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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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08-31-2012, 06:28 PM
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#61 |
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Is lookin for wood to cook with.
Join Date: 01-20-12
Location: Panhandle,fl
Name/Nickname : Don
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  these will be mine this weekend. a work of art,tasty tasty art. thank you |
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09-17-2012, 10:21 AM
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#62 |
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is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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I made these last night, just to test them out. I think my sausage was too big (
 ), but other than that, they were delicious. We make a beer cheese dip, which we used for the filling. Had some tipping issues with them, but sure tasted good. 
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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09-17-2012, 10:27 AM
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#63 |
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On the road to being a farker
Join Date: 06-04-12
Location: Wheaton, IL
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OMG.
I am having a bunch of guys over for the UFC fights this weekend. May just have to get on this.
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BGE XL; Rec Tec Mini; Masterbuilt Electric; Weber Genesis E-330; iGrill; MEGA Fast Orange Thermapen |
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10-09-2012, 12:58 AM
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#64 |
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Full Fledged Farker
Join Date: 07-13-11
Location: Medical Lake, WA
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FutherMucker! I GOTTA Get some of these this weekend!
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Chad Lindsey - Medical Lake, WA; Team - LindseyQ (Yes we're on Facebook) |
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10-09-2012, 07:59 AM
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#65 |
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is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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I madea batch of these and stuffed jalepeno's. These were much easier to make and they were better recieved. Yours look way better than mine. Gonna have to step my game upp. Thanks for sharing!
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10-09-2012, 08:10 AM
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#66 | |
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Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Quote:
I've never made them, but intend to (as soon as possible). But based on the crappy looking bacon I've been getting as of late, I doubt mine will look nearly as perectly epic as these.
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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10-09-2012, 10:57 AM
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#67 |
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is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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I'm getting delirious again just lookin at it!
 Can't stop looking. 
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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10-10-2012, 09:28 AM
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#68 |
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is One Chatty Farker
Join Date: 06-21-10
Location: Right over there
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Try making pig candy before the wrapping. I dredge mine in brown/turbinado/cayenne mix before wrapping and stuffing, going to mix in some hot peppers this weekend and try out some more goodness. Can't miss with these babies.
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10-10-2012, 02:29 PM
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#69 |
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is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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I made up some of these a few weeks back for a big get together...they were simply glorious! Everyone at my party was talking about them.
Couple pics...  
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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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10-10-2012, 04:39 PM
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#70 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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5 deserved pages long Jason
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Hold my dang beer... |
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10-10-2012, 04:59 PM
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#71 |
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Got rid of the matchlight.
Join Date: 10-08-12
Location: United Kingdom
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They look amazing!
Probably a daft question, but is the sausage you used the ready to eat kind or the uncooked? |
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10-10-2012, 06:26 PM
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#72 | ||
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Quintessential Chatty Farker
  Join Date: 07-08-10
Location: Boyertown, PA
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Nice shots Westy! They are a real party favor aren't they?
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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10-13-2012, 12:28 AM
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#73 |
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Full Fledged Farker
Join Date: 07-13-11
Location: Medical Lake, WA
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Gonna get BUSY with these tomorrow! Supposed to be a rainy day, but it'll be sunny around my pit! I got regular polish sausage, and some hot spicy sausage, which I thought would offset the sweet of the brown sugar quite nicely!
I'll post some pron!
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Chad Lindsey - Medical Lake, WA; Team - LindseyQ (Yes we're on Facebook) |
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10-13-2012, 09:53 AM
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#74 |
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is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.
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It's 7:53 in the morning here in the PNW, and I am craving those now!!!
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[URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL] |
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10-13-2012, 10:09 AM
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#75 |
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On the road to being a farker
Join Date: 02-04-12
Location: wilmington,de
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Great Job!! Looks Awesome! These are definitely on my to do list!!
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