Chicken QTR Q View, Big Fat Fatty (Updated!)

Discussion in 'Poultry' started by wntrlnd, Oct 10, 2010.

  1. I did a three hour soak in the slaughterhouse brine, then took the chill off these quarters before adding them to the smoker.  I didn't use any rub, just hit them with some freshly ground pepper.

    Purposely posed pre-peppered poultry photo:

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    First peek, an hour into the smoke:

    [​IMG]

    Once I got that chicken on, it was time to move on to Fattie Town:

    [​IMG]

    Last time I mixed some Jimmy Dean HOT sausage into the breakfast sausage I buy from my local butcher.   I wanted some heat.  But in the end,  couldn't tell it was in there. 

    So this time, I bought some Habenero sausage to mix in.  I used about a thrd of the package, mixed into 1.6 pounds of regular breakfast sausage.  I hope this doesn't make the fattie too hot to handle.

    I love a big hunk of potato in my fattie, and that's what's at the center of this one.  The potatoes are enveloped in cheese and stuffed into a couple roasted red peppers.

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    But I went too far!  This is a HUGE mass to try to enclose in a mere two pounds of sausage.  I needed at least another quarter pound. 

    I don't know how, but somehow I wrestled that fat thing into the waiting bacon weave and rolled it up.

    [​IMG]

    It was so over-burdened it looked like there was no way it could even be picked up to be put on the grill.  The pork gods were smiling when it finally made it to the smoker.

    By now the chicken and the keilbasas were ready to start coming off.  Did I forget to mention the keilbasas?  One beef, one turkey.  (Taste test: Beef wins!)

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    That's the turkey keilbasa on the left.  It's slightly orange-y in color, compared to the robust red of the beef keilbasa.

    Then it was time to whip up some ABTs.  I've made ABTs just about every time I smoke.  I love 'em!   These have cream cheese, three blend cheese, and chipolte powder, and they're wrapped in good ol' Hormel Black Label.

    [​IMG]

    Must be getting close to Christmas.  These ABTs reminded me of candy canes.

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    Some time later, my wife took these ABTs over to her sister's house. 

    This is the platter just before I added some sliced keilbasa.  Didn't get a shot with the meat on the plate due to the rush to get it out the door.

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    And here's that big ol' fattie, not long before it came out of the smoker:

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    I let this baby sit for a good hour or so before I cut into it.

    Here is it sitting there lookin' good

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    Then I cut into it.  Aw yeah!  That's pretty close to how I pictured it in my mind when I thought it up. 

    As you can see, the fatty is about shoulder high to Godzilla.

    [​IMG]

    Hope you enjoyed the Q view!

    Thanks for lookin' in!
     
    Last edited: Oct 10, 2010
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    that all looks good, very good
     
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    You are making me hungry. 
     
  4. Thanks, RdKnB!   Much appreciated!

     
    Thank you very much, rbranstner! 

    There's going to be some good eatin' around here this week! 
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    That looks like it was a smokalicious day. Great looking post.
     
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Looking good, I hope ya like hot. That F.J. Habanero sausage is pretty hot even for me. Good stuff.
     
  7. Thanks, Scarbelly!  Smokalicious, indeed!


     

     Uh oh!  Well, thanks for the head's up!  Much appreciated, meateater!
     
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Very, Very nice smoke  [​IMG]    Habanero is tooooo much for me! Too each his own (right)?
     
  9. Wow, wow!  I had no idea what I was getting myself into!

    I'm much obliged for the additional warning, raptor700! 

    I'm planning on having a slice for lunch tomorrow,   I'll post how it turns out.

    I'm hoping it will be OK as I mixed it into some pretty mild sausage.
     
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now that beast has me mouth just a watering........But no it's just crying for some fattie...
     
  11. Hey Mark!   Thanks for the comment!

    I'm having a slice of that fatty right now for lunch.  It's delicious, but that habenero sausage is WAY TOO FREAKIN' HOT!  (LoL!)

    I guess I should've asked around before I added it to the mix.  I would've left it out!

    When I was mixing it into the regular sausage it didn't blend all that well (different density/temperature).  Turns out that was sort of a blessing in disguise.  This fatty is sort of blotchy.  If you can find away around the parts with too much habenero, everything is great.  But when you get a bite that's predominantly habenero, you'll know it!

    Next time, I think I'll just add some crushed red pepper flakes or something.  I ain't playin' with the habeneros any more! 
     
     
    Last edited: Oct 11, 2010
  12. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I'll have my slice to go!! [​IMG]
     

  13.  Thanks, Terry!

    One hot slice to go, comin' up!

    I'm about ready for another slice, myself! 
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Just found this Curley !

    Damn---Almost missed another great smoke!

    Great lookin' stuff !!!!!

    Some of the nicest legs I ever saw, that weren't in panty hose ! [​IMG]

    Thanks,

    Bear
     
  15. LOL!  <--- Literally!

    Thanks, Bear!  I appreciate the compliments!  Always great to hear from you, my friend!

    Michael

    (it's true, i bear a reasonable resemblance to Jerome "Curly" Howard.  then again, some people say more like Dick Cheney.  LOL)

     
     

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