oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 12-15-2012, 11:41 AM   #16
boatnut
is One Chatty Farker
 
boatnut's Avatar
 
Join Date: 03-22-05
Location: Ohio
Default

x 2 what Chad just said
__________________
Mike

GOSM smoker (gas)
Masterbuilt (electric)
Weber Kettle
Weber Gasser (2)
Weber WSM


I'd rather have a bottle in front of me then a frontal lobotomy
boatnut is online now   Reply With Quote


Old 12-15-2012, 03:46 PM   #17
DrEvil
Found some matches.
 
Join Date: 12-13-12
Location: Highlands Ranch, CO
Default

Worked out pretty well. Tasted good so far. I learned quite a bit.

Using the new grinder and the new stuffer. Enjoyed some with the new banana cream pie recipe from last night, and will freeze the rest.
Attached Images
File Type: jpg 2012-12-15 10.31.27.jpg (43.2 KB, 29 views)
File Type: jpg 2012-12-15 10.31.33.jpg (53.3 KB, 29 views)
File Type: jpg 2012-12-15 11.44.20.jpg (88.4 KB, 29 views)
File Type: jpg 2012-12-15 11.46.22.jpg (87.8 KB, 29 views)
File Type: jpg 2012-12-15 11.46.37.jpg (53.1 KB, 29 views)
File Type: jpg 2012-12-15 14.20.56.jpg (57.7 KB, 29 views)
File Type: jpg 2012-12-15 14.32.55.jpg (65.3 KB, 29 views)
DrEvil is offline   Reply With Quote


Old 12-15-2012, 03:48 PM   #18
Teamfour
is Blowin Smoke!

 
Join Date: 07-13-12
Location: Sterling, VA
Default

Looks great!
__________________
BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
Teamfour is offline   Reply With Quote


Old 12-15-2012, 04:07 PM   #19
IamMadMan
somebody shut me the fark up.
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Nice Job, look really great...

Don't worry about the Masterbuilt Smoker, everyone has to start somewhere and then progress. I myself purchased a used propane smoker from Craig's List to use as a warmer / holding oven for large event cooks. I was surprised to see that it does a great job on overnight smokes as well.

Sometimes it's nice not to fire up the big boy and burn all that wood just for a pork butt or two.
__________________
Freedom is the right to be wrong, not the right to do wrong
IamMadMan is online now   Reply With Quote


Old 12-15-2012, 04:16 PM   #20
DrEvil
Found some matches.
 
Join Date: 12-13-12
Location: Highlands Ranch, CO
Default

Thanks for all the advice. A couple of follow-up ???s

1. How long should you have the sausage in the "bath" after coming out of the smoker?
2. Mine was very slightly crumbly when sliced (but not too bad). How do you prevent that?
DrEvil is offline   Reply With Quote


Old 12-15-2012, 04:21 PM   #21
Teamfour
is Blowin Smoke!

 
Join Date: 07-13-12
Location: Sterling, VA
Default

Crumbly is usually the result from the internal temp exceeding 155 during the smoke. It is an indication that the fat began to render out of the meat.
__________________
BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
Teamfour is offline   Reply With Quote


Old 12-15-2012, 04:25 PM   #22
DrEvil
Found some matches.
 
Join Date: 12-13-12
Location: Highlands Ranch, CO
Default

Thats makes sense to me. I let it get to 165, being afraid of undercooking on my first attempt. Did not want to kill anyone.
DrEvil is offline   Reply With Quote


Old 12-16-2012, 11:10 AM   #23
boatnut
is One Chatty Farker
 
boatnut's Avatar
 
Join Date: 03-22-05
Location: Ohio
Default

My smoked sausages usually consist of Andouille, Kielbasa and Country. I try not to take them over 150. That being said, I use 98% of these types of sausages in other dishes like red beans n rice, gumbo etc where they are further cooked.

For grilling sausage, I almost always just use fresh, like bratwurst, italian etc.
__________________
Mike

GOSM smoker (gas)
Masterbuilt (electric)
Weber Kettle
Weber Gasser (2)
Weber WSM


I'd rather have a bottle in front of me then a frontal lobotomy
boatnut is online now   Reply With Quote


Old 12-16-2012, 12:00 PM   #24
mawil1013
Knows what a fatty is.
 
mawil1013's Avatar
 
Join Date: 07-26-12
Location: Gastonia, NC
Default

This should help,

http://www.ehow.com/how_5996926_dire...ring-meat.html

http://www.flamingbarbecues.co.uk/Ar...ing-and-curing
__________________
The Practical BBQ'r!
mawil1013 is offline   Reply With Quote


Old 12-16-2012, 12:12 PM   #25
mawil1013
Knows what a fatty is.
 
mawil1013's Avatar
 
Join Date: 07-26-12
Location: Gastonia, NC
Default

Quote:
Originally Posted by DrEvil View Post
Thanks for all the advice. A couple of follow-up ???s

1. How long should you have the sausage in the "bath" after coming out of the smoker?
2. Mine was very slightly crumbly when sliced (but not too bad). How do you prevent that?
Not enough fat. Use bacon to supplement.

Oh and, make sure all your equipment is pristine clean, run thru pot n pan and added heat in your dishwasher, wipe counter tops down with disinfectant then wipe with a clean wash cloth and water. Before and after.
__________________
The Practical BBQ'r!
mawil1013 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 04:10 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.