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Last week I learnt that I need two packs of bacon to make a big pig in a blanket. This was a test run for Christmas and boxing day.
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Last week I learnt that I need two packs of bacon to make a big pig in a blanket. This was a test run for Christmas and boxing day.
Depending on your guests a 50/50 might not be bad.
Asked the missez what she felt like for supper. Steak says she.
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Your wish is my command.
Fired up the kanayama to 500+ degrees and flashed off a couple rib steaks.
Wash them down with some greenery scenery and some ciders.
Bit of French baguette and call that Saturday supper.
Gotta give the crowd their fav’s when requested!
:beer1:
So what's that to do with sausage and smoke cookin. Thems is only on the grill a max of 4 minutes a side. :rofl2:
Looks good, though.!
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I used my smoker to do them is why I post it here. The egg does both so,,,,
And there IS smoke involved, for yup, about 4.5minutes per side.
Hehe.
Well I see that the price of pork has come down a bit and being that I was low on bacon----I picked up a side for $2.85 a Lb.
I used the equilibrium cure and I'll be ready to smoke it a week from today :tu
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Christmas dinner. 2 spinning chickens and 2 prime tenderloins on a Weber kettle. Fed 25.
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NYE dinner, smoked 2 CAB rib roasts on my Weber 22 kettle w/SnS. Was very good. Rubbed with salt, pepper, onion powder, garlic powder, and ground coffee.
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So, the huge pig in a blanket went down well, twice, a nice simple sausage with some pork shoulder and sage, wrapped in smoked bacon. Turns out the boy loves them lol.
I made some plain sausage for my parents, nothing more than a bit of salt and pepper. They have now requested some with some onion through, so that is my next endeavour.
I have told the good lady wife to keep an eye out for some cheap pork shoulder whilst she's shopping so I can make batches for the freezer. I'm quite enjoying this. Gotta get me a smoker soon.
Geek