Castanet

Lady tehMa wrote:BriTer, you need to try this out :)

http://cooktopcove.com/2016/03/15/smoked-bacon-weave-wrapped-stuffed-sausage-roll-yes-its-possible/?src=wim_50230&t=syn

Been on the to do list for some time now. On a smoke group I'm on it is reffered to more often that not as a fatty. Another popular name is the cholesterol bomb.

It can be filled with pretty much anything at all. Most of what goes inside of it should be pre cooked though, like veggies or other meats.

I have yet to hear anyone that has done one that they weren't happy with the results.

Lady tehMa wrote:BriTer, you need to try this out :)

http://cooktopcove.com/2016/03/15/smoked-bacon-weave-wrapped-stuffed-sausage-roll-yes-its-possible/?src=wim_50230&t=syn

Trying to msg you but can't. Apparently you don't exist :/

BriTer wrote:
Trying to msg you but can't. Apparently you don't exist :/

ferri thinks it was the link - I can message you just fine.

Lady tehMa wrote:I can message you just fine.

pffffffffffffffftttttt

Lady tehMa wrote:BriTer, you need to try this out :)

http://cooktopcove.com/2016/03/15/smoked-bacon-weave-wrapped-stuffed-sausage-roll-yes-its-possible/?src=wim_50230&t=syn

Contrary to what that page claims, Jef Spencer 'devised' no such thing. Anyway....

It's a fun food to do and can be filled by pretty much anything.

Pre cook veggies like onions, peppers, potatoes etc
A 50/50 mix of ground beef and pork sausage works best
Most that have done it prefer the thin bacon.
If you go overboard with the cheese most of it will leak out.

....and then there's the beer can burger.
http://www.delish.com/cooking/news/a425 ... gers-this/

This is a non brined smoked ham from Metro Deli.
Smoked it on the Weber kettle (twice smoked)
No spices/rubs etc.
Maple smoked about 4 hours.

An experiment that turned out well. Smoked ham carbonara.
Twice smoked ham with a sour cream sauce base.

Any local Kelowna folk will be glad to hear that pork back ribs are on sale at Save-On, $3.49 per lb. I laid in a small supply for summer experiments (my poor hands don't do well in the cold)

Just done up 10 lbs of maple candied smoked sockeye salmon using a Bradley Smoker with cherry wood pucks.

jimsenchuk wrote:Just done up 10 lbs of maple candied smoked sockeye salmon using a Bradley Smoker with cherry wood pucks.

Sweet baby Jeebus! Those look soooooo good!
Time and temp?

Seasoned these with a bit of garlic, onion powder and Montreal Chicken Spice (Kirkland)
I'll let them sit several hours and throw them on the Weber kettle along with some chicken thighs and maybe try smoked potatoes.

Sweet baby Jeebus! Those look soooooo good!
Time and temp?

3 hrs at 170, take into account that when i have to open the door to swab more maple syrup on every hour and a half. Dark brown sugar with kosher salt as the dry brine for 24 hours, added fine pepper to the salmon after pat drying the pieces down with paper towel.

Lots of problems with fire management. I think maybe the charcoal had taken on moisture at some point since last year.
Nice, tasty bark but they were overdone.