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So I got this idea from gmc2003 when he posted this smoke... https://www.smokingmeatforums.com/threads/meat-lovers-pizza-fattie.287754/ I started with a normal fatty so I did not document it with photos. Spicy sausage, ham, pepperoni, mortadella, salami, prosciutto, mozzarella, and pizza sauce. Into the smoker at 250° and finished at 300° to crisp the bacon. I did not weave the bacon as it would be covered by the final weave. Fast forward to day 2 after the fatty rested in the fridge...

Using @tropics recipe for chicken Italian sausage again . When thighs go on sale , I make 5 lbs. of this . I follow his recipe , but add more fennel . Ingredients for 5 LBS. Here's the ingredients copied from his thread . 5 lbs. Chicken Thighs skin on Ground 1 1/2 Tbsp. salt 8 oz. ice water 1 1/2 Tbsp. Fennel seed cracked 1 tsp. coarse Black Pepper...

Just picked my first peppers of this year and when you have peppers it's time for ABT'S. Very simple and easy. The collection of peppers Remove the seeds and white membrane All ready for the next step Mixed cream cheese with some Tony's Peppers filled with cream cheese mixture Bacon was to think to stretch and so I just layer a strip on top of the peppers in the smoker and ready to go. Note there is no water in the pan there to catch the drippings from the bacon. Only took about and 1 1/2...

Most of you know we have a chat room on the forum. If not there is a button on the bottom right of the page that says "Chat". Or go to www.smokingmeatforums.com/chat It use to always show you dialog of what was going on in the chat room. Some members didn't like this so I have made some changed. Instead of auto logging you into the room when you click the chat button it will take you to a general room where you will have to click the + sign and join the room. Let me know if you have any...

Decided to smoke some chicken today on my Weber kettle.. picked up a few packs of drumsticks and thighs for $.80 a pound. Both were pretty large in size. Started off slathering a little mustard on everything to make the rub stick to it, and threw everything in the fridge overnight. Can't forget a few of these to help the cook... Started off wrapping some potatoes in foil, with a little butter, in the oven to bake at around 350 for about an hour and a half. In the meantime I got some...

I had half a pork butt staring me in the face and crying out for attention. I've been wanting to make some meat stix snacks for a while and it felt like time to do it. I've seen many recipes to pepperoni but wanted instant gratification so I took a favorite sausage recipe and twisted it. Ingredients 1 pound of pork butt pink 1/8 tsp kosher salt 5 tsp brown sugar 2 tsp course grind Blk. pepper 1 tsp granulated garlic 1 tsp chilli powder 1 tsp cracked black pepper 1 tsp chioppine pepper...

Made some Pork Char Sui yesterday made with a butt on the YS640 here's a bite Sorry no picture but matched it with some Smoky Shoyu-Flavored Corn & Bacon rice. Very good.

So, I decided that brisket must be had for the 4th of July, and with about 15 ppl coming over, I needed to ensure leftovers so I opted for two since they were almost identical in weight @ 15# and 14.92# and less than 10% trim loss. I used the most coarse setting on my pepper grinder and did 1 cup of fresh ground black pepper with my fantastic automatic grinder, 1 cup of coarse sea salt, and 1 tablespoon of smoked spanish paprika. Toying with names for this - Spanish Dalmatian or Red...

The wife requested some simple down home chicken.... Started off with a tray of drums and wings :-) Just light salt and Big Bald BBQ Rub Ok maxing out the grill space! Did this cook at 350 on the Memphis pellet....hungry so no time to wait! They are going to paired with some roasted sweet spuds. Just a shot at mid cook....getting hungry. After 38 - 40 min the drums were at a IT of 165 so they went under the convection broiler 500 for 4 min to crisp the skin and take them to IT 175 The...

Doing one of my favorite things and trying something new today. https://www.smoking-meat.com/august-15-2013-smoked-mac-and-cheese-with-bacon-and-pulled-pork It's hot here today, WSM is running a little hot at 250 with only one vent partially open. Putting it on and hoping it cools a bit, but I'm not stressing over 25 degrees.