I needed an outrageous idea for a BBQ contest on another website so my wheels started turning. My obsession with all things BBQ has led me to a freezer overflowing with vacuum packed projects and experiments and I decided to combine them into one monster of a fatty.
So here are the cast of characters, all homemade/cured/smoked/processed, etc.
Smoked Maple brined pork loin (1/4 lb.)
Smoked roast beef (1/4 lb.)
Home cured and smoked ham (1/4 lb.)
Smoked Brisket (1/4 lb.)
Smoked Tri tip (1/4 lb.)
Smoked Pulled Pork (1/4 lb.)
Smoked Pulled Chicken (1/4 lb.)
Smoked Pulled Lamb (1/4 lb.)
Home cured and smoked Chopped Pastrami (1/4 lb.)
Homemade and smoked Texas Hot Link (2 -1/4 lb. links)
Homemade and smokedKielbasa (1- 1/2 lb link)
Smoked Baby Backs (deboned) (half rack)
Smoked Irish Gouda Cheese
Homemade pork breakfast sausage (4lb.)
All wrapped up in home cured and smoked bacon (1.5 lb.)
*All amounts are estimates and I am guessing I added a little more than mentioned above.
The cast of characters waiting for their chance to participate:
Spread out the sausage in a huge ziploc bag:
Very gingerly cut the bag and flopped the mass of sausage onto some parchment paper:
Then, the assembly begins:
Wrap it up in some saran wrap to shape it a bit better:
Got the Weber 26 set up to cook at about 300
Wrapped it up and stuck it in the freezer for about 20 minutes to firm it up a bit!
Then, I gave it a bacon drape as opposed to a weave. I am not a big fan of the under pieces of bacon that stay flobbity.
And into the smoke it goes on a rack for easy transport. This thing probably weighed 10-15 pounds. Used a combination of hickory and cherry chunks.
Some cooking shots:
My atkins diet dinner since I couldn't cram it all in the fatty hahaha
Took it to 155 IT:
And now a long rest on the counter...the anticipation was killing me:
Bacon was a little darker than I would have liked but it tasted good.
After what seemed like forever, I sliced it up:
Believe it or not, it actually tasted really good. I was worried about it being too salty but that wasn't the case. This was a lot of fun and my friends on Facebook are having a great time trying to get the naming rights hahaha
Well thanks for looking!
-Chris
So here are the cast of characters, all homemade/cured/smoked/processed, etc.
Smoked Maple brined pork loin (1/4 lb.)
Smoked roast beef (1/4 lb.)
Home cured and smoked ham (1/4 lb.)
Smoked Brisket (1/4 lb.)
Smoked Tri tip (1/4 lb.)
Smoked Pulled Pork (1/4 lb.)
Smoked Pulled Chicken (1/4 lb.)
Smoked Pulled Lamb (1/4 lb.)
Home cured and smoked Chopped Pastrami (1/4 lb.)
Homemade and smoked Texas Hot Link (2 -1/4 lb. links)
Homemade and smokedKielbasa (1- 1/2 lb link)
Smoked Baby Backs (deboned) (half rack)
Smoked Irish Gouda Cheese
Homemade pork breakfast sausage (4lb.)
All wrapped up in home cured and smoked bacon (1.5 lb.)
*All amounts are estimates and I am guessing I added a little more than mentioned above.
The cast of characters waiting for their chance to participate:
Spread out the sausage in a huge ziploc bag:
Very gingerly cut the bag and flopped the mass of sausage onto some parchment paper:
Then, the assembly begins:
Wrap it up in some saran wrap to shape it a bit better:
Got the Weber 26 set up to cook at about 300
Wrapped it up and stuck it in the freezer for about 20 minutes to firm it up a bit!
Then, I gave it a bacon drape as opposed to a weave. I am not a big fan of the under pieces of bacon that stay flobbity.
And into the smoke it goes on a rack for easy transport. This thing probably weighed 10-15 pounds. Used a combination of hickory and cherry chunks.
Some cooking shots:
My atkins diet dinner since I couldn't cram it all in the fatty hahaha
Took it to 155 IT:
And now a long rest on the counter...the anticipation was killing me:
Bacon was a little darker than I would have liked but it tasted good.
After what seemed like forever, I sliced it up:
Believe it or not, it actually tasted really good. I was worried about it being too salty but that wasn't the case. This was a lot of fun and my friends on Facebook are having a great time trying to get the naming rights hahaha
Well thanks for looking!
-Chris
