Jim Lampe
TVWBB 1-Star Olympian
I started a fatty... will not cook it until Monday (long boring story)...
http://good-times.webshots.com...44970105566169trroWS
Um... I forgot to add some ingredients that I meant to, must have been too excited about the whole ordeal... I wanted to use someone's idea of using kielbasa wrapped in cheese for the center but I went brain-dead when shopping and did not pick up any...
So, I opted for cooking the leftover bacon and breaking that up and added a half of red pepper sliced and one whole sliced poblano pepper along with some barbeque seasonings I concocted... also WANTED to drizzle some sauce over it all, but again... I forgot.
http://good-times.webshots.com...05380105566169cHkYQl
all rolled into Italian sausage from Sendik's (very good Italian sausage, I love their stuff!) Anyway, this is it all ready to go for Monday...
http://good-times.webshots.com...15130105566169dqzUZY
It weighs a ton and I'm guessing it's gonna take about two to 3 hours in the WSM. Not planning on using water, thought I'd go with an empty water bowl, just foiled to catch the bacon drops. Before I cook this pig, if you think I'm going in the wrong direction, please tell me, I appreciate any advice/criticism.
After looking at the photos, I think I'll add more seasoning to the outer shell and I will take photos after the thing is all cooked up and hopefully edible.
http://good-times.webshots.com...44970105566169trroWS
Um... I forgot to add some ingredients that I meant to, must have been too excited about the whole ordeal... I wanted to use someone's idea of using kielbasa wrapped in cheese for the center but I went brain-dead when shopping and did not pick up any...
So, I opted for cooking the leftover bacon and breaking that up and added a half of red pepper sliced and one whole sliced poblano pepper along with some barbeque seasonings I concocted... also WANTED to drizzle some sauce over it all, but again... I forgot.
http://good-times.webshots.com...05380105566169cHkYQl
all rolled into Italian sausage from Sendik's (very good Italian sausage, I love their stuff!) Anyway, this is it all ready to go for Monday...
http://good-times.webshots.com...15130105566169dqzUZY
It weighs a ton and I'm guessing it's gonna take about two to 3 hours in the WSM. Not planning on using water, thought I'd go with an empty water bowl, just foiled to catch the bacon drops. Before I cook this pig, if you think I'm going in the wrong direction, please tell me, I appreciate any advice/criticism.
After looking at the photos, I think I'll add more seasoning to the outer shell and I will take photos after the thing is all cooked up and hopefully edible.
