Fatty for Super Sunday

[Tannehill Kid]

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.

 

[Captain Morgan]

you could probably take a stick or 2 of pecan out. Fatties look great!

 

[Tannehill Kid]

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

 

[LarryWolfe]

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.

 

[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.

 

[LarryWolfe]

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.

 

[Nick Prochilo]

You should have sealed up the edge of the fattie also.

 

[ScottyDaQ]

Looks gooooood !

 

[Finney]

I'd leave the first and third pieces of wood.
Gonna have some good food.

 

[bigwheel]

Hey betcha that stuff be mighty tasty. Don't listen to the naggers. I used to be married to a nagger ya know?

bigwheel

 

[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.

 

[Nick Prochilo]

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!

 

[Pigs On The Wing BBQ]

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.

 

[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 ?

 

[Rag1]

Something must be wrong with my taster.....I run stick burners and yet have not tasted over smoke.

 

[wittdog]

Something must be wrong with my taster.....I run stick burners and yet have not tasted over smoke.

A clean fire...

 

[Tannehill Kid]

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.

 

[Tannehill Kid]

[quote="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.

 

[Nick Prochilo]

http://www.bbq-4-u.com/forum/viewtopic.php?t=12716[/url] The first 4 pics are of the fatties I did for superbowl.

 

[Tannehill Kid]

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