagination run wild!
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Unread 01-15-2009, 07:18 PM   #19
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If you don't want pork, I like to take a chicken cut into halves, rub them down with butter or olive oil and rub with whatever rub you would like (Plowboy's yardbird rub is perfect), and smoke it at about 300* for about 2 hours, or until the leg/thigh joint gets easy to twist. Serve it hot with your choice of sauce. Damn good eating.
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Unread 01-15-2009, 07:54 PM   #20
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Bigmista was right but i would start with a breakfast sausage, an Italian, a hot, a maple and possible a mild.
Never make only one fatty. You will understand soon.
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Unread 01-15-2009, 07:58 PM   #21
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Fatties are best stuffed with cheese and roasted red peppers...
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Unread 01-15-2009, 08:08 PM   #22
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Quote:
Originally Posted by hav View Post
Fatties are best stuffed with cheese and roasted red peppers...
I do not want to hijack this thread,,,I do not want to hijack this thread,,,,,

wrap it up with bacon,,,,no leaks
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