Cook 16: March 7, 2009

by zydecopaws on March 7, 2009

img_0233On the grill:

  • Sweet & Sour Country Pork Ribs
  • Fatty

Ok, I was supposed to cook last Sunday, but we had so much leftover from Saturday that no one really needed to cook anything.  On top of that, I made chili in the crock pot (more on that later) on Monday, so in spite of the fact the weather was perfect for BBQ during the week, it didn’t happen until today.   So today I made up for it by not only smoking some country ribs, but also my first fatty.

The country ribs were slathered with a pineapple-based sweet and sour sauce during the last 1/2 hour or so of cooking.  I cooked a similar batch for a New Year’s party we went to, and they went over so well I figured it was time to do them again.  This time I prepared them a bit different by giving the ribs a light dusting of Basic Rib Rub right before cooking. The extra spice from the rub made for some tasty eating come dinner time.

For those of you that are wondering what a fatty is, wonder no more. The most basic fatty is a log of breakfast sausage smoked intact on the grill, and the name was coined by one of the BBQ-Brethren. Of course, hardly anyone can leave this alone. Most fatties get stuffed with something, and some get a bacon weave wrap to boot.  The most famous of these is the Bacon Explosion, which is a concoction that can harden arteries on sight alone.  For those of you interested in more information on fatties, their history, and variations of stuffings, pop on over to the BBQ Brethren’s Forum and check out this post.

img_0237For my first attempt, I decided to stuff the fatty with a mixture of cheddar cheese, onions, orange bell peppers, Canadian bacon, and a light sprinkle of Basic Rib Rub.  The results can be seen in the picture to the right; the finished product had a nice smoke ring surrounding a tasty center of caramelized veggies and cheesy goodness.  She Who Must Be Obeyed wasn’t fond of the results but the kids were begging for more after a quick taste test.  My plans are to pull it out in the morning, hack off a couple of slices, and serve them up with some eggs and toast for breakfast.   This all assumes I can keep the kids out of the refrigerator between now and tomorrow morning…

Vital Statistics:

  • BBQ Start time: 14:00
  • Meal time: 17:00
  • Temperature:     39°F
  • Dew Point:     29°F
  • Humidity:    36%
  • Wind:    NW at 5mph
  • Daily Precip.:    0.04in

The best weather for BBQ was during the week, so naturally I waited for the weekend when it turned cold and drippy.  It’s supposed to snow tomorrow, so I’m looking forward to some real fun tomorrow.

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