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Sunday, February 27, 2011

Southern Comfort on the Memphis Pro

I am waiting for the weather to cooperate so I can try that Hasty Bake out again...

meanwhile, this is a smoke I did a couple of days ago.

I ran across some nice collard greens...

made a batch of sausage using a blend of pork and beef. I started out making a brat type sausage but then started adding a bit of this and a pinch of that.. lol It came out tasty though. :)

I trimmed the thick stem from the leaves...


washed the leaves and filled with the pork mixture...

Rolled and ready...


I filled the skillet 1/2 way with chicken stock, then gave the stuffed collards a quick splash of crown ( I didn't have southern comfort).

The splash of booze is definately optional. :)

Into the Memphis Pro with a side dish of mac and cheese.

I covered both dishes and let them cook for 30 minutes, then removed the foil and let them smoke for about 30 more minutes. (at 325F). I checked the internal temp of the pork before pulling from the smoker.

Made a batch of baking powder biscuits...

Brushed them with bacon drippings ....

into the Pro... I love that frog mat. :)






The smoked mac and cheese, baking powder biscuit, pork stuffed collards drizzled with a hot bacon dressing....





I loved it and actually felt comforted after the meal. lol

Any pork mixture will work and any greens (if you're not fond of collards). :)

14 comments:

Marc van der Wouw said...

WoW looks very nice....love the idea of the sausage rolls...

David P. Offutt - The Gastronomic Gardener said...

What an excellent way to use loose sausage. Can't wait to try that out. It all looks delicious, and a spot of Crown after the meal might be nice too!

chezjake said...

Oh, yum! I think I can smell that up here in upstate NY.

Care to share your recipe for the hot bacon dressing? It looks sort of similar to one my Pennsylvania Dutch grandmother made. -- I'm guessing bacon (and bacon fat), onion, celery, garlic(?), cider vinegar, a little sugar, black pepper, and maybe a bit of mustard.

cowgirl said...

Thank you Marc!:)

cowgirl said...

David, Thank you! Hope you give it a try sometime. It's comforting. :)

cowgirl said...

ChezJake, I think you might be psychic. :)
Your recipe is close!

I fried 5 pieces of bacon, sauted some leeks and onion in the bacon drippings.
Added about 1 TBS of flour to thicken..
Then added..
1/3 cup of water
1/4 cup of cider vinegar
2 TBs of sugar...you can add more if needed
Salt and pepper to taste

:) Thanks ChezJake..

Anonymous said...

I'm curious about the pork mixture.
Will you marry my bother (nope, not a typo - baby brother doesn't qualify for the first "R" in our kinship); you don't have to live with or even look at him. I just want you in the family.

cowgirl said...

lol Anonymous..too funny!!!
Thanks for the laugh. :)

I started with a brat recipe that I like then added red pepper flakes, chives, parsley, thyme.. I got carried away but it came out okay. (I lucked out :))

Any sausage mix will work..
One thing I like to do is add beef to the pork mixture. I just like the texture and flavor better.

Good luck and thanks again!

The Owl Nest said...

Looks delish! I hear my garden greens calling me ...

cowgirl said...

:) Thanks Owl Nest!

Chris said...

Looks so tasty!!!!
I love KOHLROULADEN ;-)

cowgirl said...

Thank you Chris!
I will look up Kohlrouladen.. I bet it's tasty.
Hope your day is going well! :)

Mark said...

I just need to know when the place next to you comes up for sale...

cowgirl said...

lol Mark, I'll keep ya posted! Thanks...