I saw a caterpillar...

From caterpillar to butterfly

On my other blog, read all about how this crazy caterpillar chose my front steps to change into a butterfly

Smoked Fatty, with Bacon!

Fatty's ready for sauce

Yesterday I made a smoked fatty wrapped in a bacon weave. A fatty is just another name for a BBQ'd log of breakfast sausage, in this case Jimmy Dean's Spicy Sausage. I smeared the sausage with plain yellow mustard and liberally covered it with my homemade pork rub. I put in the fridge for a few hours to let it think about what I was about about to do to it.

About an hour before I was planning to put it in the smoker I took the sausage out of the fridge and made the bacon weave. It turned out a 5x6 weave covered it perfectly.

Bacon weave is go!

Fatty ready for the smoker

I put it on the smoker with lump charcoal and hickory and apple wood chunks.

Smokin'!

The first picture up above shows the fatty after about three hours. Then it was time to sauce the puppy!

Saucy!

I used O'Baby BBQ Sauce. Does anyone know if they're still in business? The website has a 2013 copyright date and the shop link goes to a dead Etsy page...

Anyway, another 30 minutes or so in the smoker and then the fatty was ready!

And there it is, the finished fatty with an extra drizzle of O'Baby's.

And it was MINE, ALL MINE!

Look at that shine!

You can't see it, but there's a smoke ring

MINE!

Smoked Tri Tip

Tri tip with tomato and onions

This weekend I decided to smoke a tri tip roast. The roast was a little under three and a half pounds.

Yesterday I smeared yellow mustard on the tri tip and covered it with my steak rub. I put it in a dish, covered, overnight in the fridge.

This morning I started up the offset smoker with regular charcoal. When it was up to temp I added some hickory and apple wood chunks I'd soaked overnight.

I put the tri tip in the smoker and let it go for a few hours, until the internal temp was about 115 degrees.

Tri tip just started on the smoker

The smoker smoking

Tri tip on the grill to char

Tri tip about to be sliced

Then I put the tri tip on a small Weber grill over direct heat for about five minutes each side. I brought it in and let it rest for at least fifteen minutes and the sliced it thin. Slapped it on a plate with some sliced tomatoes and red onion drizzled with Italian dressing and covered with shredded cheese.

Good eats.