Thread: Sausage and Smoke Cooking

Originally Posted by tcrideshd

Looks great! Man pulled pork sammies, with Sweet Baby Rays and a dollop of cole slaw on a bun, plus a cold beer, mmmmmm

Had everything but the coleslaw. Could've ate it with nothing on it.

I ate 4 Sammie's, 2 beers, and a bit of macaroni salad.
Just heavenly, guud

Glad you liked it. Now we get all the finer art of pulled pork together and your friends will beat down the door every time you fire up the grill

Country style pork ribs. Smoked for a couple hours till they got good color. Put in cast iron skillet with lid, braised for a few hours with butter and barbecue sauce. Took out of the skillet to get more color on them.

Leftovers.

Got the smoke wagon going this arvo.
Chicken breasts, salted & dusted with paprika and a rusty nail to boot.
Life is good but can't wait for the warm currents to bring more fish to the beaches here. I'm partial to cold smoked fish

Cdn Thanksgiving weekend.
12b bird put on the smoker at noon at 200’
Loosely filled with apple and orange sections for moisture. Coated mostly with salt and pepper with a bit of Montreal smoked chicken rub.

As pulled to rest at 180 thigh temp.

And cooked the stuffing and ham in the Weber.

Again using fresh local apples in the moisture in the ham pan.
Cheers gents..

Originally Posted by outback

Yep, sure is. Home depot marked them down to $199.
I couldn't resist...and the wife told me to.!!.

She's the one who's been wanting me to do some smoking, for years. The one I made works great for smaller stuff, but it would have been like shoveling coal to a steam engine going uphill, with that chuck roast.

The chuck roast was a test, before I try a brisket.... Someday.

Wife is already talking about a turkey breast and some legs, for Thanksgiving. Grand kids are crazy about the legs, if they don't like um, I'll make a pot pie out of um.

Let me know when you get to the brisket I’ll give you some tips then Tom really has a fancy brisket, lots of prep but I did it here a couple weeks ago, it was great

Originally Posted by tcrideshd

Let me know when you get to the brisket I’ll give you some tips then Tom really has a fancy brisket, lots of prep but I did it here a couple weeks ago, it was great

Hell yeah.! It won't be till probably next year, though. Just had all my 14 molars pulled last Tuesday. Get my impressions done Nov. 16, then my 12 front teef go, when the dentures come in.

Not that I wanted false teeth, all the old school dental procedures, oral surgeries, and braces for 6 years, basically destroyed them. Thanks, mom.!

But on a brighter side...I'm smokin some chicken breasts, tomorrow. Let it sit in the fridge, wrapped in foil till Thursday. Ill thin slice and and chop it, so to be able to eat it without molars. Dint know why, but the flavors always seem better, after its allowed to cool, then refrigerated overnight.

Originally Posted by outback

Hell yeah.! It won't be till probably next year, though. Just had all my 14 molars pulled last Tuesday. Get my impressions done Nov. 16, then my 12 front teef go, when the dentures come in.

Not that I wanted false teeth, all the old school dental procedures, oral surgeries, and braces for 6 years, basically destroyed them. Thanks, mom.!

But on a brighter side...I'm smokin some chicken breasts, tomorrow. Let it sit in the fridge, wrapped in foil till Thursday. Ill thin slice and and chop it, so to be able to eat it without molars. Dint know why, but the flavors always seem better, after its allowed to cool, then refrigerated overnight.

OMG, you are a brave dude Mike, I cry when my teeth are cleaned.

Damn Mike! Well I feel for you, I must be lucky, have never had a cavity a one, just cleanings. No one has even managed to knock one out. But as a hyper kid I was never allowed sugar so I guess that helps. Maybe smoked meat is good for me! Also I’ll be posting up my version of chuck roast on the smoker, got a couple on sale to try, maybe a poor mans brisket. Can’t believe I’ve never done this before.