Garlic Sausage and Bratwurst

Started by oakville smoker, January 31, 2010, 02:53:56 PM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

Print
Go Down Pages1
User actions

oakville smoker

January 31, 2010, 02:53:56 PM
Here we go:

First load of meat in a tube with the new stuffer

Garlic sausage:



Bratwurst:



Yum, yum.  both will do some time in the freezer then some time on the grill
All I wanted to do was slow smoke some ribs.  Another addiction created thanks to the Bradley that requires regular servicing...  But what an addiction to have.  Even better to share here with some of the best people on the planet.

Would you like smoke with that sir ?

KevinG

#1
January 31, 2010, 03:03:22 PM
Ok, slow down, you're on a cooking frenzy here.
Rodney Dangerfield got his material from watching me.
Learn to hunt deer www.lulu.com/mediabyKevinG

NePaSmoKer

#2
January 31, 2010, 07:10:38 PM
nice looking sausage there OS

Tenpoint5

#3
February 01, 2010, 03:51:55 AM
Looks good OS
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

oakville smoker

#4
February 01, 2010, 04:37:21 AM
A frenzy is right   LOL
Forgot to take a pic of the snack stix
Add the garlic and bratwurst
Load of side ribs out of the smoker for dinner Saturday night
Crank out the coppa yesterday morning
Pretzels yesterday afternoon
Flattened chicken for dinner last night
I forgot about the lasagna and fettucine noodles I made yesterday afternoon as well  ( I wonder if I can smoke these ? )
I am tried to re create CRGs smoke all week in a day !   LOL
All I wanted to do was slow smoke some ribs.  Another addiction created thanks to the Bradley that requires regular servicing...  But what an addiction to have.  Even better to share here with some of the best people on the planet.

Would you like smoke with that sir ?

Tenpoint5

#5
February 01, 2010, 04:44:07 AM
OS,
I would smoke the Lasagna. We smoke Cheese and we smoke Meat. They are the main ingredients in Lasagna, so yes i would smoke it. I would guess 40 minutes to an hour of smoke at 225* then into the house oven to finish off.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

dbondy

#6
February 01, 2010, 05:34:38 AM
Looks awesome OS.

oakville smoker

#7
February 01, 2010, 05:40:28 AM
10 5

I was thinking about smoking the noodles before hitting the hot boiling water ?
All I wanted to do was slow smoke some ribs.  Another addiction created thanks to the Bradley that requires regular servicing...  But what an addiction to have.  Even better to share here with some of the best people on the planet.

Would you like smoke with that sir ?

Tenpoint5

#8
February 01, 2010, 06:00:49 AM
Sounds like a experiment coming on!!
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!
Print
Go Up Pages1
User actions