Whenever I'm looking for a change of pace on the grill or smoker, fatties seem to often call my name. I would make them more often if the prep time were quicker, even with years of making the process easier they are some work for sure. ABT's, on the other hand, frequently show up on the menu!
There was just enough food that I needed to use the Spicewine instead of the Weber or mini-wsm. Pecan chunks and RO Chef's Select are my current go to, and thanks to some help from the great folks at BBQ Guru I finally have my DigiQ and fan all working great!
Pizza fatties: pizza sauce using Alton's recipe, pepperoni, and mozz sticks (fresh would taste better but those sticks sure do make rolling easier!)
ABT's: Shredded cheddar, cream cheese, crumbled bacon, and a little rub inside; yellow mustard and more rub outside
Took around 2 1/2 hours at 225, fatties were amazing, ABT's were very good but a couple could have used another 1/2 hour.
On to the pics!
No one left the table hungry!
There was just enough food that I needed to use the Spicewine instead of the Weber or mini-wsm. Pecan chunks and RO Chef's Select are my current go to, and thanks to some help from the great folks at BBQ Guru I finally have my DigiQ and fan all working great!
Pizza fatties: pizza sauce using Alton's recipe, pepperoni, and mozz sticks (fresh would taste better but those sticks sure do make rolling easier!)
ABT's: Shredded cheddar, cream cheese, crumbled bacon, and a little rub inside; yellow mustard and more rub outside
Took around 2 1/2 hours at 225, fatties were amazing, ABT's were very good but a couple could have used another 1/2 hour.
On to the pics!
No one left the table hungry!
