Thread: Sausage and Smoke Cooking

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Tonight’s smokefest.


Nothing wrong with the food while away, but I’ve been missing some home cooking.

And re:sausages, we were out for a north country drive and found a market that made their own goodies from their own stock, including sausage, pasta and sauce etc.
so we loaded up.

This post could have ended up in the cast iron, tonight’s dinner, or sausage and smoke cooking, so I plunked her here!

Cheers!

Looking good!

My younger brother's celebration of life 'party' was yesterday and one of the hot dishes was brought by a good friend's wife and it was homemade smoked sausage slices in homemade BBQ sauce, I was polite and didn't go back for 3rds so others could enjoy it also.

When I'm done house/pet sitting and get home I'm going to ask for both the sausage and sauce recipes.

On SALE and I love mine-------------

I 'think' that you can get different colors/not just this red one-----




http://marketing.thermoworks.com/pub...3019f5855c5dd6.

I have a unit that I can't remember the brand at the moment that is not weather proof. I did a little smoking last night and it was rainy and cold.

I wasn't going to short the dang thing out and did it by touch/sight.

Turned out great!

Ribs for four hours and I held the temp low and although I had smoke the whole time I made sure it was heavy for the first one hour or more until I heated it up for the last 2 to 2.5.

Getting some burnt bits on some pork shoulder chunks, before adding them to some beans.

Well my supper will be warmed up pork sirloin seasoned with my homemade rub and cooked on the Traeger--

My money says that those luscious pieces of pork of yours are on hand forges skewers--------

CDN thanksgiving so smoking the 12 lb bird.
Opted to fill the cavity with aromatics instead of stuffing as the stuffing needs a higher temp than this style of cooking gets to.
For the filling, simply onions halved, and apple chunks, and three whole garlic cloves.
Nothing on top but EVO, granulated garlic, onion and kosher salt.
Spritzing with Apple cider vinegar/water mix every hour or so.
Up to 140’ now.

That is looking great, Happy Turkey Day!