Thread: Sausage and Smoke Cooking

Tasty looking finished product!
Did a triple load of spatchcock chickens yesterday for a family get together on the Traeger.

The big grilling area is deceiving. Makes these look like Cornish hens but they fed 12 people happily.
Very moist with a wonderful Smokey flavour from all that exposed surface area.
Cheers men. Hope ya’ll are grilling up some late summer savories..

Late summer. Boy things really are different there.

Looks great Mike.

Leaves are already starting to change and we’ve lost close to an hr of day light since the equinox.
Season 3 is just around the corner up here. Nights are dropping into the 70’s but the days are still hot.
Maybe another 2 weeks and I’ll start to think about closing the pool. Heating costs start to get crazy and not worth the hour or three of fun between now and when we close it up.

To each his own. Some people say that Florida's summer is too long and there is no winter. As for me it could be 90° every day of the year. But as long as you dig it there, rock on bro.

So these were on the smoker an hr before moving them over to the new Weber.


1 1/2” rib steaks from the weekend.
Delicious.

Brisket sale last month and dinner tonight, just cause.

I don't wanna hear anymore talk about my grill, being a wreck.

Looks good, Mike. How'd ya keep the heat up....up there. Single digits, here.