D
DennD
Guest
Smoked my 1st fatty today. 1 lb JD Sage sausage, stuffed with i/2 a onion chopped, 2 jalapenos chopped, chopped up bacon ends and pieces, and gorgonzola cheese. Wrapped it in plastic wrap snd refrigerated overnite.
The cooker ran between 230 and 275° today. Once the first side of the Fatty got heated thoroughly, when I went to turn it over, the top just burst open. The whole thing ended up laying flat out on the grill... pretty much like it was when I was putting all the stuffing on the sausage. I slid a piece of aluminum foil under it and managed to roll it back up. Then I poked a bunch of holes all the way through it with a skewer so it would drain the grease and get smoke
Turned out pretty good, considering(it's over 1/3 gone already, guess who ate it?). I was wondering if anyone has ever put one on right away, wrapped in foil until cooked some on all sides? Appears like it might work if lots of holes were poked in it.
Here's the pic of some country style ribs and a 4 lb chuck roast, just before I pulled em off the grill:
I made pulled beef from the chuck roast.
The cooker ran between 230 and 275° today. Once the first side of the Fatty got heated thoroughly, when I went to turn it over, the top just burst open. The whole thing ended up laying flat out on the grill... pretty much like it was when I was putting all the stuffing on the sausage. I slid a piece of aluminum foil under it and managed to roll it back up. Then I poked a bunch of holes all the way through it with a skewer so it would drain the grease and get smoke
Turned out pretty good, considering(it's over 1/3 gone already, guess who ate it?). I was wondering if anyone has ever put one on right away, wrapped in foil until cooked some on all sides? Appears like it might work if lots of holes were poked in it.
Here's the pic of some country style ribs and a 4 lb chuck roast, just before I pulled em off the grill:
I made pulled beef from the chuck roast.