Smokin' Stuff

[Daddy-A]

Rather than take over Behold my Butt or Smokin' Brisket, I figured an "other" smoking topic was in order ... for all those other items we smoke.

This being Canadian Thanksgiving weekend, it was time to crank up the Bullet and churn out a feast. Included would be smoked sausage, turkey breast and a brisket (brisket detailed HERE).

The sausage came from nwyles ... the deal being I smoked him some sausage, he'd provide it. We smoked this for dinner the day before Turkey Day.

I include this photo only to show that Chef Neil is too lazy to tie off his sausage in sections.

Smoking time was short ... just under 2 hours.

Finished product. Looks like ... umm ... never mind.

Threw it on top of some cabbage I was braising to help give the cabbage a little extra flavour ...

Finished plate with some roasted potatoes.

TURKEY DAY!

Turkey breast that had been brined for 24 hours in a mixture of water, apple juice, kosher salt, brown sugar, oranges, cloves and black pepper. To help keep the breasts moist bacon was added under the skin.

Finished product ... after just shy of 3 hours smoked over cherry. The bacon was cut up and put into mashed potatoes.

A.

[demiglace]

I was wondering where all that smoke was coming from...I should have known ...food looks great!

[DTBarton]

I smoke fresh kielbasa from Ostrowski's in Baltimore http://www.ostrowskisausage.com/

in my Weber bullet. As you say, it doesn't take too long and comes out great.

[Abra]

Lookin' mighty good, Arne, from over here where smoking is almost a rarity!

[JimH]

It all looks great, what kind of sausage did your friend make? Oh and Happy Thanksgiving!

Edited October 9, 2007 by JimH (log)

[lancastermike]

My wife loves smoked turkey so I often do turkey when I do a pork butt.

I also like to smoke hot sausage as the smliness goes great with the spice of the sausage.

Yours looks great, Arne. Happy Thanksgiving from down South of the Border

[Kerry Beal]

Bacon, just out of the Bradley. A nice 8 pound pork belly hormone and antibiotic free from Burts Farm on Manitoulin Island. Cured 7 days with a bit of honey. Cold smoked for about 6 hours altogether (don't leave hubby in charge of the bacon while you are away), hot smoked for about 2 hours.

Smells great!

[Chris Hennes]

Some bacon (pictures here) and a new one for me, Ruhlman's Jagerwurst recipe (pictures here). The bacon was an all afternoon affair, but the Jagerwurst was around 2 hours. Combination of applewood and hickory.(I guess one of these days I oughta figure out how to use imagegullet...)

Edited October 18, 2007 by Chris Hennes (log)