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Pork Shoulder, Ribs, ABTs, etc - Q-view

post #1 of 10
Thread Starter 
i've promised Q-views the past few weeks, then never posted because my camera was being difficult. so here's what i had on the memory card

Pork shoulder, skin filleted off.

the silence of the lambs fan in me, scared my girlfriend with this for a few minutes

I put my rub in a coffee grinder, i found it easier to rub on.

rubbed and ready for smoke

about 8 hours into the smoke

ABTs on a rib rack

i love spicy, but these were intense


chorizo fatty

with queso fresco
post #2 of 10
Thread Starter 

rolled up and ready to go (unfortunately the chorizo melted down in the smoker and felt through the grates....but onto the pork shoulder, which put on a nice bark LOL)
BB ribs (i had 2 leftover pieces of bacon from the fattys and ABTs, so i just laid them on the ribs)
post #3 of 10

Sweet pics...

Looks awesome. I hope to post some when I get my cam problems worked out.
post #4 of 10
Looks great nice job PDT_Armataz_01_37.gif
post #5 of 10
Everything looks great! PDT_Armataz_01_37.gif I like the way your fatty rolled up, can you give some step-by-step on how you did that? Too bad it fell apart on you icon_sad.gif Was that just due to the chorizo not holding together like regular JD sausage?
post #6 of 10
I second that. Might come in handy for when I break down and do one myself.

Nice work on the chow!PDT_Armataz_01_37.gif
post #7 of 10
Thread Starter 
im pretty sure the chorizo fell apart because it doesn't have all the fillers that jd sausage was.

next time i make a fatty i'll take pics but here's what i do:

-put in fridge to defrost but make sure its still cold, just above freezing.

-take a piece of plastic wrap about 18 inches long and spray with cooking spray

-unwrap the fatty and put it in middle of the plastic wrap

-use a rolling pin and start rolling lengthwise

-roll a little bit in the other direction

-when its about twice the length of the packaged fatty, fold it back over, and flatten in the other direction. how you have the correct length and enough width.

-remove plastic wrap but keep it underneath

-place filling in the middle, bring the sides together using the plastic wrap. pinch to seal ends. Then grab the ends of the plastic wrap and twist and roll until a uniform shape is made.

maybe i'll make a video or something next time.
post #8 of 10


wow... a video would be awesome!
post #9 of 10
Dayum sure sounds interesting. A video would be great!
post #10 of 10
Great smoke, and thanks for the Q View too! Sometimes a post will have the ingredients of the rub listed, I do that myself. Will you be including a ingredients list in your next smoke?
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pork Shoulder, Ribs, ABTs, etc - Q-view