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 Posted: Sun Oct 9th, 2011 09:59 pm
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Captain Chaos
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Location: Warren, Michigan USA
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Mana: 
I have 4 fatties in the smoker right now, with a fifth going in soon.

1) Sage sausage on the outside, chorizo inside with jalapeno's, green onions, pepper jack cheese, and some green peppers.

2) Sage sausage outside, rib rub, pancetta, roasted red peppers, yellow onions garlic and green peppers.

3) Sage sausage outside, green peppers, onions, roasted red peppers, garlic and mozzarella cheese.

4) Sage sausageoutside , bacon, onions and Monterrey Jack, with a good helping of rib rub, inside and out. 

All bacon wrapped and formed into nice little logs....

Attachment: smoking 002.JPG (Downloaded 46 times)



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 Posted: Sun Oct 9th, 2011 11:55 pm
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longshot25
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What is it that you call fatties?  The sage sausage is some thing foreign to me also. With all the other ingredients stuffed in side they sound good. Although  I am wondering how did you get the fuzz and legs off those fat caterpillar's.:roflmao:



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 Posted: Mon Oct 10th, 2011 12:34 am
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Captain Chaos
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Paul...start drooling,

Attachment: smoking 2 005.JPG (Downloaded 44 times)



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 Posted: Mon Oct 10th, 2011 05:19 pm
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longshot25
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I just love fat jucy catapillers. :roflmao:  Are thare any left overs?  It looks like you did a fine job on the grilling.



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 Posted: Tue Oct 11th, 2011 12:46 am
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Captain Chaos
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Mana: 
Thanks! They are very delicious, I may make one or two next week for the meeting or hold off until the pot-luck in December. They are fairly easy to prep, but take 2 to 2.5 hrs to smoke.  Something about pork and smoke, almost the perfect combination!



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