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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 06-09-2013, 10:21 PM   #1
tjb27
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Default Weekend of firsts with pr0n

Wanted to try my first fatty this weekend. Used a mix of sausage and ground pork. Stuffed with an onion, red pepper, apple mixture and used Jack Stack BBQ Rub. And of course had to try the bacon weave on the outside. Had some challenges getting it together, but finally managed.



Figured I had lots of room left on the Ok Joe, so why not try a couple spatchcocked chickens as well? One with the Jack Stack rub and the other with a Citrus seasoning.



Thought they turned out pretty good. Few things I want to change with the next fatty, but this one was tasty. The chickens turned out great as well, very juicy yet. And it all finished in just about 2.5 hours smoked with a mix of oak & apple around 275 degrees (on average).



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Unread 06-09-2013, 10:43 PM   #2
Mrfish
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That's the way to do it. Fill that smoker up! Looks like some great tasting food. If your ever lonely, call me! Uhm.... in a manly sort of way.
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Unread 06-10-2013, 06:14 AM   #3
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Looks like a busy weekend!
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Unread 06-10-2013, 06:39 AM   #4
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Lookin very good!

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Unread 06-10-2013, 10:05 AM   #5
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Great looking chicks and fatty. I love fattys!
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Unread 06-10-2013, 10:52 AM   #6
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Sure looks good!
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Unread 06-10-2013, 11:44 AM   #7
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Good Job!
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Unread 06-10-2013, 01:49 PM   #8
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Looks great from here too!!
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Unread 06-10-2013, 04:08 PM   #9
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Great looking Feed mate,
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Unread 06-10-2013, 04:10 PM   #10
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good looking feast! nice job.
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Unread 06-10-2013, 09:39 PM   #11
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Good looking fatty and the chicken ain't shabby either!
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Unread 06-10-2013, 10:25 PM   #12
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Both the fatty (I love fatties) and the chicken looked great. What did you want to change with the fatty?
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Unread 06-10-2013, 10:36 PM   #13
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Nice fatty.
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Unread 06-10-2013, 10:51 PM   #14
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Looks great! Got the smoker going, fill that sucker up. Makes for a more moist environment.
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Unread 06-11-2013, 09:24 AM   #15
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Quote:
Originally Posted by JohnHB View Post
Both the fatty (I love fatties) and the chicken looked great. What did you want to change with the fatty?
Well I had a few issues putting it together. Looks like I should have put it back in the fridge for a bit after getting it rolled out in the ziploc bag. It got a little warmed up and I was basically forming a meatloaf after that

- I also made waaaay too much stuffing - lesson learned.
- Next time I want to use regular bacon instead of the thick cut stuff we had.
- Also wanted a spicier sausage, or maybe just 2 lbs of sausage instead of ground pork.
- And finally needed to go heavier with the rub/seasoning in general.

A few things to work on for next time!
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