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Some of my best ever pulled pork has come out of a Weber Kettle using a “Ring of Fire†method of placing the charcoal to get a 12 hour slow burn at 225° or less. A small piece of hickory was placed every 3†or so around the ring to keep a low flow of smoke going. I’ve tried propane more than once and my taste buds call me a phony every time I do. Currently I have an Akorn that is multifunctional for everything from hot dogs to a medium sized turkey. Hopefully soon to be added for multi family parties will be a Lang 36†stick burner with reverse flow for heat or heat/smoke. Straight grilling is hot and quick but most of the time I want to slow down and enjoy the ride and smell the smoke that intrigues the neighborhood.
Have you ever made a Fatty? This is the first Fatty I ever made.
I called it a "Cajun Hog Log" as it was made with bulk andouille (unsmoked), boudin and trinity. I smoked it on the BGE using pecan chunks and lump charcoal.
Have you ever made a Fatty? This is the first Fatty I ever made.
I called it a "Cajun Hog Log" as it was made with bulk andouille (unsmoked), boudin and trinity. I smoked it on the BGE using pecan chunks and lump charcoal.
I mixed some homemade bulk andouille with some Jimmy Deans's original and spread it out on a cutting board. I took some homemade boudin out of the casings and spread that on top of the sausage mix, leaving a 1" border without it. I sauteed some onion, green bell and celery (trinity) and spread that on top of the boudin. Then I spread 1/4" chunks of cotija cheese on top and rolled it up sushi fashion. Placed it on top of the bacon weave my wife did then rolled it up. So the "stuffing" was boudin, trinity and cheese.
I mixed some homemade bulk andouille with some Jimmy Deans's original and spread it out on a cutting board. I took some homemade boudin out of the casings and spread that on top of the sausage mix, leaving a 1" border without it. I sauteed some onion, green bell and celery (trinity) and spread that on top of the boudin. Then I spread 1/4" chunks of cotija cheese on top and rolled it up sushi fashion. Placed it on top of the bacon weave my wife did then rolled it up. So the "stuffing" was boudin, trinity and cheese.
During our last hurricane season here, we had a week-long blackout (Orlando, FL) and EVERY STORE was closed. No propane, no charcoal, etc. So if you didn't plan ahead, you were screwed. I had propane tanks, but kept them full in case of emergency. We are full of oak trees here.
Dug a hole in the ground, surrounded it with cinder blocks, sat a grill in the middle and one on top, made a makeshift seal/door thing out of extra blocks for the top and side, and was able to cook the best tasking foods ever. Since then, I haven't gone back to the charcoal or propane grills.
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