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Bigdog 04-19-2004 11:18 AM

Sausage Report
 
Brothers, I have seen the light. Some of you have been talking about the "Sausage Log" thingie (does it have a name?). Well, I tried it this weekend, and boy was it great. Did a 1 lb. JD hot. Sausage Heaven. If you haven't tried this one yet, you gotta do it. Easy and delicious. :)

I also smoked some of the Slovaceks Jap. from Sam's. Very good and hot. Have not tried some of their regular yet, I like it hot.

Tried some of the hot links from Wally World too. They were good too. Very red. Forgot the brand. Son loved them.

Did not like the Earl Campbell hot links though...not spicy enough for me, and the casing was tough.

jt 04-19-2004 12:31 PM

I smoked a Farmland Hot log over the weekend. Excellent! 2 1/2 hours at 200/210 put it at 170 degrees - nice smoke ring. Still have 1/2 in the fridge. Sunday I reheated a couple slices to go with my eggs.

racer_81 04-19-2004 03:27 PM

ditto on the sausage log. I threw in a 1lb generic breakfast sausage log, smoked to 170+.

that, my friends, was damned tasty. it did not last 24 hours after removal from the bandera,
and i was the only one that was eating it.

buuuuuurp.

ahhhhhhhhhhhhhhh.

parrothead 04-19-2004 07:41 PM

Did a few logs yesterday. One was a brand name at about $2.50 or so a pound. The other 2 were cheapos at .99-1.29 per pound. The cheapos sucked ass after eating the good stuff. Fatty as could be. My opinion, go with a decent sausage.

I was at Sam's today and Jimmy dean costs 3.99 for a 2 pounder. That is what I will use from now on. Walmart Jimmy dean was $3.99 for 1 pound.

Bigdog 04-20-2004 10:13 AM

Sausage logs. Let's come up with a better name for them. How about a fatty?

parrothead 04-20-2004 10:17 AM

"Smokin' a fatty", I love it!

Bigdog 04-20-2004 10:20 AM

Quote:

Originally Posted by parrothead
"Smokin' a fatty", I love it!

I knew that someone would appreciate that one. :D

willkat98 04-20-2004 10:29 AM

I had a thought for this weekend.

Take a 1# roll of spicy JDean and seperate into maybe five meatballs. Only smoke for a about 1.5 hours in heavy smoke and low temp, so as not to dry out. Might be near solid smoke ring. Then, into the chili pot they go. Might do 2-3 logs like this actually.

Anyone think that with work (rather than crumbling a whole one)? They should stay intact that way.

Bigdog 04-20-2004 10:38 AM

Quote:

Originally Posted by willkat98
I had a thought for this weekend.

Take a 1# roll of spicy JDean and seperate into maybe five meatballs. Only smoke for a about 1.5 hours in heavy smoke and low temp, so as not to dry out. Might be near solid smoke ring. Then, into the chili pot they go. Might do 2-3 logs like this actually.

Anyone think that with work (rather than crumbling a whole one)? They should stay intact that way.

Sounds great. You will get a lot more flaver that way too. Let us know how it tastes.

jt 04-20-2004 10:50 AM

drool...

kcquer 04-20-2004 03:01 PM

Quote:

How about a fatty?
Perfect Dog, Perfect 8)

I noticed the other day at out Wally super that chorizo comes without a casing in a skinny plastic chubb. I have to try it.

willkat98 04-20-2004 03:03 PM

Quote:

Originally Posted by kcquer

in a skinny plastic chubb. I have to try it.

Don't forget to pick up the "D" batteries.

Bigdog 04-20-2004 03:06 PM

That sounds good KC. Let me know how you like it.

Arlin_MacRae 04-20-2004 03:28 PM

Smokin' a fatty. Oh yeah. I've got some award-winning locally made sausage out my way that ought to be great.

What'd you guys use for wood? Hick'ry? Gawd I bet that would be good in mesquite, though. <drool>

willkat98 04-20-2004 03:29 PM

I used all Cherry.

Hmmmm....cherry


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