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
     
  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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    Chazsbetterhalf likes this.
  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:
     
  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
     
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  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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