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Fatty 'Cue's Labor Day Roast

The pitmasters of Fatty 'Cue turn the 'Fox & Friends' Plaza into a barbecue zone!

• Lamb Breast and Shoulder Brine


1oz cumin, toasted

2oz coriander seed, toasted

2oz dry chili, toasted

2oz cilantro stem

4oz garlic, crushed

1pt sugar

1qt kosher salt

5gl water


In 6qt saucepot: combine all dry ingredients plus 2 gallons of water and bring to a boil.

Remove from heat and allow to steep for 30 minutes.

Transfer to a22qt container and add the remaining water and allow to cool to room temperature.

• Lamb Rib Emulsion/Sauce


1qt olive oil

1qt blended olive oil

6 egg yolks

6oz cincalok

4oz roasted garlic

10oz lemon juice

TT salt


In blender: add egg yolks, cincalok, roasted garlic and lemon juice and blend until smooth.

With blender on high, slowly add a stream of blended oil until the quart is used. You are looking for the homogenized, smooth texture of mayonnaise. If you add too fast your emulsion will break/separate and you will have to start from scratch.

With blender on high slowly add a stream of olive oil until fully incorporated.

Season with salt, label and store in quart containers.

• Lamb Shoulder Marinade/Sauce


1qt goat yogurt

4oz garlic, crushed

2oz cilantro root

0.5oz Vietnamese mint

0.5oz thai chili, sliced

0.5oz cumin, toasted and ground

0.5oz coriander seed, toasted and ground

Salt (to taste)

Lemon juice (to taste)


In blender: add 1 cup of goat yogurt, garlic, cilantro root, mint and thai chili and blend until smooth.

In a mixing bowl add the remaining yogurt and blender contents, fold until well incorporated. IMPORTANT: do not puree all ingredients in blender, high speed and heat created by blender will break down yogurt making it thin.

• Whole Pig/Pork Loin Brine


5gal water

4qt kosher salt

1qt sugar

24oz Indonesian bay leaf

32oz dry thai chili

4oz coriander seed, toasted

2oz fennel seed, toasted

4oz black peppercorn

16oz shallot, sliced

8oz garlic, crushed


In large pot: combine 2 gallon of water and all ingredients, bring to a boil and simmer for20 minutes.

Remove from heat and allow to steep until cooled to room temperature.

Add your mixture to a 22qt container and top off with enough water to fill.

• Coriander Bacon


5oz cilantro root

3oz thai chili, sliced thin

4oz coriander seed, toasted and coarse ground

1oz fennel seed, toasted and coarse ground

2oz whole black pepper, toasted and coarse ground

8oz kosher salt

4oz palm sugar

One 8-10lb Heritage Farms pork belly, skin off


In food processor: add first five ingredients and pulse until well incorporated. Mixture will look wet and clumpy.

In a large mixing bowl finely grate palm sugar and add kosher salt. With gloves on, work sugar/salt mixture between your hands until uniform like sand.

Add your “wet” ingredient mixture and work the same way as in step 2 until uniform.

Working on a full sheet pan: lay out belly, fat side down and liberally cover with cure mixture patting it on. Turn belly over carefully, trying not to lose cure already patted on and repeat on fat side.

Wrap in plastic wrap tightly. store under refrigeration for 5 days.

At day 5, remove plastic wrap and rinse belly under cold running water, trying not to wash cure completely off.

Keep refrigerated until ready to smoke.

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