Thread: Sausage and Smoke Cooking

oh no i don't do the sweet, but when it comes to burnt ends oh ya!,, that's why I was telling Roy not to use the apple juice,, you need the vinegar. sauce goes on pulled pork, but ribs, brisket and steak are rub only. Tc

Youngest daughter and the two grandkids were here yesterday for the day and supper.

I got distracted and failed to take pics of the finished product (Damn ADD) but here's the ribs ready to go in the smoker. (I'd applied the dry rub and wrapped them in plastic wrap refrigerated overnight;



I applied hickory smoke for three hours and here they are after 4 hours and right before wrapping in foil for another 4 hours;





Thanks to neehooya for turning me onto ThermoWorks products. I found a bit of a difference between the new digital one and my analog gauge;





My apologies for no pics of it finished and on the plate with the corn on the cob and my macaroni salad but here's a pic of my pumpkin pie--Stop Laughing OCD



Thanks for looking!

ok now this is one of my favorite meals in the history of man kind,



cheese and jalapeno, and onion stuffed and smoked MEAT BALLS! and of course Armadillo Eggs if ya,ll can think of anything more a man could want let me know Tc

Originally Posted by tcrideshd

ok now this is one of my favorite meals in the history of man kind,

cheese and jalapeno, and onion stuffed and smoked MEAT BALLS! and of course Armadillo Eggs if ya,ll can think of anything more a man could want let me know Tc

It all sounds wonderful!

Are the top three items (Left to right) wrapped in bacon? Just wondering.

absolutely! that's the only way to make Armadillo eggs

Originally Posted by tcrideshd

absolutely! that's the only way to make Armadillo eggs

While some would never admit to any kind of 'mis-understanding' I'll readily admit that I confused the Armadillo Eggs ( which uses jalapeno peppers and other ingredients) which are wrapped in bacon with what I am familiar with which is 'Scotch Eggs' which is a hard boiled egg that is surrounded with ground sausage and either deep fried, baked or even pan fried.

Tc, I'll have to play with these 'Armadillo Eggs' and see what I can fix for you the next time you here at the Boars Nest!

Nice lunch !!!

I was at my buddy Ski's today shooting pool ( I was king of the table today but that's not the norm) anyway his son wanted to smoke some trout and I gave them the recipe and sodium nitrite to make the dry rub. I had sent a premixed cure but for some reason his son wanted to use brown sugar instead of the white.

Anyway, here's some snapshots from my flip phone:







I figure that they are about 1/2 way done but would need to be watched real careful as that smoker doesn't have any temp control/it's ON and that it.

Happy Fourth of July to One and All

Prepping tonight for Sunday dinner.

Fresh herbs, fennel, pepper and garlic.

Fennel seeds and peppercorns Dry roasted before grinding

Full pork belly, scored, rind on.

Split 2/3 to go on tomorrow late, other 1/3 in the freezer for another time.

Salted the outside well and wrapped it up tight to go in the fridge overnight.

First time making porchetta, but if it turns out well, shan’t be the last.
Going on at 220 for 10 hrs or so, then up to 375 to crisp up the skin..
Pool party Sunday afternoon. Easy sandwich fare as this carves up into nice circles of pork paradise.
More to come when it’s done.

Saturday night around midnight, loaded er up
And after 9 hrs at 210 she looks like this this morning..

Internal reads 190 so time to take it up to a skin crisping 425 for an hr or so then rest a few hours before serving..
Have a restful Sunday men. We’ve all earned it..