Happily took possession of my new GOSM big block yesterday!! I seasoned that fella' and today and experimenting. First, I have some spare ribs that I picked up at Wal-Mart for 1.49 per lb. I rubbed them in Frenchâ€™s mustard and: Brown Sugar Sea Salt Coarse Ground Black Pepper Chili powder Garlic powder Onion powder Gonna use the 3-2-1 method. Next, I have really went out on a limb and experimented. I truly love fatties, but had a thought...try hamburger instead of sausage. Well, expertly, my loving wife had to quip, â€œIsnâ€™t that just a meatloaf?" Well, not wanting to admit that she was essentially right, I responded, "No baby, meatloaf has ketchup and stuff, what I want to make is a bacon cheeseburger fattie, so obviously there is a difference." I once again went out on a limb and told her that no one else has made one of these before, so, as far as she knows, I am now the inventor of Brent's hickory BCB fattie! If anyone else has done this before, forgive me, but I could not let her win that argument. Anyway, the first one is prepared as a normal fatty and is 1lb 75/25 burger filled with Mozz and chedd cheese, seasoned with pepper, salt, garlic and chopped onion. Rolled and then wrapped in bacon. The second one is where I really went nuts, I took 1.5 lbs of the 75/25 burger, and in a mixing bowl threw in mozz and chedd cheese, Jack Daniels steak and burger seasoning, chopped onion, salt and pepper, cut up bacon and finally some original allegro marinade. Mixed it all together, like a meatloaf, and rolled her up! Man, I cannot believe I waited so long to get my GOSM!!!