Don't look Slick...

[Frostback]

Hit 10 degrees today, so I had to fire up the WSM again. Had a couple of bacon wrapped pork tenderloins with cracked black pepper. Lots of room left so I threw on three fatties too. Used crabapple wood for the smoke.

The tenderloin:

http://www.glockpost.com/forums/picture.php?albumid=159&pictureid=1015

http://www.glockpost.com/forums/picture.php?albumid=159&pictureid=1016

The fatties. One plain and two different rubs on the others:

http://www.glockpost.com/forums/picture.php?albumid=159&pictureid=1014

Thin sliced pan roasted spuds, asparagus, salad and corn muffins to round it off and spice cake to guild the lily.

Frosty

(I warned you not to look Slick!)

[eazylivin]

Nice !!!!!!!!!!!!!!!

[BigSlick]

Jes damn :rofl:

[Frostback]

I told yer not to look!

Frosty

[BigSlick]

I know, but I had to cause I knew it was gonna be somethin extra good ;)

Those fatties look outstanding.

I'm gonna do a whole wad of em when I get home. Gonna stuff a couple of em too.

Stuff em with onions and peppers is da bomb, then roll em in crushed black pepper and smoke em out

[Jayhawker]

Those look darn good. Tonight, the wife and I had homemade macaroni and cheese from scratch with (meat market made in Nebraska) hot dogs chopped up in it.

[Frostback]

Gonna slice up the fatties and use them for sannies for work next week.

[jtrade]

When I read Fatties I was expecting to see something rolled in paper.... :sifone:

I dunno all the fancy cookin terms so what exactly is this kinda Fattie?

J

[Blackdog]

I dunno all the fancy cookin terms so what exactly is this kinda Fattie?

J

Smoked sausage

[BigSlick]

Take ya some bulk sausage, or a roll of breakfast sausage (Jimmy Dean is good for store bought) and mix it up with whatever ya wanna use for enhancement. I use peppers, onions, red pepper flakes, sage, file, pepperoni, all kinda stuff.

Throw in on ya rig, smoke it till it hit 155 in da middle, good ta go.

Ya lips a tear ya face off tryin ta get it down ya throat.

Try one an you a never do em another way.

For real.

Plus, you can slice em up an freeze em for future use, but they usually don't last long enough ta get cold when I do em.

Many a time, I just cut one in half an eat it like a peach.

Mix em in wit beans, gravy, eggs, cabbage, greens almost anything.

But, I a hafta warn ya, if ya serve any ta folks what don't live wit ya, you a never get rid of em after they try one, worse than a cat ya feed out da back door cause he lookin mangy.

If ya want da bomb, try ya one Jimmy Deal 'Hot' (to them anyway) mix in a little serrano peppers, some black pepper and brush a little steen's on it, then smoke it up.

Take ya a bun, toast it right over da fire an eat wit a double row of fattie on dat bun, maybe a lil sauce, maybe not, depend on what ya like.

Then, anybody tell ya they got cue better than yours, take em on, do a couple fatties, an let some third party give da results.

THEY, and you will see, your cue simply rocks.

Doin fatties easy as hell too, almost cain't screw em up.

[Blackdog]

I just got home with 75 lbs of sausage for makin', yeah,......fatties!!!! This is a 50/50 venison/pork with breakfast sausage seasoning and some cayenne for heat. My local butcher makes it for me bulk, then I make 1 lb chubs to run in da smoka. The dude that owns the farm where I'll be turkey hunting soon won't let me on the place unless I bring a sack of fresh smoked fatties. I think he starts droolin' when he hears the truck coming down the road.

I'm gonna have to try some Steens on 'em. That sounds good. I sometimes use a dry rub on these if I want to kick 'em up a notch, but they're good without. There's all kinds of ways to stuff 'em. Bacon wrapped too (hear that Creo?).

[BigSlick]

Let em set up in da ice box a lil bit, pour steens all over it an let some of it run off, then sprinkle it wit cayenne an garlic salt

I'm tellin ya, it a make ya happy, but don't serve none a dat ta company unless ya want em to be buggin ya all da time