Last weekend's cook

paymaster · #1 (**permalink**) 03-11-2013, 07:53 PM

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.

rubberguy · #2 (**permalink**) 03-11-2013, 08:04 PM

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???

jsquires · #3 (**permalink**) 03-11-2013, 08:10 PM

Well, I think that's about as good as it gets.

jaybo41 · #4 (**permalink**) 03-11-2013, 08:10 PM

NAFF PAR-TAY at paymasters!

Wow, that looks incredible!

paymaster · #5 (**permalink**) 03-12-2013, 05:47 AM

Quote:

Originally Posted by rubberguy

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.

gt05254 · #6 (**permalink**) 03-12-2013, 07:17 AM

That last roll looks incredible, but my arteries are screaming bloody murder!
Gary

frogg · #7 (**permalink**) 03-12-2013, 10:39 AM

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

paymaster · #8 (**permalink**) 03-12-2013, 11:41 AM

Quote:

Originally Posted by frogg

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.

frogg · #9 (**permalink**) 03-12-2013, 02:33 PM

Quote:

Originally Posted by paymaster

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

caseywise · #10 (**permalink**) 03-12-2013, 02:58 PM

looks incredible as always!

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

casey