Mixed up 5 lbs of Thai turkey jerky and rolled my first fatty today! It's spicy sausage stuffed with ham and cheddar.
Both will go on the Rec Tec tomorrow!
Pics will follow.
Both will go on the Rec Tec tomorrow!
Pics will follow.
Boise Costco had Prime packers for $3.49/lb. Smoked one 3 weeks ago. Came out great. Wish it wasn't so expensive or I'd do them a lot more often.
Especially since you lose 1/2 the weight to trimmed fat and 1/2 the remaining weight to water loss from cooking!
A 16lb brisket seems to end up being about 4lbs of meat...
I'm getting my brisket at $2.99 a lb and I trim about 2 lbs off a 15 lb one.
three racks of baby backs, atomic buffalo turds and fresh caught lingcod this past weekend for Father's Day. Also fresh caught dungeness crab.
Interesting problem I had with the ribs...have never had this happen before. I bought the Costco three pack of baby backs that are sealed in plastic. As I went to prepare them I discovered that the membrane was too thin to remove. Every time I got a handle on it, it would just tear. I tried and tried and no matter what I did I could not peel it off. Usually I can grab the thing and peel it all off in one go. At one point I started questioning if there even was a membrane at all. But there was; it was easier to see after they were cooked. I eventually gave up and went about my cook. No poor results because of it, but it was very frustrating as I have never cooked ribs with the membrane still on. It was so thin that it was hardly noticeable when eating.
Has anyone experienced this?
At "my" Costco, the 3 pack of vacuum-sealed ribs has already had the membrane removed. Same with their butcher-packed ones in the styrofoam tray. It's why I only ever buy them from Costco!
atomic buffalo turds and fresh caught lingcod this past weekend for Father's Day. Also fresh caught dungeness crab.
three racks of baby backs, atomic buffalo turds and fresh caught lingcod this past weekend for Father's Day. Also fresh caught dungeness crab.
Interesting problem I had with the ribs...have never had this happen before. I bought the Costco three pack of baby backs that are sealed in plastic. As I went to prepare them I discovered that the membrane was too thin to remove. Every time I got a handle on it, it would just tear. I tried and tried and no matter what I did I could not peel it off. Usually I can grab the thing and peel it all off in one go. At one point I started questioning if there even was a membrane at all. But there was; it was easier to see after they were cooked. I eventually gave up and went about my cook. No poor results because of it, but it was very frustrating as I have never cooked ribs with the membrane still on. It was so thin that it was hardly noticeable when eating.
Has anyone experienced this?
Holy %*!#, I love it.
..
Has anyone experienced this?
As promised, pics of the 5 lbs of Thai turkey jerky and the ham and cheese fatty I smoked yesterday.
Here's the jerky loaded in the smoker and ready to go:
2 hours @ 180 with the extreme smoke option:
4 hours and all done:
Man, this stuff is delicious!!
So here's the fatty with its bacon weave after sitting overnight in the fridge:
Rubbed up and ready to go in the smoker:
I cooked it at 240 until it hit 160 internal temp, which was about 3 hours.
After the 1st hour:
After the 2nd hour:
After the 3rd hour:
Then I let it rest for about 15 minutes before slicing:
ohhhhhh k - i need to make one of these fatty's this weekend! that looks great
+1
Is that thing in a sausage casing? It sort of looks like it.
Damn - Lingcod AND Crab!? I'm quite jealous.
Whats your ABT recipe? Love those things and am always on the hunt for the perfect recipe
@drgonzo What is in the fatty? How did you make it?
+1
Is that thing in a sausage casing? It sort of looks like it.
looks like saran wrap to me
I assure you that you will not be disappointed. We just finished the leftovers last night and already decided to do another one this weekend. This time we're going with a pizza fatty - Italian sausage topped with pizza sauce, mozzarella cheese, and pepperoni.
The fatty is spicy breakfast sausage that's been rolled flat, filled with ham, cheese, and rub, then re-rolled into a sausage "chub," after which it is then re-rolled in a weave of bacon.
You can mix any combination of sausage/ground beef + toppings that you can think up. I'm making a pizza fatty this weekend.
For the ham and cheese fatty, I basically followed this recipe.
For the fatty rolling instructions I followed this post.
To weave the bacon I followed this post
Yes, that's plastic wrap, not a sausage casing.
I'm just going to warn you now, my family will not stop talking about the fatty.
three racks of baby backs, atomic buffalo turds and fresh caught lingcod this past weekend for Father's Day. Also fresh caught dungeness crab.
Interesting problem I had with the ribs...have never had this happen before. I bought the Costco three pack of baby backs that are sealed in plastic. As I went to prepare them I discovered that the membrane was too thin to remove. Every time I got a handle on it, it would just tear. I tried and tried and no matter what I did I could not peel it off. Usually I can grab the thing and peel it all off in one go. At one point I started questioning if there even was a membrane at all. But there was; it was easier to see after they were cooked. I eventually gave up and went about my cook. No poor results because of it, but it was very frustrating as I have never cooked ribs with the membrane still on. It was so thin that it was hardly noticeable when eating.
Has anyone experienced this?
I had this issue on one of my 6 racks of baby backs that I did over memorial day. I fought for over an hour to get the stupid membrane off and only a small amount of it even tore off, eventually I accepted defeat and was happy that I did get the membrane off of the other 5
Yes. My solution is to score along the bones. I sometimes then try and lift with a fork tine, but usually just leave them scored.
Grocery store has whole chickens for 69 cents/lb, so I guess I'm smoking some chickens.
Decided to do these on the kettle with lots of apple wood rather than the WSM.
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