RE: Re: RE: Weekend Cook
Here it will be around 18 people feasting on 14 racks of babybacks, 4 armadillo eggs (made with JD maple fatty), a regular maple fatty, about a dozen hot sausage links, some hot dogs, and some cheesy bread made with the Cajun sauce that Harry J sent me. Of course there will be Richie beans, tater salad and slaw on the side. I figure with a heat index of 110 today, I'll only need a couple pieces of charcoal to get to 225....heheheheh.
I'm really liking the armadillo eggs better than the ABT/ADT's so whoever came up with that idea, thanks much. I cooked my last round of armadillo eggs for two hours at 225 and they were a bit overdone. Of course, I was using FMV fatties and they are more fat than meat. Lesson learned which is why I'm using JD this time and since you guys keep harping on it, I'm going with the maple flavor. Might try throwing them on an upper rack too with the bread. I do have a question for some of the veteren fatty smokers. How do you cook it up? plain? seasoned? stuffed? any ideas or just throw it on and let it go? And 225 for a couple of hours is right, right? I'm open for suggestions.