I have to admit...

[hornbri]

I was pretty skeptical about this whole smoke fatty trend, I did two JD Hot;s today and....well WOW.

If you have not tried this yet you have to. One of these is going in a mid week batch of chili.

[kcquer]

horn, gotta tell me how the chili turns out. I've wanted to try the chili thing since I tried my first fatty, but I usually only cook chili in cooler (football) weather. Some nice slices of fatty on a biscuit is the $hit when you've been smellin wood and good food for a couple hours in the morning. Nukes real good too if you ever do enough to have leftovers.

[mook]

horn,

you really should post you Chili recipe for the the brothers, i think they would appreciate it more than most of the folks out here that cant stand the heat.

[hornbri]

I am debeating it I am afraid most of these old ****ers will burn there asses off.

[willkat98]

I smoked (offset kettle, lots of apple wood and Kingsford) one of those 50% less fat (wife grabbed the wrong kind) JD sausage last night.

Phil mentioned he had one dried out too much (the reduced fat variety).

After 1 hour at 305, I wrapped it in HD foil and threw it back on till the beer can chicken was done.

Damn that was good. Foiling the reduced fat variey fatty sure kept it most. Cut into it and juice was all over the plate.

Very good.

[nthole]

Ok, you got me wanting to try one of these logs to cut for some breakfast patties. What do you need to do these? What's the best way? I haven't seen the post talking about doing these. About how long, take to what temp, wrap in foil, season, cooler, etc?

[parrothead]

Basic recipe is as follows.

Unwrap 1-1 pound log of Jimmy Dean sausage. Place in smoker along with everything else you are smoking at 225ish. Pull off in three hours, slice, enjoy.

[kcquer]

take to what temp,

Neil, USDA says 160 is safe for ground pork (thanks bro kick) I've had them as high as 185 before I got around to taking them out and they are fine. About as simple and good as it gets.

Some nice slices of fatty on a biscuit is the $hit when you've been smellin wood and good food for a couple hours in the morning. Nukes real good too if you ever do enough to have leftovers.

[parrothead]

I just break them in half after three hours and see if it is done. I guess the probe is better.

[Bigdog]

Ok, you got me wanting to try one of these logs to cut for some breakfast patties. What do you need to do these? What's the best way? I haven't seen the post talking about doing these. About how long, take to what temp, wrap in foil, season, cooler, etc?

That's the beauty of it mate. It is easy, a real no brainer. As Bro. Greg said, just unwrap and cook for about 3 hours. No fuss.

Now yes, you can get fancy and put a dry rub on as Bill suggested, but good sausage is good sausage. I don't use a thermo on it as I just go by feel and look. It will shrink to a nice firm size. You also can look for when the juices run a nice golden color.

I haven't tried this one yet: Roll grill it on the firebox side to get a good crisp bark. This could be do either before or after smoking. Let me knoe if anyone has tried this yet.

[racer_81]

Neil, USDA says 160 is safe for ground pork (thanks bro kick) I've had them as high as 185 before I got around to taking them out and they are fine. About as simple and good as it gets.



I take mine to 170+, but for "personal plumbing" reasons, I need to error on the side of
overcooked.

[Arlin_MacRae]

Horn -- Bring that chili recipe ON, bro! As well as a Q'er & brewer I'm a chilihead from WAY back. Won several "hottest chili" awards, I have, and I'm always looking for new ideas.


Arlin

[Solidkick]

I am debating it I am afraid most of these old f*a*r*kers will burn there asses off.

I resemble that remark!! But, no offense taken. Oh, to have the stomach of a 20 year old again. Oh,Oh, to get my Hands on a 20 year old again!
WooooooooHooooooooo!!

[willkat98]

I am debating it I am afraid most of these old f*a*r*kers will burn there asses off.

I resemble that remark!! But, no offense taken. Oh, to have the stomach of a 20 year old again. Oh,Oh, to get my Hands on a 20 year old again!
WooooooooHooooooooo!!

Tut tut Solid.

Dont let these kids (goats) get your goat (temper) up.

It is so fun, and refreshing, to see these Pamper walkers at a bash (sorry Neil) who think they are young and macho, only to see night night at 11pm, and pleading to mercy at only a few 100,000 Scoville.

They need what I like to call a Bash Ass Adjustment, BAA, to understand that they didnt invent wall paper covered ****.

[hornbri]

They need what I like to call a Bash Ass Adjustment, BAA, to understand that they didnt invent wall paper covered ****.

