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Here in Henrico, Va. we have plenty ofJD sausage in the stores and Jimmy Dean living Varina on the James River, the recipe in this post looks like it might come real close
First attempt at fatties, learned a little for next time the larger was with venison sausage a guy at work gave me needed some pork mixed in to lean had trouble with it crumbling. the other leaked a little had to much filling in both will cut back next time.Filling was scrambled egg, fried...
I was looking for something to kick up the pork this year, found this apple smoked pork loin recipe here
http://www.smoker-cooking.com/smoked-pork-loin.html
The rub brought some good flovor to the smoke and a little of the sause on the meat was good
I mopped with apple juice during the smoke...
The nuts tasted good, sweet then just a hint of heat from the cayenne. Not bad for a first try I think next time shorter smoke a little over done but everyone still liked them.
Tried something simple for a snack tonight,
1 1/2 TBSP melted Butter
3 TBSP Honey
2 TBSP sugar in the raw
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
mixed till no lumps in cinnamon or pepper added 32 oz can mixed nut
smoked at 225 for 2 hrs.
will find out later how they go over
Happy...
Back by popular demand every get together everyone wants to know where the ABT's are so I smoked 48 for tonight
creame cheese, sharp ceddar, and chorizo capped with bacon and dusting of cajun seasoning
2.5 hrs. at 225 degrees ABT's at 162 degrees
test will be if any leftovers
Happy New Year...
I would think it should work great with the pulled pork, good on brats and dogs. Growing up always had the Sauerkraut and pork roast for new year's day. Now its pork, black-eyed peas , stewed tomato's, and greens.This year the pork will be smoked!
I have a 14 lb. Smithfield raw country ham started the scrub down and soak, have to cut in half or at least cut off the hock end to fit in my Brinkman. My problem should I score the skin and mop or remove skin exposing fat cap and apply rub for the smoke figured I would use apple juice as mop to...
Welcome to the forum, some great folks here with good advise. Glad you got a good deal on that smoker. I will have to check the Brook rd. store see if they have any.
Happy smoking, Alan
Here is my thanksgiving bird, injected with creole butter, my rub mixture, smoked at 300 with hickory and apple. I pulled the bird at 165 in the breast and foiled. Next time going to try Tip's brine and injection.
This was only picture I got went to take a shower, wife and son took birds to her...
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