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Thread: Sausage and Smoke Cooking
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06-23-2024, 10:18 PM #2031
Gonna give it a go on a smaller scale, Mike!
"Don't be stubborn. You are missing out."
I rest my case.
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06-24-2024, 12:10 AM #2032
Today I ate both a Norwegian based sausage an my sons homemade.
Both were good but my sons won with the courser grind
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06-24-2024, 12:32 AM #2033
So I went 1 1/2 hrs on 225 direct, rolling on occasion. Bacon is about there, so on indirect and upped to 300 for a bit.
I went with quesadilla shredded Queso and it's staying put nicely. Gonna be gooey! Where's that temp probe?????
They are both at 184 everywhere I poke, so fire off and waiting on mashed taters........Last edited by sharptonn; 06-24-2024 at 12:38 AM.
"Don't be stubborn. You are missing out."
I rest my case.
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06-24-2024, 12:57 AM #2034
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06-24-2024, 01:25 AM #2035
Was a great meal!
"Don't be stubborn. You are missing out."
I rest my case.
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06-24-2024, 03:05 AM #2036
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06-24-2024, 03:18 AM #2037
Man It's HOT already. Humid as can be. My wife gave me a little swamp cooler and I have it on a cart. It goes where I go out in the shop!
"Don't be stubborn. You are missing out."
I rest my case.
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06-24-2024, 07:32 AM #2038
I can't remember the exact name but here is there web site it is in the garbage can.
https://www.ingebretsens.com/media/w...e-one_page.pdf
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06-24-2024, 07:37 AM #2039
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06-24-2024, 09:13 AM #2040
Hot here but then it always is. This year is not as bad because there's been so little rain thus far. Plants are suffering and my lawn is crunchy but it is not a.sauna like it usually is this time of year.
Iron by iron is sharpened, And a man sharpens the face of his friend. PR 27:17