Thread: Sausage and Smoke Cooking

Originally Posted by cudarunner

Tim my friend, you just made my day!

While I knew that my family and I enjoyed the way the bacon came out using the recipe I shared, I did worry that you and yours may not and be on your shite list.

I'm so very glad to hear that you liked the way it came out.

It's funny as just day before yesterday, I fixed a grilled bacon and cheese sandwich for lunch--

You have not led me wrong at least to this point!

If you give me a recipe I think it is in the 90th percentile or above.

If a recipe gets into that range there are many variables such as the cook and the people that taste it to determine its final score.

The field corn soaking in the lye recipe seems like you might be trying to kill me......................

Originally Posted by 32t

You have not led me wrong at least to this point!

The field corn soaking in the lye recipe seems like you might be trying to kill me......................

It's Pickling Lime-------not Lye-------

I'd Never Intentionally try to kill you---

St Louis cut rib rack dry rubbed then sauce 3 hrs in.

Plus sweet potatoes. I've found potatoes help regulate temp. I used oak this time instead of charcoal. 4 hrs on the smoker between 225°-250°

Almost forgot...

Chicken breasts pushed up close to the fire box

Gotta love the sweet potatoes you can peel with thumb and forefinger

I always find it interesting how different areas of the country have different names and terms for things.

For example In my area what you are referring to as 'Sweet Potatoes' are 'Yams or Orange Fleshed Yams/we also have Purple Yams. What's commonly called 'Sweet Potatoes' are lighter in color, less moist and not as flavorful. They are called 'Hanna'. (some would call them 'White Sweet Potatoes'.

Something else--REAL YAMS come from Africa and are a member of an herb family, although there is a limited supply from the Caribbean. What we call yams and sweet potatoes are relatives of the Morning Glory Family. Just poke some toothpick in one, but in a container and watch what the leaves look like.

I was raised on the Hanna variety, but I have used the 'Yams' to make pie with.

Many years ago I was working in the produce department and an elderly lady approached me and I asked how I could help her and she said that she'd just 'Up North Here' and was wondering if we had any sweet potatoes and I told her I thought what she was looking for were yams and I showed her the display. She was very pleased that we had 'Orange Colored Sweet Pataters'--

Different strokes for different folks--

Yeah, here "yams" means sweet potatoes in a casserole dish with brown sugar/cane syrup/molasses, some combination(or possibly all three) and marshmallows browned on top. More properly call "candied yams" but really, as you pointed out Roy, not really true yams at all. I've heard that the orange colored true yams are very similar but I've never had them. It's probably like Bream. What we call Bream are not really Bream but Redbellies, Bluegill or some other sunfish relative while true Bream are a Cichlid IIRC. When slaves were brought here from Africa they saw.the native fish and said, "Huh? Bream." Probably.happened the same way with sweet potatoes.
If you want a real treat sometime make some sweet potato pone which... again...is not a true pone like a corn pone but more of a pudding. It's like pie without the crust. There's a great recipe in White Trash Cooking cookbook. Actually there are more than one but the best one is the one called Real Potato Pone.

Edit: some people have to sweeten sweet potatoes.but.i don't know why. They are already.sweet (ergo the name) like carrots. That's one thing I like about that potato pone recipe it's not too sweet. That's a real southern treat.

Way back in around '86 or so the company sent out a case of Actual Yams. I can't recall what country but they were fro the Caribbean. They had a purple skin and were quite large and bulky instead of being long and skinnier.

I never bothered to pick any up to try, but all 50 lbs did sell.

I can't recall what cookbook I read it in, but many years ago I'd read that the African slaves recognized our Sweet Potatoes as being similar to their native 'Yams' and called them such.

Yes my favorite way of enjoying our sweet potatoes is with them being precooked till almost tender then finished in a sauce of butter, brown sugar and a bit of water until they are 'candied' (No Marshmallows Here).

I've tried using 'yams' but they are just too wet and heavily flavored for me. Probably because the lighter skined/flavored 'Hanna' is what I was raised on.

Forgot to add that our 'Sweet Potatoes' aren't Potatoes At All!

Man eating good the isolation hood!

Nothing special but good none the less
Hamburger with my own seasoning, asparagus picked this morning and covered with a combo of EEVO and mozzarella and Parmesan cheese, and none other than some fine armadillo eggs stuffed with garden blend cream cheese. All cooked n the traeger

So my 5 year-old Akorn kamado smoker had a rusted-out fire bowl, so I gave it away on NextDoor. My lovely wife suggested we get the Vision Grill kamado I had been lusting over at Home Depot, as I do like the kamado method of smoking and grilling. Anyway, I was long overdue to to a brisket, so found this choice grade 9 pound packer, let it sit in my rub overnight, and smoked it yesterday. Here's the Vision before its maiden voyage with Royal Oak lump, along with some hickory and cherry chips:

About 2 hours in. I lit a bit too much of my coals and inadvertently left the ash port open a crack, so I over-shot my temp. mark, but she settled in at around 310 for several hours very easily after some tweaking of the vents.

I finished it in the oven wrapped tightly in foil on 225. After about 9 hours, it was literally falling apart at an internal temp just over 200F. Look at that smoke ring!

Close-up shot. It was just as delicious as it looks. I gotta start doing brisket more often!