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-   -   Bangers & Mash (http://www.bbq-brethren.com/forum/showthread.php?t=128378)

jeffsee 03-15-2012 09:35 PM

Bangers & Mash
 
Well, I'm done cooking for tonight.

The Bangers & Mash turned out better than I expected. The smokey flavor was a nice touch. :clap:

http://i1109.photobucket.com/albums/...e/IMG_0446.jpg
First, I grilled the sausages.

http://i1109.photobucket.com/albums/...e/IMG_0447.jpg
LOVE the TBS flowing from my WSM. :becky:

http://i1109.photobucket.com/albums/...e/IMG_0448.jpg
There sits the WSM almost daring the sausages to jump in. :boxing:

http://i1109.photobucket.com/albums/...e/IMG_0450.jpg
Once they were ready, I put the sausages in some cast iron.

http://i1109.photobucket.com/albums/...e/IMG_0449.jpg
Time to make the onions for gravy.

http://i1109.photobucket.com/albums/...e/IMG_0451.jpg
Caramelized the onions.

http://i1109.photobucket.com/albums/...e/IMG_0452.jpg
Add in some flour, tomato paste, and GUINESS.

http://i1109.photobucket.com/albums/...e/IMG_0454.jpg
To make this serve enough folks for the luncheon, I decided to cut the sausages into chunks. Then I created layers of onion gravy and sausages. :rockon:

http://i1109.photobucket.com/albums/...e/IMG_0455.jpg
Bangers and Mash side-by-side. Tomorrow, I'll post more pics of it plated and in people's mouths. :attention:

Thanks for looking!

bluetang 03-15-2012 09:41 PM

Dang, that looks killer! KILLER!!

cowgirl 03-15-2012 10:03 PM

Looks soooooo good!! :thumb:

Phubar 03-16-2012 05:21 AM

Love me some bangers 'n mash!
Yours looks great!

MikeR 03-16-2012 05:35 AM

Looks good- looking forward to the plated pics, not so much the pics people chewing.

Skidder 03-16-2012 06:12 AM

Stick to your ribs GOOD!! Nice work

wnkt 03-16-2012 07:16 AM

Looks real good.
Did you make the bangers yourself, or store bought?
Did you get much smoke flavor by smoking the bangers after grilling them?

jeffsee 03-16-2012 08:25 AM

Quote:

Originally Posted by wnkt (Post 1982232)
Looks real good.
Did you make the bangers yourself, or store bought?
Did you get much smoke flavor by smoking the bangers after grilling them?

Couldn't get Bangers on such short notice, so I opted for Italian sausages.

Just before putting in the smoke I pierced each sausage to allow for some smoke. Then, after cutting up the sausage and covering in gravy, I left the top of the Dutch oven off to allow more smoke. I was pleasantly surprised by the amount of smokey flavor that came through in the final product.

BBQ Bacon 03-16-2012 08:28 AM

Wow, that looks great. Had bangers and mash for the first time about 20 years ago in a hole in the wall in New York City. Run by a bunch of UK models who moved to the US. It was great.

NU2QN 03-16-2012 08:31 AM

Looks Awesome. I'm adding this to my list of recipes.

jeffsee 03-16-2012 09:20 AM

Beef Stock
 
Quote:

Originally Posted by NU2QN (Post 1982320)
Looks Awesome. I'm adding this to my list of recipes.

I almost forgot. I have 2 cups (give or take) of beef stock that went in after the Guiness evaporated. Simmered for about 15 minutes.

jeffsee 03-16-2012 09:22 AM

This is only a quick plate shot. Someone begged for a sample because they will miss the luncheon today. Keep in mind that the plate is cold.

http://i1109.photobucket.com/albums/...e/IMG_0456.jpg

HOG WILD BBQ 03-16-2012 09:25 AM

fark! that looks good

PatAttack 03-16-2012 09:29 AM

No one is going to eat that. So, pack it up and send it to me!!:becky:

Looks devine!

landarc 03-16-2012 09:37 AM

Looks good, never had that.


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