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I do it the redneck way. Bag it with the husks still on, freeze it and then throw it on the grill still wrapped in the husks and frozen. It stays moist as it cooks on the grill. It's like soaking whole ears of corn in water before grilling so the husks don't burn.
Only down side is it takes...
Hi Larry, Welcome to the forum, it's nice to meet you. :)
As far as sausages go, there are two basic kinds. "ready to eat" sausage which is either sausage that is hot smoked to an internal temperature that is safe to eat..
Also fermented sausage or dried sausage that is safe to eat.
Then...
Lowboy, what type of pellet smoker is it? I know there is a difference in the pellets used too.. some are better than others.
I have a Memphis Pro smoker and have had no problems with it.
Welcome to the forum too!!
Looks perfect from here too! I bet it tastes awesome..
What a great price on the tri-tip.. they are hard to find in my area.
Now I need to make some bread, you've made me hungry.
Ben that sounds great.. my kinda cookin.
Sometimes we dig a trench with a backhoe, burn wood to get a hot bed of coals then lay rebar and metal racks across the trench and lay the meat on top to roast. Sit back and have a cold beer while the meat roasts. Nothing tastes better than food...
Yes the weave is rolled on the diagonal. http://www.smokingmeatforums.com/forum/thread/107992/breakfast-fattie-on-the-hasty-bake
I have pics posted on my blog in the "recipe" section... under "bacon weave"
It's easy to do, use the plastic to help you roll and tuck in the edges as you go...
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