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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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03-11-2013, 07:56 PM
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#16 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Welcome and a good first post.
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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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03-11-2013, 08:20 PM
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#17 |
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somebody shut me the fark up.
  Join Date: 06-05-09
Location: Mooresville, IN
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Yeah, you're gonna fit in just fine around here.....
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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03-12-2013, 01:19 AM
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#18 |
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somebody shut me the fark up.
  Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Great looking snags mate,welcome to the forum,only new myself
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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03-12-2013, 01:51 AM
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#19 |
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is one Smokin' Farker
Join Date: 06-01-11
Location: valley village, ca.
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Welcome to the jungle. Nice cook.
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03-12-2013, 08:33 AM
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#20 |
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is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Welcome to the site and good first cook!
I'm uh... going to go against the grain here and suppose that the sausages were tasty but might have been a little dry. I'm just going by the amount or shrinkage and comparing them to what I'm accustomed to. Long before the brats I cook shrink that much, they've hit 160°F and that's when I pull them off the grill. I check with a Taylor Weekend Warrior. ($15.50 on Amazon) Or you can spend the Big Bucks for a Thermapen (but if you do, look for an open box sale and save a couple.) I also throw a couple pieces of hickory on the coals when I put the sausages on for a nice smoky flavor. It will flare up when you open the lid but will smoke with the lid closed.
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Weber Crazy |
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| Thanks from:---> |
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03-12-2013, 11:25 AM
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#21 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Great lookin' sausages there.........and welcome to the forum, you'll really like it here!
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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03-12-2013, 11:33 AM
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#22 |
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Full Fledged Farker
Join Date: 02-18-13
Location: Terre Haute, Indiana
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Welcome! Sausage looks good!!! You'll find all the answers here with these guys, I know I have!
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03-13-2013, 09:29 AM
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#23 |
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is one Smokin' Farker
Join Date: 07-11-12
Location: Floyd Va
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Looks great, welcome!
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Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn, Weber Genesis, LBGE. |
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