Discussion Thread -> "SAUSAGEFEST!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Sigh. Did some smokies over the fire this weekend, but didn't get any presentation photos.

Oh well. They were delicious and anything cooked over a camp fire just kicks them up a good 2 or 3 notches.

Please use this image as my official entry to the Throwdown.

It can be. It's not much of a presentation, but I'll throw it in if it passes the rules test.

Take your Ginko Ron. You'll remember. :thumb:

This is my Official Entry into Da Sausagefest Der Hey.................Ya

We got some big fat Brats and da onion, butter and a beer spa all a ready to go.


Cooking indirect over some hickory for flavor


Into da spa for some a whirlpool action.......eh


Den we put them back on da hot side to final sear..........Yum


And for da Official Money Shot...........Now dats a nice sausage....eh

This is my official enter in this TD.

i bought some Italian prosciutto sausages and what we call Luganica sausage (the snake like). I sprinkle some celery salt on and let rest in fridge for some hours




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I set up the 26 OTG for indirect grilling with water and some cherry+apple chips for smoke.
I let the kettle reach T round 200F than I put in the sausages




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Then I start smoking looking for 150 IT in order to complete the cooking process in the beer bath.




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2 hours and 30 min later they were round 149! Ready to move them in the beer bath.
They look like this




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Into the beer bath for 20 minutes




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Finally...ready to be eaten




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Please, accept the below pic as my entry pic in this TD





Thanks for stopping by.
Enrico

Please consider this an entry into the Sausagefest Throwdown.

I'll share the TD pictures here, but the whole 4th weekends cook can be found here.

This TD is called "Sausagefest", and since a "fest" is a party, that means to me a lot of different people hanging around and having a good time. So, I am planning on several different "Ode's to Sausage".

Late Saturday night, I started by putting a Bacon Wrapped Jalapeno Popper Stuffed Fatty for Sunday. Got some Jalapenos on the grill to give them a char and put them in a saran wrap covered bowl to steam so I could peal them...




Ready to put this thing together. There is a pound of Spicy Owen's Sausage (They were out of Jimmy Dean?) flattened out in a gallon Ziploc bag. The little bundle of cheddar cheese is actually half a block of Philadelphia Cream Cheese rolled in cheddar cheese. I don't know about you, but I like to dip my poppers in some Ranch, and need a good bacon weave to hold this all together. Top it off with a little of my pork rub.



Cut the top off the Ziploc bag, smear a little Ranch on, and added the grilled peppers. What I forgot to show here was adding the cheese on top and rolling the Fatty up.



Wrapped in Bacon, sprinkled with rub, then wrapped in saran wrap, and then into the fridge over night to firm up.



Did I mention I was making two of them? Out of the fridge and ready to go on the smoker...



And some Jalapeno Cheddar sausages...



And a fresh Green Chorizo sausage.



On the 300* smoker at 2 pm with some apple wood chunks in KBB. Running a little higher temp then I planned. Was too busy getting these pictures up and forgot to close a vent. Got it closed now, it'll settle back down to around 280* soon.

These will take anywhere from 2 to 2.5 hours to get to an internal temp of 165*. If needed at the end, I will hit the bacon with my flame thrower to crisp it up.



Everyone into the pool... PLEASE USE THE FOLLOWING AS MY ENTRY SHOT:



Jalapeno cheddar brats done. Or are they?



How about wrapping them in some Garlic Breadsticks?



And adding more cheese of course...



Now they are done.



Green Chorizo smoked, but needs some color...



Threw it on the gasser to get some grill marks.



Fatty's up to temp, but bacon not crisp enough.



Hit them with the flame thrower to crisp them up.



Ready to slice...




Nice smoke ring and nice and gooey...



All sliced up and ready to take to the bar...



Plated with a little mac and cheese and some Dijonnaise I mixed up...

I think I broke the server with this entry... :shock:

This is beyond fantastic, THoey1963! Your entry is above and beyond the call of duty. Now, which one was your entry photo? :doh:

buzz53 said:

This is beyond fantastic, THoey1963! Your entry is above and beyond the call of duty. Now, which one was your entry photo? :doh:

Click to expand...

I listed above the following picture to please use this as my entry:



I kinda wanted to use a completion picture, but I got rushed and those photos are blurry, so I went for this one with all the sausages on the smoker.

looks awesome!

How long did it take to put that together?

Oh boy! This is gonna be a fun one. I only wish I knew how to make my own sausage. Gonna hit the threads and see what my brethren know about this! :-D

Here is some fresh smoked andouille. I start with 20 lbs of boneless butt and run it through a medium grinder blade. Blend in the seasoning and then stuff into 32mm hog casings. Andouille is then cooled overnight and cold smoked at 80 degrees. A ice water bath finishes the process. Please use the photo of the sausage in the smoker as my entry.

Nice job Teamfour...

Just BAM! on all these entries!

Ok going to throw this in this TD, made some Ribeye sausage stuffed chicken thieghs.
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Put them on the Primo

Big Daddy doing his thing :thumb:

Threw on some corn with leftover sausage and foil wrapped tater and onions

Plated pic didnt come out so good:tsk:

Had to take another quick pic for entry cause the plated pic stunk:becky:

Use above photo for entry pic Thanks

I really like the idea of the Garlic Breadstick wrapped sausage with cheese... Four food groups in one bite; Meat, Bread (grain), Cheese (dairy) and Garlic (a group unto itself)...

Thx for sharing!