Desert Dweller
Babbling Farker
The other Old Folks had a bi-weekly pot luck planned, and the meal was to be Italian. SO, I cooked up some Italian Sausage (bulk), stuffed some Aneheim Peppers with the Sausage and some Cheddar, heavily seasoned with garlic and onion powders, wrapped in bacon and smoked in the WSM. Along with that I bought some Brat Italian Style, cut them in small pieces, seasoned and bacon wrapped. Now, not one to waste a fire I also trimmed some Spares to St. Louis style, coated with EVOO and rubbed with Triple Crown rub. 2.5, 2, .5 for a 5 hour cook on the ribs. The came out a little overdone, but good flavor. I also had a couple small chub shaped bulk sausage fatty, so I smoked them to put in the gravy for B&G in the morning. Then I think I also smoked up some bulk chorizo. That ought to hold me for a while.
Thanks for stoppiing by. Hope you enjoy the pics...
Thanks for stoppiing by. Hope you enjoy the pics...
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