Re: Fatty, Pork Butt, Smoked Skillet Potatoes w/ photos

gs wrote:
On Jan 8, 4:49 pm, Steve Calvin <calv...@xxxxxxxxxxxxx> wrote:
gs wrote:
On Jan 8, 12:44 pm, "Dave Bugg" <davebu...@xxxxxxxxx> wrote:
vex wrote:
Someone wrote:
Nothing but spam.
Hmmm... next time I fire up the smoker, I'm gonna try smoking some
spam to see what happens. I'm guessing it'll probably render into
a small lump of something formerly resembling spam.
Smoke at a temperature of 170F, and it should be fine. You might
go with the Spam "lite" to reduce the amount of salty taste
though. But rather than Spam, try to get a real bologna -- as
opposed to the Oscar Mayer stuff -- and smoke that. Wonnerful,
just wonnerful :-) --
Davewww.davebbq.com

Oh guys, quit being so silly with your puns and all.

Daves reply was right on. smoked "real" bologna is great.
I've even had smoked spam lite and it's not putrid. That's
about the best I can say for that though.

At least we actually DISCUSS things instead of just posting
links and then bitching when people don't happen to like it.

You, on the other hand, have contributed absolutely nothing
to date except spamming your blog (which ain't nobody here
gonna go) and whining about being told that your behavior
here is not going to be tolerated.

I suggested to you once to join in actual DISCUSSIONS and
include your blog in your sig and it may all blow over but
you won't listen.

And WHO'S being silly? Got a mirror handy?

--
Steve


is this how you do it?

.....snip

You don't want to simply copy and paste your web page, 'cause it loses
format. Just paste the text of your entry like this (notice that the
extraneous stuff is stripped)

My buddy, the "O", makes this Fatty Fattystyle. Different layout here
gang. You get the instructions then see the photos of it smoking in
its own swine grease below.

Lay out foil or saran wrap, use butter or Pam so sausage does not
stick.
1. 1lb. jimmy dean sausage (spell check) roll, flatten to 1/4"
thickness rectangular. (you can use regular, mild, or hot..... how hot
do you like it?)
2. Put 8oz cream cheese in mixing bowl, add 1/2 white onion finely
diced, add 1/2 green onion finely diced. add 1 teaspoon Cayenne
pepper, then mix all together.
3. 3 jumbo jalapeno peppers demembraned and deseeded, cut to 1/4s so
they lay flat.
4. Spread cream cheese mix on sausage leaving about 1/2" of sausage
showing.
5. Put J's. on cream cheese mix in line and or rows (about 3 rows) not
going over cream cheese mix onto sausage.
6. Put on 1 line of little smokies on top of J's.
7. Sprinkle generous portion of shredded cheese on top of smokies.
(cheddar, Colby jack, whatever your cheese liking is.)
8. Roll sausage together and form a log with sausage sticking together
and none of the inside ingredients showing.
9. Options for final phase....... roll bacon over log completely
around (I do this), rub with BBQ rub only or before bacon goes on, rub
in brown sugar before or after bacon (I do this after bacon is on so
its like pig candy.)
Then you smoke @ around 250 for about 3 - 4 hours temp for pork should
be 160 but I don't use thermometer, after 3 - 4 hours its done due to
1/4" thickness of pork.


.

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