Thread: Sausage and Smoke Cooking

Originally Posted by PaulFLUS

Yep, just like Gilligan's Island except these are dwarf Cavendish so the trees are short but they are the same kind of bananas you see in the grocery store.

Wow, all we got are igloos

I have offically spent more on meat than my pellet grill.

I also went the other extreme and got 10 lbs of ends and miscut pork loin for $0.99 a lb!

On vacation this week, so I wanted to try this.



A bacon wrapped, chicken cordon blu. Seasoned with a savory swiss rub.
Smoked with apple wood. Just put it on the smoker @ 300°F. We'll see ya in a couple, gents.

Sounds very interesting, I'm looking forward to the results.

Originally Posted by cudarunner

Sounds very interesting, I'm looking forward to the results.

Me as well, great presentation!

Its just a single breast, pounded out thin.
Then a coat of Dijon mustard, painted on with a pastery brush. Then a layer of black forest ham, then covered in fresh shredded swiss cheese. Wrap in plastic wrap, and twist the ends tight, like a sausage. Place in fridge while you make the bacon weave.

Then a piece of plastic wrap down on the counter, and build the weave of bacon. ( roughly the size of the chicken breast, before rolling it up.

Then place the rolled children onto the bacon, use the plastic wrap to roll it up tight, tucking the ends as you roll it up.

Again....wrap in plastic wrap, twist tight like a sausage. Refrigerate for a bit to get the bacon set again, then pull out and season with your choice of rubs. Let sweat while ya get the smoker going.

Y'all know what ta do from here....crack a cold barley pop n wait.

Awesome stuff, guys.! Give it a go sum time. We will, again.

Nothing fancy this Labor Day, all the grandkids are off at college, daughter one son in law are down at Ms. State for a football game yesterday but stayed for my grandson who will be graduating there in a couple months. So me and the old gal, going to have ribs, my award winning ( 20th place but who’s counting ). Yard work perfect and I got lots of beer bourbon and cigars. Happy smoking guys

Here’s before smoking with my special rub

We had deboned chicken legs and home made pita bread for lunch today. I used Fiesta brand "Uncle Chris's steak seasoning" on the meat. I am becoming addicted to that stuff.

Deboning? Sounds like a lot of work Charlie, do you feel you lose sone flavor? I know the meat is usually sweeter next to the bone, but I like the thought. Next week I plan on a whole chicken, spatchcocked, and brined a new way I’m going to try. Not much on yard bird but once in a while it’s ok, hoping 5his new brine will add something.

But now Saturday it’s back to steak, our anniversary and the old gal wants steak so off to the butcher Thursday to select the best cut I can find, filet for her, and a monster ribeye for myself