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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.


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Unread 02-01-2013, 08:28 PM   #31
trufunk
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Looks like Thirdeye is the expert there. I wanted to do some videos that are kind of entry level... and shoving in a sausage into a pre scored hole like that is as easy as pie.

If you remember, when I did the laydown, that too was kind of a "do it this way, shove some sausge in it, smoke it, then improve later at your own pace" too.

I have seen some great loins here... but this was a simple (although kind of funny) way.

a few tips are... use realy flavorful sausages... not polish, but chappel hill garlic, jalapeno, chorizo and the like.. or of course italian.... but Boudan I didn't like.

Also, I didn't show it but poking the sausage with a toothpick or fork along it sides allows more efficent basting. There is a big difference!
Great video just the right pace and you showed enough of the process so we could see the steps! What's the password?
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Unread 02-01-2013, 08:37 PM   #32
Pitmaster T
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Curious if or how you brine your chicken ?

Thanks
If I am going to deep fry it (in brisket and pork lard of course) I brine it in a sweet tea brine. For chickens smoked... yes I brine at times but I cook so hot and fast.. I feel I need to to get the flavor in it. The way around that legally is injections though.
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Unread 02-02-2013, 09:13 AM   #33
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If I am going to deep fry it (in brisket and pork lard of course) I brine it in a sweet tea brine. For chickens smoked... yes I brine at times but I cook so hot and fast.. I feel I need to to get the flavor in it. The way around that legally is injections though.

Thanks, good info.
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Unread 02-02-2013, 09:14 AM   #34
Pitmaster T
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Thanks, good info.
U are welcome sir!
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