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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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12-01-2012, 09:10 PM
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#1 |
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somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Busy day: Sausage and pepper jelly
I was shooting for andouille, sweet Italian, and Jamaican Jerk sausage and jalapeno pepper jelly. I made all but the Jamaican Jerk sausage.
 I've the the habaneros so I really should tackle it tomorrow - I had to clean up the kitchen to keep CincHouse happy, but I can break it all out Sunday afternoon.The andouille is in the smoker. I got to use my new Kitchener 5# sausage stuffer for the first time. Definitely the way to go and hog casings were a first. PITA to soak and clean but tough and flexible. I'm thinking a night before chore. The Italian sausage was kept fresh and the links are in the fridge and about a pound of "bulk" is in the freezer.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. Last edited by chad; 12-01-2012 at 09:31 PM.. |
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12-01-2012, 10:12 PM
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#2 |
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is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Nice! Impressive.
I just got requested to make another batch of andouille. Hopefully I can find some time around Christmas. Sent from my Kindle Fire using Tapatalk 2
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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12-01-2012, 10:42 PM
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#3 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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Love that!
 I can't recommend enough making a fatty out of home made bulk - if you get the notion, give it a shot. Andouille is next in the rotation along with first time Brats for me. And those stuffers do make life much better.  I'd love to hear more about the pepper jelly process. 
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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12-01-2012, 10:57 PM
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#4 | |
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somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Quote:
3/4 cup bell pepper juice 1/4 cup jalapeno juice 6 cups sugar 1.5 cups cider vinegar pinch of salt Bring to a boil, remove from heat and add 2 pouches of Certo pectin (can't really recommend others). Return to heat and boil for 1 minute. Remove and skim any scum from the surface. Sterilize the jars ahead of time and after filling I boiled the filled jars for 10 minutes. I've used habanero and datil peppers from Saint Augustine for different jellies. I always go back to jalapeno as the benchmark.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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12-01-2012, 11:01 PM
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#5 |
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somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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^^^That seriously sounds worth doing - thanks!
And thanks for reminding me of the recipe section - just spent some time poking through it. So many dishes, so little time....
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?
Last edited by gtr; 12-02-2012 at 12:53 AM.. Reason: add'l info |
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12-02-2012, 12:51 AM
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#6 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That all looks terrific. I love pepper jelly
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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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12-02-2012, 07:30 AM
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#7 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Outstanding!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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12-02-2012, 09:01 AM
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#8 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Nice work Chad!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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