Thread: Sausage and Smoke Cooking

My wife went to a market with some friends and got me this.....






shit looks likely?

The ingredients looks good. Plus it actually says what’s in it. Too many packages simply say salty, spices, flavour, colour. I think what makes that shit special is it is actually labeled well.

Originally Posted by RezDog

The ingredients looks good. Plus it actually says what’s in it. Too many packages simply say salty, spices, flavour, colour. I think what makes that shit special is it is actually labeled well.

And that's no shit, Rez!

I am glad you got it together.

Hehehe,

Seems there is a web site for this shite stuff---

http://www.specialshit.com/

Looking forward to the taste test report.
Some pretty cool shit on the website.

Pete <:-}

My daughter recently went to Texas for a vacation and brought me back some of this Special stuff.

I think it is good and would buy it again if it was in the store I was in.

But I wouldn't go out of my way to get it.

It amazes me how so many things of a very similar recipe can be marketed.

My big sister has a birthday this weekend so I’m having the gang over tomorrow for lunch

This big ole Boston butt is in the smoker now and will slow cook all night long, start spritzing around 4 and thereafter.
Should be a tasty lunch.
Doing a smoked jackfruit pulled vegan option for the new gen too but thst’ll cook up tomorrow.
Cheers gents.

Always a good feeling when you wake up and the smoker’s is still goin!

Almost through the stall now. Grill was kept at 200 all night and internal temp is 161 and starting to climb again after a few hours of stasis.
Taking it up to 230 now as I start to spritz. Kamado’s can’t be kept at 200 when you start opening the lid
Should be resting by 11 for a 1pm birthday lunch..
Started about 9 lbs and will net out about 7 I figure.
Cheers!

You know it’s done when this happens..

So damn juicy and tasty.
Sis was pleased, as was everyone else.
Cheers gents.