Moderators dtel Posted July 8, 2015 Moderators Share Posted July 8, 2015 I enjoy rolling up a fatty from time to time. Most of the time I take a short cut and start with something like the Jimmy Dean original flavor fresh sausage. While I see that many people use the thick sliced bacon, I tend to use the regular sliced because it seems to crisp up better for me. I don't get too crazy for the inside and will often use a variety of cheeses; such as provolone, parmesan, romano, fontina and asiago. Slice up and stacked on fresh baked biscuits with eggs, dice up and fry the smoked potatoes on the side, add some breakfast music to the mix and it doesn't seem to get much better than this. Of course, I'm now thinking about a mix where I can use some of the Hawaiian Firecracker hot sauce. Looks really good, obviously not your first time, I really need to do some more soon after looking at your pics. I have no problem with a cheese filling at all, have to try that also, maby some pepper cheese. I read once someone made a spaghetti fatty, they put the noodles and sauce with mushrooms and onions inside, kind of like a stuffed meatball. Quote Link to comment Share on other sites More sharing options...
oldtimer Posted July 8, 2015 Share Posted July 8, 2015 Sure you could. Quote Link to comment Share on other sites More sharing options...
oldtimer Posted July 8, 2015 Share Posted July 8, 2015 Loin pulled after 2 and a half hours at 135f. Resting covered in foil in the faux cambro. (roshambo) Quote Link to comment Share on other sites More sharing options...
oldtimer Posted July 8, 2015 Share Posted July 8, 2015 Two forks in the road here. I could pull it at 135 like dtel suggests, or I could then wrap it in foil and cook it until it falls apart. I'm going with the dtel way this time. Nibbling on the burnt ends of the bacon....mmmmmmmm Quote Link to comment Share on other sites More sharing options...
Sancho Panza Posted July 8, 2015 Share Posted July 8, 2015 I've often wondered about the pecan shells... Quote Link to comment Share on other sites More sharing options...
oldtimer Posted July 8, 2015 Share Posted July 8, 2015 They are great as a flower bed mulch to keep the cats out. 1 Quote Link to comment Share on other sites More sharing options...
The Dude Posted July 9, 2015 Share Posted July 9, 2015 Some bbq from the 4th of July celebration. 2 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted July 9, 2015 Moderators Share Posted July 9, 2015 Two forks in the road here. I hope you like it Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted July 9, 2015 Moderators Share Posted July 9, 2015 Some bbq from the 4th of July celebration. It's not fair, I am sitting here eating a sausage on a hot dog bun and your pictures came up. All of a sudden it does not taste so good. Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted July 9, 2015 Share Posted July 9, 2015 Two forks in the road here when you come to a fork in the road--take it. Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted July 9, 2015 Share Posted July 9, 2015 Some bbq from the 4th of July celebration. It's not fair, I am sitting here eating a sausage on a hot dog bun and your pictures came up. All of a sudden it does not taste so good. Was it that picture of him without the shirt again? 1 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted July 9, 2015 Share Posted July 9, 2015 Food for thought? http://www.msn.com/en-us/foodanddrink/cookingschool/cooking-steak-flip-once-vs-flip-often/vi-AAFJlQ Quote Link to comment Share on other sites More sharing options...
tnr Posted July 10, 2015 Share Posted July 10, 2015 Food for thought? http://www.msn.com/en-us/foodanddrink/cookingschool/cooking-steak-flip-once-vs-flip-often/vi-AAFJlQ Makes sense. I can't remember the last time we pan fried steak. Not a pan fan. Grill it man! On the subject of cooking meat, have you tried this? We were turned on to this about 5 years ago or so. Mainly do it during Winter. Beef roast (rump roast or your choice). Season to your liking. Preheat the oven to 500 degrees. Put roast in the oven for 5 minutes per pound. Leave DOOR SHUT. Turn the oven off after 5 minutes per pound, and LEAVE OVEN SHUT for one hour. Cooks to a medium rare pink every time. Example: 5 lb. roast. Cook at 500 degrees for only 25 minutes. Turn off oven and let sit for 1 hour. Has worked every time. Quote Link to comment Share on other sites More sharing options...
minermark Posted July 11, 2015 Share Posted July 11, 2015 (edited) Evening gang Sent the wife for Pizza Crackin a Corona Nothing planned Edited July 11, 2015 by minermark Quote Link to comment Share on other sites More sharing options...
Tarheel Posted July 19, 2015 Share Posted July 19, 2015 For my old friend Boxx...... 5 Quote Link to comment Share on other sites More sharing options...
Tarheel Posted July 20, 2015 Share Posted July 20, 2015 About as fine a food as I have had........ 2 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted July 21, 2015 Share Posted July 21, 2015 Thanks Chuck for you added foodie posts........ Boxx would be very happy to see all your efforts, and for sure would have a nice comment to make..........if he were only here now ... .........Gary 1 Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted July 21, 2015 Share Posted July 21, 2015 I already ate my dinner so i guess it’s too late for a photo. veggie tray and olive tapenade hummus, large bowl of fresh fruit. (okay, i cheated and had some potato chips too). I know it’s boring compared to what you folks prepare; but, i like it. 1 Quote Link to comment Share on other sites More sharing options...
A1UC Posted August 2, 2015 Share Posted August 2, 2015 (edited) Okay I bought a smoker last year and thought Id try it out for the first time today , I picked up a Pork Loin and set the temp on the smoker to around 220 deg , I smoked the pork loin till inside temp was 160 deg . My question is why is the meat still tough ? I wanted to make pulled pork .I ended up cutting it up and putting it in a crockpot with a can of beer for 2 hours them used a mixer and broke it up . Any Tips Edited August 2, 2015 by A1UC 1 Quote Link to comment Share on other sites More sharing options...
BEC Posted August 2, 2015 Share Posted August 2, 2015 Okay I bought a smoker last year and thought Id try it out for the first time today , I picked up a Pork Loin and set the temp on the smoker to around 220 deg , I smoked the pork loin till inside temp was 160 deg . My question is why is the meat still tough ? I wanted to make pulled pork . I ended up cutting it up and putting it in a crockpot with a can of beer for 2 hours them used a mixer and broke it up . Any Tips Try this for pulled pork. Use a Boston Butt Roast. This is pork shoulder and has the right fat to lean content. Rub the meat with your favorite rub the night before cooking. I use Pappy's. Smoke at about 225 degrees to an internal temp of 190 degrees. This usually takes around 8 hours doing two 8 to 10 pound chunks of meat. Wrap the meat in foil and put into an insulated chest for a few hours. When it is down to a temperature low enough that you can handle it, pull apart using a couple of forks or your hands. This works every time for me. I am not sure you could even make pork loin work for pulled pork. Not sure there is enough fat in the loin. 3 Quote Link to comment Share on other sites More sharing options...
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