Good day for some fatties!


 
R

Rick Hughes

TVWBB Member
My first time posting pictures. I hope this works.
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They sure look nice, I'm convinced they tasted great. In Europe we cannot by fatties we have to make them ourselfes. But that is not to difficult Below a picture of the fatie I made last Saturday together with some MOINK balls for Dutch MOINK Ball Day

 
What temp do you shoot for on those things? And what kind of rub is on them?

I'm dreaming of the Baconator.
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I used some homemade pork rub and cooked them at 225-250 for 2 1/2 hours. The meat should reach 165 degrees internal temp.
 
Great looking logs Rick. I love fatties.
I like to slice the fatties once cold, and eat with cheese and crackers. Great pics by all, and the Moink balls.
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Fatties are the best. I need to throw a handful on with my next cook. I like to slice them and cook em up for breakfast later on.
 
Rick, when I saw that 3rd picture, I literally began to salivate!
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Everyone's pics were great, thanks for sharing and making me jealous!
 
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