Thread: Sausage and Smoke Cooking

Very impressed by the coal efficiency of the kamado style grill.
I’ve done 3 12 hours slow smokes, and tonight a very high temp steak sear all on one load of charcoal. And judging by what I see in there, I still have half a load of coal still to burn.

Flank steak, teriyaki marinade for 30 hrs first.



Tastes like summer.
Cheers gents.

Geez, that's pretty hot Mike. Very impressive, I didn't think charcoal would get that hot without some forced air. Those things really are designed well.

They really are Andrew.
Learned it’s near impossible to go back in temp when slow cooking. Must creep up on your temperature slowly.
Able to now target, and maintain 175 all the way up to 650 on this red rock of tastiness.
Very happy with the acquisition.

Cut a deal with one of the young guys at work, who has shown some interest in maybe giving smoked meat a go. I knew he had cut down a big cherry tree on his property about 4 years ago, and had many pieces air drying.



I traded him this tiny old offset for a bunch of the cherry. He agreed...



I was in heaven while splitting this stuff. Sooo aromatic, I couldn't stop smelling it!! I need to convince him to get me more. Can't wait to put this stuff to use, maybe on a pork shoulder.

Originally Posted by MikeB52

They really are Andrew.
Learned it’s near impossible to go back in temp when slow cooking. Must creep up on your temperature slowly.
Able to now target, and maintain 175 all the way up to 650 on this red rock of tastiness.
Very happy with the acquisition.

That's what it's all about, learning your rig. After that pork we had at your house, you need to try a big brisket!

Well there aren't any whales here but there is fresh bratwurst---



16 that are 6 inches long and weigh about 5 ounces, one that's 8 + inches long and weighs about 8 ounces and one UGLY 6 inch that weighs about 5 ounces--Had a blowout



The pics are after I'd frozen them solid before vacuum packing them to go back in the freezer.

My best friend Carl will be here later this month and he and I will be going to our old friends Al and Carolyn's place for the afternoon, BBQ and the evening. Carolyn will be at her cafe until around 2-3 pm so I volunteered to make the brats, baked beans, sautee'd onions and red bell peppers and homemade ice cream. (Carolyn is who makes those wonderful cinnamon rolls that the guys have enjoyed at Charlie's Meet).

Anyway she's making a peach cobbler, a broccoli salad, a potato salad the rolls and being the Hostess

Should be a great time, Carl, Al and I have been friends since 1965 as we were all in Boy Scouts. Many years ago Al and Carolyn were dating and I was dating Carolyn's little sister Sharon so we've been close for a long time.

Originally Posted by cudarunner

Well there aren't any whales here but there is fresh bratwurst---



16 that are 6 inches long and weigh about 5 ounces, one that's 8 + inches long and weighs about 8 ounces and one UGLY 6 inch that weighs about 5 ounces--Had a blowout



The pics are after I'd frozen them solid before vacuum packing them to go back in the freezer.

My best friend Carl will be here later this month and he and I will be going to our old friends Al and Carolyn's place for the afternoon, BBQ and the evening. Carolyn will be at her cafe until around 2-3 pm so I volunteered to make the brats, baked beans, sautee'd onions and red bell peppers and homemade ice cream. (Carolyn is who makes those wonderful cinnamon rolls that the guys have enjoyed at Charlie's Meet).

Anyway she's making a peach cobbler, a broccoli salad, a potato salad the rolls and being the Hostess

Should be a great time, Carl, Al and I have been friends since 1965 as we were all in Boy Scouts. Many years ago Al and Carolyn were dating and I was dating Carolyn's little sister Sharon so we've been close for a long time.

Aaaawwwww! You got me drooling.

Originally Posted by HARRYWALLY

Aaaawwwww! You got me drooling.

The brats or the side dishes---

It's all going to be good

Ok, it's going to be in the lower 90's so what does Cuda decide to do? Make a batch of Baked Beans that will cook for around 8 hours.

While I may not be the sharpest pencil in the box I didn't want to have the oven going AND the air conditioner so the cover came off of the Traeger--



Checked and stirred after an hour:



After 8-9 hours and the daylight is long gone:



Used ice in the sink and lots of stirring to get them cold and in the frig. They are for a family get together tomorrow.

Those beans look dynamite Roy! Bet they tasted great.
We had a family gtg today just cause the summer is getting away from us.
A dozen close family members for some pool time, drinks, and smoked pork of course.

Back Ribs, and button bones, or riblets as some call them.

2 tiers, 200’, 4 hours later, upto 300’ and sauce mopping, then one more hour to caramelize.

Very nice time had by all. Note the pink cast of my little niece in the last picture. She powered through and said a broken wrist wasn’t going to have her missing one of uncle mikes bbq’s.

Hope y’all are having good weekends men.