I copied the "Smoke Ring" Fatty!! Lots of pics
- Thread starter tom knotek
- Start date
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go4abliss
Meat Mopper
themule69
Epic Pitmaster
looks great. i have to say that is one of the best fatties i have seen. great color.
happy smoken.
david
happy smoken.
david
pokernut
Fire Starter
Wow.... I could not be any more impressed!
Great choice of innards, I am going to recreate this one myself!
Well done Tom
Great choice of innards, I am going to recreate this one myself!
Well done Tom
Tom! Now you and PokerNut have given me a reason to use my old bundt pan that doesn't bake well anymore. Yipeee....that looks
wonderful!
hambone1950
Master of the Pit
That is really scrumptious looking , and what a genius use of the old bundt pan!
Do you know offhand what the total cook time was on the fatty and what IT you pulled it off the heat at?
That is a brilliant piece of cookery. Props to you and poker nut for a great idea.:yahoo:
Do you know offhand what the total cook time was on the fatty and what IT you pulled it off the heat at?
That is a brilliant piece of cookery. Props to you and poker nut for a great idea.:yahoo:
Hambone, it took a total of about 6 hours at 220. I pulled it off at 162 degrees. Everything cooked perfect. I also mopped it with my bbq sauce about 4 times over the last 2 hours.
PG, the candied bacon was just some dark brown sugar, cinnamon, and some crushed red pepper flakes. Baked on a small rack at 200 for and hour then jumped the temp up to 350 for about 10min. My kids loved it.
PG, the candied bacon was just some dark brown sugar, cinnamon, and some crushed red pepper flakes. Baked on a small rack at 200 for and hour then jumped the temp up to 350 for about 10min. My kids loved it.
I do something very similar and call it spiced bacon
Brown sugar, cinnamon, nutmeg, black pepper, and fine ground corn meal
That sounds awesome. Once I made this I had more ideas of what to try on the next batch.
eripprn
Newbie
cranemansteve
Newbie
- Dec 13, 2009
- 4
- 10
cool I never thought of doing one like that.............thanks for the ideal.........i got 3 breakfast and one pizza on the smoker as we speak............yum yum
nwohiosmoke
Smoke Blower
bassshadow
Newbie
Thanks Tom for posting your wonderful creation... I am bumping this up to the top of my must do smoking list. I really have never seen a more beautiful piece of work you have shared with us.
grillmastergnrl
Newbie
Hey guys thanks for the nice comments. This was all sausage. I used whatever I had. Some Bob Evans regualar and spicy. I had some bulk spicy italian and then bought some more spicy and regualr italian. I had a total of about 4 1/2# of sausage. I cant wait to do it again.
Dude. that is simply awe inspiring. You can't see, but I'm doing the "I'm not worthy" bow at my computer screen. Seriously, I am.
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