Mr_Mac
No longer a newbie, moving up!
- Joined
- Dec 3, 2012
- Messages
- 220
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- 47
- Location
- Briar, MO
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This is for snowbear in response to his thread for Mishele.
We start with a pound (or two) of Jimmy Dean's best rolled out in a one gallon zip top bag. Once rolled flat we cut open the two sides of the bag.
On the side, get some cheap bacon (cheaper is usually better) and make a woven blanket that will cover what will become the sausage and tater log.
Then we cook up some taters O'Brien and added some scallions and some cheese.
Fill the sausage and roll it in the baggie and then roll it on to the bacon blanket and wrap it up in plastic wrap and set it aside while you prep your smoker.
Once it is at 225 degrees with some hickory giving off some thin blue smoke, put the meat on!
Three hours later...
Slice it up and drop it near some scrambled eggs!
For the record, we fed a few people from the church with these!
We start with a pound (or two) of Jimmy Dean's best rolled out in a one gallon zip top bag. Once rolled flat we cut open the two sides of the bag.
On the side, get some cheap bacon (cheaper is usually better) and make a woven blanket that will cover what will become the sausage and tater log.
Then we cook up some taters O'Brien and added some scallions and some cheese.
Fill the sausage and roll it in the baggie and then roll it on to the bacon blanket and wrap it up in plastic wrap and set it aside while you prep your smoker.
Once it is at 225 degrees with some hickory giving off some thin blue smoke, put the meat on!
Three hours later...
Slice it up and drop it near some scrambled eggs!
For the record, we fed a few people from the church with these!
![[No title]](/data/xfmg/thumbnail/34/34074-6a0944aed6e17bffefb06aa0a3d41840.jpg?1734164510)
![[No title]](/data/xfmg/thumbnail/32/32172-e383665a8becbae2d9a6b61359dae22e.jpg?1734161047)
