Bangers & Mash

jeffsee · 03-15-2012, 09:35 PM

Well, I'm done cooking for tonight.

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

First, I grilled the sausages.

LOVE the TBS flowing from my WSM.

There sits the WSM almost daring the sausages to jump in.

Once they were ready, I put the sausages in some cast iron.

Time to make the onions for gravy.

Caramelized the onions.

Add in some flour, tomato paste, and GUINESS.

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.

Bangers and Mash side-by-side. Tomorrow, I'll post more pics of it plated and in people's mouths.

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!!

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

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

Quote:

Originally Posted by NU2QN

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.

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!!

Looks devine!

landarc · 03-16-2012, 09:37 AM

Looks good, never had that.

03-15-2012, 09:35 PM	#1
jeffsee Full Fledged Farker Join Date: 11-06-10 Location: Oshkosh, WI Downloads: 0 Uploads: 0	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. First, I grilled the sausages. LOVE the TBS flowing from my WSM. There sits the WSM almost daring the sausages to jump in. Once they were ready, I put the sausages in some cast iron. Time to make the onions for gravy. Caramelized the onions. Add in some flour, tomato paste, and GUINESS. 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. Bangers and Mash side-by-side. Tomorrow, I'll post more pics of it plated and in people's mouths. Thanks for looking! __________________ SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe

03-15-2012, 09:41 PM	#2
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Dang, that looks killer! KILLER!! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

03-15-2012, 10:03 PM	#3
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Looks soooooo good!! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

03-16-2012, 05:21 AM	#4
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Love me some bangers 'n mash! Yours looks great! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012

03-16-2012, 07:16 AM	#7
wnkt is One Chatty Farker Join Date: 06-08-06 Location: Upstate South Carolina Downloads: 0 Uploads: 0	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? __________________ Chargriller Super Pro with side firebox ------ I'd like to be remembered as one of those "larger than life" people, but as I'm only 5'6" I just work on being wider than life. (Pedro Moura Pinheiro, a funny guy)

03-16-2012, 05:35 AM	#5
MikeR is one Smokin' Farker Join Date: 11-13-08 Location: Islip, NY Downloads: 3 Uploads: 0	Looks good- looking forward to the plated pics, not so much the pics people chewing.

03-16-2012, 06:12 AM	#6
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	Stick to your ribs GOOD!! Nice work

03-16-2012, 08:28 AM	#9
BBQ Bacon is one Smokin' Farker Join Date: 09-22-11 Location: Calgary, Alberta Downloads: 0 Uploads: 0	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. __________________ Did someone say Bacon? 18.5" Weber Smokey Mountain Cooker. www.canuckfoodie.com Black Thermopen <- the colour of speed!

03-16-2012, 08:31 AM	#10
NU2QN Full Fledged Farker Join Date: 01-05-12 Location: Sonora, CA Downloads: 0 Uploads: 0	Looks Awesome. I'm adding this to my list of recipes. __________________ Mike 2 x UDS Weber Kettle 22.5 w/rotisserie Wine Barrel Smoker Traeger 075 Mystery Metal Egg

03-16-2012, 09:22 AM	#12
jeffsee Full Fledged Farker Join Date: 11-06-10 Location: Oshkosh, WI Downloads: 0 Uploads: 0	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. __________________ SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe

03-16-2012, 09:25 AM	#13
HOG WILD BBQ Full Fledged Farker Join Date: 01-31-11 Location: thomaston ga. Downloads: 0 Uploads: 0	fark! that looks good __________________ JUST SOME GOOD OL BOYS NEVER MEANING NO HARM.......

03-16-2012, 09:29 AM	#14
PatAttack is One Chatty Farker Join Date: 07-19-11 Location: Mt. Pleasant S.C. Downloads: 0 Uploads: 0	No one is going to eat that. So, pack it up and send it to me!! Looks devine!

03-16-2012, 09:37 AM	#15
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Looks good, never had that. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que