Today felt like a good day for a peameal sausage fatty. Excuse the poor light, my phone has no flash and stove top no light.
Bacon - weaved, then peppered and spiced with my pulled pork spice (not shown).
Peameal & cheddar sausage, shaped and rolled in ziplock. Cut one side of baggy off and lay sausage on top of bacon weave, again seasoned with custom rub (below).
Rub:
Mustard powder
Cayenne
Turmeric (always! its good for you, and makes all the juices yellow)
Ground cumin
Onion powder
Garlic powder
Smoked paprika
Then on top of that I laid out some 17 yr old cheddar slices (too lazy this A.M to grate, or at least clean grate afterwards) and also added some cheddar curds.
Next some veggies I grew: spinach, yellow & red pepper, mushrooms a friend grew, and a small amount of smoked pulled pork I had leftover from last weekend. Seasoned again (generously) with ground pepper, garlic salt and pulled pork spice. I threw in some dijon mustard, franks hot sauce and a glop of some homemade BBQ sauce I made.
Rolled the sucker up toothpicked and tied, used the remainder of the above rub on the outside and now it's sitting in the fridge awaiting grill time (2pm today) where it'll cook at 210-225 for about 3hrs or until it reaches a 165-170 internal temp. Probably use cherry or peach wood for smoke - whichever is already chunked up.
I tend to get too excited and hungry and usually forget, but I'll try to remember to snap a pic when I throw on the weber and when it's done.
[edit to add]
Was a tad bit late due to whiskey, but it's on the grill now (as of 2:35pm). I got lazy again and just went with hickory wood for smoke since it's all I've cut up this week.
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