Ohh **** that was funny

[willkat98]

LMAO

That was like after my 4th of 6 margaritas

Doing the Cynco de Mayo mod last night.

[Arlin_MacRae]

...and pleading to mercy at only a few 100,000 Scoville.

Yeah!! I remember taking a bottle of Dave's Insanity Sauce to a little get together in Turkey. One macho little 'extreme' guy slathered his sausage slices in the stuff (against my warning, of course) and wolfed down a couple... HEHEHEHE He didn't quite need CPR, but his eyes got big and round and he twitched real funny. :D

[nthole]

It is so fun, and refreshing, to see these Pamper walkers at a bash (sorry Neil) who think they are young and macho, only to see night night at 11pm, and pleading to mercy at only a few 100,000 Scoville.

They need what I like to call a Bash Ass Adjustment, BAA, to understand that they didnt invent wall paper covered ****.

Now when did I come in walking all young and macho! I love that you keep forgetting that I got up at 4 am central time that morning to fly out there!!! Must be the old age thing :lol:

Arlin, where in Turkey did you go? I've been there a number of times.

[colt45]

bring on your "hot" chili recipie...

[hornbri]

OK I am going to have to work on it. Problem is I have never written it down, I just make it from memory. I dont even measure spices, I just know how much looks right.

I will have to make some this weekend and take notes.

[willkat98]

Chater Member

Good to see you Chater.

Thats funny. You write like you talk. Transplanted Texan New Yawker Mod.

I would love to hear you say Chowder if you lived in Bahston

[Arlin_MacRae]

Neil,

I spent two years at "The Lik" by Adana. It was...different. Great food (I think the flies added a certain zing to the lamb), awesome weather, and...the Turkish way of life.

Where did you spend time over there?

[willkat98]

Neil,



Where did you spend time over there?

I'll bet he says something invovling Golfing.

[parrothead]

He was there a couple of years ago on a grade school field trip.

[nthole]

Vultures!!!

I've been there 3 times, each for 3 or 4 weeks. A good friend from college is Turkish so I go there every other year to hang out. Mostly Istanbul and Anakara, but have done the Antalia, Fethiye, Bodrum areas as well. Nice country. Mostly nice people. Very laid back.

[frognot]

I am debeating it I am afraid most of these old f*a*r*kers will burn there asses off.

Some of these old farkers are Texans so we CAN take the heat . . .

Just a li'l reminder, if it's got beans in it, it ain't chili, it's soup.

[rusold]

Sort of off topic but sort of not -

There is a freeware problem out there by a Turkish guy (he was a kid when I first got the program) named Irfan and that is the name of his program - it is a viewer/editor for any kind of display file that exists in the world. It is absolutely the best program I have ever used - intuitive, fast, has never failed, doesn't call home like lots of freeware. Google search gets it for you.

R

[rusold]

oops should have been program it is definitely not a problem

R

[brdbbq]

Irfan and that is the name of his program - it is a viewer/editor for any kind of display file that exists in the world. It is absolutely the best program I have ever used - intuitive, fast, has never failed, doesn't call home like lots of freeware.


I agree, but didn't know the history. Thanks

[racer_81]

Just a li'l reminder, if it's got beans in it, it ain't chili, it's soup.

Ditto.

[Arlin_MacRae]

Skippy. Big chunks of meat, tomatoes optional, peppers. Corn bread on the side. :)

[willkat98]

Just a li'l reminder, if it's got beans in it, it ain't chili, it's soup.

Ditto.

How bout carrots

[parrothead]

what about rice or hominy?

[willkat98]

I had no idea there were that many people that like bbq in Texas.

Up here, Texas is known for their Toast.

[brdbbq]

They need what I like to call a Bash Ass Adjustment, BAA, to understand that they didnt invent wall paper covered ****.

Ohh **** that was funny

BAA comes after consuming 10 lbs of Jalapeno's

[parrothead]

Up here, Texas is known for their Toast.

And the occasional president.

[brdbbq]

many people that like bbq in Texas


We invented it.....ducking

[parrothead]

You may have invented it, but the brethren have perfected it.

[brdbbq]

, but the brethren have perfected it.


As well as the art of Bull$hiting.

[racer_81]

Texans invented Frito Pie too.

[Arlin_MacRae]

Repeat BS story MOD!!!

8)

[racer_81]

Just a li'l reminder, if it's got beans in it, it ain't chili, it's soup.

