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  1. fatbastard09

    First time ABTs

    Looks great, points!  I did these for the first time this weekend too.  I did about 80 of them, the first jalapenos off the plants were enormous.  Half with cheese (cream cheese, gouda, mozz, cheddar, and sun dried tomatoes) and the other half with the same cheese mix but also added browned...
  2. fatbastard09

    Smoking 8 Different Things At Same Time Today - Qview

    The St Louis ribs were fantastic! Hey, who ate that hunk off the end!? The brisket flavor was spot on, I think I need to check the calibration on the probe though. Pulled it at 203,sliced it at 144f but it wasn't as tender as I hoped. Still the best I've smoked, but I'm looking for best...
  3. 20170805_162848.jpg

    20170805_162848.jpg

    • fatbastard09
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  4. 20170805_152517.jpg

    20170805_152517.jpg

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    • Album: Smoking 8 Different Things At Same Time Today - Qview
  5. fatbastard09

    Smoking 8 Different Things At Same Time Today - Qview

    It's funny how my math actually improves with the addition of beer (history also proves whiskey does too). I only ended up smoking 6 cuts of meat, not 7. I have a pork belly I was going to make burnt ends with but saved for later this month. I don't know how to change the title of a thread...
  6. fatbastard09

    Smoking 8 Different Things At Same Time Today - Qview

    The brisket flat was really thin. It stalled at 172f for a while so I wrapped it in foil. It hit 203f internal after a combined smoke/wrap of only 6hrs! Like I said, it was pretty thin. I have it still in the foil, wrapped in a towel in a cooler. I have the probe in it, once it hits 145...
  7. fatbastard09

    Smoking 8 Different Things At Same Time Today - Qview

    Salmon came out great at 225, I usually go lower too but was giving this a try since I had everything else. The short ribs were a great snack/lunch too! We each got a 4 bone rack: I pulled the peppers about 5 hrs in and put them in the dehydrator:
  8. 20170805_135624.jpg

    20170805_135624.jpg

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  9. 20170805_141346.jpg

    20170805_141346.jpg

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    • Album: Smoking 8 Different Things At Same Time Today - Qview
  10. fatbastard09

    Smoking 8 Different Things At Same Time Today - Qview

    Salmon was ready after 2 hrs on the smoke; it turned out great.  I brined it with a soy sauce, apple juice, brown sugar and spice blend last night.  I am going to do more small batches of this throughout the late summer and fall to try out new recipes, although this one is already a keeper...
  11. 20170805_105450.jpg

    20170805_105450.jpg

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  12. Smoking 8 Different Things At Same Time Today - Qview

    Smoking 8 Different Things At Same Time Today - Qview

  13. fatbastard09

    Smoking 8 Different Things At Same Time Today - Qview

    7 cuts of meat and some early hot peppers on the smoker this AM.  Finally get a chance to play with my new build, so I cleared a good bit of room from the freezer and I still have a ton of space on the racks.   I tried to space everything on the racks so that I am not getting drips from above...
  14. 8 Items.JPG

    8 Items.JPG

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  15. fatbastard09

    Brisket leftovers

    Philly Brisket Egg Rolls. Fry up julienned peppers & onions. Roll up with diced up brisket and shredded cheese. Fry them up. Fantastic...
  16. fatbastard09

    275 oil tank build

    I like the design, the warming box is a nice thing to have (I went with out).  I looked at air filled tires and could only find 10" ones at Harbor Freight and they were expensive.  The bigger issue was how much higher everything would sit.  The 5" casters I used looked higher than I thought...
  17. fatbastard09

    275 oil tank build

    Bubba, how are you planning on orienting the tank and how do you plan on moving it (just pushing it around the driveway or are you taking your show on the road - well since you are from Pittsburgh I guess it would be more like on the hills)?  I used 5" casters rated at 325 lbs each on my...
  18. fatbastard09

    Gyro Loaf

    Sorry guys, my plans for the weekend were interrupted. I won't be able to make that 10 pounds of gyros for several weeks now. Will post when I get that done.
  19. fatbastard09

    Gyro Loaf

    The plan is to do about 10 pounds of gyro this weekend, I will take photos and post the method after that.  I will post a link back here once its complete. Thanks
  20. fatbastard09

    Gyro Loaf

    I haven't had a chance to post my gyro method yet, but the key is to put the right amount of salt 1.5-2.0% by weight and let it sit overnight in fridge. Then put cold meat into a food processor and pulse to form a paste. Make loaves out of the paste. I have been making lamb and venison...
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