I hope so too Tom!
Here's a couple pics of some of it ready to serve. The platter has ribs and pulled pork on it. The other is an omelet fattie I copied from kam. Thanks for the idea kam
OK, I have to ask a question here, just what is a fattie? Oh, and Frank, that looks like an awesome spread of food there. Great job! Today, it is after midnight, I will be cooking for family and friends. I have a pork butt and 6 racks of ribs that are having a party in fridge getting ready for the smoker.
It was my first time using mesquite in the big smoker. I was using a 30% mix of mesquite to 70% oak. I really liked the flavor of that mix. The mesquite does leave an intense flavor, but I liked it. Thin blue smoke was easy to maintain the whole day.
Sorry about that PoPs, I was being all silly and didn't even pay attention that Frank missed the link.
For future views, a fattie is the most awesome quick smoke food ever.
Its just a pound of so of ground meat smashed flat and square to about the size of a one gallon zip loc.
Put your fav fillings in the center and gently roll that sucker up. Wrap it in bacon and smoke it for a couple hours.
The fillings can be just anything you like. veggies, breakfast goods, burger stuff, just anything.
It comes pretty close to being a heart attack on a plate.
My first attempt at true BBQ was a dozen chicken thighs.
I ended up with 1 eatable thigh and 11 doggie treats.
Now I can eat the whole dozen - and I have the waistline to prove it!
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)