So yesterday I offered to smoke a whole chicken this afternoon for dinner. Wifey thought that sounded great. Then I remembered that I had an Italian sausage fatty wrap ready to go in the freezer, so I thought I would finally make a Reuben fatty. While retrieving the fatty sausage I ran across a pork roast and thought I would smoke it for later in the week (since the smoker was going to be lit and tended anyway).
I lit the Q to preheat and went to the store (don't fret -- wife was home to make sure the fire remained contained) for pastrami, sauerkraut, and ABT ingredients (gotta have an appetizer tonight, right?). I always cruise by the butcher's clearance section, and -- what do you know -- there's a nice slab of ribs and 2 packs of Italian sausages! Well, well, well! What's a habitual smoker to do? SMOKE IT ALL!!!!
Here's the Reuben Fatty prep, starting with pastrami, havarti and mozerella cheese.
Then I spread the sauerkraut:
Then a homemade "1000 Island"...
It was a challenge to roll, but got it closed and in the smoker with everything else. ABT's go in after the sausages are done.
Thanks to my youngest daughter, Adele, for taking the Q-view pix while my hands were dirty!
Will post the finished product pix later. Thanks for viewin' the Q-in'!!!
I lit the Q to preheat and went to the store (don't fret -- wife was home to make sure the fire remained contained) for pastrami, sauerkraut, and ABT ingredients (gotta have an appetizer tonight, right?). I always cruise by the butcher's clearance section, and -- what do you know -- there's a nice slab of ribs and 2 packs of Italian sausages! Well, well, well! What's a habitual smoker to do? SMOKE IT ALL!!!!
Here's the Reuben Fatty prep, starting with pastrami, havarti and mozerella cheese.
Then I spread the sauerkraut:
Then a homemade "1000 Island"...
It was a challenge to roll, but got it closed and in the smoker with everything else. ABT's go in after the sausages are done.
Thanks to my youngest daughter, Adele, for taking the Q-view pix while my hands were dirty!
