Smokezilla, Frankenfatty, Smokesquatch, the 14 Meat Monster....My craziest creation yet... PRON HEAVY!

[worktogthr]

Well, I saw the Newbie Throwdown announced and since I had never participated my wheels started turning. My obsession with all things BBQ has led me to a freezer overflowing with vacuum packed projects and experiments and I decided to combine them into one monster of a fatty.

So here are the cast of characters, all homemade/cured/smoked/processed, etc.

Smoked Maple brined pork loin (1/4 lb.)
Smoked roast beef (1/4 lb.)
Home cured and smoked ham (1/4 lb.)
Smoked Brisket (1/4 lb.)
Smoked Tri tip (1/4 lb.)
Smoked Pulled Pork (1/4 lb.)
Smoked Pulled Chicken (1/4 lb.)
Smoked Pulled Lamb (1/4 lb.)
Home cured and smoked Chopped Pastrami (1/4 lb.)
Homemade and smoked Texas Hot Link (2 -1/4 lb. links)
Homemade and smokedKielbasa (1- 1/2 lb link)
Smoked Baby Backs (deboned) (half rack)
Smoked Irish Gouda Cheese
Homemade pork breakfast sausage (4lb.)
All wrapped up in home cured and smoked bacon (1.5 lb.)



First step, flattening out 4 lbs. in a giant ziplock bag:


Getting it on the parchment paper which was very difficult:


And now adding all the ingredients:






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I'll be back with more!

 

[ShadowDriver]

:shock:

op2:

 

[Stingerhook]

Oh my!

 

[speed2486]

Ahhhh......yeah...... Ummmmm....... That is all.

I'm tuned in!

 

[worktogthr]

Not sure why I double posted some pics...Sorry about that.

Very gingerly formed it into a loaf, wapped it in saran wrap and stuck it in the freezer to firm up a bit:


[View attachment 128608

So the bacon wrap is next. Actually a bacon drape since I don't like the flobbity under pieces in the traditional weave.
View attachment 128609


26 inch Weber Kettle set to run at about 300 with some chunks of hickory and cherry added through the cook:


And it hits the smoke:



Some progress shots:




Pulled it at 155 IT and now we wait for the big reveal! I'll be back!!

 

[worktogthr]

Bacon is a little darker than I would have liked. Some counter shots! The anticipation is killing me:







I'll be back hopefully soon with the sliced photos!

 

[G'Daddy]

op2:Ok....................

 

[MisterChrister]

Holy farktastic Whole Barnyard Fatty, Batman! That's diabolical! Where's Smitty?

 

[Sleepy Smoker]

This... this I GOTTA see.

 

[worktogthr]

This sheer size of this monster is keeping it warm forever! I wanted to slice it so bad but I don't want all the goodness to ooze out!

 

[c farmer]

HA, that's a monster.

 

[Bigbears BBQ]

Jeepers man you got to call that the kitchen sink FATTY, and you have way more patience than me :-D

 

[worktogthr]

Oh no! I have exceeded my quota for photos! What can I do to remedy this? I see duplicated photos in one of the posts but can't figure out how to get rid of them.

 

[worktogthr]

Well here it is, all sliced open. I guess in my shaping it in to a loaf, the sausage got off center. Hahaha tried a piece and its pretty damn good. You can taste each ingredient separately if you eat it just so. Not sure if I am going to use one of these for the throwdown entry as I plan to take more pics.







I have used up all my space for pics so here are some of the better shots!

Thanks everyone for looking!

-Chris

 

[bbqwilly]

Holy Crap!

 

[4ever3]

Good LORD MAN!!!

That is a meatitarians DREAM!!!

 

[jwtseng]

That's one awesome fatty! You should definitely enter it!

 

[Fwismoker]

Ha, that's INSANE!!!! Call the cardiologist!

 

[HunkyDory]

Wow...just.... Wow
Should be low carb

 

[worktogthr]

Hahaha I posted a picture on Facebook and started a naming contest. Winner gets a piece of it and an appointment with the cardiologist of their choice!