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Old 03-11-2013, 08:53 PM
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Default Last weekend's cook

Did my biggest backyard Q cook in a while,last weekend. Here are some pics.

4 pastramis
4 fatties
4 armadillo eggs
2 racks of wild hog ribs
5 Boston Butts
2 pork loins
6 chicken leg quarters
I had to fire both smokers to get it all on. One pork loin and leg quarters was ours. All the rest went to other folks.

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Old 03-11-2013, 09:04 PM
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Default Re: Last weekend's cook

any leftovers to send this way? lol
makes me hungry just lookin at it.
it all looks REALLY TASTETY !!!

---------- Post added at 09:04 PM ---------- Previous post was at 08:58 PM ----------

are the "fatties" the one w/ the cheese filled peppers, wrapped in bacon?
care to share the recipe???
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Old 03-11-2013, 09:10 PM
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Default Re: Last weekend's cook

Well, I think that's about as good as it gets.
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Old 03-11-2013, 09:10 PM
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Default Re: Last weekend's cook

NAFF PAR-TAY at paymasters!

Wow, that looks incredible!
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Old 03-12-2013, 06:47 AM
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Default Re: Last weekend's cook

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Originally Posted by rubberguy View Post
any leftovers to send this way? lol
makes me hungry just lookin at it.
it all looks REALLY TASTETY !!!

---------- Post added at 09:04 PM ---------- Previous post was at 08:58 PM ----------

are the "fatties" the one w/ the cheese filled peppers, wrapped in bacon?
care to share the recipe???
Fatties are a roll of breakfast sausage cooked on a smoker. Mine are first rolled out flat then covered with shredded cheese and then rolled back up, forming a spiral of cheese inside. I then wrap in a basket weave of bacon and cook in a smoker at 250* until the internal temp is 155-160*. Let them cool completely and then slice and eat with crackers. It is a fine tasting snack food.

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Old 03-12-2013, 08:17 AM
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Default Re: Last weekend's cook

That last roll looks incredible, but my arteries are screaming bloody murder!
Gary
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Old 03-12-2013, 11:39 AM
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Default Re: Last weekend's cook

DAMN! I love it!
Explain the "eggs". What is the meat around the peppers? Sausage?
They look freakin' delicious and I want to try them this year.


Chris
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Old 03-12-2013, 12:41 PM
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Default Re: Last weekend's cook

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DAMN! I love it!
Explain the "eggs". What is the meat around the peppers? Sausage?
They look freakin' delicious and I want to try them this year.


Chris
Dilla Eggs are cored and deveined peppers with two different small blocks/pieces of cheese. Wrap in 1/2 pound of breakfast sausage forming an egg shape, and cook in a smoker at 250*. It will take just over an hour for them to cook.(155* internal)
Let them cool completly and then cut and eat. I actually like them better than fatties, though fatties are great as well.
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Old 03-12-2013, 03:33 PM
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Default Re: Last weekend's cook

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Originally Posted by paymaster View Post
Dilla Eggs are cored and deveined peppers with two different small blocks/pieces of cheese. Wrap in 1/2 pound of breakfast sausage forming an egg shape, and cook in a smoker at 250*. It will take just over an hour for them to cook.(155* internal)
Let them cool completly and then cut and eat. I actually like them better than fatties, though fatties are great as well.
Oh, Hell Yes!!!!
Thank you!


Chris
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Old 03-12-2013, 03:58 PM
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Default Re: Last weekend's cook

looks incredible as always!

i may try and make those "dilla eggs"
what type of peppers do you use? look like jalapenos.


casey
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