More to follow including q-view!
- 942 Posts. Joined 6/2013
- Location: Nutting Lake MA USA
- Points: 32
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More to follow including q-view!
You always need a plan B.
Picked me up a second 5 lb shoulder so the first one
will have a friend on the smoker tomorrow morning.
The sell by date on it was today but it should be OK.
Have a little buyers regret. Lets see some q views
I decided to throw together a couple fatties and here are the ingredients laid out ready to go
The one on the left is Hamburger (80/20) and some leftover pulled pork, mexican style cheese and same jalapenos for a little extra kick.
One the right we have Hot JD sausage with pulled pork mac n cheese for filling. I sprinkled on a little extra cheese as well.
A little fire in the chimney. Only using a little less than half a chimney to start things off.
The ECB waits patiently for some fire!
Heat up to speed and it's fatties on! Probed and grate temps courtesy of the Maverick ET-732!
TBS in the air. You have to look closely, but that's why it's called Thin Blue Smoke!
15 minutes in and temps coming back nicely.
Fatties on now for about an hour and ten minutes and we are at 108 IT and 255 at the grate.
Ya always gotta have a plan B
Two 5 pounders sounds like a great plan to me. What time tomorrow do they meet the heat?
I was going to add four big fat chicken thighs to keep the fatties company, but I forgot to take them out of the freezer. Now I have to go buy something else to go on with them. Maybe more chicken, I haven't decide.
I think I will just pop into the butcher shop and see what they might have laying around, lol.
basically I light up a half chimney (more or less) of lump charcoal. Then I just add lump around the side of my pan like a crescent moon and then when the chimney is ready, you just dump the chimney on one end. I was 230-250 for 4 hours no problem. I just add a chunk of wood (for smoke) spaced about an inch apart to keep the smoke going. I also foil my pan dry and foil a cobble stone up in the middle of it. If you are doing a longer burn, you can add more charcoal about every three hours to the area that has already burned and it should just keep going around the pan. You have to have good coverage and not leave any gaps or you will lose heat. I have the maverick ET732 and when I'm doing a long cook, I set the low end to 230 so that when the temps fall off i can just add more.
Some more qview from my fatties
First my body guards that protect my smoker at all times! Bumpy on the left is a blind lab and is 10 years old.
Sandy, on the right is about 3 years old and is Bumpy's best buddy.
2 fatties off the smoker and then into the oven for browning of the bacon.
Hot JD Sausage and PP Mac n Cheese on the top and Hamburger with pulled pork, cheese and jalapenos on the bottom.
Closeup of the Hot JD Sausage and PP Mac n Cheese
Closeup of the Hamburger with pulled pork, cheese and jalapenos
And this is all that's left! Lol absolutely delicious and lots of leftovers to take to work!
I bet Bumpy and Sandy like fatties. No wonder the protect that smoker and its contents.
Yeah that's my minion method also ,I get about the same results.
I think you tipped me to that when I was doing my mods. I'm gonna have to get down with some fatties.
nice hunks of pork! I was even going to say that when you are cooking shoulder/butt you can go with higher temps and it won't hurt anything at all. (240-290)
Looking forward to your post this morning.
and the fatties are more prep than anything else. Basically pork, wrapped around pork, wrapped around pork...
I was going to use the ingredients to make some homemade Geotta which is a Cincinnati/ German thing that I picked up as a kid. We used to have Geotta all the time for breakfast. Geotta is basically pin oats, pork sausage, ground beef and onions mixed up and slow cooked for 4-5 hours. Making fatties was way more fun! I will make the Geott next weekend.