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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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03-15-2012, 09:35 PM | #1 |
Full Fledged Farker
Join Date: 11-06-10
Location: Oshkosh, WI
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Bangers & Mash
Well, I'm done cooking for tonight.
The Bangers & Mash turned out better than I expected. The smokey flavor was a nice touch. First, I grilled the sausages. LOVE the TBS flowing from my WSM. There sits the WSM almost daring the sausages to jump in. Once they were ready, I put the sausages in some cast iron. Time to make the onions for gravy. Caramelized the onions. Add in some flour, tomato paste, and GUINESS. To make this serve enough folks for the luncheon, I decided to cut the sausages into chunks. Then I created layers of onion gravy and sausages. Bangers and Mash side-by-side. Tomorrow, I'll post more pics of it plated and in people's mouths. Thanks for looking!
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SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe |
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03-15-2012, 09:41 PM | #2 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Dang, that looks killer! KILLER!!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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03-15-2012, 10:03 PM | #3 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks soooooo good!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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03-16-2012, 05:21 AM | #4 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Love me some bangers 'n mash!
Yours looks great!
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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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03-16-2012, 05:35 AM | #5 |
is One Chatty Farker
Join Date: 11-13-08
Location: Islip, NY
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Looks good- looking forward to the plated pics, not so much the pics people chewing.
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03-16-2012, 06:12 AM | #6 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Stick to your ribs GOOD!! Nice work
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03-16-2012, 07:16 AM | #7 |
is One Chatty Farker
Join Date: 06-08-06
Location: Upstate South Carolina
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Looks real good.
Did you make the bangers yourself, or store bought? Did you get much smoke flavor by smoking the bangers after grilling them?
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Chargriller Super Pro with a big ol rust hole and a mouse nest ------ Nothing in life is to be feared, it is only to be understood --saying in a fortune cookie-- |
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03-16-2012, 08:25 AM | #8 | |
Full Fledged Farker
Join Date: 11-06-10
Location: Oshkosh, WI
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Quote:
Just before putting in the smoke I pierced each sausage to allow for some smoke. Then, after cutting up the sausage and covering in gravy, I left the top of the Dutch oven off to allow more smoke. I was pleasantly surprised by the amount of smokey flavor that came through in the final product.
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SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe |
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Thanks from:---> |
03-16-2012, 08:28 AM | #9 |
is Blowin Smoke!
Join Date: 09-22-11
Location: Canyon, BC
Name/Nickname : Dean
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Wow, that looks great. Had bangers and mash for the first time about 20 years ago in a hole in the wall in New York City. Run by a bunch of UK models who moved to the US. It was great.
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I'm a griller, I'm a smoker, I'm a midnight fire stoker! 18.5" Weber Smokey Mountain Cooker. They call me Dean! thecanuckfoodie.wordpress.com/ |
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03-16-2012, 08:31 AM | #10 |
Full Fledged Farker
Join Date: 01-05-12
Location: Sonora, CA
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Looks Awesome. I'm adding this to my list of recipes.
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Mike 2 x UDS Weber Kettle 22.5 w/rotisserie Wine Barrel Smoker Traeger 075 Mystery Metal Egg |
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03-16-2012, 09:20 AM | #11 |
Full Fledged Farker
Join Date: 11-06-10
Location: Oshkosh, WI
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Beef Stock
I almost forgot. I have 2 cups (give or take) of beef stock that went in after the Guiness evaporated. Simmered for about 15 minutes.
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SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe |
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03-16-2012, 09:22 AM | #12 |
Full Fledged Farker
Join Date: 11-06-10
Location: Oshkosh, WI
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This is only a quick plate shot. Someone begged for a sample because they will miss the luncheon today. Keep in mind that the plate is cold.
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SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe |
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Thanks from:---> |
03-16-2012, 09:25 AM | #13 |
Full Fledged Farker
Join Date: 01-31-11
Location: thomaston ga.
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fark! that looks good
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JUST SOME GOOD OL BOYS NEVER MEANING NO HARM....... |
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03-16-2012, 09:29 AM | #14 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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No one is going to eat that. So, pack it up and send it to me!!
Looks devine! |
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03-16-2012, 09:37 AM | #15 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Looks good, never had that.
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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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Bangers & Mash, WSM |
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