|
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. |
|
Thread Tools |
03-24-2010, 06:40 PM | #1 |
Full Fledged Farker
Join Date: 04-06-09
Location: lafayette,oregon
|
smoked sausage
what is a good store bought brand of sausage to put on the smoker?
__________________
JUST A LITTLE U.D.S. webber 22.5" |
|
03-24-2010, 06:51 PM | #2 |
Got Wood.
Join Date: 12-02-09
Location: Gray, Maine
|
Good question. I'd like to know the same thing. I've tried some plain old store brand italian sausage (sweet and hot) and it just isnt the same as what I have had at the local BBQ joint.
|
|
03-24-2010, 06:51 PM | #3 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
I had a post here about breakfast sausage...my bad...
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
03-24-2010, 06:53 PM | #4 |
Full Fledged Farker
Join Date: 04-06-09
Location: lafayette,oregon
|
just the brauts? i really like the whole rings also
__________________
JUST A LITTLE U.D.S. webber 22.5" |
|
03-24-2010, 06:59 PM | #5 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
I haven't found a good brand typically available in the average grocery store that is all that great IMHO. I like some old world polska kielbasa and knockwurst available at my butcher, but these aren't similar to the smoked sausage you are talking about. Another place around here has precooked kielbasa that is along the lines of what you are talking about, and I realy like it, but it wouldn't be available to you out there. Wish I could help, but none of the store bought stuff (Eckridge, Farmland, Store Butcher Counter) have been high quality from my experiences.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
Thanks from:---> |
03-24-2010, 07:07 PM | #6 | |
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
|
Quote:
Your best bet is to find a local privately owned meat market & Deli. You may have to try a few different places to find one you really like. If that doesn't work...try and find a meat market in ...perhaps...Chicago; and buy some over the Internet.
__________________
........................ |
|
|
Thanks from:---> |
03-24-2010, 09:56 PM | #8 |
is one Smokin' Farker
Join Date: 01-14-10
Location: South Louisiana
|
In my experience most smoked sausage in the store is not the great....( Hillshire Farms , Eckridge etc.) I 'am in Louisiana... we have some decent choices ( Richard's ,Savoies and others) Order some from Opas's in Texas...You will be satisfied
__________________
Med. Spicewine , Oklahoma Joe's Offset Smoker , Weber Kettle and a Cookshack O25 ... |
|
03-24-2010, 10:04 PM | #9 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
|
Make your own and then see it stands up to the store bought! It's a fun thing to do.
__________________
my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
|
03-25-2010, 07:52 AM | #10 | |
Full Fledged Farker
Join Date: 07-06-09
Location: Carmel, Indiana
|
Quote:
http://www.stanleysmarket.com/index.php They have excelant old world fresh kielbassa. Here's a few pics of them from my smoke this past weekend.
__________________
WSM, El Cheapo Brinkman, Weber One Touch Gold, Trash Can Turkey Oven |
|
|
03-25-2010, 08:04 AM | #11 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
|
Yeah, I'd like to smoke some smoked sausage with my next brisket, but what tastes like the stuff they stuff out in Texas? (How's that queastion for redundancy?)
|
|
03-25-2010, 08:10 AM | #12 |
On the road to being a farker
Join Date: 07-22-09
Location: Hollywood, FL
|
Anyone from North Florida will attest to Bradley's country sausage. Available over the internet at http://www.bradleyscountrystore.com/
|
|
03-25-2010, 09:06 AM | #13 |
Full Fledged Farker
Join Date: 07-19-09
Location: Easton, PA
|
I make my own, but when in a hurry, I like Leidy's sausage with apple. I use apple chips and it turns out good.
__________________
Weber Performer Chargriller Duo Masterbuilt 30"( 1 at home, 1 at the cabin) Big Steel Keg 22.5" WSM |
|
03-25-2010, 09:07 AM | #14 |
Full Fledged Farker
Join Date: 04-19-09
Location: Bandera, Texas
|
Try places like Elgin Sausage, Luling City market, Smitty's and Kreuz' Market. They alll ahve an onoline presence and sell over the web. Elgin is probably the consistent best of the lot. Places like New Braunfels Smokehouse and Opas are a distant second.
__________________
Visit my (mostly) cooking blog at texascookin.blogspot.com. |
|
03-25-2010, 09:26 AM | #15 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
|
I'm a big fan of Slovicek's sausage. Here is a link. http://www.slovacek.com/
They are and old time Czech sausage and remind me of the sausage that I used to get when I was young growing up in Bohiemie town in Cedar Rapids Iowa. Probably never be able to get the Pohlenia Sausage anymore as they got flooded out in the big flood and not going to open again.
__________________
Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
|
|
|