Page 80 of 151 FirstFirst ... 307076777879808182838490130 ... LastLast
Results 791 to 800 of 1502
Like Tree4899Likes

Thread: Sausage and Smoke Cooking

  1. #791
    32t
    32t is offline
    Senior Member blabbermouth 32t's Avatar
    Join Date
    Oct 2010
    Posts
    9,033
    Thanked: 1332

    Default

    Quote Originally Posted by tcrideshd View Post
    Attachment 318211Man 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
    Looks great!

    The only thing I would change is Asiago instead of Parmesan.

    But I like Asiago and still have 10 lbs or so from the 27lb or so wheel I bought...........

    Seriously I usually don't taste some differences but like Asiago better than Parmesan.

  2. #792
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    10,753
    Thanked: 4191

    Default

    Quote Originally Posted by 32t View Post
    Looks great!

    The only thing I would change is Asiago instead of Parmesan.

    But I like Asiago and still have 10 lbs or so from the 27lb or so wheel I bought...........

    Seriously I usually don't taste some differences but like Asiago better than Parmesan.
    Personally, I'm a Romano fan---
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

  3. #793
    32t
    32t is offline
    Senior Member blabbermouth 32t's Avatar
    Join Date
    Oct 2010
    Posts
    9,033
    Thanked: 1332

    Default

    This is a local one I like. I still prefer Asiago...........

    https://www.eaugallecheese.com/History

  4. #794
    Senior Member blabbermouth tcrideshd's Avatar
    Join Date
    Oct 2013
    Location
    Oakland Tn
    Posts
    6,562
    Thanked: 1886

    Default

    Personally I prefer the habanero cheese sticks my wife picks up from Aldis,, but so does the mutt, have to share with her everyday, I guess m getting into this retired thing. Had tough calls to make the last 2 weeks but I done them from home, can’t leave the house right now, but we laid everyone for indefinitely.
    “ I,m getting the impression that everyone thinks I have TIME to fix their bikes”

  5. #795
    Senior Member blabbermouth PaulFLUS's Avatar
    Join Date
    Dec 2018
    Location
    Gainesville, FL
    Posts
    4,387
    Thanked: 483

    Default

    Quote Originally Posted by ScoutHikerDad View Post
    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:
    Attachment 318212
    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.
    Attachment 318213
    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!
    Attachment 318214
    Close-up shot. It was just as delicious as it looks. I gotta start doing brisket more often!
    Attachment 318215
    ---{ ;-)×€{
    Iron by iron is sharpened, And a man sharpens the face of his friend. PR 27:17

  6. #796
    Senior Member blabbermouth eddy79's Avatar
    Join Date
    Feb 2013
    Location
    Gosnells Perth Western Australia
    Posts
    6,556
    Thanked: 650

    Default

    Gents I would ask for your help. I am still new to smoking and as cant go anywhere over the coming long weekend was going to smoke some sausages. Nothing fancy just thin beef ones as am easing the wife and son into smoked meats.

    I have a gas cabinet smoker that I'm using and was wondering what temp you would have the smoker at and what internal temp you would consider cooked. Any help is appreciated. Cheers
    My wife calls me......... Can you just use Ed

  7. #797
    32t
    32t is offline
    Senior Member blabbermouth 32t's Avatar
    Join Date
    Oct 2010
    Posts
    9,033
    Thanked: 1332

    Default

    225 - 250'f and to an internal temp of 160'F

  8. The Following User Says Thank You to 32t For This Useful Post:

    eddy79 (04-05-2020)

  9. #798
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    10,753
    Thanked: 4191

    Default

    Quote Originally Posted by 32t View Post
    225 - 250'f and to an internal temp of 160'F
    I concur on the smoking temps and the internal temp. Use an accurate thermometer especially for the internal.
    eddy79 likes this.
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

  10. The Following User Says Thank You to cudarunner For This Useful Post:

    eddy79 (04-05-2020)

  11. #799
    Senior Member blabbermouth tcrideshd's Avatar
    Join Date
    Oct 2013
    Location
    Oakland Tn
    Posts
    6,562
    Thanked: 1886

    Default

    I’m good with the cooking temps, but on the internal I need to know more about what exactly he’s smoking
    cudarunner and eddy79 like this.
    “ I,m getting the impression that everyone thinks I have TIME to fix their bikes”

  12. #800
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    10,753
    Thanked: 4191

    Default

    Quote Originally Posted by tcrideshd View Post
    I’m good with the cooking temps, but on the internal I need to know more about what exactly he’s smoking
    Quote Originally Posted by eddy79 View Post
    Gents I would ask for your help. I am still new to smoking and as cant go anywhere over the coming long weekend was going to smoke some sausages. Nothing fancy just thin beef ones as am easing the wife and son into smoked meats.

    I have a gas cabinet smoker that I'm using and was wondering what temp you would have the smoker at and what internal temp you would consider cooked. Any help is appreciated. Cheers
    Sounds like 'Little Smokies' made with beef--
    eddy79 likes this.
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

Posting Permissions

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