Swine Spectator
is Blowin Smoke!
Tailgating at LSU is a competitive sport in and of itself. No self-respecting LSU fan serves mediocre food. So, I am compelled to come up with something new for the Tailgating Throwdown.
I humbly submit a recipe of my own creation: Pepperoni Pizza Sausage
(I'll provide the formula at the end of this post)
Let's start with 4 1/2 lbs of pork butt. To that we're going to add 8 oz. diced pepperoni, pizza sauce, and high-temp mozzarella.
I mixed the pepperoni with the pork and ran it through the grinder. Now we add our seasonings and liquid to blend.
When well blended, we fold in the cheese:
Next, we case them and put them in the fridge overnight to cure:
Day 2, build a small fire in the Shirley.
I used the warmer as a vertical smoker. Started at around 100° for an hour, then raised the temp to about 160° for another hour.
Done at 160° IT and into an ice bath.
Day 3 - lets grill these bad boys off and eat!
Plated:
I humbly submit a recipe of my own creation: Pepperoni Pizza Sausage
(I'll provide the formula at the end of this post)
Let's start with 4 1/2 lbs of pork butt. To that we're going to add 8 oz. diced pepperoni, pizza sauce, and high-temp mozzarella.
I mixed the pepperoni with the pork and ran it through the grinder. Now we add our seasonings and liquid to blend.
When well blended, we fold in the cheese:
Next, we case them and put them in the fridge overnight to cure:
Day 2, build a small fire in the Shirley.
I used the warmer as a vertical smoker. Started at around 100° for an hour, then raised the temp to about 160° for another hour.
Done at 160° IT and into an ice bath.
Day 3 - lets grill these bad boys off and eat!
Plated:
