Happy Birthday America! Been a busy weekend, so I started out easy and finished strong.
I had to run some errands Friday and the wife had to go to work earlier then planned, so I just grilled some Nathan's All Beef Hot Dogs stuffed with cheese and wrapped in bacon. First time I spent the money for that brand of dog. I am not a hot dog aficionado, they were good, butter then cheaper dogs, not sure if they were good enough to make it a habit. I forgot to get the cheddar cheese, so these were stuffed with American Cheese, which basically started melting out when I got 5 feet from the grill. They were still good.
And since we were running low, I also made some homemade spicy pickle spears and chips. That orange thing is a sliced Habanero pepper. These things are good already, but the longer they sit, the spicier they get.
Saturday, after 5 hours worth of yard work and a cold shower, just did some burgers. Probably could of taken a better picture, but my brain was fried...
Sunday's cook was time for my entry into the BBQ Brethren's weekly throwdown. This weeks category is "Sausagefest". Since a "fest" is a party, that means to me a lot of different people hanging around and having a good time. So, I am planning on several different "Ode's to Sausage".
Late Saturday night, I started by putting a Bacon Wrapped Jalapeno Popper Stuffed Fatty for Sunday. Got some Jalapenos on the grill to give them a char...
Then put them in a saran wrap covered bowl to steam so I could peal them...
Ready to put this thing together. There is a pound of Spicy Owen's Sausage (They were out of Jimmy Dean?) flattened out in a gallon Ziploc bag. The little bundle of cheddar cheese is actually half a block of Philadelphia Cream Cheese rolled in cheddar cheese. I don't know about you, but I like to dip my poppers in some Ranch, and need a good bacon weave to hold this all together. Top it off with a little of my pork rub.
Cut the top off the Ziploc bag, smear a little Ranch on, and added the grilled peppers. What I forgot to show here was adding the cheese on top and rolling the Fatty up.
Wrapped in Bacon, sprinkled with rub, then wrapped in saran wrap, and then into the fridge over night to firm up.
Did I mention I was making two of them? Out of the fridge and ready to go on the smoker...
And some Jalapeno Cheddar sausages...
And a fresh Green Chorizo sausage.
On the 300* smoker at 2 pm with some apple wood chunks in KBB. Running a little higher temp then I planned. Was too busy getting these pictures up and forgot to close a vent. Got it closed now, it'll settle back down to around 280* soon.
These will take anywhere from 2 to 2.5 hours to get to an internal temp of 165*. If needed at the end, I will hit the bacon with my flame thrower to crisp it up.
Added the sausages about an hour in...
More to follow as they finish up. Thanks for tagging along...
I had to run some errands Friday and the wife had to go to work earlier then planned, so I just grilled some Nathan's All Beef Hot Dogs stuffed with cheese and wrapped in bacon. First time I spent the money for that brand of dog. I am not a hot dog aficionado, they were good, butter then cheaper dogs, not sure if they were good enough to make it a habit. I forgot to get the cheddar cheese, so these were stuffed with American Cheese, which basically started melting out when I got 5 feet from the grill. They were still good.
And since we were running low, I also made some homemade spicy pickle spears and chips. That orange thing is a sliced Habanero pepper. These things are good already, but the longer they sit, the spicier they get.
Saturday, after 5 hours worth of yard work and a cold shower, just did some burgers. Probably could of taken a better picture, but my brain was fried...
Sunday's cook was time for my entry into the BBQ Brethren's weekly throwdown. This weeks category is "Sausagefest". Since a "fest" is a party, that means to me a lot of different people hanging around and having a good time. So, I am planning on several different "Ode's to Sausage".
Late Saturday night, I started by putting a Bacon Wrapped Jalapeno Popper Stuffed Fatty for Sunday. Got some Jalapenos on the grill to give them a char...
Then put them in a saran wrap covered bowl to steam so I could peal them...
Ready to put this thing together. There is a pound of Spicy Owen's Sausage (They were out of Jimmy Dean?) flattened out in a gallon Ziploc bag. The little bundle of cheddar cheese is actually half a block of Philadelphia Cream Cheese rolled in cheddar cheese. I don't know about you, but I like to dip my poppers in some Ranch, and need a good bacon weave to hold this all together. Top it off with a little of my pork rub.
Cut the top off the Ziploc bag, smear a little Ranch on, and added the grilled peppers. What I forgot to show here was adding the cheese on top and rolling the Fatty up.
Wrapped in Bacon, sprinkled with rub, then wrapped in saran wrap, and then into the fridge over night to firm up.
Did I mention I was making two of them? Out of the fridge and ready to go on the smoker...
And some Jalapeno Cheddar sausages...
And a fresh Green Chorizo sausage.
On the 300* smoker at 2 pm with some apple wood chunks in KBB. Running a little higher temp then I planned. Was too busy getting these pictures up and forgot to close a vent. Got it closed now, it'll settle back down to around 280* soon.
These will take anywhere from 2 to 2.5 hours to get to an internal temp of 165*. If needed at the end, I will hit the bacon with my flame thrower to crisp it up.
Added the sausages about an hour in...
More to follow as they finish up. Thanks for tagging along...
