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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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08-16-2013, 05:29 PM | #16 |
Got Wood.
Join Date: 07-28-13
Location: Pensacola Florida
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I really like Conecuh. I use it for Red Beans and Rice, Gumbo and for breakfast. I don't think that is the flavor profile I'm reaching for and it is a bit skinny about one inch thick here. I want something a little more substantial.
Who can say what they serve in the Texas BBQ places? The ones I guess around mid to north Texas. They always look fat and juicy. That is what I'm looking for. Something around 1 1/2 to 2 inch in diameter. I'm guessing that they probably are a beef sausage maybe. You bite into one of those and you'll know you got the real deal and not a fat hot dog.
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Darkman AKA Charles in Pensacola, FL |
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08-16-2013, 05:41 PM | #17 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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Johnsonville brats, italian sausage, polish sausage....fatties.
It is all great and there is no best, just different
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Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
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08-16-2013, 07:39 PM | #19 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
Polish Sausage is a broad term, the same is true with the name kielbasa which is a generic term in Polish for sausage. The kielbasa or polish sausage we have been exposed to is fine grained and very greasy. If you have a polish deli or butcher in your area the Polish version of this is Wedzona. I prefer to make Krakowska which has large chunks of meat and not all ground through a 13mm plate. |
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08-16-2013, 10:25 PM | #20 | |
is one Smokin' Farker
Join Date: 01-08-13
Location: michigan
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08-17-2013, 03:09 PM | #21 | |
Got Wood.
Join Date: 07-28-13
Location: Pensacola Florida
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Quote:
Never knew Kielbasa meant Sausage. That explains the wide differences in Kielbasa. From what you are saying I think the krakowska would be much better. I'll see if I can find a local source. This part of America is a bit too homogenized and we don't have too many ethnic pockets which is a shame. So much heritage is lost! LUNCH ·BBQ Pulled Pork Butts ·Spare Ribs ·Smoked Chicken ·Sausage w Onions and Peppers ·Sides oPotatoes salad oCole slaw oMac and cheese oSliced tomatoes (if ripe) oRed beans and rice ·Deserts oPeach cobbler oCake
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Darkman AKA Charles in Pensacola, FL |
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08-18-2013, 10:59 AM | #22 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
You can't beat sausage made with quality ingredients which you have chosen and inspected. You will never find a fresher supply of good sausage made to your individual likes. |
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08-18-2013, 11:46 AM | #23 |
Got Wood.
Join Date: 07-28-13
Location: Pensacola Florida
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I am in complete agreement with that and I hope to post retirement. I am a firm believer that the right equipment can make the difference between sucess and failure that and the right recipe/spice blend. For now I'll have to stick with store bought.
I did try a Kielbasa yesterday and it was as expected finely ground, mushy and nearly flavorless. I will not be cooking that one. I also found a FAT Conecuh that was pleasing too me. It will make the cut. One down three to go. Another find was an Alligator sausage that I'll try later this week. It is made by a Cajun family that has relocated to this area about a decade ago. This could be number two of four!
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Darkman AKA Charles in Pensacola, FL |
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08-18-2013, 11:53 AM | #24 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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What do you all think about using the same bbq smoker for your beef/pork/chicken as well as sausages? Harry Soo recommended a different smoker for fish and dogs.
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18.5" WSM and 22.5" OTG. |
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08-18-2013, 12:11 PM | #25 |
Got Wood.
Join Date: 07-28-13
Location: Pensacola Florida
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I haven't done any fish but I'd have to agree that at least a serious cleaning may be necessary after fish. Not sure that the dogs would cause any harm but then again I'm "looking for wood" so maybe I'm not the best one to ask that.
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Darkman AKA Charles in Pensacola, FL |
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08-18-2013, 12:22 PM | #26 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Klement's.................... Over a Johnsonville............ Quick call the Police, somebody stole your taste buds when you weren't looking.....hurry there is little time............run run.............
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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08-18-2013, 03:12 PM | #27 | ||||
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
I used to order from Redlinski Meats. They make a good Wedzona Kielbasa sausage and they also make great natural casing German style hot dogs (wieners). Quote:
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I learned my lesson about 20 years ago when I smoked my first load of white fish in the smoker. Even with a aggressive cleaning you can still smell the fish in both the smoker and in the smoke. If someone wishes to smoke fish, I would suggest that they buy a cheap smoker for use only as a fish smoker. Quote:
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08-22-2013, 03:28 PM | #28 |
Found some matches.
Join Date: 01-23-13
Location: Springdale, AR
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A smoked andouille or a smoked jalapeno with cheddar is always a winner around here.
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22.5 WSM, very old, highly modded ECB, and never cook without my ET- 732 |
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08-22-2013, 04:09 PM | #29 |
Is lookin for wood to cook with.
Join Date: 06-13-10
Location: Georgetown SC
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Hey guys, kiełbasa and andouille sausage you buy in the store is already smoked. You can smoke it again if you like. If you make it from scratch you got to smoke it
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08-22-2013, 05:42 PM | #30 | |
Got Wood.
Join Date: 07-28-13
Location: Pensacola Florida
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Quote:
Any way I'll give report later.
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Darkman AKA Charles in Pensacola, FL |
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