Thread: Sausage and Smoke Cooking

Originally Posted by 32t

And why didn't the recipe turn out like the book?

I argue with my wife many times about this.

I say follow the recipe at least once maybe twice......

And then once you learn how it works then make your adaptations.

This is one of the very few times I didn't try a recipe exactly as written. I also don't try new recipes for special suppers.

The flour just didn't sound like it would be tasty. I've found that even when making gravy or a cream sauce the flour needs cooked really well at a temp that will pretty much boil so that the 'floury' taste isn't there.

Originally Posted by cudarunner

This is one of the very few times I didn't try a recipe exactly as written. I also don't try new recipes for special suppers.

The flour just didn't sound like it would be tasty. I've found that even when making gravy or a cream sauce the flour needs cooked really well at a temp that will pretty much boil so that the 'floury' taste isn't there.

Have you tried using corn starch as an alternate thickener? I find it doesn’t add the flowery taste and can be pre-dissolved in whatever liquid you use without having to first cook a roux.

This is going to be some pretty fatty bacon.

Going to let it dry overnight in the frig and smoke it tomorrow after work.

The first 2 smaller pieces are done while the larger one needs a little longer.

As you can see a lot a fat in this belly.

My dad loved bacon and especially bacon from a sow who had had one litter as there was an extra strip of meat (well at least according to him) but it was always on the fatty side. ME? I like the lean.

I've found that the sides can be a bit deceiving, I do hope you get some sections that are on the lean side.

Yup,

Limited time offer at ThermoWorks
https://www.thermoworks.com/Thermape...okeX-Magnet-cs

So while cooking tonight’s chicken legs I noted uneven heat coming from the trusty ole Weber.

Dinner was fine and all, but when things cooled I had to take a look.

Middle burner and cross igniter tube are pooched on the left side.
Well, it is a 2006, 42000 btu model fed right from the house gas line, and has been used often, so due an upgrade.
New s.s. Burners and cooking grills on order. Figure the original cast iron ones are getting a little thin at their webbing and a new set with closer spaced stainless grills will keep small items from falling through.

First 200 I’ve spent on the Q since a new igniter 5 years ago.
They build a good grill those Weber folks.

Originally Posted by DZEC

Have you tried using corn starch as an alternate thickener? I find it doesn’t add the flowery taste and can be pre-dissolved in whatever liquid you use without having to first cook a roux.

All I ever used.

ThermoWorks is having a sale on the Regular Smoke Monitor--there is a code for an additional 10% off and it's Code: Code: TW-CAP-W9L5M

Here's the link to the sale:

https://www.thermoworks.com/?trk_msg...oke-Gateway-cs

My Weber Gas is 27 yo. I've replaced the igniter and the flavorizer bars a couple of times and the drip pan.
I always keep it covered. There have several covers.