Thread: Sausage and Smoke Cooking

Brie would be nice,but I usually have a chunk of cream cheese in the fridge. I use rubs with salt in them. My rubs are very basic.
By volume,
2 parts big cracked black pepper
1 part big kosher salt
1/2 smoked paprika
1/2 garlic powder

ThermoWorks is having a sale on the 'Smoke' unit.

https://www.thermoworks.com/Smoke

Striploins and seasonal grub and fresh sourdough tonight off the grill!

Got the grill up to 600 before letting these babies kiss steel.
127’ core on the thermopen and they were pulled to rest while the wife’s salmon finished.
Delicious.
Bone dust rub on them and a bit of sauce on the side

Went in at 2am, with a blend of hard lump and whiskey barrel oak staves for flavour..
Sitting at 250 grill temp and 191 core. Spritzing with apple juice and cider vinegar hourly now.
No wrap, love my bark crunchy.

Was 12 lbs in the package and almost 9.5 on the grill.
Should be resting in a few hours.
Cheers gents.

I feel like one of Pavlov's dogs looking at that.

Turkey legs, cured, dryed in fridge, slap yo mama seasoning, pulled at 185.

Been meaning to try that yo mama, hard to find up here.
Those look killer,!

Originally Posted by MikeB52

Been meaning to try that yo mama, hard to find up here.
Those look killer,!

I find it at Amazon in Canada BUT DAMN ARE THEY PROUD OF IT! I can buy a combo of the regular and the hot for $10 with shipping. They want $35!

I can send you some Mike, just need to find out if I’m breaking the law, I use it a lot, it’s a saltier version of Tony Chaccerris. Just made some armadillo eggs with a nice sprinkling of Slap Yo Mammas!

I like the stuff, but not for 35 dollars. It is good but not the best ever. Tony Cacheres and SYM are very similar.