The Thin Blue Smoke thread V- B&B's BBQ depository
- Thread starter Jim
- Start date
WOW, that's awesome guys.
Looking forward to many pics, tips and grilling tips this year from you veteran smokers.
we are planning burgers for tomorrow, so look for a pic with about 3' of snow in the background. i'll get a chance to try out my new Thermapen too.
Looking forward to many pics, tips and grilling tips this year from you veteran smokers.
we are planning burgers for tomorrow, so look for a pic with about 3' of snow in the background. i'll get a chance to try out my new Thermapen too.
A simple cook of burgers, with a little twist.
1/2 ground pork, 1/2 ground beef. mixed in some shredded marble cheese, to make "Inside Out Cheeseburgers" with a side of tacos.
Got to use the Thermapen today....man, that thing lives up to the hype. Stuck it in the burger and within 2 sec, I had the reading.
I guess I forgot to cover the BBQ after the last use. There is a nice Vermont Castings BBQ under all the snow, that fired up with the first push of the button. We use the Vision Kamado to the right (unseen) for any major cooking or when we want true flavour, but today was a quick and easy meal, so no need to fire it up.
1/2 ground pork, 1/2 ground beef. mixed in some shredded marble cheese, to make "Inside Out Cheeseburgers" with a side of tacos.
Got to use the Thermapen today....man, that thing lives up to the hype. Stuck it in the burger and within 2 sec, I had the reading.
I guess I forgot to cover the BBQ after the last use. There is a nice Vermont Castings BBQ under all the snow, that fired up with the first push of the button. We use the Vision Kamado to the right (unseen) for any major cooking or when we want true flavour, but today was a quick and easy meal, so no need to fire it up.
Looks great! Love the cheese in the burgers!
simon1
Self Ignored by Vista
Thought I'd do an Italian fatty for New Years.
Got some hot Italian sausage and layered some mozzarella, provolone, and romano cheese.
Then put on some sauteed onions, garlic, green peppers, and mushrooms.
Then some chopped olives sprinkled on top.
Then put on some pepperoni, salami, and prosciutto.
All rolled in bacon and ready to rock.
About an hour cooking over lump charcoal and a hickory/apple wood mix, along with a couple of racks of baby backs. The top one has a Best Odds Rib Rub that I found online and the other has the standard salt, pepper, and garlic powder.
Fatty about ready to come off and time to wrap the ribs.
Ribs are done.
Fatty looks good...but that puppy is HOT!
I think I'll use the mild Italian sausage next time and add crushed red pepper to taste.
Got some hot Italian sausage and layered some mozzarella, provolone, and romano cheese.
Then put on some sauteed onions, garlic, green peppers, and mushrooms.
Then some chopped olives sprinkled on top.
Then put on some pepperoni, salami, and prosciutto.
All rolled in bacon and ready to rock.
About an hour cooking over lump charcoal and a hickory/apple wood mix, along with a couple of racks of baby backs. The top one has a Best Odds Rib Rub that I found online and the other has the standard salt, pepper, and garlic powder.
Fatty about ready to come off and time to wrap the ribs.
Ribs are done.
Fatty looks good...but that puppy is HOT!
I think I'll use the mild Italian sausage next time and add crushed red pepper to taste.
Dang Mike, that is one serious fatty! Good looking ribs as well, but that fatty...
I have yet to try or make a fatty. It's on my list of things to do this year, especially after seeing those pics 
just out of curiosity, what do you serve on the side with a fatty? rice, side salad, bacon?
just out of curiosity, what do you serve on the side with a fatty? rice, side salad, bacon?
I never wrap mine in bacon, but they're good on crackers as a snack or with eggs and toast/biscuits for breakfast.
Dang! That is one serious fatty. I just ground up a pork shoulder for sausage but didn't know what recipes I wanted or how I would cook it. Thanks for the inspiration! 
simon1
Self Ignored by Vista
Ribs!
Wife made some standard BBQ sides...baked beans and potato salad. That goes well with any Q.
I usually put a fatty on toast and have a breakfast sammy, but it's good any way you want it.
The heat of the fatty has seemed to have calmed down a bit after sitting overnight in the fridge, but it's still quite a bit warmer than Jimmy Dean hot variety. It's the Kroger store brand and I don't know if it's hotter than the Johnsonville brand or not. This is the first time I've used Italian sausage, but it is GOOD!
I think my arteries clogged just lookin at that thing. Looks awesome.
I've had pork belly curing in the refrigerator for the last seven days. Today I took it out, rinsed it off and smoked it for nearly eight hours. Once the internal temp hit 150 F, I took it off the smoker.
Of course we have already sliced and cooked a couple of test pieces.
Of course we have already sliced and cooked a couple of test pieces.
simon1
Self Ignored by Vista
You don't have any Jimmy Dean, Owens, etc. breakfast sausage in your area? Hmmmm....
Any ground meat should be fine...just make sure it has enough fat in it.
I used regular hamburger meat one time. We didn't like it as well as the Jimmy Dean sausage but it worked.
It could have been that the 80/20 hamburger didn't have the fat content that the sausage did; maybe it was a diet fatty?
I spent a couple of hours giving my smoker a good clean out this morning, this thread's making me want to fire it up!
I did a tri-tip on the Weber this afternoon. Indirect with a little hickory up to 115, then seared it about 4 minutes per side. Yummy! That was the first outdoor cooking I did since I smoked a turkey for Thanksgiving.
- Thread starter
- #17
Well Shawn how was the test?
You can get regular sausage and just take it out of the casing. Don't let Jimmy Dean stop you!
- Thread starter
- #19
I have had good luck with dark Molasses, your bacon sure does look great.
Thanks Jim, I'll try dark molasses on the next batch.
I'm also thinking that I need to remove the skin prior to brining.
I'm also thinking that I need to remove the skin prior to brining.
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