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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-20-2013, 12:57 PM
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#1 |
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is one Smokin' Farker
Join Date: 05-25-13
Location: Los Angeles
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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 |
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10-20-2013, 01:01 PM
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Man, nice sausage you got there, you sure know how to handle a hot sausage
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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10-20-2013, 01:06 PM
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#3 | |
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Full Fledged Farker
Join Date: 09-02-12
Location: Coastal Bend Texas
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Quote:
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10-20-2013, 01:09 PM
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#4 | |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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10-20-2013, 01:19 PM
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#5 |
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Full Fledged Farker
Join Date: 04-29-12
Location: Lincoln, De
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Good eats there
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10-20-2013, 01:31 PM
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#6 |
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Babbling Farker
  
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Welocme back and you should enter that sausage in the Big Pig Throwdown going on until the end today!
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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10-20-2013, 04:14 PM
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#7 |
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somebody shut me the fark up.
 Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Looks real good.
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