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Old 02-03-2008, 11:57 AM   #1
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Fatty for Super Sunday

Cooking a couple fattys to carry to a Super Bowl party. One has four kinds of cheese and the other has provolone cheese japs and onions. Also put 2 chickens on for work this week. This is my first cook with the charcaol box and I mixed pecan it with it.
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Old 02-03-2008, 12:01 PM   #2
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you could probably take a stick or 2 of pecan out. Fatties look great!
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Old 02-03-2008, 12:04 PM   #3
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Quote:
Originally Posted by Captain Morgan
you could probably take a stick or 2 of pecan out. Fatties look great!
I was wondering about that. That's why I am reading and posting here to get opinions. Thanks
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Old 02-03-2008, 12:23 PM   #4
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Jim's right little too much wood for chicken and sausags, both will absord alot of smoke very quickly. I'd even just use one piece.
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Old 02-03-2008, 12:29 PM   #5
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Should I use the wood at the first middle or last of the cook. All the cooking I have been doing on the smoker has been with all wood.
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Old 02-03-2008, 12:39 PM   #6
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Quote:
Originally Posted by Tannehill Kid
Should I use the wood at the first middle or last of the cook. All the cooking I have been doing on the smoker has been with all wood.
I would leave the first piece.
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Old 02-03-2008, 12:55 PM   #7
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You should have sealed up the edge of the fattie also.
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Old 02-03-2008, 01:51 PM   #8
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Looks gooooood !
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Old 02-03-2008, 07:19 PM   #9
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I'd leave the first and third pieces of wood.
Gonna have some good food.
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Old 02-03-2008, 08:03 PM   #10
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Hey betcha that stuff be mighty tasty. Don't listen to the naggers. I used to be married to a nagger ya know?

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Old 02-03-2008, 11:16 PM   #11
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I've got to say the fatties were good and went fast. Everyone really enjoyed them. We wrapped one in cresent roll and it was the best to me. Anyone every stuffed one with velvetta cheese. I'm thinking velvetta and japs on one of the next one we do.
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Old 02-04-2008, 06:40 AM   #12
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Quote:
Originally Posted by Tannehill Kid
I've got to say the fatties were good and went fast. Everyone really enjoyed them. We wrapped one in cresent roll and it was the best to me. Anyone every stuffed one with velvetta cheese. I'm thinking velvetta and japs on one of the next one we do.
Do it with italian sausage and stuff with provolone!
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Old 02-04-2008, 08:39 AM   #13
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I'm with Nick on this one. Provolone brings much to the party. We also threw some peppers and oinions in for fun. It was great.
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Old 02-04-2008, 08:45 AM   #14
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Did you dump your chiminy in the middle and let it burn outwards or on one end and let it burn across, or does the whole rack burn at once ?
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Old 02-04-2008, 09:22 AM   #15
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Something must be wrong with my taster.....I run stick burners and yet have not tasted over smoke.
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Old 02-04-2008, 09:22 AM   #16
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Quote:
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Something must be wrong with my taster.....I run stick burners and yet have not tasted over smoke.
A clean fire...
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Old 02-04-2008, 09:55 AM   #17
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Quote:
Originally Posted by john pen
Did you dump your chiminy in the middle and let it burn outwards or on one end and let it burn across, or does the whole rack burn at once ?
I took the biggest piece out on the end and poured it in.
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Old 02-04-2008, 09:59 AM   #18
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[quote=Nick Prochilo]
Quote:
Originally Posted by "Tannehill Kid":2lkxb3v6
I've got to say the fatties were good and went fast. Everyone really enjoyed them. We wrapped one in cresent roll and it was the best to me. Anyone every stuffed one with velvetta cheese. I'm thinking velvetta and japs on one of the next one we do.
Do it with italian sausage and stuff with provolone![/quote:2lkxb3v6]I will give it a try. I started to buy some italian sausage for Sunday but I decided to leave it for another day.
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Old 02-04-2008, 06:51 PM   #19
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[quote=Tannehill Kid][quote="Nick Prochilo":21mdz8qx][quote="Tannehill Kid":21mdz8qx]I've got to say the fatties were good and went fast. Everyone really enjoyed them. We wrapped one in cresent roll and it was the best to me. Anyone every stuffed one with velvetta cheese. I'm thinking velvetta and japs on one of the next one we do.[/quote]

Do it with italian sausage and stuff with provolone![/quote:21mdz8qx]I will give it a try. I started to buy some italian sausage for Sunday but I decided to leave it for another day.[/quote:21mdz8qx]

Take a look here. [url="http://www.bbq-4-u.com/forum/viewtopic.php?t=12716"]http://www.bbq-4-u.com/forum/viewtopic.php?t=12716[/url] The first 4 pics are of the fatties I did for superbowl.
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Old 02-04-2008, 07:25 PM   #20
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[quote=Nick Prochilo][quote="Tannehill Kid":z5r9kaxd][quote="Nick Prochilo":z5r9kaxd][quote="Tannehill Kid":z5r9kaxd]I've got to say the fatties were good and went fast. Everyone really enjoyed them. We wrapped one in cresent roll and it was the best to me. Anyone every stuffed one with velvetta cheese. I'm thinking velvetta and japs on one of the next one we do.[/quote]

Do it with italian sausage and stuff with provolone![/quote:z5r9kaxd]I will give it a try. I started to buy some italian sausage for Sunday but I decided to leave it for another day.[/quote:z5r9kaxd]

Take a look here. [url="http://www.bbq-4-u.com/forum/viewtopic.php?t=12716"]http://www.bbq-4-u.com/forum/viewtopic.php?t=12716[/url] The first 4 pics are of the fatties I did for superbowl.[/quote:z5r9kaxd]Food looked great!! How did it work out heating the fatties up in the shrink wrap
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