Jim Lampe
TVWBB 1-Star Olympian
started with Saint Louie spares, a 3 pound slab of cured bacon and a two pound stick of buffalo sliced in half...
a very good friend sent a box of sauces & rubs from his neck of the woods... Thank You Bob!
for the bacon, using the snake method in the 18" WSM with hickory + apple wood
tossed the buffalo sausage on too
on the 22"WSM, one lonely rack of spares seasoned with Rufus Teague Meat rub
both cookers chuggin' away...
then tossed on a few shrimpies
I removed the sausage from the WSM after two hours of smoke at 120º and sliced into it
dammed good stuff! the smoke ADDS to the flavor very nicely...
the bacon was also removed from the Weber, submerged in ice water for 20 minutes or so,
then tossed into the freezer
a very good friend sent a box of sauces & rubs from his neck of the woods... Thank You Bob!
for the bacon, using the snake method in the 18" WSM with hickory + apple wood
tossed the buffalo sausage on too
on the 22"WSM, one lonely rack of spares seasoned with Rufus Teague Meat rub
both cookers chuggin' away...
then tossed on a few shrimpies
I removed the sausage from the WSM after two hours of smoke at 120º and sliced into it
dammed good stuff! the smoke ADDS to the flavor very nicely...
the bacon was also removed from the Weber, submerged in ice water for 20 minutes or so,
then tossed into the freezer