Hey everyone,
Just wanted to share my first smoke of the year. I did two pork butts, a dozen chicken thighs and my first ever fatty. I'll post the other two in their appropriate areas. I also made my own rub and my own sauce. All of it turned out great. I don't have an official smoker so I do it all on my Weber Kettle.
I read up quite a bit before I attempted this (thanks for all the awesome instructions!)
I used a pound of Old Folks sausage, medium spice.
After I cut the bag I applied a light dusting of homemade dry rub and a very light coating of pizza sauce.
Then I put on a couple of decent handfuls of fresh spinach
Followed by a premixed Italian 6 cheese blend and finally a mix of marinated portabella mushrooms and sliced red peppers
Then to roll the whole thing up. It was tricky but not as bad as I was expecting. I did have one small tear right in the middle of log as I was rolling. I just tore a little piece of meat off the end and patched over it. I figured since I was going to wrap in bacon it probably wouldn't matter too much.
Now at this point I have to apologize for the lack of picts. But my hands were getting pretty greasy so here it is after I wrapped it in bacon and secured the whole thing in Saran Wrap. I then put in back in the fridge for a couple of hours until it was time to smoke
Here it is going down on the grill with a couple of pork butts that I was also doing that day. I was using a mix of apple and mesquite woods for my smoke.
When I got to the right temp the bacon looked good but not quite crisp. So I moved it over the heat. Maybe for a minute too long.
It wasn't as dark as the the pict shows. Everybody ate it and said they loved it. I'll be making fatties on a regular basis now. Here's a blurry pict of a slice.
Thanks to everybody for all their help. Let me know what you think and if you have any questions. Now it's off to the chicken pages to post there.
Just wanted to share my first smoke of the year. I did two pork butts, a dozen chicken thighs and my first ever fatty. I'll post the other two in their appropriate areas. I also made my own rub and my own sauce. All of it turned out great. I don't have an official smoker so I do it all on my Weber Kettle.
I read up quite a bit before I attempted this (thanks for all the awesome instructions!)
I used a pound of Old Folks sausage, medium spice.
After I cut the bag I applied a light dusting of homemade dry rub and a very light coating of pizza sauce.
Then I put on a couple of decent handfuls of fresh spinach
Followed by a premixed Italian 6 cheese blend and finally a mix of marinated portabella mushrooms and sliced red peppers
Then to roll the whole thing up. It was tricky but not as bad as I was expecting. I did have one small tear right in the middle of log as I was rolling. I just tore a little piece of meat off the end and patched over it. I figured since I was going to wrap in bacon it probably wouldn't matter too much.
Now at this point I have to apologize for the lack of picts. But my hands were getting pretty greasy so here it is after I wrapped it in bacon and secured the whole thing in Saran Wrap. I then put in back in the fridge for a couple of hours until it was time to smoke
Here it is going down on the grill with a couple of pork butts that I was also doing that day. I was using a mix of apple and mesquite woods for my smoke.
When I got to the right temp the bacon looked good but not quite crisp. So I moved it over the heat. Maybe for a minute too long.
It wasn't as dark as the the pict shows. Everybody ate it and said they loved it. I'll be making fatties on a regular basis now. Here's a blurry pict of a slice.
Thanks to everybody for all their help. Let me know what you think and if you have any questions. Now it's off to the chicken pages to post there.