Mine got lost in the changeover, so thought I post it here instead. I wanted to be able to look at it as I go into old age and my memory goes away!Smokeguy's Fall 2008 Fatty Throwdown Entries
Well, I'm not real sure what happened to the Fall Throwdown, but at least I had fun making (and eating) up the entries! Just a note if you didn't enter that these were the pictures we had to use: rolled out, the "guts", rolled up, out of smoker, and then cut. At the beginning we also had to have an armadillo or the word "armadillo" in each picture, but that was later changed. That's why mine have those pictures in them though.1st Entry- Smokeguyâ€™s Steamed Pork Potstickers FattyI used regular Owens sausage for this one. I got it rolled out and then put a couple of leaves of Chinese cabbage on there, trimmed a bit to get more leaf and less stalk. On top of that it got some previously steamed Schwanâ€™s potstickers (nuked actually in a sealed plastic bag) that I had cooled back down again so that it wouldnâ€™t make the sausage warm and hard to roll. After that it got a sprinkling of chopped green onions (2 of them), and then several spoonfuls of the following dipping sauce:Â½ cup soy sauce (used Â¼ cup low sodium, Â¼ cup regular)2 Tbsp rice wine vinegar2 tsp sesame oil2 Tbsp brown sugar1 clove garlic, fresh mincedNuke for one minute and then stir to blendGot it all rolled up and then added a bacon weave. It went into the MES smoker at 230 using Apple wood chips and some Picnic lump charcoal.2nd Entry- Smokeguyâ€™s Apple Pie FattyWith this one I started with regular Owens sausage. After getting it rolled out, I spooned some Apple pie filling on it, added some slices of medium cheddar to the top, then spread out a pack (2 bars) of Nature Valley Oats â€˜N Honey Crunchy Granola Bars on top and around that. I got that all rolled up and then wrapped it up in a bacon weave and then lightly dusted it with cinnamon. After that it went into the MES smoker at 230 using Apple wood chips and lump charcoal.