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Thread: Sausage and Smoke Cooking

  1. #1291
    Senior Member blabbermouth outback's Avatar
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    Quote Originally Posted by STF View Post
    OMG, you are a brave dude Mike, I cry when my teeth are cleaned.
    Ha.! We went to the dentist twice a year, as kids. Or until we turned 18 and not covered by my parents insurance.

    During those years, every time I went, there was always a cavity to drill and fill, it was so repetitive I gave up the use of novacaine. Yep I can manage mouth pain quite well, Steve. I had a time in school when I wore braces, that a kid punched me in the mouth. I looked at the kid while I peeled my lips of my braces, blood pouring out of my mouth, without a tear in my eye.....left him bawling and looking for his front teeth. We ended up being good friends thru the rest of our school years. Imagine that.!
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    Mike

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    Senior Member blabbermouth outback's Avatar
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    Quote Originally Posted by tcrideshd View Post
    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.
    I'm sure it will be excellent. Its the same as doing brisket, just doesn't take as long. I used a prime rib rub, made here locally. Wrapped in plastic and let sweat in the fridge, over night. Put on the counter in the morning, and let come to room temp before the grill.

    The recipe I used called for 3-4 hrs of smoke @ 225°F on open grill. Then put in a pan with 1-2 cups beef broth, and a bed of onions. Keep smoking to 165° , then cover in foil till desired temp for doneness. Let rest, then serve

    Wife makes an excellent crock pot version, but this was much better, and lots less sodium. Better for me and my HBP
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    Mike

  3. #1293
    Senior Member blabbermouth tcrideshd's Avatar
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    Yep that’s how we usually have one in the crock pot, Mississippi pot roast. That’s why I got 2 So far it’s looking great out there can’t wait
    “ I,m getting the impression that everyone thinks I have TIME to fix their bikes”

  4. #1294
    'with that said' cudarunner's Avatar
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    I still have all of my teeth, right down to the wisdom teeth. I have had lots of dental repair. I remember when my dentist first looked in my mouth and found that I had my wisdom teeth. He knew I was on a Sub and he'd been a Navy Dentist and he said I wouldn't have them if I'd gone through his clinic.

    I remember when he put a crown on the first one. He said he'd NEVER EVER put a crown on a wisdom tooth.

    So I can't help Mike with his dentures, but I can tell him my dad's solution. He bought a CASE of chewing gum. He figured that if he could figure out how to chew gum, then he could eat anything. And he could! Corn on the cob, steak anything. Just a thought.
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    Senior Member blabbermouth outback's Avatar
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    My wife is that way. She can eat a steak, faster than I could when I had my teeth.
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    Mike

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    Senior Member blabbermouth tcrideshd's Avatar
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    Yep still got the wisdoms myself, dentist says ya t happens, as long as it doesn’t effect your on ther teeth no reason to remove
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    “ I,m getting the impression that everyone thinks I have TIME to fix their bikes”

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    Str8Faced Gent. MikeB52's Avatar
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    Feel for ya MIke. Had significant mouth work done, post car accident years back.
    Remember my dad told me the tale of them asking him how many teeth I had at the time, as they only found 28.
    He said that’s al of em, as I was one of those freaks that never developed wisdom, or wisdom teeth.
    Had perfect teeth, till they got ejected violently, hehe.
    Partial plate and extra cleanings thereafter.
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    Senior Member blabbermouth spazola's Avatar
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    A couple of pork tender loins in the drum smoker. Lawry's seasoning salt to start, then brushed with a a combo of bbq sauce, soy sauce, vinegar, cracked pepper toward the end of cooking. Cooked hot and fast, I ran with the vents WFO, started off at 225 ended around 400.
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