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MEGA FATTY!
I usually do 3 or 4 fatties using the standard 1 gallon ziplock method, a great and safe method that many have sworn by for decades. This time however I didn't feel very safe at all and decided I would place 3 lbs of a pork/burger mix in a 2.5 gallon bag. My hope was that the additional... -
Where to Find Monster Beef Ribs to Smoke in Austin
If you Q in Austin you have had them at County Line or J Meullers (sp?) I am talking about those super meaty beef ribs that would make Fred Flintstone blush. Where do y'all find them to make at home? I promise some serious Q view if I find some :) -
Mexican Tomato Meatloaf
Nothing to crazy here but it came out great! Started with: 1lb pork sausage 2lb 90/10 hamburger ( have also used ground pork, and ground lamb which also comes out great) 1 egg 1 small can Mexican tomato sauce 1 small onion 1 large jalapeno 1 shallot A butt load of cheese - I used half... -
My Fatties are Dry
Hi folks, I need a little help. I have made 4-6 fatties over the last few months, using either beef, pork, or pork sausage and while they taste great, they have been very dry. I have tried smoking them at 250 and 275, to in IT of 165 but they are dry. My meatloaf always comes out super moist... -
Austin in the House
My wife got me a Bradley Digital 6 recently and my brain fell out and was replaced by a pork butt. I have already done the dual element mod and added a PID. Smoked butts, ribs, brisket, fatties, and other amazing num nums because of you folks. I decided I better actually do more than read...
