Chile Cheese Fattydinner

LittleHill Smoke

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• Jan 15, 2013

• #1

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

 

Last edited: Jan 16, 2013

B

Bludawg

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• Jan 16, 2013

• #2

Yum!!

 

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flyingbassman5

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• Jan 16, 2013

• #3

:hungry:

Pass a plate please!!!

 

chriscw81

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• Jan 16, 2013

• #4

Scrumplicious!




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Titch

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• Jan 16, 2013

• #5

Great looking cook.
Cheers,
Titch

 

westy

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• Jan 16, 2013

• #6

Look delicious!

 

B

Bigdog

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• Jan 16, 2013

• #7

Great looking fatty! :thumb:

 

Ron_L

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• Jan 16, 2013

• #8

Nice job!

 

O

Oldbob

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• Jan 16, 2013

• #9

That Looks Excellent !

 

Bonewagon

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• Jan 16, 2013

• #10

Very nice! Looks delicious.

 

bluetang

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• Jan 16, 2013

• #11

I like that!

 

S

SmokinSlowPoke

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• Jan 16, 2013

• #12

I'm not afraid to tap that fatty, nice roll!

 

Johnny_Crunch

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• Jan 16, 2013

• #13

Nice looking fatty!

 

Wrench_H

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• Jan 16, 2013

• #14

Looking good

 

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fantomlord

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• Jan 16, 2013

• #15

I could go for a slice or 3 of that right about now!

 

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el_matt

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• Jan 16, 2013

• #16

2 slices between toast, please.

Matt

 

Dirtbuddy

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• Jan 16, 2013

• #17

+111111 Fed-Ex me a slab of that!

 

Militant83

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• Jan 16, 2013

• #18

I could get down on some of that


Sent from my iPhone using Tapatalk

 

PaPaQ

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• Jan 16, 2013

• #19

Nice!