Since we had the pigs on the fire by 7 there was really nothing to do till afternoon except tend the fire, make the BBQ sauce, bake the baked beans, make the cole slaw, potato salad, garden salad, etc. And lunch for ourselves. You need to make lunch of yourself, so to that end I had prepared a 'Big Fatty' the day before.
Two pounds of ground pork spread out on some Saran Wrap.
A couple of frozen hash brown potato patties.
Some corn and some roasted red peppers go on next.
Then I put on some Pepper Jack cheese and some Mango Chutney.
The whole mess gets wrapped up so that you have a sausage burrito, with all of the good stuff inside the sausage, then you make it all exponentially better by wrapping the whole thing in bacon.
Unfortunately, I neglected to take a picture of the Fatty coming out of the smoker but use your imagination, it was everything you can dream of and more. So much more. We smoked it at 225*F for about two hours and it was perfect.
We also made some snackage for while we were waiting. We could have had an apple or some carrots or maybe some celery sticks but c'mon, an apple? Cellery? I don't think so. Ladies and Gentlemen, let me introduce the "Atomic Buffalo Turd."
Some jalepeno peppers, cut in half, deveined, seeded and some cream cheese.
Fill the peppers up with the cream cheese, then the next step is to take some linguica and cut it so that you have a good size stick and lay that on the cream cheese.
Wrap those bad boys up with a rasher of bacon and you are done prepping. Into the smoker they go and don't open the door for an hour or so.
When your hour is up this is what you have.
That is some word class snackage right there, folks. The peppers aren't too hot because you've deveined and seeded them. All you get is some hot, sweet pepper goodness with the hot cream cheese, linguica and bacon working together to bring a little bit of heaven to your mouth.
Meanwhile, back to the hawgs.