WSM versatility

[G Dechaine]

I put together a few pictures of other things I've made on my WSM.

Bacon, smoked sausage, smoked hocks and a terrine (pate like thing) made with smoked hock meat.

If you haven't made bacon yet, DO IT!!

http://www.flickr.com/photos/4...s/72157621903878898/

 

[TimW]

Great Stuff G!

The hock terrine looks a bit like Scrapple.

 

[G Dechaine]

I guess it's a gussied-up version of scrapple. Scrapple isn't a common food item in Canada, but yeah, that would be a good comparison.

I added wild mushrooms (dried & re-hydrated) and chopped up pickles. A good way to use the skin. Unfortunately, my family isn't a huge fan of this stuff, so I don't make it as much as I'd like.

Bacon, on the other hand, they're like dogs after a bone.

 

[D. L. Whitehead]

Hi G,

Good looking food! Mmm, bacon! Mmm, bacon! Great looking bacon!

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[Greg M. (cheapcharlie)]

Will you fry the bacon up before eating it? And man, look at that knife in the foreground! What is it?

 

[G Dechaine]

Yeah, the bacon gets fried. It's similar to good quality bacon you'll get at a butcher shop.

The knife is a Global salmon slicer. It's meant to slice smoked salmon, but it also works great for slicing ham, bacon (obviously) and probably brisket too.

You're really in Seoul? How much do you use your WSM over there?