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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 07-27-2013, 11:58 AM   #1
BigBellyBen77
Knows what a fatty is.
 
Join Date: 02-22-13
Location: Sioux Falls, SD
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Default Fatty, Ribs, 10 pork butts, and the best Cuban I've had yet. (pron)



4 lbs. of Ground pork with a Hot Italian seasoning from North Dakota. Layer of pepperoni then salami and a layer of mozzarella. Divided into two fatties.


Cooked on my UDS at 245* with some Sugar Maple wood from a friend in Minnesota.




Tasted unreal. My little brother was up visiting and I am making him a UDS for his wedding and he's never had real Que. He loved it and is hooked.


Siracha, honey, and teryaki glazed ribs with the fatty.


Did 10 pork butts as well for the bar I work at. Smoke at 245* for 5 hours, wrapped in full pans and finished until probe tender. Pulled perfectly.


Made some pulled pork cubans with the pulled pork. Swiss, pickles, mustard, pork, and ham served on a pretzel bun. Was really fantastic.
Thanks for looking.
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Unread 07-27-2013, 12:05 PM   #2
mr_ski73
Knows what a fatty is.
 
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Join Date: 06-29-13
Location: Star City, AR
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Everything looks great!!

Do you think one of those cubans would ship to Arkansas??
Love the pretzle bun.
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Unread 07-27-2013, 12:11 PM   #3
fingerlickin'
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Join Date: 07-08-10
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Dang, that's some nice looking prOn.
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Jason


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III


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Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
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