bryan

Just finished an outstanding quick lunch. Only change I made was useing Ralph for the cook. I added the top rack over the cooking pork butt. Added the Sammies with the Sammie lid to the side. Removed when cheese was melted. Good eats!! (You can see why I don'd have this recipe on file, soooooo easy) http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2095072

Anyone here into fishing? This is what I am thinking. Not decided on which one. http://www.protatch.com/Pontoon15.htm Suggestions??????

Fattie Miniatures (7 Rcp's-fry) * 6/02/2015 KK * 1-1/2 pounds ground breakfast sausage 1 pound bacon (or 1 strip each) Rub One or more of the filling recipes below Reuben Filling: 1 cup pastrami chopped or torn into small pieces 1 cup Sauer kraut 1 cup Swiss cheese grated 1 cup 1000 Island dressing (use more if desired) Ham and Cheddar: 1 tablespoon ham diced heaping Cheddar cheese cubes (I buy the ones already cubed. You could also use grated) 1 cup Jeff’s barbecue sauce Hawaiian Pulled Pork: 1 cup pulled pork shredded into small pieces 1 cup pineapple crushed 1 cup Jeff’s barbecue sauce Buffalo Chicken: 1 tablespoon diced or shredded chicken heaping 1 cup Jeff’s barbecue sauce 1 cup Frank’s Original Red Hot sauce Cheddar cheese cube optional Asian Pulled Pork: 1 cup pulled pork shredded into small pieces 1 cup Sriracha sauce 1 cup Hellman’s REAL mayonnaise 1 cup Jeff’s barbecue sauce Pizza: 1 cup of pepperoni diced 1 cup of mushrooms diced 1 cup of red onions chopped 1 cup of mozzarella cheese shredded 1 cup of Jeff’s barbecue sauce Surf n’ Turf: 1 tablespoon raw* sirloin chopped into small pieces (or other tender steak), 1 tablespoon very small shrimp (or shrimp cut into small pieces) 1 tablespoon green peppers/onions cooked until al dente (in a frying pan with a little olive oil) 1/2 tablespoon Worcestershire sauce Note: I figure the steak will reach at least medium during the cooking process. If you are worried about it, you can always cook/grill it first. ABT: 1 tablespoon cream cheese softened 1 tablespoon mixed cheese grated (Mexican blend 4 cheese blend, etc.) 1 tablespoon jalapeño cleaned deseeded chopped 1 tablespoon lil’ smokies chopped into small pieces Note: Once your selected fillings are made and ready, set them aside. KK smoking-meat.com/february-27-2014-miniature-smoked-bacon-wrapped-fatty Note: I use my grinder to make fillings (2" spout) Prepare and Fill the Sausage: Divide 1 pound of sausage into 10 equal sized balls. Flatten a ball of sausage onto your hand forming a boat. Place about a TBS of filling into the boat. Fold ends of boat together and pinch edges to seal. Form into shape by rolling the sausage in your hand. Wrap an entire piece of bacon around the filled sausage. Roll bacon wrapped sausages in a plate of rub. Smoking the Bacon Wrapped Fatties: Place directly on the grate of your smoker Smoke at 225°F to 275°F for about 1 hour. (or until they reach 160F) Serve immediately.

Let me know if you get to it before I do.

Good thinking. I like the idea. Would it hold if only 2 spaced strips went the long way? (Say one down each side)

That is the way I started. Then I found the Fattie Piston. Now we make all kinds in minum time. Great tool. Ground beef works for me.

Anyone here make fatties? http://cowgirlscountry.blogspot.com/2011/03/how-to-make-fattie-fatty-piston.html

Thanks for the info.

Your timing is great. I was just going to ask for temp and time for pulled beef.

Hey - Change hole fill to your likes. Let me know what's good.

I just throw them on when doing a low & slow. Time is 25 to 35 minutes for me. The smaller the cut = the less time to cook. (whole with hole = 30-35m) The boss pulls them when they are soft. (not sure what she means by that)

Onions on the grill: 1 sweet onion slice it into 1/4's 1 beef boulion cube A few tabs of butter Foil Take a sweet onion slice it into 1/4's. Place a beef boulion cube in the center of the onion. Wrap the onion in foil cook on the grill until soft. Note: 1- I would suggest using one onion per two people. 2- It works best if you use the Knorr bullion cubes because they are soft and will dissolve better. (you can also break them up and only use part of one on smaller onions) Alternate method: Peel onion. Cut a whole in top with an apple corer or a paring knife. (leave the "root" intact) Mash in a bullion cube. Fill the rest of the hole with butter. Wrap it in foil and grill.

So that when you get tired of playing with them you can put them in a car and send them home.

Chef - COOKED 4/5/2015: KK set 220* Cooked to 154*. Wrapped in foil. Cooked another hour. Outstanding cook with great med textute. Salt and pepper flavoring outstanding as always. 4/6/2015 I heated up a piece of chuck this morning. (microwave) Meat was dry. Way to dry. Later will heat a piece in ziptop bag in hot water on stove. Expect to still be to dry. Suggest dropping first cook temp to 140*. Notes: Cook was good as eaten hot first time around. Not good next day when nuked. This can be a good new cook. Any help will be appreciated.

Just took chuck up. Foil brought just right amount of tenderness back to meat. (foiled = 1h) Great cook with good med texture and beefy taste. Heavy salt and peppering was right on. I recommend this cook.

Chuck at 152* Semi tough. Wraped in foil and returned to KK (taste is great)

Slice 2.5 lb Chuck roast into 1.5 inch wide slices. Slather with mustard. Add salt and pepper. (equal parts) Cook at 220* for abt 5h. (int = 180*)

Thanks for the hedsup.

That's a super idea. Mind if I try it today?

Thanks for the thoughts, but I'm still going to eat the corn.

Not sure about the oil. I just use onion.

For a non stick grill = Cut onion in half. Rub on hot grill.

Spade bit. Do outside can get messy.

I'll try a couple of ears tomorrow in a six pak cooler and get back.

Has anyone tried this? Fill a cooler with shucked corn. (2 dz) Add two kettles-full of boiling water. Close lid. Wait 30 minutes, open lid and eat corn.