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[snagged in outlet 3]

Saw some cooking show and instead of casing they wrapped jalapeño cheddar sausage in corn husks and smoked em. 

Smoked bolgna is so good. 

[Chief Grey Bear]

49 minutes ago, MOPanfisher said:

Much as in like smoked pork, that bologna is calling to me.

It is a must do! That is $12 of Bologna your looking at. So it's cheap also. Not only is it delish on a sandwich, but wait until you dice it up in some scrambled eggs! 

Ive tried a lot of different brands. BarS is the best. And at $5.98 a 5lb chub, it's the most cost efficient too!

[Chief Grey Bear]

15 minutes ago, snagged in outlet 3 said:

Saw some cooking show and instead of casing they wrapped jalapeño cheddar sausage in corn husks and smoked em. 

Smoked bolgna is so good. 

I smoke some homade breakfast sausage every now and then. If you don't want to mess with the husks, roll it in a log, or stick in this case, inside of some plastic wrap, like Saran Wrap, refrigerate for an hour, unwrap and toss on the smoker. 

[Gavin]

Will Have to do some smoked bologna. Like g&w hausmacher allot (smoked liverwurst). Pick it up locally, off Kingshiway. Will give you a beer while u wait.

 

[BilletHead]

          More good eats from the BilletHead household,

  We decided to grill a couple sections of venison back strap.  Marinated in a teriyaki type sauce and I sliced a whole head of garlic in the mix. This was by design. We all know how dry venison can be and the sweetness of the coated meat crusted over quite nice helping seal in the natural moisture. Soaked the meat for about three hours and put on the hot coals with some hickory sections.,

     The smaller piece came off first when it hit 145 in the middle. This gave it rare on the fat end and medium on the thin end. As I worked on the bigger section the Mrs. let me do the taste test . Pretty darned good and moist with juice running out after a short rest. I finished the other stopping between 140  and 145 then pulling it off for a rest. After resting sliced and plated with yellow potatoes and some sautéed oyster mushrooms found Friday. A nice big salad that had cubanelle peppers from the garden. A glass of the rest of the gifted fermented grape juice from the Folly family. The field and forest has always been good to the BilletHead's and here is to hoping it still is that way in the years to come,

  BilletHead

 

[Deadstream]

Dang!

[Chief Grey Bear]

3 hours ago, Gavin said:

Will Have to do some smoked bologna. Like g&w hausmacher allot (smoked liverwurst). Pick it up locally, off Kingshiway. Will give you a beer while u wait.

 

Oh heck yeah! Liverwurst or braunschweiger, which is the same, are excellent fare on the smoker!

I just bought some German braunschweiger today to smoke. Wow good stuff!

[rps]

Last night I was reading posts and felt compelled to put great Northern beans (what I had) to soak. This morning I boiled them in chicken stock with bacon, onion, bell pepper, celery, and carrot. Then I drained them and yanked the veg out. Mustard, ketchup, maple syrup, vinegar, Worcestershire sauce, salt, pepper, herbs and spices went into the pot. Slow cooker ran until about 2:00 this afternoon. They are in the oven reheating and crisping the bacon on top.

I also have a spatch-cocked and rubbed chicken almost ready to come out of the smoke. I plan to serve butter bathed ears of corn with both of these.

[Gavin]

G&W Bavarian Sausage CO is a must stop. Everything they make is darn good. The hausmacher is in a natural case, better than goose liver pate, better flavor & smooth texture. Frick's (pronounced Frikes) in Washington MO makes some great braunschweiger  & ham.

 

 

[Johnsfolly]

We had some chicken, legs and breasts, in-house. I boned the chicken pieces while my Betterhalf mixed up a double batch of jerk seasoning. We took half of the mixture and added it to olive oil and marinaded the chicken for a couple of hours. I sliced a red onion and a green pepper and cooked with in a little goose fat (thanks BH). Near the end of the cooking, I added some of the jerk spice. I removed the vegetables and put them on a plate. Added more goose fat into the pan and then cooked the chicken on medium high heat. Just before the meat was done, I squeezed the juice of half of a lime. Served the chicken on tortillas with a little sour cream and sliced avocado and drizzled with hot sauce. Maybe more like a fajita, but really tasty .