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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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11-23-2012, 09:29 PM | #16 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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You sir need a meat grinder and sausage stuffer!
That second pic looks pretty good if you got rid of the ketchup.
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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11-23-2012, 09:34 PM | #17 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
I am generally pretty proud of where Aussie fod is at, but the sausage thing is a mystery to me. Whenever friends get back from Europe/USA or even Latin American countries, it is always "What the hail is wrong with us that we can't make sausages well?" and even more embarrassing....okay...farkin humiliating...the Brits visiting are forever whinging about how bad our sausages are!
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Hold my dang beer... |
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11-23-2012, 09:35 PM | #18 |
Babbling Farker
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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Unfortunately that describes the majority of US hot dogs too. Even here you have to look for good ones.
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Joe Falcon MK V gaseous grill w/Grill Grates, OK Joe Longhorn w/ vertical - now gone, Char Griller Akorn, Camp Chef PG24SG, Weber 22" OTG w/SNS components |
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Thanks from:---> |
11-24-2012, 06:59 AM | #19 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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When I was in grade school one of the required field trips was to a packing house where they also made hot dogs. I never ate one again until the Oscar Meyer wiener mobile came out. Today I won't eat one that's not all beef and preferably Kosher.
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11-24-2012, 07:09 AM | #20 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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Yeah, either I grill them, or I pan fry them.
Every now and again I'll deep fry one right quick, then throw it on the grill, but I usually don't bother with the frying. I can't believe you can't get all beef over there. No Nathan's?! No Hebrew National?! ...Can you order them? o.O If you can, those are the brands to look for.
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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11-24-2012, 07:15 AM | #21 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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And don't forget Vienna Beef.
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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11-24-2012, 08:12 AM | #22 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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I always found Portillo's a little pricy...I usually preferred to find a tiny little hot dog and Italian beef place--they were usually better, and way cheaper. but then again, that was when I lived in and around Chicago...up here in WI it's a different story.
now I really have a taste for some Tony's beef |
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11-24-2012, 05:57 PM | #23 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
You guys and gals have sorted the "cooking and splitting issue, however! This morning TFO wanted some hot dogs for breakfast so I used the method here of putting them into hot water no heat. They were fine...but still pretty disgusting IMO. I am going to smoke and grill the rest, simply heated those things would send a three legged dingo running across the plains. BTW ketchup/tomato sauce is the standard condiment used for sausages downunder, we all grow up on it. Thanks everyone. ps. Guess who ordered a sausage stuffer and meat grinder yesterday?
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Hold my dang beer... |
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