Jim Lampe
TVWBB 1-Star Olympian
another hot day (where isn't it HoT?!) Oh, Alaska.
well, today i tried making a Daniel/SLASH/Emilie Fatty.
Did the same, 50/50 pork-beef, tomatoes, fresh garden basil, I used Mexican cheeses with two last remaining slices of Provolone.
rolled and prayed!
It started to fall apart, so i patched it then tossed it in the freezer.
Then i sliced two sweet red onions and jammed thick bacon inside..
fired up the 26"OTG with two small chunks of apple wood for smoke and tossed everything on it including four very small taters...
meanwhile, i found a coupla Weber lanterns on an auction website (thanks Bob
), bid + won'em so i hung'em today on the main entrance of the P'Vilion.
gettin' back to cookin', the onions are cooked...
...and so are the spuds.
and the meat log looks done too. Temp'ed it with the Thermapen at 152ºF. Done enough for me.
Removed everything then loaded the grill with sweet corn.
Soon, that was cooked too. Our plated dinner looked very much like this.
That's mayo and red pepper on the corn, the thick bacon was GREAT with the red onion and the log....
Lotsa cheese oozed out butt the flavour of the toms and basil with the Mexi-cheese was OUTSTANDING!
Thank you Daniel & Emilie for your inspiration with this cook. It was Delicious!
and Thank You for viewing this post, I appreicate you all and this site very much!
well, today i tried making a Daniel/SLASH/Emilie Fatty.
Did the same, 50/50 pork-beef, tomatoes, fresh garden basil, I used Mexican cheeses with two last remaining slices of Provolone.
rolled and prayed!
It started to fall apart, so i patched it then tossed it in the freezer.
Then i sliced two sweet red onions and jammed thick bacon inside..
fired up the 26"OTG with two small chunks of apple wood for smoke and tossed everything on it including four very small taters...
meanwhile, i found a coupla Weber lanterns on an auction website (thanks Bob
gettin' back to cookin', the onions are cooked...
...and so are the spuds.
and the meat log looks done too. Temp'ed it with the Thermapen at 152ºF. Done enough for me.
Removed everything then loaded the grill with sweet corn.
Soon, that was cooked too. Our plated dinner looked very much like this.
That's mayo and red pepper on the corn, the thick bacon was GREAT with the red onion and the log....
Lotsa cheese oozed out butt the flavour of the toms and basil with the Mexi-cheese was OUTSTANDING!
Thank you Daniel & Emilie for your inspiration with this cook. It was Delicious!
and Thank You for viewing this post, I appreicate you all and this site very much!
