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**The Sauce Blog**
April 2nd, 2015, 6:34 pm
#1
* Abilene ** Abilene *
  • Joined: February 28th, 2015, 4:41 pm
  • Posts: 13
  • Location: Indiana

Made 4 slabs of baby backs this weekend, some pig shots and a breakfast fatty;

Ribs were pretty good, pig shots were "ok" (first time making) but the fatty was freakin' awesome. If you haven't tried these yet you need to make one or a dozen.

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April 2nd, 2015, 6:44 pm
#2
* Durnago ** Durnago *
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  • Joined: May 10th, 2014, 12:33 pm
  • Posts: 576
  • Location: Sitting Near a Yoder Smoker, Smelling Sweet Blue

It all looks great to me. Those are all some of my favorites.

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April 2nd, 2015, 8:31 pm
#3
* Kingman ** Kingman *
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  • Joined: August 16th, 2014, 7:43 pm
  • Posts: 299
  • Location: NORTH

MMMMMMMMmmmmmmmm...

~All that is gold does not glitter ~ Not all those that wander are lost~
~20" Yoder "Swiss Army Knife" Stick Burner~
April 3rd, 2015, 10:12 am
#4
* Wichita ** Wichita *
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  • Joined: August 16th, 2014, 10:02 pm
  • Posts: 246
  • Location: Iowa

Everything looks delicious!!! What's in the breakfast fatty?

April 4th, 2015, 8:16 am
#5
* Abilene ** Abilene *
  • Joined: February 28th, 2015, 4:41 pm
  • Posts: 13
  • Location: Indiana

It had about 4 eggs, some hashbrowns and shredded cheese. I used about 1 1/2 lbs of sausage and will probably cut it back to get more goodies on the inside. cooked with cherry pellets at 225 degrees until IT of 170. only took about 2 hours

April 6th, 2015, 9:34 am
#6
Site AdminSite Admin
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  • Joined: April 18th, 2014, 3:12 pm
  • Posts: 2408

For the fatty, put 1 pound of sausage in a 1 gallon ziplock bag, and work the sausage till it is even and flat. Then use a sharp knife or scissors to cut down the sides of the bag...perfectly shaped and flat for rolling.

Yoder_Herb

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