jerked smoked fatties

Rick's Tropical Delight

<p />they look good
they smell good
have to wait till tommorrow at about 5 pm to see how they taste

TRex

Rick's Tropical Delight,[p]Those look great - wishin' I had one here to slice up and make a McRick in the mornin' . . .

Unknown

Rick do you roll your own fatties or do you buy them and if you buy them what do you buy?

TRex

rocksbarbque,[p]Jimmy Dean or Bob Evans sausage logs work well.[p]Cheers,[p]TRex

Rick's Tropical Delight

rocksbarbque,
hey, mon![p]those are bobby evans and i stuffed em with tillamook pepper jack cheese. i usually get whatever is on sale, $4 per 2 pound log in this case. that jerk rub was smokin hot, hot, hot last night... i hope they cool down a bit

Unknown

Rick's Tropical Delight,[p]Nice. What is the recipe?[p]Thanks

Unknown

Rick's Tropical Delight,[p]i searched the archives for fattie recipe's but could not find any. any advice?[p]temp, time, etc...?[p]thanks!

Rick's Tropical Delight

alston Yates,
i use bob evans or jimmy dean 1 pound sausage log.
smoke at 250-280 dome about 3 hours till 165-170 internal with cherry chips or jack daniels oak barrel chips.[p]these are rubbed with pussers rum hot jamaican jerk rub and have tillamook pepper jack cheese in the middle.

Rick's Tropical Delight

Larry B,
click below for a search in google for "smoked fatty"; 246 hits[p]250-270 dome, about 3 hours till 165-170 internal, wrap in foil and rest. i usually put em in the fridge and eat em cold or at room temp, or heat up and make a rickmcfattymuffin
[ul][li]google fatty search[/ul]