Today's Q

chowhound

chowhound

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Got the fattie built and chillin' in the fridge; Italian sausage, marinara, Mexican oregano, provolone, pepperoni, hot ham (first time I ever heard of this, the store didn't have cappicola... it's hot and spicy alright), feta cheese... I think that's it.
And the short ribs are on already, seasoned with some s & p, Hungarian paprika, onion powder and garlic powder.
Almost time to start building my ABTs and rub the rack of babybacks. I figure I'll give the short ribs a few hours headstart.
I'm using hickory and apple and will throw some more on when I add the rest. The short ribs will be in a foil pouch by then and shouldn't pick up any residual smoke.
 

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chowhound

chowhound

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Love2"Q" said:
wooohooo .. love to see the smoker getting filled up ..
Click to expand...

lol, you do realize I'm cooking for one here... :wink:
Yeah, I felt like a variety and cooking a bit more today. It'll get eaten during the week. I shoulda put some beans on, too. Still time, but I don't feel like another trip into the store for pineapple.

So the ABTs are made up. They're chillin' in the fridge with the fattie now. I had a couple strip of bacon left over that I'll throw around the fattie before I put it on.

Pretty maids all in a row.

Oh, and they're coming as fast as my greasy fingers can snap them, BM.
 

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QSis

QSis

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Fred, do you cut the japs in half lenthwise and fill them?

Do you use a whole slice of bacon to wrap each?

Lee
 
chowhound

chowhound

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QSis said:
Fred, do you cut the japs in half lenthwise and fill them?

Do you use a whole slice of bacon to wrap each?

Lee
Click to expand...

No.
Yes.
I cut the cap off, cut a slit in them, clean them, put a little cream cheese in, press my cheddar filled Lil Smokie in, add some more cream cheese, then wrap with a whole slice. It's how I was first introduced to ABTs and how I've always made them.

Oh yeah, Q. I eat leftover Q all the time. I don't notice any definitive difference in reheating the leftovers.

Here's a shot of the short ribs before I took them off to wrap in foil with a little wine for steam.
And the bottom rack and the top rack.
I added some more chips like I said I would and we'll see what happens a couple hours from now. That's when I will pull off the short ribs and unwrap them. No peaking til then... I may not sauce the short ribs.

BTW, steady temps all day. And I did not have a full ring of charcoal, so I'm hoping I can get three more hours out of it.
 

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chowhound

chowhound

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Some parting shots.
 

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lilbopeep

lilbopeep

🌹🐰 Still trying to get it right.
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oh lord!! that looks good but just the thought of eating a turd kinda turns me off. :whistle: what possessed someone to name them turds?
 
Keltin

Keltin

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Awesome looking feast Chow! :thumb:

How did you roll that fatty? It looks like it would have been a bit unruly, but your final pics are perfect! How did you man-handle that without it breaking apart on you so that you got such a great seal?
 
chowhound

chowhound

New member
Thanks Kelltin.

A few slices of the filling crept/slid when I rolled it, they'll be turned into a sub later today :^) I just kept at it by tucking it with one hand and using the other to work the waxed paper. Then I layed it in some plastic wrap, rolled the plastic wrap tightly around it and twisted the ends. And set it in the fridge to set up some. I kind of surprised myself that I didn't get any cheese leakage.
 
Blues Man

Blues Man

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Here is a trick that I do .............

put the sauage into a 1 quart ziplok bag. Flaten it out until it completely fills the bag. Then open the bag and cut down the sides. Add your fillings and roll it onto itself. Once rolled set it on a piece of plastic wrap and roll it tight. Place into the refigerator to set up.

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Keltin said:
Awesome looking feast Chow! :thumb:

How did you roll that fatty? It looks like it would have been a bit unruly, but your final pics are perfect! How did you man-handle that without it breaking apart on you so that you got such a great seal?
Click to expand...
 
chowhound

chowhound

New member
Thanks Q.
I liked the fatty better with this hot ham than the cappicola I made the last It fatty with. And it's a great way to use up small amounts of leftover cheese, like the feta I used. I will be enjoying everything here again in about ten minutes (lol).
 
QSis

QSis

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Meme, chowhound is a man.

SPECTACULAR job, Chow! Those pictures are really incredible! I always envy your being able to eat those dinner presentations of yours, LOL!

Lee
 
M

Meme4251

New member
sorry, had the wrong gender. Sometimes since I am new, not sure. Will read more posts to know next time. Thanks for letting me know.
 
QSis

QSis

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No problem for me, Meme - I'm used to it.

With a name like Lee, a job as a hardware store manager, a love of the Red Sox, and competition barbecuing as a hobby, everyone assumes I'm a man ... in print.

Lee
 
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