Thread: Sausage and Smoke Cooking

Ready to go in the smoker. New York Strip roast.

Trying for a poorer mans prime rib roast.

Now ready to rest and wait for the potatoes to be done.

Leek butter, sour cream along with all the other bad stuff.

Tim, that looks fantastic!

Today I trimmed and seasoned a prime plus brisket, marbling extra heavy, meat was damn near purple before the baste and rub, tonight at midnight it will hit the smoker.

The point will be turned into burnt ends, beef candy

Scalloped Potato Dome.

I do see now that I put this is the smoking and sausage thread and not the what is for dinner thread but it did have home smoked bacon in it...................

I shall grant you clemency

About an hour in a half into it. A pork shoulder chunk, shoulder bone (for beans). The pork belly bits will get the burnt ends spa treatment. Ahh to be swimming in butter, honey and bbq sauce,

When it comes to Hot Dogs, I'm a bit strange in that while I like them cooked all kinds of ways, I'll often take one out of the package and eat it cold without cooking it first.

For years I've had people tell me that I'm risking food poisoning as they aren't fully cooked. I've been told that even though they look like bologna they aren't the same and need to be full cooked.

I stumbled upon this today and thought I'd share what the USDA had to say on the subject:

https://www.fsis.usda.gov/wps/wcm/co...df?MOD=AJPERES