After seeing Jeff's Smoked Sausage and baloney I knew what I was going to smoke for the carpenters and plumber at the house.
We have had a few nice days of highes in the mid 60's and 70's during the last few days. I caught one of those day's to smoke up some lunch for the boys . As Jeff did in his recipe I used sausage and bought very thick cut slices of baloney ( setting # 20 on the deli slicer) Those were about 1 inch thick, Green peppers Yellow and Orange also I smoked those on the bottom shelf and the meat on racks 2 & 3. I put the sausage on skewers just to keep the pieces together. While the meat was smoking for 2 hours at 230 I cooked 2 cups of dry rice and mixed it with more peppers and onions that had been sweated with kidney beans and a can of corn. BOOM! Red bean's and Rice.I used several tbs of Mike mills Magic Dust and a a couple of tsp of a mixture of Garlic powder onion powder with oregano and Black pepper. I cut and marinated the meat and peppers the night before.
Peppers ready to go in the smoker on the bottom
Ready to roll
Red beans and rice
lunch for the boys
After dinner the wife and i decided that the large 2 and 3 bite chunks were to big as a meat item at dinner. They would be good as a party side item., I will use hickory instead of the subtle Pitt Masters Blend that I used and lower the temp to 225 and put more smoke on it to a total of 3 hours. All in all a great smoke with out the hassle of bugs. Jted
Edited by jted - 4/6/15 at 1:27am