› Forums › Smoking Meat (and other things) › Pork › and the fatty goes in....
New Posts  All Forums:Forum Nav:

and the fatty goes in....

post #1 of 11
Thread Starter 
Our 1st. Kept it simple. Green onions, fresh Mozza, red peppers. Off to golf and smoke later tonight. She's all rolled up in the fridge.

and the results.... later tonight! icon_evil.gif

And the smoke drift's on... 1.5 hrs in at 220* time for 1st temp check; nope, just 115* , time for some more PBR and Jack

upon closer view;

more later folks!'s the more later;



jeeeez..... we had the in-laws over to slice it open,, not to mention cocktails.... was it good???? = mom-in-law I think will now sign over the papers to the yacht, but how do you smoke a beef on a yacht?

thanks to everyone-- this would NOT have happened without youPDT_Armataz_01_37.gif
post #2 of 11
I'll be waiting to see those pixs!

Don't slice on your drives today, lol.
post #3 of 11
Looks like you got the makings of a good FATTY going there Davy.
I' sure the Q-view will be good too.PDT_Armataz_01_37.gif
post #4 of 11
Yummy looking...can't wait for finished product. I think I'm going to try a breakfast fatty tomorrow am.
post #5 of 11
wow that looks great! Look forward for end results.
post #6 of 11
Lookin good! can't wait to see the final! fattys rule!
post #7 of 11
That'll be some good eating and I'd bet it won't be your last fatty
post #8 of 11
Thread Starter 
TTT- updated. Oh, and BTW only sliced one shot today, shot a 81, and bought a new set of sticks. So now this fatty is gonna have to feed the kids for a week or two since I blew the wad on the sticks. J/Kicon_exclaim.gifPDT_Armataz_01_28.gif
post #9 of 11
now u will be hooked for sure!!! great job
post #10 of 11
That fatty is looking real good. What kind of wood are you using?
post #11 of 11
Thread Starter 
done!!!! Jack in hand!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork › Forums › Smoking Meat (and other things) › Pork › and the fatty goes in....