MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 01-21-2013, 07:03 PM   #1
pike51
On the road to being a farker
 
Join Date: 03-28-12
Location: Valdosta, GA
Default Apple Pie Smoked Sausage with Pron

So I decided to smoke some sausage tonight after work. It's homemade sausage and I smoked it on the Duo over cherry and pecan at 275 for 1 hour and then 215 for 1 hour. After the first hour I basted it with some apple pie moonshine and mustard mixture. Got a really nice smoke ring and the smoke flavor was just right. Took the left over moonshine mixture and made a sweet mustard sauce for the sausage. Also had some apple pie shine to enjoy with dinner. A little homemade slaw on the side and YUM!!

Enjoy!
Attached Images
File Type: jpg 20130121_160001.jpg (80.0 KB, 129 views)
File Type: jpg 20130121_165821.jpg (67.4 KB, 129 views)
File Type: jpg 20130121_181305.jpg (61.9 KB, 129 views)
File Type: jpg 20130121_170324.jpg (58.4 KB, 128 views)
__________________
Chargriller Duo w SFB
pike51 is offline   Reply With Quote




Old 01-21-2013, 07:07 PM   #2
pike51
On the road to being a farker
 
Join Date: 03-28-12
Location: Valdosta, GA
Default

One more pic so you can see the smoke ring. I missed it in the first post.
Attached Images
File Type: jpg 20130121_181137.jpg (63.5 KB, 126 views)
__________________
Chargriller Duo w SFB
pike51 is offline   Reply With Quote


Old 01-21-2013, 07:42 PM   #3
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
Default

Looks pretty good!

Mason jar liquor ;)
__________________
Weber Crazy
HankB is offline   Reply With Quote


Thanks from:--->
Old 01-21-2013, 08:35 PM   #4
Atrawick
Found some matches.
 
Atrawick's Avatar
 
Join Date: 01-19-13
Location: Alabama
Default

Looks Good! Shine Made even Better!
Atrawick is offline   Reply With Quote


Thanks from:--->
Old 01-21-2013, 09:12 PM   #5
Fishawn
is one Smokin' Farker
 
Fishawn's Avatar
 
Join Date: 08-09-10
Location: Olympia, WA
Default

Looks really good.... What kinda sausage did you use? Recipe? I'd be interested in maybe making it, if it's not a "secret"
__________________
22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette
Fishawn is offline   Reply With Quote


Thanks from:--->
Old 01-21-2013, 09:15 PM   #6
jeffjenkins1
Babbling Farker
 
jeffjenkins1's Avatar
 
Join Date: 03-01-08
Location: Akron, OH
Default

Looks good, how was the texture? That is always the hardest part when I make sausage.

Jeff
__________________
You do what you have to do, so you can do what you want to do!
Ole Hickory Ultra Que 2
18" WSM
18" Weber OTS
Primo Oval XL
NB American Gourmet offset smoker
UDS
Big Chief Smoker
Turkey Fryer
jeffjenkins1 is offline   Reply With Quote


Thanks from:--->
Old 01-21-2013, 11:29 PM   #7
Militant83
is one Smokin' Farker
 
Join Date: 05-05-11
Location: Circleville, OH
Default

Wow my Apple Pie trend is catching on... I love some apple pie shine.. When you make ribs if you foil try putting a splash in your foil instead of apple juice..mighty tasty
__________________
Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ
Militant83 is offline   Reply With Quote


Thanks from:--->
Old 01-21-2013, 11:39 PM   #8
Titch
somebody shut me the fark up.

 
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
Default

Nice looking skin on it,I would like to try some.
Cheers.
Titch
Titch is offline   Reply With Quote


Thanks from:--->
Old 01-22-2013, 06:14 AM   #9
pike51
On the road to being a farker
 
Join Date: 03-28-12
Location: Valdosta, GA
Default

The sausage is just a spicy italian pork sausage. I don't remember exactly what all was in the seasoning but it was purchased from a local place and I thought I'd give it a try. Texture is just what I like, tender on the inside with just a bit of bite to the casing. I think going at 275 for an hour and then backing it down really keeps the texture nice and not too rubbery as I tend to get from cooking at higher temps.

As for the shine, we've been cooking and drinking it for a few years. It goes great on just about anything!
__________________
Chargriller Duo w SFB
pike51 is offline   Reply With Quote


Old 01-22-2013, 11:12 AM   #10
Militant83
is one Smokin' Farker
 
Join Date: 05-05-11
Location: Circleville, OH
Default

^^^Fact it does go good with many things I add it in foiled ribs, a splash to kick up some bbq sauce, marinated pork tenderloin with it and all have came out great the bbq sauce with it was the best though.
__________________
Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ
Militant83 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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 11:53 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
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