Various smoke/cooks of the past few weeks.

[SnellySmokesEm]

I have been super busy over the past few weeks and have had little time to get on and post.  The wife and kid went out of town for a week and my dad was in town for a few days.  There was no shortage of food around my house.  We had fatties, butts, pastrami, wings....  Butt with so much to do in such a short time the camera seemed to be left out...  
First up was wings.  I filled up the basket with about 30 wings the first nite my dad was in and let the SRG do its thing.  I figured since my dad is the one who sent it to me I'd show him how it worked.  One thing I learned is that there is a "dead" zone in the SRG.  The bottom rack (which I had never used before) had to be moved up once the rest of the wings were done.  They took about another 10min.


Next up Bourbon Black Raspberry Butt.  Man-o-man!  By far the best flavored butt I have ever done.  My dad was in love with it!  I used a half jar of black raspberry preserves, 1/2 cup Jack Daniels and 1/2 jar of honey for the injection.  I rubbed the outside with the rest of the marinade and then rubbed with salt lick clone and brown sugar.  This was one amazing butt!  As always I sent some home with my dad and my mom loved it!  The only problem was that I didnt make enough!  I usually buy the butts from Sam's in the cryovac package but this time was in a hurry and bought 4.5lb trimmed butt.


And you know I had to show em a fattie or two.  So one night we got 3lb bacon, 2lb 80/20 ground beef, 2lb italian sausage, smoked cheddar, red, green, yellow peppers, white and red onion, green onion and rolled us two fatties.  My old man loved them and even made one this weekend when he got back home.  The other fattie I took to a friends Daytona 500 party.  The people there couldnt believe I made it.  It was gone in an hour and now have requests to make more of them.  One thing I learned this time is the thick cut bacon seems to work better in the weave.  I had to wrap the ends with extra bacon this time.

[OU812]

That ALL looks gooood.

Did you cook your fattie in the oven or just throw it in there to crisp the bacon?

[iceman]

Holy friggin moly Snelly that looks delisiosa, moondo yummy and all that stuff. Like OU812 asked did you smoke the fattie too or just do the oven?
BTW thanks for the tip on the bottom rack cooking in the SRG.

[classicrockgriller]

The SRG and The Big Easy have a dead zone in the bottom.

Have to raise the basket up.

The butt recipe, I put on my short list. That sounds Great!

Know you had a good time with Dad. Love it when my Son's

come see me. Sweet!

[OU812]

I noticed that dead spot in my TBE on the first turkey I did.

Now I have one of those easy out baskets to raise thing up.

Edit; Oh Ya got a money shot of that fattie?  ;D

[TMB]

Snelly, you need a Tommy Ring ^TM to get the basket off the bottom of the SRG.   

When I talked to you the other day I didn't relize you cooked that much!!  Very nice cooks!

[muebe]

Great job on all your cooks Snelly ;)

[FLBentRider]

Nice Snelly!

[SnellySmokesEm]

The fattie you see there is actually the second fattie I made.  I started it at home in the smoker and finished at the party in the oven when I got to the party.

[SnellySmokesEm]

Tommy - Haha, I told you I was busy  ;D 

I have a tommy ring in the SRG... ???

[Tenpoint5]

I can Translate this. Tommy Ring = 10 or 11 inch spring form/cheesecake pan You just put the outer ring down in the bottom of the SRG or TBE and set you basket on top of it. The Tommy Ring serves 2 purposes. !0 it holds the bottom rack up out of the dead zone. 2) It is very effective at holding wood chips or pellets even Bradley biscuits up against the outer wall thus providing longer more efficient smoke production when applying smoke during a cook.

[SouthernSmoked]

That's some mighty fine eats there Matt!

Bet Dad was happy.