- Jun 11, 2013
- 2,638
- 822
Well it’s Sunday and that’s the day we like to relax around here. But as they say the devil preys on idle hands, and we don’t need anymore help getting into trouble so time to get some work done around here.
Started rolling my fattie at 1030ish.
Basic pizza fattie. Can’t go wrong with these. Milf Italian sausage, covered with red pepper flakes, sauce, and cheese.
Some yellow bell pepper, onions, and jalapeños added.
Pepperoni added.
More cheese. Can’t have enough cheese on a pizza fattie.
Rolled up.
Rolling the log and bacon weave together.
Fattie wrapped and into the fridge to set up a bit while I get the smoker going.
Started a chimney for the wsm and while it was warming up I started cutting some of the 3 1/2 acres of grass I have to cut around the ranch.
Now
smokingal
taught me to start 10-12 coals for the wsm to get it going about 225 and that’s proved to be great advice so far! Thanks Al! But I wanted to run the wsm hotter today because I’m smoking a half chicken and a fattie! So I went with 17 coals. No real scientific reason for this, just figured a few more coals would help it run hotter.
With all vents open, and 17 white hot coals in the middle of the wsm I kept on cutting the lawn. Half hour later we’re at 315. Works for me so time to get the meat on!
Hot coals meet the apple wood and charcoal!
About half hour in and the chicken and fattie are taking on some color.
While the smoker is doing its thing I finish up some grass mowing,
And start the pickle brine!
Had enough cumbers to do 12 jars on this day. All sweet/hot.
Experimented with a few jars. It’s one had a dried habanero from last years garden. A few more jars have dried ghost peppers from last year. Should be interesting!
After the pickles, went out and did some water work with scout. Hasn’t rained here in a while and the water level is way down.
Scout doing some water T in super champion pond.
About 2 hours in and the smoke was about done. Best I can tell the smoker ran between 275-315 the whole time. I was all over so I had no time to babysit it.
Dinner off the wsm!
Decent looking fattie. Getting ready for this years fattie contest so all the practice I can get helps.
Cut into delicious fattie slices!
Gooey top shot! Turned out pretty good!
Chicken came out pretty good as well! I love chicken on the wsm!
After dinner scout and I were back at it doing some land blind work. We have a month to get ready for the hunt tests so we’re training hard!
Busy day at the ranch. No free time to get into trouble! That’s a good thing! Finished off the day with a few bourbons!
Hope y’all had a great weekend! Thanks for looking!
Scott
Started rolling my fattie at 1030ish.
Basic pizza fattie. Can’t go wrong with these. Milf Italian sausage, covered with red pepper flakes, sauce, and cheese.
Some yellow bell pepper, onions, and jalapeños added.
Pepperoni added.
More cheese. Can’t have enough cheese on a pizza fattie.
Rolled up.
Rolling the log and bacon weave together.
Fattie wrapped and into the fridge to set up a bit while I get the smoker going.
Started a chimney for the wsm and while it was warming up I started cutting some of the 3 1/2 acres of grass I have to cut around the ranch.
Now
smokingal
taught me to start 10-12 coals for the wsm to get it going about 225 and that’s proved to be great advice so far! Thanks Al! But I wanted to run the wsm hotter today because I’m smoking a half chicken and a fattie! So I went with 17 coals. No real scientific reason for this, just figured a few more coals would help it run hotter.With all vents open, and 17 white hot coals in the middle of the wsm I kept on cutting the lawn. Half hour later we’re at 315. Works for me so time to get the meat on!
Hot coals meet the apple wood and charcoal!
About half hour in and the chicken and fattie are taking on some color.
While the smoker is doing its thing I finish up some grass mowing,
And start the pickle brine!
Had enough cumbers to do 12 jars on this day. All sweet/hot.
Experimented with a few jars. It’s one had a dried habanero from last years garden. A few more jars have dried ghost peppers from last year. Should be interesting!
After the pickles, went out and did some water work with scout. Hasn’t rained here in a while and the water level is way down.
Scout doing some water T in super champion pond.
About 2 hours in and the smoke was about done. Best I can tell the smoker ran between 275-315 the whole time. I was all over so I had no time to babysit it.
Dinner off the wsm!
Decent looking fattie. Getting ready for this years fattie contest so all the practice I can get helps.
Cut into delicious fattie slices!
Gooey top shot! Turned out pretty good!
Chicken came out pretty good as well! I love chicken on the wsm!
After dinner scout and I were back at it doing some land blind work. We have a month to get ready for the hunt tests so we’re training hard!
Busy day at the ranch. No free time to get into trouble! That’s a good thing! Finished off the day with a few bourbons!
Hope y’all had a great weekend! Thanks for looking!
Scott
