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). :)