Decided to hang back on the chicken and do sausage today.I figure until I figure out the problem(More in my head than the anything),I'll do something that won't hurt me in the long run.We got hooked on these Gianelli sausages the first time we had them in Syracuse,NY for the Syracuse Nationals car show back in 2011.A couple of months later they started showing up at the local supermarkets at this end of the state.Picked these up last night and got out the cast iron pan to toss in some onions and peppers to go along with them.I also got to try out a new toy my wife brought me as a suprise,It came on friday,A thermpro t20.
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Sausage in the smoker
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Looks Great Stang!!!
No Sauce??
I never tried that, but I will !!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Bearcarver View PostLooks Great Stang!!!
No Sauce??
I never tried that, but I will !!!
Bear
Originally posted by SMOKE FREAK View PostI'll take your word for it...There IS a sausage in there somewhere
And I know it's great...
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Natural cased. Always a plus IMO. Well done.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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