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Last weekend's fare. I have been lazy since then, sorry.
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Chit!!! Missed it! Been wanting one and $15 off is a great deal...
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Put these on the smoker this morning.

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Just slapped on a 11lb brisket for the big game tonight.
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Baby backs for the big game. Did not want to put the smoking time into Spare's today.
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60 wings, 10 thighs, fresh kilbasa with peppers and onions about to go on. 5 lbs steak tips for later.
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T-minus four hours

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Reeyubs!!!

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My first attempt to make one of these didn't turn out looking too good, so I thought I'd try it again. Last time I did one of these I just brought everything home from the store and jumped right into making it. this time, I took my time and made sure I did it right. I used Chorizo this time. I used a gallon ziplock bag to shape the sausage and then I put it in the fridge over night. It was much easier to handle this way and it rolled a lot easier.

ok, here goes. Here's the bacon weave.
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Here's the rolled up sausage stuffed with pulled pork.
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and here's the final product before it goes into the smoker. I'm gonna let it sit in the fridge for a little bit to kinda harden up so its easier to handle on the way to the smoker.
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Hopefully it stays together in the smoker. More pics to come later.
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Nice!!! I have never done one of these. On my list though.
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Should be fine, Earl. Chorizo tends to shrink a lot, but the bacon weave should keep everything together nicely.

I throw mine in the freezer for a few hours before they go on to an oiled Weber grill pan, then into the smoker.
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Do it. They are so easy...

Brad (OLS) has a whole thread on them here somewhere.
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http://www.cigarasylum.com/vb/showth...ghlight=fattie

That dang thread TOOK OFF. You talk about a rash of originality.

I feel so small today. I didn't cook anything, thaw anything and I ain't goin nowhere to eat nuthin.
I DID cook a roast last night, smothered it in a pot with a roux starter, softened up my onions in the roux
and dumped the pan de-glaze water from my lunch steak in there, and added water to cover. Left a
little steam vent with the lid and just killed it. It was superb. Hell, I still should've at least thawed some wings.

Enjoy all your food, bro-hamsters
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Going to do a chicken pizza on the Traeger shortly.
Trying this dough recipe for the first time.

http://amazingribs.com/recipes/pizza...zza_crust.html
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Interesting. Reads more like a focaccia dough than an pizza dough, at least to me anyway.

Like to hear your thoughts on it once you've tried it.
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26 degrees out, WSM is on full blast and just into the smoke zone. It can be hard to gauge whether to use the water pan or not. This time I put about a quart in and should not have. Aslo using maple charcoal which is not as hot as the Kingsford Competition.

90 minutes until the game, I'll be ok.
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I struggled today too. Tried a new process without the foil on the ribs. They seem to start to burn before they are done. Oh well. I am gonna pull em and foil em and hope they finish out in the coooler.
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Ribs came out fine. Did not touch for the whole cooking time.
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Here's the finished product.
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and all sliced up.
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