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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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12-15-2012, 11:41 AM | #16 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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x 2 what Chad just said
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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12-15-2012, 03:46 PM | #17 |
Found some matches.
Join Date: 12-13-12
Location: Highlands Ranch, CO
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Worked out pretty well. Tasted good so far. I learned quite a bit.
Using the new grinder and the new stuffer. Enjoyed some with the new banana cream pie recipe from last night, and will freeze the rest. |
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12-15-2012, 03:48 PM | #18 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Looks great!
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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12-15-2012, 04:07 PM | #19 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Nice Job, look really great...
Don't worry about the Masterbuilt Smoker, everyone has to start somewhere and then progress. I myself purchased a used propane smoker from Craig's List to use as a warmer / holding oven for large event cooks. I was surprised to see that it does a great job on overnight smokes as well. Sometimes it's nice not to fire up the big boy and burn all that wood just for a pork butt or two. |
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12-15-2012, 04:16 PM | #20 |
Found some matches.
Join Date: 12-13-12
Location: Highlands Ranch, CO
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Thanks for all the advice. A couple of follow-up ???s
1. How long should you have the sausage in the "bath" after coming out of the smoker? 2. Mine was very slightly crumbly when sliced (but not too bad). How do you prevent that? |
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12-15-2012, 04:21 PM | #21 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Crumbly is usually the result from the internal temp exceeding 155 during the smoke. It is an indication that the fat began to render out of the meat.
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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12-15-2012, 04:25 PM | #22 |
Found some matches.
Join Date: 12-13-12
Location: Highlands Ranch, CO
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Thats makes sense to me. I let it get to 165, being afraid of undercooking on my first attempt. Did not want to kill anyone.
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12-16-2012, 11:10 AM | #23 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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My smoked sausages usually consist of Andouille, Kielbasa and Country. I try not to take them over 150. That being said, I use 98% of these types of sausages in other dishes like red beans n rice, gumbo etc where they are further cooked.
For grilling sausage, I almost always just use fresh, like bratwurst, italian etc.
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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12-16-2012, 12:00 PM | #24 |
On the road to being a farker
Join Date: 07-26-12
Location: Gastonia, NC
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This should help,
http://www.ehow.com/how_5996926_dire...ring-meat.html http://www.flamingbarbecues.co.uk/Ar...ing-and-curing
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The Practical BBQ'r! |
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12-16-2012, 12:12 PM | #25 | |
On the road to being a farker
Join Date: 07-26-12
Location: Gastonia, NC
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Quote:
Oh and, make sure all your equipment is pristine clean, run thru pot n pan and added heat in your dishwasher, wipe counter tops down with disinfectant then wipe with a clean wash cloth and water. Before and after.
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The Practical BBQ'r! |
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