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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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09-04-2013, 01:20 PM
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#1 |
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is one Smokin' Farker
Join Date: 06-03-12
Location: Westborough, MA
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Pulled pork and Italian sausage
Last weekend I smoked a 6 1/2 pound Boston butt and pulled it. 10 hours in the WSM with hickory, then added NC-style vinegar sauce. I forgot to take pics until I had already started the shredding. It was really good.
After the pork came off, and I still had a nice hot smoker, I tried throwing on some sweet Italian sausage links and added some apple wood. I had never done those before. They were amazing! I'll do that again. Any experience smoking other types of sausages?
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LBGE, WSM 18.5, Smokin-It Model #1, Napoleon Prestige Gas Grill, MHP Grill, [COLOR="purple"]Purple[/COLOR] and [COLOR="red"]Red[/COLOR] Thermapens |
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09-04-2013, 01:24 PM
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#2 |
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Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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Every sausage can benefit from heat and smoke. Try making a fatty next time you fire up the smoker.
Matt
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"Grandpa, you make the best meat, EVER!!" |
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09-04-2013, 01:25 PM
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#3 |
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On the road to being a farker
Join Date: 07-18-13
Location: Iowa
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Just regular ole breakfast sausage is pretty good smoked, sliced, and served on a biscuit with gravy.
Your pork looks great! |
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09-04-2013, 01:29 PM
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#4 |
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somebody shut me the fark up.
  Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Looks good.
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09-04-2013, 01:50 PM
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#5 |
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On the road to being a farker
Join Date: 07-10-09
Location: Long Beach CA
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I did the same Sunday. While smoking up some Butt I thought I would throw on some Italian sausages while I had the time to do it. I and my family enjoyed the sausages along with the pulled pork. Don't forget the coleslaw with the meal.
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Rick >>>>>> Chargriller Pro W/SB Thermos Kettle(Imitation Weber) 18.5" Weber Smokey Mountain .....and whatever comes next! |
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09-04-2013, 09:22 PM
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#6 |
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Full Fledged Farker
Join Date: 09-05-12
Location: Midwest
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Polska kielbasa was pretty good off the smoker. Brats too!
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09-04-2013, 10:43 PM
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#7 |
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is One Chatty Farker
Join Date: 08-20-13
Location: Odessa, TX
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Sausage is pretty hard to screw up. Boudin is the only thing I'd tell people to cook low and slow so they don't rip in half. Tasty but really messy.
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Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman |
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