Thread: Sausage and Smoke Cooking

I'll be honest about the beans--they didn't come out as nice as they usually do and I don't know what I did different. I've been using the same recipe for over 20 years.

With that said-----I didn't get any complaints but I did get some compliments.

Your spread looks Great I can't wait until the Star Trek 'Transporter System' becomes a reality. Then I could 'Beam Over' to try your cooking and vice versa.

Montreal Steak seasoning on salmon fillets. Steamed zucchini and asparagus. Nice, simple, healthy dinner.

Tonight it was wings on the smoker for Sunday supper. Not as healthy as that salmon, which looks awesome btw!

Started at 200 for maybe an hr, then let it climb up slowly to 350 over the next hour.
Crisped up the skin and had that Smokey tender goodness inside.

That and some corn on cob, salad and bread, good end of weekend grub..

A small batch of boudin this weekend, half in casings,half for boudin balls. It was pork shoulder and chicken livers.

Any chance of a recipe or at least a 'guide' on the ingredients/and how they are cooked Just wondering.

Originally Posted by MikeB52

...We had a family gtg today just cause the summer is getting away from us...

Regional differences are funny. Here we have at least 2 months of summer left. I actually grill more in January than August because it's not AS hot in January. That spread all looks good. Everyone's does. This thread makes me hungry.

Edit: that's 2 months AFTER this month is over

[QUOTE=PaulFLUS;1881694]

Originally Posted by MikeB52

...We had a family gtg today just cause the summer is getting away from us.../QUOTE]

Regional differences are funny. Here we have at least 2 months of summer left. I actually grill more in January than August because it's not AS hot in January. That spread all looks good. Everyone's does. This thread makes me hungry.

January in Florida isn't really 'Winter' just ask all the Snow Birds from up north here.

Several years ago on occasion I would work for a department of Safeway called Store Stocking and the work was usually out of town. I helped put together new stores, remodels, re-sets etc.

I had an assistant manager who I really liked and he was this little scrawny guy but he has his shite together. Well he got transferred from Walla Walla to Yakima and I ended up spending almost 6 months helping the four Yakima stores upgrade to this 'Lifestyle' decor including his store. His store was in January and there were ice flows in the Yakima river/cold as hell.

He had Wednesdays off and would have me over for supper. Well he was a diehard Griller. He'd be outside shaking and shivering standing in the snow while cooking steaks, burgers, country style spare ribs etc.

Not Me! I will have sausage in the smoker and the temp monitor set so I can know what the temps are.

But I'm inside where it's WARM not COLD.

I'd never hack it in the Great White North or North Dakota for that matter---

Once End of August is looming, summer is winding down up here for sure.
Noticing the day’s getting shorter now, and the geese starting to congregate on the lakes.
The CNE is always the last two weeks of summer in Toronto, and as sure a sign as any that it’s time to start washing the flannels. Cooler nights, still hot and humid during the days.
Great time of year to appreciate, but it goes so fast.
Maples have started turning colour all ready up here too.

Originally Posted by MikeB52

Once End of August is looming, summer is winding down up here for sure.
Noticing the day’s getting shorter now, and the geese starting to congregate on the lakes.
The CNE is always the last two weeks of summer in Toronto, and as sure a sign as any that it’s time to start washing the flannels. Cooler nights, still hot and humid during the days.
Great time of year to appreciate, but it goes so fast.
Maples have started turning colour all ready up here too.

Now this washing of flannels---are you referring to shirts and such or flannel sheets? I've had a few sets of what my family referrers to as 'Sheet Blankets'. Just wondering.

I made the boudin pretty much the way the guy does in this video. The only difference, I used a pressure cooker to boil and I just used salt, pepper,and cayenne not cajun seasoning.

https://youtu.be/Q2otR_xgALg

I poached the stuff in hog casings, before freezing it. I will warm it up on the grill. The balls got a flour,egg, panko coating then deep fried.