Southern Crackling Pone. In the style of Dixie.

SGH

The above bread goes great with my version of beans and rice. In reality it should be called triple sausage and rice as the sausage far out weighs the beans. The beans are more for flavoring than anything else. Great nonetheless. 

bgebrent

SGH said:

The above bread goes great with my version of beans and rice. In reality it should be called triple sausage and rice as the sausage far out weighs the beans. The beans are more for flavoring than anything else. Great nonetheless. 

You my friend are on a roll!!  I like it a lot!  As you say, standing by.

SmokingPiney

Corn pone with cracklins, and red beans and rice.............reminds me of my youth in Georgia and Louisiana. Many great memories. 

Superbly done, @SGH. 

SGH

My version of beans and rice:
2 pounds DD hot sausage. 
1 pound Conecuh sausage. 
1 pound of Little smokies. 
1 stick of butter. 
1 pound of beans (optional). 
Season with the seasoning of your choice. I like 1 white onion, 4 stalks of celery, and a whole head of garlic. I include a few red beans for seasoning as well. 
Beans and rice, in the style of Dixie. 
As you can see, it's mostly sausage. 

SGH

Did another cracking bread tonight to go with the sausage. 

Crust.

After resting for 15 minutes in white butcher paper. Never use the pink paper for breads. 


Time to eat. 

lkapigian

I gain weight just looking at your posts....awesome 

SkinnyV

Bravo sir...bravo!

SGH

@SmokingPiney @bgebrent @SkinnyV @lkapigian
Thanks fellows, I really appreciate it. 

DMW

SGH said:

Did another cracking bread tonight to go with the sausage. 

Crust.

After resting for 15 minutes in white butcher paper. Never use the pink paper for breads. 


Time to eat. 

I see empty chairs around that table. I would like to be sitting in one of those.

SGH

DMW said:

I see empty chairs around that table. I would like to be sitting in one of those.

You my friend have a place at my table anytime. You can take that one to the bank. 

SkinnyV

Brother @SGH someone mentioned the new Shirley in a post the other day and you mentioned getting one. I did not know anything about Shirley until I typed it in and saw videos on the guy. 
I must say what a fine and entertaining individual and beautiful smokers. Kudos to you all for supporting him. 
Would love me a nice patio vertical, Seattle is too far to make that drive I'm afraid, maybe one day.

SGH

@SkinnyV
Brother Skinny, the Shirley pits are phenomenal. I have 2 Shirley's and soon to be 3 in the ole arsenal. Not to mention that Paul is a very fine man. I have been promoting his smokers since the day he started building them. Great products at a fair price. Paul is honestly as fair and kind as they come. Something you don't see to much now days my friend. 

SGH

SkinnyV said:

Would love me a nice patio vertical, Seattle is too far to make that drive I'm afraid, maybe one day.

Brother Skinny, I belong to a organization that helps transport child burn victims and there family's across the country for medical care. With that said, if we can work out the logistics, I may can meet you real close with a pit on one of my transports if you are interested. 

SkinnyV

thats a damn fine offer, you are one of the good ones. Keep doing what you do sir!

Randall_Lee

Griffin said:

That looks great. Never had craklin's in my cornbread. My recipe is similar to @Dredger but we add either green chiles or jalapenos, cheese and a little bit of cream of corn.

Same here but some crispy crumbled fried bacon helps a bunch.

SGH

Randall_Lee said:

Same here but some crispy crumbled fried bacon helps a bunch.

Bacon bread is great as well. I prefer the cracklings by a tad, but I won't shy away from the bacon either.  

NPHuskerFL

Dude!  That sounds crazy good!  Southern Lovin' Bread

jarc

@SGH that looks so tasty. Nice job.

SGH

jarc said:

@SGH that looks so tasty. Nice job.

Thank you brother. Here is a straight bread I did minus the cracklings. Sadly cornbread and biscuits are about the only breads I'm decent at making. 

bcsnave