Pork "Chubbys"

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Pork "Chubbys"

Post  Uncle Jack on Tue Jan 01, 2008 10:20 pm

My wife can't seem to remember "FATTIES", she refers to them as "CHUBBYS" . . . so that's what they have become around here. Anyway, did a couple up for my late Christmas meal "horse-di-overies". By the way I am smoking up some thick slice bacon that I will be posting in a few days AND I am Qing up a prime rib today so I will share that with all y'all soon as well.

Anyway, back to the Chubbys . . . started with a little over 1 1/2 pounds of fresh ground pork. First I squished a bunch of rub into the meat before I smashed them into 3 patties.

- 3 Tbsp Paprika
- 1 Tbsp Brown Sugar
- 1 Tbsp Garlic Powder
- 1 Tbsp Dry Mustard
- 3 Tbsp Coarse Sea Salt

Smeared some cream cheese on them, then chopped olives & onions followed by slices of fresh jalepeno, cheddar cheese, mozzarella cheese then covered it all with shredded parmesan cheese.




Rolled 'em up in grilling mats . . .



Grill was ready at 225 degrees. About 1/2 a pan of water since it was gonna be a short cook time. Used the aluminum drip pan to cart the meat to the grill, then put it on top of the water pan to help clean up time. Used both stackers and put the chubbys on the top grill. I had a double handful of mesquite soaking in a half bottle of Anderson Valley Brewery's Oatmeal Stout (drank the other half while I was rolling the meat Roxy) and put it to the coals. I had about 15 to 20 minutes of good heavy smoke. At the 1 hour time I rotated the meat; just laid the mats out flat and left the meat sitting on top after the turn. Another 45 minutes the temp was still running steady at 225; WHAT A GREAT COOKER!!!!. I removed the aluminum drip pan and poured the excess drippin's on the dog's dinner and used the pan to haul the Chubbys into the house. Then covered the pan with foil and left 'em on the counter to cool.




Got got the bread dough ready. After rolling the Chubbys in the dough I rolled the whole shebang in chopped olives and a a mixture of garlic powder, oregano, cayenne & ground black pepper.




20 minutes in the oven at 350 degrees to brown the bread dough; slice 'em up, eat 'em and washed 'em down with a few more brews. OooooLaaaWeeeeeeeeee they was gone so fast you'da thought someone let the dog in.



Happy New Year to all & I will get the bacon & prime rib posts done in the next week or so. Sweet Smokin' to all, U.J.

Uncle Jack
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Re: Pork "Chubbys"

Post  Don Marco on Tue Jan 01, 2008 11:09 pm

Holy moly, awesome job you did there.

What a way to start a year.

DM
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Re: Pork "Chubbys"

Post  Mack on Wed Jan 02, 2008 8:51 am

Wow excellent job UJ, glad to see you're up and smokin again!

I'll have to get some of those mats next time I'm over there.
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Re: Pork "Chubbys"

Post  bowhnter on Wed Jan 02, 2008 12:09 pm

My mouth is watering UJ, Time for breakfast!!
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