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Will do. Thanks Rick.

I'm partial to spicy. I really liked the jerk chicken. It was a marinade I got from a specialty store. It comes right from Jamaica. It was very good, but there was too much of a salty taste to it. The lemon pepper was very good as well. I took some chives from my garden and stuffed them under the br...

Jerk.
Lemon Pepper.
BBQ.

The finished product.
Temperature was too hot. Couldn't get the smoker below 350. Still was very moist. Lacking smoke flavor however. Mid 90's during the day and I didn't really have a place to put the smoker that was in the shade.

My buddy Tom and I are smoking our first chickens.

Top: Olive oil and Famous Dave's Country Roast Chicken Rub.

Bottom: Olive oil and homemade BBQ rub with fresh chopped basil from my garden. Injected with butter and a teriyaki seasoning.

Thanks for the help everyone. Prices on brisket around here stink. I talked to my customer and we're going to do pork tenderloin. I can make it quicker and it'll cost them less. Plus, I've made it enough that I'm confident in it coming out well.

I should add that I have to UDS to work with and a Weber 22".

I got a request to do a party for 35 people and they would like brisket. I just called my butcher and the price is $5.99 per pound right now. What is a fair price for my efforts? Also, they were asking about perhaps some chicken since some people at the party may not care for beef. Any suggestions o...

The finished product. It Went over really well. I was pleased with the lamb and pork sausage mixture. I will use a higher quality bacon next time however.

TQ- I guess I can't post a YouTube link here. I private messaged it to you. Hope it works there.
Pete

TuscaloosaQ wrote:I have never made a fatty but after looking at that I gots to have one!!!!!! good lord it must tatse great. I can lace a bead welding but I do not know if I could ever figure out how to weave that bacon

Check this video out. It sure helped me.

Getting ready to put them on.

Beautiful day for it here in SE Wisconsin. Hard pressed to find a cloud in the sky and low 70s. Music blaring in the house and Brewer/ Cub game on in the garage.

Oral combined weight: 11.5 lbs.
Made two fattys.
Ham, Swiss, yellow green and red peppers, cream cheese, a hint of BBQ sauce and some rub. All wrapped up in fresh ground pork and lamb with a blanket of bacon.

Thanks Rick. I've been surfing around looking for ideas. I think I'm up to about 10 so far that I really want to make. I like the butcher shop idea. I've got one right up the street. Classic shop. It's been there since 1885.

Thanks Frank. And thank Lisa for me as well.

What kind of sausage do you prefer for the outside? I'm reading that guys seem to be big fans of jimmy dean.

Peter_Caldwell wrote:<null>

That should be "MY" mom...

Y mom wants me to smoke for mothers day and I'd like to do a fatty. I'm looking for anyone's suggestions on favorite ingredients, dos and dont's and any other advice on it that you may feel like sharing.

You could taste a nice combination of the root beer and of the mesquite. Neither was over powering. I forgot to pull the sticks out before putting them on the smoker. Still have no idea why the butcher put them in there. The root beer pork wasn't as moist as the spare ribs, but I also didn't inject ...

You guys are welcome to the foil.
That's all that's left.

And the final product.

Adding a little moisture.

Removing the foil.

Progress so far...
Just put them in foil.

Progress so far...
Just put them in foil.

That's how they came from the butcher. Not sure why. I'll be pulling them out when the go on the UDS.