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
Reload this Page Texas hill country style sausage day
Register Downloads Arcade FAQ Calendar Mark Forums Read Chat Room

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
Page 2 of 3 1 2 3
 
Thread Tools
Old 01-14-2013, 04:57 PM   #16
expatpig
is One Chatty Farker
 
Join Date: 02-20-10
Location: Cochrane, On.
Downloads: 0
Uploads: 0
Default
Quote:
Originally Posted by gtr View Post
Depends on the temp you smoke at and for how long. Curing isn't really necessary for hot smoking.
Thanks, just started getting into sausage making...this recipe looks good, think I'll give it a try.
__________________
"When I was in Canada, I had a lot of time to think."- Doug Sahm
[B][COLOR=red]UDS x 5[/COLOR][/B]
[COLOR=red][B]Weber Performer[/B][/COLOR]
[B][COLOR=red]Napoleon Apollo[/COLOR][/B]
[COLOR=#ff0000][B]GOSM[/B][/COLOR]

[COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]
expatpig is offline   Reply With Quote

Old 01-14-2013, 05:16 PM   #17
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default
Isn't it done yet?

That looked good.
__________________
"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
landarc is online now   Reply With Quote

Thanks from:--->
Old 01-14-2013, 05:30 PM   #18
blues_n_cues
is One Chatty Farker
 
Join Date: 12-16-07
Location: south central,ky.
Downloads: 0
Uploads: 0
Default
Quote:
Originally Posted by gtr View Post
Depends on the temp you smoke at and for how long. Curing isn't really necessary for hot smoking.
this.
it's a fresh sausage so you hot smoke it or cook it to an internal of 160.
__________________
Blues_n_Cues BBQ Concessions & Catering
blues_n_cues is offline   Reply With Quote

Old 01-14-2013, 06:01 PM   #19
Bonewagon
is One Chatty Farker

 
Bonewagon's Avatar
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Downloads: 0
Uploads: 0
Default
Looks good!
__________________
Jason

Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote

Old 01-14-2013, 06:25 PM   #20
bluetang
Quintessential Chatty Farker

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Downloads: 0
Uploads: 0
Default
That does sound very good, just think I'll do a batch this weekend!
__________________
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

Thanks landarc for the avatar!
bluetang is offline   Reply With Quote

Old 01-14-2013, 07:04 PM   #21
blues_n_cues
is One Chatty Farker
 
Join Date: 12-16-07
Location: south central,ky.
Downloads: 0
Uploads: 0
Default
the final pics-
it was a tad dry but I like it dry.next time I'll add 1lb of brisket hard fat or cold bacon grease per every 8 lbs.to the grind.
done over R.O.lump w/ pecan & oak-Texas style.


__________________
Blues_n_Cues BBQ Concessions & Catering
blues_n_cues is offline   Reply With Quote

Thanks from: --->
Old 01-14-2013, 07:22 PM   #22
firefighter4634
Full Fledged Farker
 
Join Date: 05-09-11
Location: Moville Iowa
Downloads: 0
Uploads: 0
Default
I have been wanting to come down to Texas hill country for a while now to do some motorcycle riding. Now I really want to come down, have some of that fresh sausage.
__________________
BWS Fatboy
firefighter4634 is offline   Reply With Quote

Thanks from:--->
Old 01-14-2013, 07:38 PM   #23
blues_n_cues
is One Chatty Farker
 
Join Date: 12-16-07
Location: south central,ky.
Downloads: 0
Uploads: 0
Default
Quote:
Originally Posted by firefighter4634 View Post
I have been wanting to come down to Texas hill country for a while now to do some motorcycle riding. Now I really want to come down, have some of that fresh sausage.
I'll ship it down for ya.I'm in Kentucky.
__________________
Blues_n_Cues BBQ Concessions & Catering
blues_n_cues is offline   Reply With Quote

Old 01-14-2013, 07:55 PM   #24
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default
I would eat that for sure.
__________________
"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
landarc is online now   Reply With Quote

Old 01-14-2013, 08:32 PM   #25
AussieTitch
is One Chatty Farker

 
AussieTitch's Avatar
 
Join Date: 11-17-12
Location: South East Victoria Australia
Downloads: 0
Uploads: 0
Default
Great looking sausage,Maybe Duck? sausage is next.
cheers.
Titch
AussieTitch is online now   Reply With Quote

Old 01-15-2013, 07:13 PM   #26
---k---
is Blowin Smoke!

 
---k---'s Avatar
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Downloads: 3
Uploads: 0
Default
Thanks. Saving the recipe for summer.
__________________
-Ryan

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
---k--- is offline   Reply With Quote

Old 01-15-2013, 07:36 PM   #27
chriscw81
is One Chatty Farker

 
chriscw81's Avatar
 
Join Date: 07-01-12
Location: Fredericksburg, VA
Downloads: 4
Uploads: 0
Default
thanks for sharing. looks great to me!! i'm actually about to lose my sausage making virginity soon as i got a meat grinder recently. i'm even taking a sausage making class tomorrow, i cant wait.
__________________
*A Texan transplant*

UDS | Blue Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | Blue Thermapen | Maverick PT-100 | Master Forge gasser(charcoal chimney starter)
chriscw81 is offline   Reply With Quote

Old 01-16-2013, 02:12 AM   #28
blues_n_cues
is One Chatty Farker
 
Join Date: 12-16-07
Location: south central,ky.
Downloads: 0
Uploads: 0
Default
Quote:
Originally Posted by AussieTitch View Post
Great looking sausage,Maybe Duck? sausage is next.
cheers.
Titch
no way.those are my guard ducks.
__________________
Blues_n_Cues BBQ Concessions & Catering
blues_n_cues is offline   Reply With Quote

Thanks from:--->
Old 01-16-2013, 04:54 AM   #29
fries
Got rid of the matchlight.
 
Join Date: 01-14-13
Location: Felton, DE
Downloads: 0
Uploads: 0
Default
So got to try this... Thanks for sharing.
__________________
"Anything worth doing... is worth your best effort" - My Grandpa.
fries is offline   Reply With Quote

Old 01-16-2013, 10:17 AM   #30
SLCMACK
On the road to being a farker
 
Join Date: 02-25-10
Location: Illinois
Downloads: 0
Uploads: 0
Default
Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I am from the Texas Panhandle and was not familiar with V&V until now. Just looked it up.

I am gonna have to whip a batch of that up very soon. Thanks for the post.
What part of the panhandle, I'm from Perryton.
__________________
Sean
SLCMACK is offline   Reply With Quote

Reply
Page 2 of 3 1 2 3

« Previous Thread | Next Thread »
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

Loading



All times are GMT -5. The time now is 02:34 AM.

Contact Us - BBQ-Brethren Homepage - Archive - Top

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2013, 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.