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Just another Friday Fatty

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  • Just another Friday Fatty

    And a couple burgers for the boy and his friend. Started with a 60/40 mix of ground beef and pork. 1.5 lbs in each gallon zip local, rolled flat with Rolling pin and into the fridge while rest was prepped. Next, I made a box of stove top cornbread stuffing and homemade mashed potatoes. Chilled both of those also. Then I chopped up some red peppers and jalapeņos and added them to 2 cans of strained corn. Then added the stuffing to finish the mixture.
    I cut open both bags of meat and connected them to make it longer for an easier roll. Topped that with thin sliced Colby jack cheese, then the mashed potatoes, then the stuffing mixture. I used the plastic bag to roll it up, seasoned with Tatonka Dust, set on the bacon weave and used the prepaid saran wrap to roll that up. A quick chill in the freezer while the kettle came up to temp.
    Added a few burgers for the boys Cuzco they didn't want to wait.





























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  • #2
    Interesting stuffings. Hope to see it cut up. Looks great!

    Oh, and BIG
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    • #3
      Finished pics, definitely be doing this one again










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      • #4
        Looks pretty dang good to me!
        Brian

        Certified Sausage & Pepper Head
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        Weber 18.5" Kettle
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        • #5
          Originally posted by bigmikey View Post

          Yeah, that had to suck... NOT! Looks great Mikey!!


          Drinks well with others



          ~ P4 ~

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          • #6
            Holy Crap!
            That's the full meal deal...
            Well actually several full meals

            Interesting vent setup on the grill...
            Never seen that before...
            Craig
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            • #7
              Originally posted by SMOKE FREAK View Post

              Interesting vent setup on the grill...
              Never seen that before...
              Yeah, I was wondering aboot that meself...


              Drinks well with others



              ~ P4 ~

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              • #8
                Tip top temp, Owen's bbq sells them now. Once your up to temp, its self adjusting holds it very steady until you run out of fuel. No more playing with vents for me on low and slows. Did a brisket untouched for 10 hours a few weeks back. Here's yesterday's graph, keep in mind I was opening lid for burgers first 30 minutes or so


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                • #9
                  That's just incredible.

                  if I got 'em.
                  Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                  My best asset however is the inspiration from the members on this forum.

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                  • #10
                    great looking fatty.


                    cool airflow thingie.


                    http://www.owensbbq.com/tiptoptemp.html
                    sigpicWal-Mart shopping cart undergoing heavy mods.
                    nano second fast camo titanium splash proof thermo pen


                    need a larger spatula for early morning road kill removal.

                    As the venomous south American hissing skunk rat is growing fast and needs larger portions.

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                    • #11
                      That's a Fine Looking Fatty!!-----

                      Nice Job, Mikey!!

                      Bear
                      Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                      Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                      Mom & 4 Cub litter---Potter County, PA:

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