My turn in the barrel.
Plain sausage just don't cut it anymore. I sliced the sausage about 1/8". NWDave had his sausage dry to a crispness like a tater chip. I think his was thinner. This edit was put in to clarify the thickness and advise others on what the results might be. Varrying thinkness and temp will give results you may desire. There is no right or wrong, only personal preference.
45 min at 225. One batch with mesquite. The batch with the nuts was smoked with hickory.
The extra grate is to stop the sausage from "curling".
(for our neighbors to the north, not that kind of curling)
Scarbellies smoked nuts. They are sooo good.
Out of the smoker. Beads of fat on the slices. Nice smoke flavor.
Soaking up the fat.
Jack and Sharp Cheddar I smoked a few months back.
I am curious as to why the Cheddar has a smokier taste than the Jack. Both were smoked at the same time, etc.
I find that strange. I will smoke the Jack longer next time. The Cheddar is perfect.
Roxy has been helping with eating the "extra pieces" that aren't pretty. Good-Dog.....
2 different smokes on the meat. 2 different cheeses.
Mac salad with shrimp, celery, chinese hot mustard, garlic powder (home ground),
horseradish (home ground) and whatever else I forgot. Just have to kick it up U-know?
Pico de Gallo. Cabbage, Jalapeno's (fresh and pickled), anaheim chilies, roma's, vidalia onion, cilantro, lime zest and juice, Wine vinegar, cayene and black pepper, chili powder and salt
All of this will be served with some chicken nuggets of sorts (frozen and zapped) and dipping sauces.
I am just trying to accomodate everyones tastes and make darn sure there are left-overs.
Thanks for lookin' .......... Dave
Edited by DaveOmak - 6/30/11 at 12:02am