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Started By
Message
Smoked me some chickens and sausage today
Posted on 2/1/17 at 2:42 pm
Posted on 2/1/17 at 2:42 pm
Two whole chickens split, 10 lb bag of leg quarters and 9 lbs of sausage.
Here's the first batch, second batch in smoker now.
Here's the first batch, second batch in smoker now.
This post was edited on 2/1/17 at 2:45 pm
9
Posted on 2/1/17 at 2:49 pm to theantiquetiger
Yep, that passes the eye test.
Posted on 2/1/17 at 2:49 pm to theantiquetiger
I'd eat half a chicken and some sausage by myself. 
Posted on 2/1/17 at 2:53 pm to theantiquetiger
Nice granite....
Food looks ok too!
Food looks ok too!
Posted on 2/1/17 at 2:53 pm to theantiquetiger
Looks good.. What kind of sausage did you use? Where does it come from?
Posted on 2/1/17 at 2:59 pm to bdevill
Quick eye test says Rouses
Posted on 2/1/17 at 3:01 pm to theantiquetiger
looks awesome!
Posted on 2/1/17 at 3:09 pm to bdevill
quote:
Looks good.. What kind of sausage did you use? Where does it come from?
As some one said, they came from Rouse's. If you go to Rouse's in the morning, they mark down their raw sausages from yesterday. I got all this sausage for $15. It's jalapeño, Italian, Cajun, and green onion.
Posted on 2/1/17 at 3:10 pm to theantiquetiger
the real question is, did you brine?
Posted on 2/1/17 at 3:28 pm to theantiquetiger
quote:
If you go to Rouse's in the morning, they mark down their raw sausages
be careful baw... I got some marked down green onion bacon burgers a week ago, got home opened them up and the rancid smell was so powerful it was nauseating and they had a slimy texture.
Posted on 2/1/17 at 3:35 pm to Honky Lips
quote:
the real question is, did you brine?
Not yet, my smoking hobby just started at Christmas.
As for rancid sausage, I've bought many sausages from Rouse's, never had a problem.
Posted on 2/1/17 at 4:03 pm to theantiquetiger
How'd that skin come out?
Posted on 2/1/17 at 6:58 pm to theantiquetiger
It took seven hours, three different smokings, but finally done. All vacuum sealed and in the freezer (sans two leg quarters and two links of sausage)
Posted on 2/1/17 at 7:53 pm to theantiquetiger
Just got my smoker a week or so ago... plan to try my first smoke Sunday. Thinking either ribs or chicken
Posted on 2/1/17 at 10:09 pm to maxxrajun70
quote:
I got some marked down green onion bacon burgers a week ago, got home opened them up and the rancid smell was so powerful it was nauseating and they had a slimy texture.
How'd they taste?
Posted on 2/1/17 at 11:15 pm to theantiquetiger
What are you smoking them on? Looks good, though I find there is way too much sodium in rouses sausage. Makes me bloat up big time
Posted on 2/1/17 at 11:46 pm to GynoSandberg
quote:
What are you smoking them on?
Masterbuilt from Cabala's
Posted on 2/1/17 at 11:57 pm to theantiquetiger
Temp?
Posted on 2/2/17 at 7:01 am to theantiquetiger
You gonna sous vide that stuff next? Just kiddin. Looks good
Posted on 2/2/17 at 1:23 pm to HamSandwich
the trash can loved them
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