Not new to the smoking and grilling game but new to the Kamado. Set up my new Joe last night and had my first cook this morning for Mother’s Day breakfast.
The subtle hint of wood and the unbelievable crispy ness of the pancake from the soap stone was something I had never experienced before. The family agreed they were the best they ever had.
Looking forward to many more cooks!
There is a chap in the UK who sells sausages under the brand of Sosij. I've tried a few but the cheddar and jalapeno is my favourite. Last weekend I thought that I would try making them into a Toad in the Hole (an English delicacy that should ideally fill a hole in your belly!).
Smoked the sausages first using some apple wood. Video here - it was a breezy night! https://photos.app.goo.gl/9dJwC69D7igyxBPs8
They then went into a pan with some onions and beef dripping and back into the BGE to get the temperature up above 200C before adding the batter. After about 20 minutes it was done. There is a video of the almost final here - https://photos.app.goo.gl/iMudhLSbMS7fK8uc6. Excuse the quality. The flames got a little feisty because of the sausage fat on the platesetter.
Served with mustard mash potatoes, braised red cabbage and a mushroom, onion and sage gravy.
I had just finished doing a coarse grind on a chuckie for burgers when I started thinking about sausage. I decided right then to do a test run of a single 1 pound cotto salami round.
I used what I had on hand. @Smokehowze was one of my sources of information.
Cracked black pepper
I also inoculated it with a 7 strain germ. This is something I want to play more with.
I didn't have any casings so I used a Mason jar. Once mixed and packed it sat in the fridge for a few days to mature and cure.
I cooked it in the sous vide at 165 for about 3 hours to an internal temp of 155. Let it rest for a few hours, dried it off and vacuum sealed it, back in the fridge for almost a week to mellow.
Fresh out of the water after the rest
After 5 days to mellow
A few pics, my first taste. I think I'll do a large batch for Christmas gifts. It's tasty!
Ingredients: 1 pound bacon, 2 pounds hot sausage, half a small block of pepper jack, 1 small bell pepper, 1 half of a kielbasa, and 1 hot link. Eggs to fry and put on top of when done.
Build: Weave bacon. Flatten sausage into square roughly the same size as the weave. Arrange other ingredients onto sausage. Mine looked like this:
Roll your sausage into a cylinder. Marry to sweet sweet bacon weave!
It should look something like this:
Next drop that fatty on at 250. This was after I finished the pulled pork in the morning, so my grill was already up to temp. I added a few more chunks of pecan and apple to put some smoke on it. Looked like the original smoke wood was burned up from the overnight cook. This beautiful heart stopper then rested peacefully at 250 for four hours until internal temp was at 160.
This is what I opened up to find!
Cooked an egg to top up the slices. So here is the money shot!
It was a crowd pleaser for sure! Full disclosure: this dish is pretty well stolen from Steven Raichlen's Tulsa Torpedo. Admittedly, this is my first time ever attempting a bacon weave or anything like this. I had a blast and can't wait to build on this theme in the future. Good luck everyone!