In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

What's on the grill or smoker?

Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.

  1. Eckie

    Eckie

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    T.Jeff Veal ....I assume (and hope) you throw inner split pieces in a pile for that customer?
     
  2. T.Jeff Veal

    T.Jeff Veal

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    It all went in his rack. The bark on the hickory and oak was getting loose. Splitter took it off pretty easy. He got charged a little extra...he processes deer for the public, makes a lot of summer sausage and smokes it with our wood. That will last him about 2 yrs. IMG_20190727_095542641_HDR.jpg IMG_20190727_110131737.jpg
     
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  3. Chazsbetterhalf

    Chazsbetterhalf

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    I would be trying to get some of the venison. Have him charge 1# of the sausage to go to you to the customer for the cost of his smoking wood. Man that would be nice. Lol
     
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  4. T.Jeff Veal

    T.Jeff Veal

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  5. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  6. Smokinpiney

    Smokinpiney

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    Sounds good! Nothin like some chicken of the trees. :stirpot:
     
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  7. T.Jeff Veal

    T.Jeff Veal

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    :grizz::chef::yes:
     
  8. Rope

    Rope

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    Sausage fatty 02E70CCB-67F7-4A1F-89D9-6404AFA8D42F.jpeg 1E298A27-585D-464D-93BA-8AAD414352BB.jpeg 32531673-C271-42CC-B89E-1ABE7E8A8DAF.jpeg 2166A302-BA00-4D32-A9D1-EAA8D2C4A9CE.jpeg 0B4D1935-5C3D-4715-80BE-8D7DC8606543.jpeg 681DD46B-DA66-4008-ADFC-06F33506622B.jpeg 0BEC49BA-79CE-42D6-B266-C2128D9BF6A5.jpeg 3999564B-F6B4-49DE-92DE-717241966CD6.jpeg
     
  9. Smokinpiney

    Smokinpiney

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    Rope that looks amazing! You care to share the recipe?
     
  10. T.Jeff Veal

    T.Jeff Veal

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    X2
     
  11. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  12. Rope

    Rope

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    Bacon Wrapped Stuffed Sausage Fatty - Bacon Explosion

    You can modify for your occasion or taste. The above was mild Italian sausage, 1/2 can of tomato paste spread thin, then a layer of sliced mozzarella cheese, pepperoni, Canadian bacon, provolone cheese, pepperoni and then sautéed Taters and onions, roll up. I usually overstuff so I keep it in foil for 30-45 minutes before unfoiling. We used a country French bread with this one.

    For breakfast I use 2 small Jimmy Dean sausage, usually 1 sage and 1 hot, then 3 scrambled eggs, sautéed taters, onion, mushrooms, shredded cheese. This one in the oven for hour or so@350*. Take out while resting, throw in the biscuits.

    If you google Images sausage fatty and loot you will see plenty of ideas.
     
  13. Rope

    Rope

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  14. Rope

    Rope

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  15. Rope

    Rope

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  16. Rope

    Rope

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    The one above is from left over scrambled eggs maybe 1-2 and potatoes and cheese. May have taken 10 minutes with taking photos to prep. 20-25 minutes wrapped in foil then pulled down to allow browning but still holding the drippins and keeping pan easy to clean. Pulled out of a 350 oven at 1:15 cook time, when I liked the color of the sausage. Set on stove to cool, I closed the foil to keep heat in while the biscuits were cooking.
     
  17. Eckie

    Eckie

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    Okay SKEETER McCLUSKEY ...you've got my interest and attention... I wanna know how you're gonna cook those caps after you put the killer hogs on 'em...
     
  18. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Slow.......should be good :D
     
  19. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    I'm gonna do another faux pastrami tomorrow I'm not soaking that long in water anymore....I've made these for years but seems from my research the longer I let it soak the texture and flavor goes away
    ....just ends up like grey meat...but I'm a big fan of aliens so maybe I'm onto something
     
  20. MikeyB

    MikeyB

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