Thread: Sausage and Smoke Cooking

Looks good enough to eat---

Tasty looking links. Spicy?

Originally Posted by MikeB52

Tasty looking links. Spicy?

Nope. Mild. I like the flavor of long pepper in it. It gives it a nice taste.

Todays kanayama grill work out.
2 big ole T bones and a sirloin steak for the misses.

Did them on the traeger under the smoke option til they hit a 120’ core, then onto the preheated egg at over 600’ grill temp.
Delicious way to celebrate our country’s 156 birthday.

Cheers gents, get yer smoke on!

chicken legs to round out the long weekend up here.
Done on the traeger at 375’

Greasy fingers so no after shots.

Ted Reader makes a few BBQ cook books and his signature rub is called bone dust.
Stuff is great on near anything cooked on fire.
See below.

Enjoy.

....

Looking good but wondering if I should crank it it up a bit in temp t try t beat the rain.

2 hours in and at least another 12 to go...LOL

Looks good Tim! Send your rain my way---------------We need it badly.

Low and slow Tim, low and slow. If the rain knocks your temp down a bit it’ll just increase the smoke ring i figure, deal with it in the am after the stall.

Weighed my cappicola tonight and while it’s finally down into the 1300’s it still has another 60 grams to lose before it hits its target 35%.
Looks like it won’t be ready for the 4th of July after all.
Hope y’all have a great time tomorrow.
Salute!