ricksegers
Full Fledged Farker
What with Ivan, Frances and their friends and accompanying overtime, I finally had the oportunity to cook for the first time in weeks today. Fired up the 'dera and hung a rack of spare ribs and threw in a sausage roll to try my first fatty. Few hours later I put in a beer can chicken. After we ate the significantly better half said if I could find food this good in a restaruant I would go out to eat.
On the fatty, I tried Bill's 3-2-1 method. I sprinkled a little rub and cooked it about 2 1/2 hours. rolled in foil with a 1/4 cup of liquid that was equal parts maple syrup and water. Cooked it for about another hour. Unwrapped it and left in the smoker about a half an hour. The sausage had a great flavor just terribly dry. While in the store, I saw the chub packs of hamburger meat and thought hmmmmm. Took a 2 pound 93-7 home. Did as the sausage with a rub. Then wrapped it with a half cup of liquid that was bbq sausce and water. Great flavor but again too dry. I might try a higher fat content, say 80-20 next time.
Have a great weekend. I have enough leftovers to last all weekend.
Rick
On the fatty, I tried Bill's 3-2-1 method. I sprinkled a little rub and cooked it about 2 1/2 hours. rolled in foil with a 1/4 cup of liquid that was equal parts maple syrup and water. Cooked it for about another hour. Unwrapped it and left in the smoker about a half an hour. The sausage had a great flavor just terribly dry. While in the store, I saw the chub packs of hamburger meat and thought hmmmmm. Took a 2 pound 93-7 home. Did as the sausage with a rub. Then wrapped it with a half cup of liquid that was bbq sausce and water. Great flavor but again too dry. I might try a higher fat content, say 80-20 next time.
Have a great weekend. I have enough leftovers to last all weekend.
Rick
