Well, I finally got a chance to do some Queing this weekend. FIgured I would post a couple of pics. Unfortunately no cigar pics, but I did enjoy a nice Padron one of my buddies brought along for me!!
hard at work
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The menu in the works
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The Beer can chicken finished nicely
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mmmmm...... Fatties :-)
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And of course, the pulled pork!
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Only a few leftovers though :-) But thats ok, it was a great time
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Mmmmmmmmmmmm. looks awesome to me!! What was the temp on the smoker?
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Looks great! You're makin' me hungry!:-)
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I kept the far end, where the pork was around 250*, I put the chicken right near the firebox, so it was cooking at a highe temp for the chicken, it was around 275-300* there. Fired up the coals at5:30 am, and pulled the pork off at 5:00 PM when it hit 185, if people weren't so hungry (beer induced) I would have let it hit 195 before i took it off. It still turned out great though!
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Those fatties look awesome!!! Actually it all does.
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Very tasty!!!
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What is a fatty, meat loaf stuffed with.... and then smoked?
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The fatties look delicious. What did you stuff them with?
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Man those fatties look good! I might try my hand at doing a bacon explosion this weekend.
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Oh, BTW, check this out:

http://www.bbq-brethren.com/forum/sh...329#post961329
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Those fattys looked good. Makes me wish I remembered to throw a couple on the other day. :-)
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The fatties were pretty basic. just a tube of Jimmy Dean mild sausage a piece. The one in the foreground was just stuffed with cream cheese mixed with the rub I make. The one in the background had a couple of hard-boiled eggs in them. They were awesome, easily one of my favorite things to make:-)
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A fatty is just a stuffed and smoked tube of sausage. People stuff them with all sorts of things. I prefer either cream cheese or taco cheese mix. Just smoke them until the reach around 175*
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I usually put a mix of apple juice and water in my spray bottle for pork . What's in your spray bottle ? :-)
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Definitly up for firin up the grill now!
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:-)

Damn that all looks SO good!
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Very Nice! The Fatties are a great idea. I might try a few this weekend.
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Cranberry pomegranette juice. Nice color and a sweet yet tangy bit of a taste too!
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SCOTCH EGGS!!!!!!!!!
A little Scotch boy whom we used to pick up for Sunday School
for a summer, his mother used to make those things for him all the time.
Wow, talk about warping back in time.
As a comment on the grilling, looks like you are very disciplined or have alot of practice. I am still getting used to mine (a cheap grill shaped smoker) that I resQUED from a friends pool before the management tossed it. So far I have cooked 3 excellent racks of ribs, burnt another three to charcoal, made one Boston Butt that was equally spectacular and ruined one taking it off too early ( I also dropped it into the coals when my grate slipped. Apparently hosing it off quickly didn't get ALL the grit out, lol).
I rely on my cajun instincts and Memphis internship to tell when the meat is done. No thermometer. The charcoal was me looking out the window after SNL one night and seeing rain. I though.."I should really check on that, but 6 more hours can't hurt it". Problem is my 'Smoking' technique is building a roaring bed of coals and tossaing a wet log on top and closing the lid for 1o-12 hours.
OOps.
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