Awesome Fatty's

[poindexter]

Today was a busy day I smoked 6 fatty's, 2 chickens cut in 1/2, pork tender loin, tri-tip and 2 meat loafs! fun busy day!

So the fatty's I pulled one out of the freezer that is a
pizza fatty: peperoni, cheese and sauce.

next I did 2 breakfast fatty's: I smoked some potatoes last week but them up and sauteed them with onions, sweet peppers and some garlic. then put that in the fatty with cheese and sauce.

then my new favorite chicken fatty: I pounded and seasoned then fried 3 chicken breasts then put it in the fatty with cheese and sauce.

http://s967.photobucket.com/albums/a...t=IMG_0468.jpg

http://s967.photobucket.com/albums/a...t=IMG_0467.jpg

http://s967.photobucket.com/albums/a...t=IMG_0470.jpg

http://s967.photobucket.com/albums/a...t=IMG_0472.jpg

Unfortunately that is all the pics I got I will tell you everything was wonderful only a couple complaints I have.

1. Chickens skin is always rubber so I trow away all that seasoned goodness

2. It was my first time doing beef and It is chewy as all heck I am good with pork and chicken but beef sucks I can BBQ it good though.

3. too much fluctuation on temp of smoker it was between 200-250 I have a Electric Brinkman but cannot wait tell my UDS is done being built

4. Need a paper with all the temps I should get things to.

Well thanks all and I already put the food away but if I remember next time im eating it ill put up the pics.

 

[billm75]

Great looking pics. The one thing I would do for the chicken skin is put it on the grill for a few minutes to crisp up the skin. Or you could toss it under the broiler for a few minutes as well.

Check your vents and door seals on the smoker if you're having too much trouble maintaining temps. Alot of times there's something allowing that heat to simply escape and make sure you're not "checking on the food" too often, opening the door will drop your temps immediately and you'll have a longer recovery period.

Keep on workin' at it, you'll get it all figured out before you know it.