Ditto.

How bout carrots

soup.

[willkat98]

Oh yeah.

Texas is known for Corn Bread.

Everyone who goes to Lone Star Steak House raves about the cornbread.

Bread and Toast. Looks like you only invented the side dishes.

[brdbbq]

goes to Lone Star Steak House

Never heard of it

[Jorge]

--------------------------------------------------------------------------------
Oh yeah.

Texas is known for Corn Bread.

Everyone who goes to Lone Star Steak House raves about the cornbread.

Bread and Toast. Looks like you only invented the side dishes.


Consult your UPS man prior to going further :twisted:

[brdbbq]

200 Lbs of toast or corn bread, chili, bbq, better yet Fritos.

[frognot]

200 Lbs of toast or corn bread, chili, bbq, better yet Fritos.

I think all the non-Texans should prove their BBQ prowess by sending ussamples of Q (and their best local brew) and the Texas contingent will pass judgment (and probably gas too)

[racer_81]

200 Lbs of toast or corn bread, chili, bbq, better yet Fritos.

I think all the non-Texans should prove their BBQ prowess by sending ussamples of Q (and their best local brew) and the Texas contingent will pass judgment (and probably gas too)

sounds reasonable to me

[parrothead]

Alright, next time I cook, I will send each of you a box of meat.

Ya know, Racer, that pig kinda grows on ya.

[hornbri]

At this point I feel it is important to point out I am a displaced Texan trapped in Cal. I grew up in Austin and the Hill country thus the reason I KNOW what BBQ should taste like.

[willkat98]

I KNOW what BBQ should taste like.

Would that be corn bread and toast?

[hornbri]

Arn't you the one that wanted to put carrots in the chili.

Next your going to tell me Chicken and Pork are BBQ.

[kcquer]

Next time I get to cook, I'm gonna smoke some chorizo, I want to try that in some chili. I don't know if thats TX approved, but I'm gonna try it any way.

[hornbri]

Chorizo is most Texas apporved no doubt.

[mook]

kc,
TX approved or not, i think that will be great.

Take it form me Horn is all bark and no bite.
the chili on the other hand bites worse than the OL after i tell her her ass does look fat in those pants.

[kcquer]

the chili on the other hand bites worse than the OL after i tell her her ass does look fat in those pants.

LMAO, I can see that getting you bit.
My chili would probably be a bit mild for some of you guys, but its not bad. Some friends of mine won the Lenexa Chili Challenge in 2002. They used chorizo in their blue ribbon entry. That contest has 2 catagories, Traditional (no beans) and Home Style (with beans).

I heard a funny chili contest story on Paul Harvey last fall. Some guy in TX paid his entry fee, didn't cook anything. He went around to all the "real contestants" got his free samples, dumped all the samples into a pot. The Farker Won.

[willkat98]

Arn't you the one that wanted to put carrots in the chili.

Next your going to tell me Chicken and Pork are BBQ.

Next thing you know, you'll tell me Texans don't put peas in their chili either.

[brdbbq]

Ne peas in my Chili, I pee in the yard.

[willkat98]

What about water chestnuts? Can't have chili without water chestnuts

[parrothead]

I officially pronounce this thread retarded.

[willkat98]

Smoked water chestnuts. That might be good.

I've used Similac to thicken my chili.

[Jorge]

I heard a funny chili contest story on Paul Harvey last fall. Some guy in TX paid his entry fee, didn't cook anything. He went around to all the "real contestants" got his free samples, dumped all the samples into a pot. The Farker Won.

Actually it wasn't his entry fee, it was his brother's who couldn't make it. Did I mention the Farker in question was from Illinois?

[kcquer]

Actually it wasn't his entry fee, it was his brother's who couldn't make it. Did I mention the Farker in question was from Illinois?

Jorge, thanks for "the rest of the story". I heard this, or parts of it, on a job site and got fill ins from a painter closer to the radio than I was.

[parrothead]

Did I mention the Farker in question was from Illinois?

We raise 'em smart up here.

[parrothead]

I can vouch for this one because I was there. When I was in Vegas for the cookoff last year, a guy I knew there went to somebody's booth about 10 booths down. He bought their regular and their hot, mixed the 2 about half and half and took first in sauce.

[jt]

I officially pronounce this thread retarded.

Just this thread? Not everyone in it?

[brdbbq]

We raise 'em smart up here.


Yes you do I'm a shining example. :lol: