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For those of you who don't hang around on the meat smoking forums, here is what the BBQ world calls "smoking a fatty"....
Get some sausage and some BBQ rub
Cut the wrapper off the sausage to maintain the chub shape. Roll in some rub to give it a lite coating
Toss in the smoke at 200-250(ish). Usually takes an hour or two to reach safe temp of around 165
I'm cooking one up today with a rack of baby backs I'm doing for dinner tonight. Will foil the sausage after it's done and toss it in the fridge. Then in the AM it's a quick slice and heat and ready to go.
Popular around the meat smoking and pellet grill forums because it's so easy and make for an interesting, tasty twist on the traditional breakfast sausage. The "stuffie" version where you roll out the sausage into a sheet, wrap it around a bunch-o-other stuff, then wrap the whole thing in bacon and cook it is a particularly yummy feast..
One version, the "bacon explosion":
Get some sausage and some BBQ rub
Cut the wrapper off the sausage to maintain the chub shape. Roll in some rub to give it a lite coating
Toss in the smoke at 200-250(ish). Usually takes an hour or two to reach safe temp of around 165
I'm cooking one up today with a rack of baby backs I'm doing for dinner tonight. Will foil the sausage after it's done and toss it in the fridge. Then in the AM it's a quick slice and heat and ready to go.
Popular around the meat smoking and pellet grill forums because it's so easy and make for an interesting, tasty twist on the traditional breakfast sausage. The "stuffie" version where you roll out the sausage into a sheet, wrap it around a bunch-o-other stuff, then wrap the whole thing in bacon and cook it is a particularly yummy feast..
One version, the "bacon explosion":
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- Nosey buggers!
Serves `em right
. Should do normal stuff...like watch telly and go to the pub ...maybe grow some meds :smoking:, y`know be constructive, not wear y`joints out while trying to make Spandex look anything more than it really is(great for porn, but a really shit look in real life! 
) Then getting knee/hip/heartbypasses et all, cos you believed the hype(not t`mention the false info on food/fat/vitamins/5 a day etc...) about how to `live longer` 
.
Yo even though I'm fed up that England lost at the last minute Can I have my first badge please to cheer me up?Anyone yelling YO on this page ONLY gets a Live Stoners Badge..
HashMaster
In Dog Beers I've Only Had One
"Blazed Nuts" Medicated Paleo Cashews
Ingredients:
2 cups organic cashews
1 cup organic coconut sugar
1/2 cup water
1 tbsp organic vanilla
2 tsp cinnamon
1 tbsp organic coconut oil
2 grams solventless rosin (or other type of hash)
First, heat the coconut oil on low in a small pan. Add the rosin or hash and mix together until completely dissolved. Set aside.
In a large sauté pan, combine cashews, coconut sugar and water together over medium heat. Stir often with a rubber spatula until water has evaporated, about 7 to 10 minutes. Mixture will thicken, turning a deep brown color and temperature will reach 240ºF on a laser thermometer.
Remove mixture from heat, and quickly stir in the rosin-coconut oil infusion along with the organic vanilla and cinnamon. Pour on to a sheet pan lined with parchment and let cool. Once cooled and solidified, you can break the clusters up. Store in an airtight container. These nuts average approximately 280 to 330 milligrams of activated THC in a 1/2 cup.
Ingredients:
2 cups organic cashews
1 cup organic coconut sugar
1/2 cup water
1 tbsp organic vanilla
2 tsp cinnamon
1 tbsp organic coconut oil
2 grams solventless rosin (or other type of hash)
First, heat the coconut oil on low in a small pan. Add the rosin or hash and mix together until completely dissolved. Set aside.
In a large sauté pan, combine cashews, coconut sugar and water together over medium heat. Stir often with a rubber spatula until water has evaporated, about 7 to 10 minutes. Mixture will thicken, turning a deep brown color and temperature will reach 240ºF on a laser thermometer.
Remove mixture from heat, and quickly stir in the rosin-coconut oil infusion along with the organic vanilla and cinnamon. Pour on to a sheet pan lined with parchment and let cool. Once cooled and solidified, you can break the clusters up. Store in an airtight container. These nuts average approximately 280 to 330 milligrams of activated THC in a 1/2 cup.
trailanimal
son of soil
There you go K, always wondered why folks wanted to play like prey species instead of top O the food chain bad asses, especially in country where you could be on the menu. Right on about the spandex, never wear an oil well.Serves `em right
Last edited:
trailanimal
son of soil
yes!A winner of three awards in the Edibles category for Greenway, this pie is amazingly delicious. Make it yourself at home, and experience the bliss of “Pie Times!” If you’re really feeling fancy, use Chiquita Banana or Strawberry Banana cannabis or hash to infuse this amazing pie with THC and terps.
Ingredients:
3 cups half-and-half
8 bananas, divided
1 gram of hash oil
1 vanilla bean
1 cinnamon stick
1/2 cup sugar
1/2 tsp. salt
2 1/2 tbsp. cornstarch
1 tbsp. flour
3 egg yolks, lightly beaten
3 tbsp. cannabutter
1/4 cup butter
1/4 cup honey
juice of 1 lemon
1 pie crust
whipped cream to garnish
Directions:
First, infuse the half-and-half with banana essence, spices and hash oil. In a 350ºF oven, roast 3 bananas in their skins until they turn black, about 20 minutes. Allow bananas to cool for 30 minutes. Peel and put into a pot with a tight fitting lid along with half-and-half, hash oil cinnamon stick and vanilla bean. Cover and heat on lowest setting for 15 minutes. Turn heat off and leave to steep for 1 hour. Strain half-and-half and discard the bananas, bean and cinnamon stick. Refrigerate for 1 to 3 hours until cool.
To make custard:
Whisk sugar, salt, cornstarch and flour together in a pot without heat until blended. Whisk cooled half-and-half into sugar mix slowly until blended. Turn heat onto medium, and whisk constantly until thickened (time will vary, stay vigilant!). Turn off heat. Working very quickly, combine 1/2 cup of the hot mixture with the lightly whisked egg yolks. (Do not stop stirring here, or your eggs will scramble!)
Add another 1/2 cup of the hot mixture to the egg mix, and whisk tempered eggs into the remaining hot mixture for 3 minutes. Whisk cannabutter into custard, one tablespoon at a time until combined and velvety. Cover with plastic wrap directly on custard skin and allow to rest at room temperature for an hour.
Bake pie crust and cool.
To make caramelized banana slices:
Melt 1/4 cup butter and combine with honey and lemon juice. Slice 5 bananas into 1/4" medallions and coat in the caramel mixture. Place slices of banana on a sheet pan lined with parchment paper in a single layer. Broil on high until lightly browned, then remove from oven and let cool.
To assemble pie:
Line entire pie crust with caramelized bananas. Fill crust with cannabis custard. Top pie with remaining bananas. Chill in refrigerator for at least 3 hours to set until firm.
Garnish with whipped cream and enjoy
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