S
Sausage Warrior
Guest
Hallelujah, the weather has finally broke in NO-HIO and that means smoked sausage time. Andouille as a matter of fact!!! Sure, I could have made some in the pellet cooker but that just wouldn't be right to put those lovely tubes of meat on a grill instead of hanging them up in my cheap vertical.
My modified Brinkman - put some heavy hinges on, lined the doors with some high temp felt, put some fire brick in the base, set a coil burner and amaz -n-tube pellet smoker - perfect with weather like this I can hit 165 degrees.
Well, I might as well do some baby backs and pastrami while I'm at it . . .
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OH LA LA . . . .
Ribs weren't bad either . . . . use cherry for the ribs & pastrami, pecan for the sausage . . .
pastrami - sliced thin to win . . .
Well, I earned a rest. I think I'll do pizza next weekend (I made some bulk Italian sausage while I was at it and divided it into individual servings for the pizza . . .
![IMG_0754.jpg](/proxy.php?image=http%3A%2F%2Fi1049.photobucket.com%2Falbums%2Fs399%2Fralphstamm%2Fcook%2Fsausage%2FIMG_0754.jpg&hash=1fbeefc6c41ca8a26818e524f9f35165)
![IMG_0758.jpg](/proxy.php?image=http%3A%2F%2Fi1049.photobucket.com%2Falbums%2Fs399%2Fralphstamm%2Fcook%2Fsausage%2FIMG_0758.jpg&hash=1ae2524460b70708627cd668ca807fda)
My modified Brinkman - put some heavy hinges on, lined the doors with some high temp felt, put some fire brick in the base, set a coil burner and amaz -n-tube pellet smoker - perfect with weather like this I can hit 165 degrees.
![IMG_0760.jpg](/proxy.php?image=http%3A%2F%2Fi1049.photobucket.com%2Falbums%2Fs399%2Fralphstamm%2Fcook%2Fsausage%2FIMG_0760.jpg&hash=f144a18d955eb6581f29d05b07fe4182)
![IMG_0761.jpg](/proxy.php?image=http%3A%2F%2Fi1049.photobucket.com%2Falbums%2Fs399%2Fralphstamm%2Fcook%2Fsausage%2FIMG_0761.jpg&hash=b2d9a3b3e06a4b4f9411e0325afcbcad)
Well, I might as well do some baby backs and pastrami while I'm at it . . .
![IMG_0763.jpg](/proxy.php?image=http%3A%2F%2Fi1049.photobucket.com%2Falbums%2Fs399%2Fralphstamm%2Fcook%2Fsausage%2FIMG_0763.jpg&hash=0be46f77b04c494fdfcf20a506b5d515)
![IMG_0767.jpg](/proxy.php?image=http%3A%2F%2F%5BURL%3Dhttp%3A%2F%2Fs1049.photobucket.com%2Fuser%2Fralphstamm%2Fmedia%2Fcook%2Fsausage%2FIMG_0767.jpg.html%5D%5BIMG%5Dhttp%3A%2F%2Fi1049.photobucket.com%2Falbums%2Fs399%2Fralphstamm%2Fcook%2Fsausage%2FIMG_0767.jpg&hash=6bea494baf876cb40e6b3baaad08192b)
OH LA LA . . . .
![IMG_0771.jpg](/proxy.php?image=http%3A%2F%2Fi1049.photobucket.com%2Falbums%2Fs399%2Fralphstamm%2Fcook%2Fsausage%2FIMG_0771.jpg&hash=782f0326419f5802acdbeec5f2526d72)
![IMG_0770.jpg](/proxy.php?image=http%3A%2F%2Fi1049.photobucket.com%2Falbums%2Fs399%2Fralphstamm%2Fcook%2Fsausage%2FIMG_0770.jpg&hash=51ae4b44140f245f09415e2e430b3e5b)
Ribs weren't bad either . . . . use cherry for the ribs & pastrami, pecan for the sausage . . .
![IMG_0773.jpg](/proxy.php?image=http%3A%2F%2Fi1049.photobucket.com%2Falbums%2Fs399%2Fralphstamm%2Fcook%2Fsausage%2FIMG_0773.jpg&hash=3d659363c4a6a247fe9b57950a7f28a2)
![IMG_0774.jpg](/proxy.php?image=http%3A%2F%2Fi1049.photobucket.com%2Falbums%2Fs399%2Fralphstamm%2Fcook%2Fsausage%2FIMG_0774.jpg&hash=6b100456927d5f3f3bb9c1b22bd465f6)
pastrami - sliced thin to win . . .
![IMG_0780.jpg](/proxy.php?image=http%3A%2F%2Fi1049.photobucket.com%2Falbums%2Fs399%2Fralphstamm%2Fcook%2Fsausage%2FIMG_0780.jpg&hash=553f50257ef1d2824c9c5c9595bd90be)
Well, I earned a rest. I think I'll do pizza next weekend (I made some bulk Italian sausage while I was at it and divided it into individual servings for the pizza . . .