Page 79 of 151 FirstFirst ... 296975767778798081828389129 ... LastLast
Results 781 to 790 of 1506
Like Tree4918Likes

Thread: Sausage and Smoke Cooking

  1. #781
    32t
    32t is offline
    Senior Member blabbermouth 32t's Avatar
    Join Date
    Oct 2010
    Location
    50 miles west of randydance
    Posts
    9,034
    Thanked: 1332

    Default

    Quote Originally Posted by cudarunner View Post
    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......................
    cudarunner likes this.

  2. #782
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    10,762
    Thanked: 4192

    Default

    Quote Originally Posted by 32t View Post
    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---
    32t likes this.
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

  3. #783
    Senior Member blabbermouth PaulFLUS's Avatar
    Join Date
    Dec 2018
    Location
    Gainesville, FL
    Posts
    4,417
    Thanked: 483

    Default

    St Louis cut rib rack dry rubbed then sauce 3 hrs in.
    Name:  IMG_20200325_201819.jpg
Views: 47
Size:  34.7 KB
    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°
    Iron by iron is sharpened, And a man sharpens the face of his friend. PR 27:17

  4. #784
    Senior Member blabbermouth PaulFLUS's Avatar
    Join Date
    Dec 2018
    Location
    Gainesville, FL
    Posts
    4,417
    Thanked: 483

    Default

    Almost forgot...
    Name:  IMG_20200325_202818.jpg
Views: 44
Size:  39.2 KB
    Chicken breasts pushed up close to the fire box
    Iron by iron is sharpened, And a man sharpens the face of his friend. PR 27:17

  5. #785
    Senior Member blabbermouth PaulFLUS's Avatar
    Join Date
    Dec 2018
    Location
    Gainesville, FL
    Posts
    4,417
    Thanked: 483

    Default

    Gotta love the sweet potatoes you can peel with thumb and forefinger
    Name:  IMG_20200325_204236.jpg
Views: 44
Size:  33.7 KB
    Iron by iron is sharpened, And a man sharpens the face of his friend. PR 27:17

  6. #786
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    10,762
    Thanked: 4192

    Default

    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--

    Name:  Sweet Potatoes.jpg
Views: 75
Size:  58.8 KB
    Last edited by cudarunner; 03-26-2020 at 01:06 AM.
    32t, MikeB52, Lemy and 1 others like this.
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

  7. #787
    Senior Member blabbermouth PaulFLUS's Avatar
    Join Date
    Dec 2018
    Location
    Gainesville, FL
    Posts
    4,417
    Thanked: 483

    Default

    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.
    Last edited by PaulFLUS; 03-26-2020 at 01:30 AM.
    cudarunner likes this.
    Iron by iron is sharpened, And a man sharpens the face of his friend. PR 27:17

  8. #788
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    10,762
    Thanked: 4192

    Default

    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!
    Last edited by cudarunner; 03-26-2020 at 01:41 AM.
    32t likes this.
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

  9. #789
    Senior Member blabbermouth tcrideshd's Avatar
    Join Date
    Oct 2013
    Location
    Oakland Tn
    Posts
    6,564
    Thanked: 1886

    Default

    Name:  A9CF6DD4-5415-4A51-8B63-360744C4F6F6.jpg
Views: 58
Size:  61.2 KBMan 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
    “ I,m getting the impression that everyone thinks I have TIME to fix their bikes”

  10. #790
    Senior Member blabbermouth ScoutHikerDad's Avatar
    Join Date
    May 2010
    Location
    Upstate South Carolina
    Posts
    3,308
    Thanked: 987

    Default

    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:
    Name:  Vision Grill Setup.jpg
Views: 58
Size:  39.2 KB
    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.
    Name:  Vision Grill with Brisket.jpg
Views: 74
Size:  45.6 KB
    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!
    Name:  Vision Grill with Brisket Smoke Ring.jpg
Views: 63
Size:  43.3 KB
    Close-up shot. It was just as delicious as it looks. I gotta start doing brisket more often!
    Name:  Vision Brisket CloseUp.jpg
Views: 57
Size:  50.2 KB
    There are many roads to sharp.

  11. The Following 2 Users Say Thank You to ScoutHikerDad For This Useful Post:

    cudarunner (04-03-2020), HARRYWALLY (04-10-2020)

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •