So, who is cooking what outside this weekend?
I started the weekend with a cheddar burger on the Weber gasser today. Sorry purists, but I prefer gas for quick cooks like lunch when working from home.
Tomorrow, I'll be firing up the Smokey Mountain to smoke a few fatties for a party that evening. What's a fattie? Bulk pork or sausage that can be stuffed and prepped like a jelly roll and then smoked until done. I'm going to make a few different varieties for this shindig...plain mozzarella, a mozz/onion/bell pepper, mozz and chipotle peppers, maybe a garlic roll. They are great party food.
Monday I will be taking my first crack at smoking a brisket on the WSM. I've gotten a few tips from a Texas BBQ expert and I'm ready to get it done.