ok here's the ingredients & the method-y'all know how to do a fatty here's my method.
take a spray oiled gallon ziploc bag & roll the fatty out(1lb will be too thin),
slit the bag & lay the slab on wax paper( now unless you have restaurant width wax paper you will have to ducttape 2 pieces together for the width-texas style cooking).
spread out smoked garlic paste, shredded cheddar,jal/jack cheese,mushrooms,jalepenos,rotels(or homemade salsa),and a 2 egg soft omellette split in 1/2.
flod or roll(folding works as it's usually too fat to roll)
seal the sides & ends
sprinkle w/ fajita spice or rub.
wrap w/ bacon(lay the bacon out & flip across the bacon around it)
fridege for an hour
HINT !!! unless it's really great wax paper you better have wide foil under this cause when you transfer it you will have ripped paper & fatty on the floor( learned the hard way).
unflip to the pit @ 200-225 for 4-5 hrs or 170f
HINT if yer doing 3-2-1 ribs... baste w/ the juices & spritz after unwrapping(especially w/ jeff's rub.
cool before slicing
ingredients:
2lb sausage
shredded cheddar cheese
jalepeno/jack cheese
8-12 slices jalepenos
garlic paste or fine minced smoked garlic
1 can mild rotels-drained or home salsa drained
1 4oz can sliced mushrooms
6-10 slices bacon
ducttape
spritz:
jeff's rub juices
equal parts evoo/apple/lemon/cran juice
take a spray oiled gallon ziploc bag & roll the fatty out(1lb will be too thin),
slit the bag & lay the slab on wax paper( now unless you have restaurant width wax paper you will have to ducttape 2 pieces together for the width-texas style cooking).
spread out smoked garlic paste, shredded cheddar,jal/jack cheese,mushrooms,jalepenos,rotels(or homemade salsa),and a 2 egg soft omellette split in 1/2.
flod or roll(folding works as it's usually too fat to roll)
seal the sides & ends
sprinkle w/ fajita spice or rub.
wrap w/ bacon(lay the bacon out & flip across the bacon around it)
fridege for an hour
HINT !!! unless it's really great wax paper you better have wide foil under this cause when you transfer it you will have ripped paper & fatty on the floor( learned the hard way).
unflip to the pit @ 200-225 for 4-5 hrs or 170f
HINT if yer doing 3-2-1 ribs... baste w/ the juices & spritz after unwrapping(especially w/ jeff's rub.
cool before slicing
ingredients:
2lb sausage
shredded cheddar cheese
jalepeno/jack cheese
8-12 slices jalepenos
garlic paste or fine minced smoked garlic
1 can mild rotels-drained or home salsa drained
1 4oz can sliced mushrooms
6-10 slices bacon
ducttape
spritz:
jeff's rub juices
equal parts evoo/apple/lemon/cran juice
