It’s been 6 months since I introduced the world to the CrockaQue, and since no one else was around today besides the dog I figured I might as well pull it out and put it to use while I was cleaning the garage. For those having trouble remembering (or too lazy to click on the previous link) the CrockaQue, here’s a glamor photo prior to today’s effort.
Ain’t she a beauty? And look, I even have the setting correct for today’s cook, as we are going low and slow. As I would in the WSM, the briquettes were prepared for the CrockaQue version of the Minion Method with a layer of coals and some mesquite chunks.
A chimney was employed to fire up the briquettes. If you look closely, you can see them way down in the bottom of the chimney. The CrockaQue is a fuel miser (mostly because it doesn’t hold a lot to begin with).
The lit coals were poured on top, and it was time to cook. As it turned out, I actually had a lot more charcoal in there than I really needed.
The menu plan was a staple in the BBQ world; the ubiquitous fatty. A JD sage sausage chub was flattened in a Ziploc bag and topped with a shredded cheese mix, onions, peppers, and mushrooms. All of which was left over from the Great Mobile Pizza Adventure (also known as the Great LizBob Kitchen Disaster) on Friday.
The mix was rolled back up into a log and heavily dusted with some rib rub (it’s not just for ribs) and put on the CrockaQue to cook.
I wasn’t sure the CrockaQue could be trusted without supervision, so Bubba Ho-Keg was employed to keep a close eye on it while I went back to cleaning the garage.
Since we were smoking and not grilling, the CrockaQue needed a hat. The Weber pan used previously was too shallow so a medium food tray pan was used instead. The CrockaQue looks ravishing with its new chapeau…
After about 90 minutes the fatty was done (as measured with the amazing RED Thermapen; can’t be too careful here). Bubba Ho-Keg was my witness…
Here’s a closer look at the finished product right before removal from the CrockaQue. Proof that this is a serious grill. Sort of. OK, maybe not.
Laugh all you want at the absurdity of this; the fatty was a winner (at least as fatties go). Look at how nicely cooked the fillings are…
One more shot before it disappears. Those slices on the right were my lunch and are long gone as I write this. I’m almost ashamed to admit this was one of the better fatties I’ve prepared; I may have to cook a couple more on Bubba Ho-Keg and the WSM so they don’t get jealous…
And there you have it, the Return of the CrockaQue. The next time you see it in action will likely be at the Bay Area Brethren Bash in October. But you’re always welcome to come back here and gaze at the wonder of this post anytime you like. Or simply shake your head and wonder why I bothered…
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I like it!
Many people cook meat in a crockpot and call it BBQ, but I believe you can say it legitimately – the fatty looks delicious.
Thanks, it really was tasty. Emphasis on the was, the other half of it is in the kitchen calling my name..
you are a true artist!
Man, that was some effort!
Thanks! Taking the pictures and writing the post was more work than cooking the fatty. But cleaning the garage was the worst by far…
Hmmm…that appears to have turned out way better than the first attempt on the CrockaQue. Maybe I shouldn’t have turned down dinner; however, I still remember the taste of the first round of CrockaQue…
You might say that it has had an opportunity to season. That and all the nasty smell burned off in the first cook…
Speaking of fatties:
http://failblog.org/2010/08/02/epic-fail-photos-reason-to-workout-win/
seems about right!
That’s why you see a lot of us BBQers sporting tinfoil hats…
The Fatty looks great!! I am gonna take some time to warm up to a CrockaQue, though I am laughing as I type this … must mean something? Send me some info on the Bay Area Bash in October, just might be able to make it.
Thanks
Gary
If you’re laughing then I’ve done my job properly. The Bay Area Bash is a BBQ Brethren event; if you’re a Brethren (easy to join) the information is in the forum in the Brethren Bashes section. If you aren’t familiar with The BBQ Brethren Forum, feel free to stop by and check us out. It’s a fun and friendly place.
I love the idea of the Bubba Ho-Keg supervising
Somebody qualified had to keep an eye on the CrockaQue to insure it didn’t return to its pre-modified ways and try to boil the fatty…
Okay, I’m really liking this idea. Time to patent this baby and sell it to faux-quer’s !!! It can help them cross the great divide between grilling and Q-ing… Just a thought
I wonder how Rival would feel about this? I believe they own the copyright on Crock Pot; don’t know if they would extend to the word CrockaQue, but I’m pretty sure they’d be upset if I started buying up used ones and repurposing them for sale.
But I do like the way you think…
Zydeco,
what, do you need alone time with the CrockaQue?
Don’t worry, a new post is going up soon…
Great looking cook on a genius-of-an invention.
I’ve been keeping an eye out for a garage sale crock pot with a similar kitsch factor so we can have a Crock-a-Que throwdown at the Q gathering.
Dueling CrockaQues, I love it! Pick up a banjo while you’re at it…
You are the CrockaQue master! It was funny that you came up with this idea but even funnier that it actually works. Well, it works with supervision by the Bubba Ho Keg, but it works.
You gotta keep your eye on those CrockaQues so they don’t return to their nefarious simmering ways. And we may have a movement on our hands; some of my Twitter buddies are pushing me to promote a multi-blog CrockaQue throwdown. You interested?
That’s a thing of beauty.
Does a fatty ever get a smoke ring?
Yes, I’ve seen (and cooked) fatties with smoke rings. Typically the rings aren’t real deep, but they are definitely there.
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