Fattie

Fatties are simply a 1 or 2 pound chub of sausage smoke or grilled indirectly. Usually it is a hot or mild breakfast sausage but it can be any type of bulk sausage. In the picture is an Italian sausage fattie that was boxed for a turn in at a contest.
Basic recipe:
Put the chub in the freezer for about 15 minutes to make it easier to handle. Take it out of the wrapper and place it in your smoker at about 275 degrees. Cook to an internal temperature of 165 degrees. Remove, tent with foil and leave it sit for 10 minutes. Slice and serve

If you have a charcoal grill, set it up for indirect cooking, don't forget an empty drip pan on the grate next to the charcoal to catch the drippings. Try to get a temperature of 275 - 300 degrees in your grill. Cook to an internal temperature of 165 degrees. Remove, tent with foil and leave it sit for 10 minutes. Slice and serve

If you have a gas grill set it up for indirect heat at 300 degrees. Place the fattie on the cool side of the grill. Cook to an internal temperature of 165 degrees. Remove, tent with foil and leave it sit for 10 minutes. Slice and serve

Variations:
1. The easiest variation is to roll the chub in your favorite rub just before putting on to cook.

2. Some people have sliced them almost in half and stuffed them with different things such as cheese, spinach, grilled onions etc. and seal the ends and seams.

3. Some people will roll out the chub into a flat piece of meat. Then them will put different things such as diced jalapenos, onions, cheese, roasted peppers, etc. then roll it up jelly roll fashioned.

4. Use different bulk meat. It doesn't have to be breakfast sausage. The above picture is Italian sausage with some Wolfe Rub and brushed down with Jack Daniels #7 BBQ Sauce.

5. When its nearly finished cooking, you can brush on you favorite barbecue sauce.

6. Use different woods to give it a smokey flavor. Apple and cherry are good.

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Stuffed Pork Loin

Trim the outside of a boneless pork loin. Remove excess fat and silver string if present. Place on a piece of dampened plastic wrap

Butterfly the loin. If you have knife skills you could roll cut the loin but I find it easier to butterfly it. Cover with another piece of dampened plastic wrap.

Take your favorite meat pounder and flatten the meat to and even thickness. About 1/4 inch. Remove the plastic wrap and dry off the flattened loin.

If desired you could trim the loin so the sides are even forming a rectangle. Now you can stuff the loin with whatever you want. I put some thinly sliced ham, turkey , spinach and cover it with mozzarella cheese.

Fold over and tie the loin closed in several places making a big sandwich of sorts. Place in a grill or smoker at 300 to 325 degrees until the inside read 165 degrees. Take out of cooker and cover with a foil tent for 15 minutes. Slice and serve.

Port Wine Sauce:
1 bottle Port wine
1 cup beef stock
1 stick very cold unsalted butter, cut into pieces

In a medium saucepan, bring the Port to a boil. Reduce the heat and cook at a low boil until reduced to a thick syrup, 1/4 to 1/3 cup in volume. Add the stock and cook until thick and reduced by half. Reduce the heat to low, and whisking constantly, add the butter several pieces at a time, adding more butter once the previous pieces have nearly been incorporated, removing the pan from the heat occasionally to prevent the sauce from getting too hot and breaking. Continue until the sauce is emulsified and all the butter has been added.

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BBQ Pork Ribs

Basic Rub Ingredients:

1/4 cup Kosher salt
1 tablespoon garlic powder
1/4 cup brown sugar (packed)
1 tablespoon dried onion flakes
1/4 cup paprika
cayenne pepper (to taste)
3 tablespoons ground black pepper
1/2 teaspoon celery seeds
Mix rub ingredients together and store in a sealed jar in a cool dry place

The Dude's Doctored Barbecue Sauce:

1 cup of KC Masterpiece BBQ Sauce 1/4 cup honey 1/4 apple juice 1 teaspoon rub
Mix the ingredients together. It will be sweet with a taste of the rub. You could experiment with adding other ingredients but I use this a lot.

Ribs:
I usually get my baby back ribs from Sam's Club so they come 3 slabs to a package. For this recipe you could use St. Louis cut ribs or full spare ribs. You would have to adjust your cooking time. 3 slabs of baby back ribs.

Preparation:
On the back side of the ribs there is a tough membrane. For nice and tender ribs that membrane has to be removed. Get a butter knife or the back end of a spoon and work its way under the membrane and meat. I start at the small end. Work the membrane up enough so you can get a finger or two under the the membrane and pull it off. It might be helpful to use a paper towel to grab the membrane with. If you are using spare ribs there is a flap of meat that needs to be cut off. Save the meat for later. Pat down the ribs with a paper towel.

Sprinkle both sides of the ribs with your favorite rub or the basic rub above. Start your grill (low heat 250 to 300 degrees indirect cooking) or smoker (250 to 275 degrees). After the grill / smoker comes up to temperature place the meat side up. You could also use a rib rack if you so desire. Cook for about 2 hours. Now comes the secret sauce and tenderizing!

Secret Sauce Tenderizing:
You'll need about 1/3 cup honey, 1/4 cup brown sugar, 1/3 cup apple cider or juice and tin foil for each slab. I prefer cider.

Take the ribs out of the grill / smoker and place each slab on a double layer of aluminum foil. On the meat side spread the honey over the ribs. After the honey spread the brown sugar over the ribs. Turn the ribs meat side down and wrap the ribs in double layer of heavy duty aluminum foil. Just before sealing add the apple juice to the packet. Place the rib packets in the grill / smoker. If you can kick up the heat by 50 degrees.

Finishing:
After 45 minutes to an hour, remove the rib packets from the cooker. Cut the temperature of your cooker down to 200 - 225 degrees. Carefully open the packets. Caution the insides will be hot and steamy. Take a sauce brush and brush the backside of the ribs with the liquid inside the packet. Turn the slab over and brush the meat side with the liquid. Place the ribs back on the grill/smoker until done. About 15 minutes before removing the slabs baste with BBQ sauce. Total cooking time will be 3 1/2 to 4 1/2 hours.

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Pork Mop

Ingredients:

1 cup apple juice
1 cup beer, flat
1/2 cup apple cider vinegar
1 stick butter, melted
2 1/2 tablespoons whiskey
1 tablespoon Worcestershire sauce

Put everything in a blender and blend until ingredients are thoroughly mixed. Put in a spray bottle and spray on your pork butt after 3 hours into the cook. Remember every time you open your cooker it will add 20 minutes to your total cook time. Your cooker has to regain the heat lost due to opening and mopping.

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1939 Chevy Smoker

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Smoker Live with Brandon Kinney

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