ブタ
The BBQ BRETHREN FORUMS.


Forum Portal 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
Unread 10-20-2013, 12:57 PM   #1
hachi-roku_fan
Full Fledged Farker
 
Join Date: 05-25-13
Location: Los Angeles
Downloads: 0
Uploads: 0
Default Allow me to reintroduce myself...

Hey guys, went rogue for a bit trying to get my work life sorted out, finally had time to set a cook up. This time a few friends wanted to make some sausages from scratch. Here's the pics from beginning to end. Hope you guys enjoy

About 6 pounds of pork shoulder


Grinder


After the meat went through the grinder, seasoning went in. Mixture of garlic, onion, salt, pepper, and cayenne and something else




All put in their casings



Went in the UDS for about 2.5 hours at 180-200


Smoky goodness


And the plated shot


Hope I've redeemed myself for my absence. Will try to contribute more. This first has got us talking about doing this on the weekends at the farmers market lol
hachi-roku_fan is offline   Reply With Quote


Unread 10-20-2013, 01:01 PM   #2
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Man, nice sausage you got there, you sure know how to handle a hot sausage
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 10-20-2013, 01:06 PM   #3
Big Dan
On the road to being a farker

 
Big Dan's Avatar
 
Join Date: 09-02-12
Location: Coastal Bend Texas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
Man, nice sausage you got there, you sure know how to handle a hot sausage
I will refrain from commenting on your reply. :)
Big Dan is offline   Reply With Quote


Unread 10-20-2013, 01:09 PM   #4
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
man, nice sausage you got there, you sure know how to handle a hot sausage
nttawwt...
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is offline   Reply With Quote


Unread 10-20-2013, 01:19 PM   #5
jbuntingsr
Full Fledged Farker
 
jbuntingsr's Avatar
 
Join Date: 04-29-12
Location: Lincoln, De
Downloads: 0
Uploads: 0
Default

Good eats there
jbuntingsr is offline   Reply With Quote


Thanks from:--->
Unread 10-20-2013, 01:31 PM   #6
CharredApron
Babbling Farker


 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default

Welocme back and you should enter that sausage in the Big Pig Throwdown going on until the end today!
__________________
Backyard Disasters are my specialty.

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!

Join us in Europe for this Summers' European Bash here http://www.bbq-brethren.com/forum/sh...80&postcount=1
CharredApron is offline   Reply With Quote


Thanks from:--->
Unread 10-20-2013, 04:14 PM   #7
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

Looks real good.
sliding_billy is offline   Reply With Quote


Thanks from:--->
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

Loading



All times are GMT -5. The time now is 05:53 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.
no new posts