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This time did bacon wrapped shrimp on the smoker since shrimp is so cheap. Jalapeņo bacon works just fine for this. Coat with a pineapple/mango sauce for a while:
Attachment 242895
Cook low and slow for hours. Works nicely:
Attachment 242896
This fellas is serious. This is the sort of thing they serve at Hillary Clinton's fund raiser events. Sorry, couldn't help myself.
Well........What is Ann making for desert ?
I wish she was making a fresh strawberry pie - oh well. She is working on making some nice lab pillows though right now. Tomorrow she will be grinding up some fresh sausage for us, stay tuned. We're getting low. We have become spoiled with our ground sausage. Nothing like what the grocery stores sells.
I thought you were attending her fundraisers.
I love those. I can't wait for fall to get here so I can throw my cast net and load up on some free shrimp. Tracker when I do them I boil the bacon in water for a few minutes and let it cool before I wrap the shrimp. I like to add a thin slice of jalapeno and a chunk of jack cheese or cream cheese. I hot grill mine 3 minutes a side. I am going to have to try them slow smoked I bet they are good.
Oh yes, jalapeno is involved. Excellent idea about boiling the bacon a short while first before wrapping the shrimp. Would make it a whole lot easier. Thanks.
Ann grinding up some fresh sausage. This batch will be a breakfast sausage with real maple syrup in it:
Attachment 242934
The fat content is just right, not like some of the commercial sausage sold.
I hear ya i always season up a batch of breakfast pan sausage when i make my regular smoked sausage. Do you add a little bit of sage in yours
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Mrs Tracker here. LOL I add black pepper, crushed red pepper, bit of cayenne, sage, thyme, and a touch of rosemary. :)Quote:
Originally Posted by saute86
Desert tonight is Lemon Blueberry Pound Cake. :)Quote:
Originally Posted by "G"
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Trackers what percentage fat do you like to use?
I really like to use sage oil, easy to disperse. Be careful though a little goes a long ways !
That pound cake looks terrific!
OOOOOOMMMMMMGGGGG...........Quote:
Originally Posted by Mrs Tracker123
We have found that a pork butt roast works best, just the right amount of fat with those. Never have tried the sage oil, interesting. Probably 20% fat with those.Quote:
Originally Posted by Redge
I make mine the same but omit the rosemary and cayenne i do add a little diced jalapeņo
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I use a lot of the pork butts also. Mix 30% pork butte with 70% venison, good stuff.
You're right, have done the same.Quote:
Originally Posted by Redge
The lemon blueberry pound cake has a bunch of cream cheese in it. Love cream cheese. This is serious moist, no need for Blue Bell ice cream with this. Brisket will be done before long for this week's dinners. Meanwhile, Ann will make a sweet/sour sauce for the leftover bacon wrapped shrimp I made yesterday.
Adjusted the amplified antenna for the television. Noticed in the newspaper that the Olympic trials gymnastics are on the network television. I like such things.
That looks awsum!Quote:
Originally Posted by Mrs Tracker123