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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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05-15-2013, 05:00 PM | #1 |
Got Wood.
Join Date: 05-04-13
Location: columbus, ohio
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Linguica
I had linguica for the first time at a Brazilian steakhouse it was fantastic so I gave my butcher a recipe and had him make me some giant links. I'll upload images in a few I'm on my phone and it doesn't seem to upload correctly. I have them over smoke for another hour.
Last edited by hogheavens; 05-15-2013 at 07:02 PM.. |
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05-15-2013, 07:04 PM | #2 |
Got Wood.
Join Date: 05-04-13
Location: columbus, ohio
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Image #2
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05-15-2013, 07:52 PM | #3 |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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Linguica is practically a staple at our house!!
Matt
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"Grandpa, you make the best meat, EVER!!" |
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05-15-2013, 08:26 PM | #4 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Love linguica too!
Care to share your recipe?
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05-15-2013, 09:42 PM | #5 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Looking good man, share the recipe if you can.
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05-15-2013, 10:49 PM | #6 |
is one Smokin' Farker
Join Date: 06-21-11
Location: Liberty Lake, WA
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I love it on pizza!
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05-16-2013, 06:48 AM | #7 |
Got Wood.
Join Date: 05-04-13
Location: columbus, ohio
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I just used a recipe from a Google search. If you guys have a family or special recipe I would love to make it again. They were fantastic.
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05-16-2013, 03:52 PM | #8 |
Babbling Farker
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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You being in Turlock, this does not surprise me. Lots of Portegese folks in Turlock, and Linguica is a Portugese Sausage. I was raised in San Leandro, another Port. stronghold, and was raised on Amaral's Linguica. GottaLoveIt!
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05-16-2013, 04:32 PM | #9 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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> THIS Recipe < looks good. But I'm not sure what part of it is Portugese, or why it would be called anything other than just plain ol sausage.
Looks yummy though.
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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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05-16-2013, 04:33 PM | #10 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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By the way, I Googled that. ^^^^^
__________________
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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05-16-2013, 04:40 PM | #11 |
Knows what a fatty is.
Join Date: 04-29-13
Location: PL, Ca
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Amaral's and Silva Linguica! Delicious! When i was in the Air Force, I went to a pizza place in Wichita Kansas, asked for Linguica on my pizza and the waitress had no idea what i was talking about! That was a long eight years!
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05-16-2013, 07:04 PM | #12 |
Got Wood.
Join Date: 05-04-13
Location: columbus, ohio
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I think its the heavy paprika. I don't see that in a lot of us sausages, although I use it all the time for color. They were great. I smoked the three for just a few hours and three more until they were more like pepperoni. I'm planning on trying them in a pizza tomorrow like cork recommended. .
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