Thread: Sausage and Smoke Cooking

Originally Posted by cudarunner

This is one of the very few times I didn't try a recipe exactly as written. I also don't try new recipes for special suppers.

The flour just didn't sound like it would be tasty. I've found that even when making gravy or a cream sauce the flour needs cooked really well at a temp that will pretty much boil so that the 'floury' taste isn't there.

Have you tried using corn starch as an alternate thickener? I find it doesn’t add the flowery taste and can be pre-dissolved in whatever liquid you use without having to first cook a roux.

This is going to be some pretty fatty bacon.

Going to let it dry overnight in the frig and smoke it tomorrow after work.

The first 2 smaller pieces are done while the larger one needs a little longer.

As you can see a lot a fat in this belly.

My dad loved bacon and especially bacon from a sow who had had one litter as there was an extra strip of meat (well at least according to him) but it was always on the fatty side. ME? I like the lean.

I've found that the sides can be a bit deceiving, I do hope you get some sections that are on the lean side.

Yup,

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So while cooking tonight’s chicken legs I noted uneven heat coming from the trusty ole Weber.

Dinner was fine and all, but when things cooled I had to take a look.

Middle burner and cross igniter tube are pooched on the left side.
Well, it is a 2006, 42000 btu model fed right from the house gas line, and has been used often, so due an upgrade.
New s.s. Burners and cooking grills on order. Figure the original cast iron ones are getting a little thin at their webbing and a new set with closer spaced stainless grills will keep small items from falling through.

First 200 I’ve spent on the Q since a new igniter 5 years ago.
They build a good grill those Weber folks.

Originally Posted by MikeB52

So while cooking tonight’s chicken legs I noted uneven heat coming from the trusty ole Weber.

Dinner was fine and all, but when things cooled I had to take a look.

Middle burner and cross igniter tube are pooched on the left side.
Well, it is a 2006, 42000 btu model fed right from the house gas line, and has been used often, so due an upgrade.
New s.s. Burners and cooking grills on order. Figure the original cast iron ones are getting a little thin at their webbing and a new set with closer spaced stainless grills will keep small items from falling through.

First 200 I’ve spent on the Q since a new igniter 5 years ago.
They build a good grill those Weber folks.

Let's see. 15 years of usage and while I don't think that the igniter was $200-- I'll presume that it was and add the $200 for the latest and that's less than $27 a year. I'd call that a bargain!

When I was on holiday in British Columbia about 38 years ago I picked up a portable BBQ for about $20-25 that was cast aluminum shell and legs to let the air get in and keep the heat away from whatever it was sitting on and it had a cast iron plate with holes below the chrome grill and once preheated it would cause the drippings to quickly flare up--but I never had a grease fire. Best portable BBQ I ever had.

However the regulator went to hell and after purchasing several replacements and none of them worked as well as the original it was sadly laid to rest.

Glad to hear that you will be getting many more years of use out of the Weber

Originally Posted by DZEC

Have you tried using corn starch as an alternate thickener? I find it doesn’t add the flowery taste and can be pre-dissolved in whatever liquid you use without having to first cook a roux.

All I ever used.

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My Weber Gas is 27 yo. I've replaced the igniter and the flavorizer bars a couple of times and the drip pan.
I always keep it covered. There have several covers.