T1B

Ok, so I was talking about the fatty with R-Jack in the Dirty Jobs thread. I remembered how much I love this damn thing so I went to the meat market over lunch, got the supplies and prepared it at home.

First thing I did was to chop up some bacon, bout a pound of it, and started frying it in a large pan. Multitasked this along with weaving the bacon base and cutting the garlic sausage out of their casings. This garlic sausage is one of the best things I've ever eaten.

Here's the woven bacon (sorry for the shitty quality. wife has the good camera in florida on vacay) Dimension are about 6"x8".



This is the woven bacon, seasoned with Butt Rub and topped with about a half inch layer of garlic sausage (about 2 lbs worth), the 1 lb. of fried bacon pieces and a generous portion of Brent's BBQ Sauce - Medium variety.



And the final product. I forgot to take a picture of it before I wrapped in plastic wrap. I will take another picture when I smoke it tonight. I added more Butt Rub seasoning on outside of the bacon.

For Irie:



Sitting in the fridge right now. Gotta get the kids from the sitter after work, but first thing I will do is get that fire rolling int he smoker box and some hickory and mesquite logs soaking. Should take about 3 hours to smoke this bad boy and get internal temp to 165.

Oh well, I might as well throw the other shitty pictures I took up here.

The bacon pieces I fried up:



The garlic sausage after being stripped from the casings.



And a side view for Irie:

Well, to finish this epic thread. Here's the results.

Smoker is open and cleaned. Ready to go.



Piss poor raining outside.



No fear. Smoker is in the carport on the side of the detached garage. Charcoal chimney raging. Floodlights out. Ready to smoke.



Coals are hot.



Soaked hickory and mesquite on the fire.



Temp is good. Let's do this.



Fatty on the smoker.



1 hour in.



2 hours in.



Internal temp is working its way to 165



3 hours in and first application of sauce.



The sauce...of course.



And Frisco's sauce....some Jack and Coke in the aTm Tervis glass.



The final product.



Sliced.



Inside the log



Had a friend over and his two boys. We ate it all between the 4 of us. AWESOME is not even close. First time I used the garlic sausage and it did not dissapoint.

Screw_Michigan wrote:You ever think of putting some tits on your sauce label? For marketing purposes...of course.

Sure. Buttsy, send me a pic of your tits for my label.

Actually, I thought of calling it Master Baster's Sauce, but figured the target crowd for it would be put off by that name.

7000 calories and 400 g fat. I ate half of it at 9:00 PM. I'm still stuffed and definitely feeling like a fat bastard.

IndyFrisco wrote:7000 calories and 400 g fat. I ate half of it at 9:00 PM. I'm still stuffed and definitely feeling like a fat bastard.

I don't know if you are or not. But stay on that diet and you will be.

IndyFrisco wrote: Actually, I thought of calling it Master Baster's Sauce, but figured the target crowd for it would be put off by that name.

I think you've got the wrong target crowd in mind. It's not called "Brent's Get Your Jamaican Jerk On Sauce", Master Baster's is a play on words that's "PG" at most.

Besides, a name that is clever or a play on words = get people's attention = $ale$.

I can feel the cholesterol clogging up my arteries just reading that.

rack it

i think you should double up on the aspirin for a few weeks after eating that just in case