This is an entry!
I am late getting this posted. This was cooked last Saturday (8/3) at the Chicago area Picnic/Bash. It has been my tradition for a few years to cook a TD entry at the bash.
Blueberry Pancake Fatty with Maple-Bourbon Glaze
I started with about 2.5 lbs of ground pork from trimmings off of our competition butts and some home made blueberry pancakes.
I used a gallon bag to flatten the about 1.25 pounds of the pork and then cut the sides of the bag to get access to the flattened pork. Then I took the blueberry pancakes and cut them to fit the pork and brushed them with some maple syrup.
Then I rolled it up, using the plastic bag to help. I wrapped it in plastic wrap to hold the shape and put it in the refrigerator.
At the bash the next day I put the fatty, along with a Hatch Chile and Cheese Fatty into Sweetsmoke87's offset and let them get a nice smoke bath.
Once they hit about 180 internal I took them out and sliced them.
For the Blueberry Pancake Fatty I made a Maple-Bourbon Glaze and for the Hatch Chile and Cheese Fatty I made a roasted Red Pepper and Tomato Sauce.
Both fatties were very good, and Frognot made me an honorary Texan for the Hatch Chile and Cheese Fatty with the sauce :-D.
Please use this as the entry picture (Credit to LYU370 for the picture while my hands were messy :becky