Back to the strami.....I took it out of the pan with a rack and foiled it,back on da pit,its about 150° smoked with apple shees so pretty!!!
i was thinkin if this experiment is a fail,then i got 2 sticks of home made jalapeno and chedder for me an the warden
48 hours low salt....no flies on me, know your craft i wish I could TIG weld better,but I'll stick to bbq and dabble in tig
Very good lookin bark! What comes of your contingency plan when the main course turns out like you hoped? Become a side dish?
Apple sausage links from a meat market in Altoona pa. With green/yellow summer squash, sweet onion, garlic cloves, frozen corn, halved grape tomatoes. Saute in veggie/olive oil, a few shakes of Emerils creole seasoning, and a dusting of parm cheese on the plate.
There is apple ground in with pork. It's a sweet sausage with the scent of maple syrup. Although, I overhead that there was brown sugar involved. Not sweet enough to not be savory. A fine change from Italian sausage.
Here's the chicken I stuffed....on da bronco wrapped in bacon gettin happy,i didnt wrap these like a mummy,just a few slices to hold shape
