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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 05-15-2013, 05:00 PM   #1
hogheavens
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Default Linguica

I had linguica for the first time at a Brazilian steakhouse it was fantastic so I gave my butcher a recipe and had him make me some giant links. I'll upload images in a few I'm on my phone and it doesn't seem to upload correctly. I have them over smoke for another hour.
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Unread 05-15-2013, 07:04 PM   #2
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Unread 05-15-2013, 07:52 PM   #3
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Linguica is practically a staple at our house!!

Matt
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Unread 05-15-2013, 08:26 PM   #4
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Love linguica too!

Care to share your recipe?
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Unread 05-15-2013, 09:42 PM   #5
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Looking good man, share the recipe if you can.
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Unread 05-15-2013, 10:49 PM   #6
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I love it on pizza!
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Unread 05-16-2013, 06:48 AM   #7
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I just used a recipe from a Google search. If you guys have a family or special recipe I would love to make it again. They were fantastic.
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Unread 05-16-2013, 03:52 PM   #8
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Quote:
Originally Posted by el_matt View Post
Linguica is practically a staple at our house!!

Matt
You being in Turlock, this does not surprise me. Lots of Portegese folks in Turlock, and Linguica is a Portugese Sausage. I was raised in San Leandro, another Port. stronghold, and was raised on Amaral's Linguica. GottaLoveIt!
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Unread 05-16-2013, 04:32 PM   #9
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> THIS Recipe < looks good. But I'm not sure what part of it is Portugese, or why it would be called anything other than just plain ol sausage.
Looks yummy though.
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Unread 05-16-2013, 04:33 PM   #10
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By the way, I Googled that. ^^^^^
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Unread 05-16-2013, 04:40 PM   #11
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Quote:
Originally Posted by Desert Dweller View Post
You being in Turlock, this does not surprise me. Lots of Portegese folks in Turlock, and Linguica is a Portugese Sausage. I was raised in San Leandro, another Port. stronghold, and was raised on Amaral's Linguica. GottaLoveIt!
Amaral's and Silva Linguica! Delicious! When i was in the Air Force, I went to a pizza place in Wichita Kansas, asked for Linguica on my pizza and the waitress had no idea what i was talking about! That was a long eight years!
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Unread 05-16-2013, 07:04 PM   #12
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I think its the heavy paprika. I don't see that in a lot of us sausages, although I use it all the time for color. They were great. I smoked the three for just a few hours and three more until they were more like pepperoni. I'm planning on trying them in a pizza tomorrow like cork recommended. .
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