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Thread: Sausage and Smoke Cooking

  1. #1581
    Senior Member blabbermouth outback's Avatar
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    So how'd those shotgun shells turn out for ya, Tim. Tastey.!!?
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    Mike

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    32t
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    They turned out well for the basic recipe that I used. I would make them spicier and at this time I would prefer an Armadillo egg to these.

    As I said though the filling could be adjusted to make a very similar outcome.
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    Senior Member blabbermouth outback's Avatar
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    Those sound good too, but I can't handle that much sausage. Maybe a Texas Twinkie, though.
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    Mike

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    32t
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    The shotgun shells are sausage wrapped in bacon with a little pasta in beteween.........................
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    Senior Member blabbermouth outback's Avatar
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    I cut mine with burger. 50/50
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    Senior Member blabbermouth tcrideshd's Avatar
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    Quote Originally Posted by 32t View Post
    I am learning ths and at least for this brand the burn pot for the pellets is on the left. That is the much hotter side.

    The ones on the left although acceptable are much more well done than the ones on the right

    I did move them and that did help.
    What pellet grill do you have? On the Traeger the burn pot and a in the center, I don’t have too much difference, only hot spot I have is right around the edge of the flat plate over fire box, if your right on the edge it seems to crisp up a little quicker, so that’s where I stick bacon wrapped goodies,, my armadillo eggs for sure,
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    Pit Boss. I forget the model off hand.

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    The Great & Powerful Oz onimaru55's Avatar
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    So I like beer & I like beef. Why not combine the two ?

    Blade roast soaked in beer 26 hours. Recipe said 13 so I doubled it Added a tablespoon of brown sugar & salt about 3:1 then patted dry next day.
    Rubbed in paprika & olive oil & into the smoker. 2 hours-ish at 150º C with an applewood chunk for a bit of smokey goodness.

    Came out a tad on the dry side but tasty and tender.

    Cheers all.

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    Str8Faced Gent. MikeB52's Avatar
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    3 butts on the smoker tonight for a pulled pork contribution for Friday pot luck at work.
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    Up to 165 core now and spritzing with apple cider vinegar.
    Figure I’ll stay up till they are 190+ then pop them in the slow cooker till tomorrow to break them down even more..
    Doing a coup,e sour dough baguettes as well cause someone else is bringing chili and gotta have fresh bread with chili.
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    My wife got me a meat grinder for my birthday, so my daughter and I made our first ever sausages, not bad for a first effort.

    Pork fillet and streaky bacon.

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