the Cooking Thymes - Up in Smoke http://www.cookingthymes.com/ with the Muse Gourmet en-us Muse Gourmet Thu, 21 May 2009 23:23:53 GMT newtelligence dasBlog 2.3.9074.18820 MuseGourmet@CookingThymes.com MuseGourmet@CookingThymes.com http://www.cookingthymes.com/Trackback.aspx?guid=6395dc78-e644-4a1a-b35b-cff8f47558cd http://www.cookingthymes.com/pingback.aspx http://www.cookingthymes.com/PermaLink,guid,6395dc78-e644-4a1a-b35b-cff8f47558cd.aspx Muse

Smokin Sausages

I'm starting a little project. It's called Up in Smoke.

By the name you can tell I have high aspirations.

I've decided to dedicate part of my life to learning how to make mouth watering, kick ya in the pants smoked meat. Specifically brisket, turkey and pork chops. (Eric...Happy Birfday...now wipe that grin off your face.)

Now, where were we? Oh yes, the Up in Smoke project.

You see, I have never smoked anything (well, maybe in college once), don't know a thing about the equipment and couldn't tell you the first thing about rubs and marinades and when it's best to do what. But I aim to have an opinion formed on the matter by the end of the summer. And, something will be smokin for Father's Day!

The Muse Gourmet Up in Smoke - Part I http://www.cookingthymes.com/PermaLink,guid,6395dc78-e644-4a1a-b35b-cff8f47558cd.aspx http://www.cookingthymes.com/2009/05/21/UpInSmokePartI.aspx Thu, 21 May 2009 23:23:53 GMT <br> <br> <img alt="Smokin Sausages" src="http://www.cookingthymes.com/images/HotSaus.jpg"> <br> <br> I'm starting a little project. It's called Up in Smoke. <br> <br> By the name you can tell I have high aspirations. <br> <br> I've decided to dedicate part of my life to learning how to make mouth watering, kick ya in the pants smoked meat. Specifically brisket, turkey and pork chops. (Eric...Happy Birfday...now wipe that grin off your face.) <br> <br> Now, where were we? Oh yes, the Up in Smoke project. <br> <br> You see, I have never smoked anything (well, maybe in college once), don't know a thing about the equipment and couldn't tell you the first thing about rubs and marinades and when it's best to do what. But I aim to have an opinion formed on the matter by the end of the summer. And, something will be smokin for Father's Day!<br> <img width="0" height="0" src="http://www.cookingthymes.com/aggbug.ashx?id=6395dc78-e644-4a1a-b35b-cff8f47558cd" /> <br /> <hr /> <a href="http://www.cookingthymes.com">The Muse Gourmet</a> Musings... Up in Smoke