Smoking & Grilling

I like the smoked cajun sausage blend. If you make it the day before then by the time you fire up your smoker they’ll be ready. There is a good amount of heat in this blend but it also has good flavor as well.

There is nothing wrong with that at all!

It does take time for the olive oil or any vegetable or animal base oil to oxidize and spol. Initially, those oils will not have a problem, it is only after some time and heat exposure will they begin to break down. mineral oi or silicon grease will not break down with heat or time, so it is in the long run that they are superior.

Thanks for the offer. Not much left in the bag. I’m just going to continue to try different methods. maybe mix the surger and seasoning separately and check them before putting together

@tarp said in Rubbing N Smoking: @s-a-m Mixon is the king no doubt. Winningest man in barbeque competition!! Have three of his books, very good reads

@TexLaw We love the PK100, it is by far the smoker I use the most and I find that when you do something big like a ham, bacon, brisket or pork butt I actually think it gives better color than the big Pro Smoker 500T we have here! I know @Austin agrees with me as he is the one who pointed it out. Now, that probably had more to do with us being able to properly set up the PK and not being all that skilled with all the functions of the 500T! The PK100 was already nicely broken in by the time I started working with it…anyone has thoughts on if a smoker needs to season before it gets going? That doesn’t make sense from just looking at it but maybe there is a reason that someone else has thought of. The cure ring will absolutely work, TQ and sure cure aren’t the same thing as the TQ has both nitrates and nitrites BUT you can get a similar cure ring with sure cure but I’ve never tried it after just rubbing it and letting it sit for an hour. Doing a brisket totally sous vide (what? the sous vide cooker was new and we wanted to play!) with a cure ring was eye-opening. And not something I am thinking of repeating, way better on the smoker, at least for a few hours to start! Glad to have you here man! Houston had the second best food of any city I have ever lived in but man you’ve got a LOT of people down there!

@Jonathon i’m a big Weber fan as you all know…but I also really like their Chipolte spice and their Kickin’ chicken spice. Love that on the drums that i do on the hanger in the weber kettle. A little smoked roasted chicken legs is always a hit.

@AdamCA UNACCEPTABLE! I was expecting you to post saying how you have come around. You will now be banned! JK

@Derek_D Thank you Derek. It was Delicious too!

Just remember that cold smoked bacon will have to be cooked b4 eating. I cure my bacon using a popular online cure calculator and after the required 1 day per 1/4" meat plus 2 day extra cure time I hang the bellies in my @Masterbuilt smoker. I smoke using applewood pellets in the amazin tube for 2 1/2 hrs with the heat set at no more than 150 degrees. I watch IT and don’t let it get above 128 degrees IT. More than that and I get too much fat out. This is still uncooked and has to be fried or baked to finish temp. If you hot smoke to an IT 145-155 it will be safe to eat straight out of the fridge but will taste more like ham. I like my ham to be ham and my bacon to be bacon so I semi cold smoke. Makes it more like store bought bacon

@Joe-Hell its the traeger com200. Does a pretty good job of cooking. Not as even as a rotissery style but it does ok. That one picture has 30 ribs and 11 briskets and still had plenty of room.

Sweet!! You will love it! I have used mine a few times and the results have been awesome!

@IndianaJohn https://www.waltonsinc.com/white-oil usually a 4 oz bottle is enough to last a long time, you only need a very small amount.

@Fbidude59 I spoke with our application specialist and his suggestion was that since it is wild game that even with it being fermented cooking it is the best way to go. However, now is sort of sounds like you are doing the balance as smoked and cooked? If that is the question then yes, you are fine to add jalapenos and cheese, especially if the jalapenos are dehydrated.

Yes, get the heat up really high for the final smoke & that seems to get em bubbling & more crispy.

PS, It was DEEEEEELicious & everyone loved it. I am going to get some more!

I concur

@Jonathon sounds like you need to just start cutting your own steaks! You should probably just make friends with a farmer in the area, and buy a quarter or half from them.

@Unionguy1019 im curious on this, as braunsweiger is usually sold with a plastic type casing is there something to this. I did see a couple ingredients that is making me suspicious

@Tex_77 I agree, top vent open, lower vent controls air flow. Usually more flow=higher temp. @Riley-Renwick Use the smoker for smoke and use cooker to cook…I’ve always used a water bath, no bag, and I like the look and texture. Doesn’t dry up, stays nice and juicy! Seriously give it a try, anything that holds water can work. We use turkey fryer, some use roasters, or sous vide, you could do it on a stove top with a small pot. Use what you have, don’t try to make the smoker do more than it’s intended use.