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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-27-2010, 07:55 AM
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#1 |
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Babbling Farker
  Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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Canned Fatty, leftovers become appetizers and dessert...
So, I had thawed out a couple of burger patties for dinner, and thought I ought to make a fatty while I was at it, unfortunately I did not have any of the things in the fridge I like to put in a fatty, like onions, japs, shredded cheese. So, I adapted, I improvised, I overcame! The Fatty is one chub JD Hot and one chub JD Regular. First I flattened the Hot chub, and layered it with cheese food slices, then flattened the Regular Chub for the second layer. I had mixed up a paste like combination of minced garlic from a jar, diced japs from a can, and I reconstituted some dehydrated onions from a spice bottle and spread the concoction over the second layer, seasoned and rolled it up. Then I took some Anehiem Peppers and stuffed them with an Italian Style Meat Sauce I had made from smoked meats a couple weeks ago and had frozen the leftovers, then layered in Meduim Cheddar Cheese, wrapped in bacon and smoked along with the burgers and fatty. Everything smoked at 225 with pecan. The burgers were juicy, the peppers very tasty and the sample of the fatty means I'm gonna regret the heat at some point after breakfast today, those canned japs were hot!
Then dessert. Oh this was great! My local Kroger affiliate had sweet juicy Apricots, so I bought a few, halved, removed the seed, coated in honey and piled brown sugar on top, then into the cooker for about 15 minutes w/no smoke. Farkin Heaven! Tasty, sweet, tangy and juicy. This, I will do again soon! Hope you enjoy the pics...
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[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT] Last edited by Desert Dweller; 05-27-2010 at 12:03 PM.. |
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05-27-2010, 08:03 AM
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#2 |
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is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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That looks awesome Bo! I've had the canned japs and I know they are HOT! Those apricots look SO good I'm going to have to try that. Awesome job!
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22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010" |
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05-27-2010, 08:25 AM
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#3 |
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somebody shut me the fark up.
 Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Dang but that looks good Bo!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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05-27-2010, 09:44 AM
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#4 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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BuPhul DD!!!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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05-27-2010, 12:00 PM
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#5 |
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Babbling Farker
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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Here is a picture of this morning's omlette, made with a slice of the fatty crumbled up fdor the stuffing...
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[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT] |
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05-27-2010, 12:16 PM
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#6 |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I just had some leftover sliced brisket but now I want THAT. A fattie omlet. Yum.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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