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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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09-02-2004, 02:57 PM | #46 |
Quintessential Chatty Farker
Join Date: 12-05-03
Location: Mt Carmel IL
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sear
2 : to burn, scorch, or injure with or as if with sudden application of intense heat
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Former Texan Former New Englander Former Husband :-) |
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09-02-2004, 02:59 PM | #47 | ||
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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I always thought they were talking about shoving a whole italian or polish style sausage in the loin, maybe I was cornfused!
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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09-02-2004, 03:03 PM | #48 | |
is one Smokin' Farker
Join Date: 07-22-04
Location: Hallsville, MO
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Iguess I meant oh Fark it I don't know what I meat. Does anyone stuff it with raw sausage?
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BellyBro Belly Brothers BBQ Team 2007, 2008 and 2010 Best BBQ Team in Boone County, MOFO Country. Pull Behind Grill and Spicewine Smoker. Weber Silver Kettle Mega Margarita Machine |
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09-02-2004, 03:03 PM | #49 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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your right solid. shove it in there, but some sausage are bun length and you need 2.
just freezer it and shove it in. searing wastes juices and fats. IMO Do it the night before, the sausage will thaw. Not like frozen solid (Solid), just 4 hours or so.
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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09-02-2004, 03:06 PM | #50 | |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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Quote:
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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09-02-2004, 03:10 PM | #51 | |
is one Smokin' Farker
Join Date: 07-22-04
Location: Hallsville, MO
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Quote:
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BellyBro Belly Brothers BBQ Team 2007, 2008 and 2010 Best BBQ Team in Boone County, MOFO Country. Pull Behind Grill and Spicewine Smoker. Weber Silver Kettle Mega Margarita Machine |
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09-02-2004, 03:19 PM | #52 | |
Quintessential Chatty Farker
Join Date: 12-05-03
Location: Mt Carmel IL
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Quote:
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Former Texan Former New Englander Former Husband :-) |
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09-02-2004, 03:21 PM | #53 | ||
Is lookin for wood to cook with.
Join Date: 06-29-04
Location: Kansas
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09-02-2004, 03:54 PM | #54 | |
Babbling Farker
Join Date: 08-11-03
Location: Richmond, TX
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Quote:
I cored the chub with a 1/4" pipe in three dimensions (length, width, depth) saving some of the cores for plugs. Filled it with some sauce, then plugged the holes. Painted with mustard and sprinkled a dry rub (nothing special, just whatever I had). Then smoked for a few hours. Here's what it looked like before it went in:
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09-02-2004, 04:06 PM | #55 |
Full Fledged Farker
Join Date: 06-22-04
Location: Wichita, KS.
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I have a crowd coming over Sunday. I will be Queing 5 racks of spare ribs, two 5# butts, 12# brisket, two beer butt chickens and several fatties. I will also be trying out for the first time Fab-B & Fab-P injection solution. I just hope me and my guests do not start glowing at night time from all the crap that is put into this stuff.
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Mark-Wichita, KS. - Traeger Lil Tex Grill -Used to have a Bandera stick burner. (been put out to pasture) |
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09-02-2004, 07:38 PM | #56 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Quote:
Phils crazy This is the first time EVER he mentioned this searing crap. He use to go on and on about freezing slightly then shoving it in. I even shove in slightly frozen, wait, then slide out the casing.
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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09-02-2004, 09:52 PM | #57 |
is One Chatty Farker
Join Date: 08-26-03
Location: Fall River, Kansas
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This weekend it will be steaks, and smoked bologna, with a few fatties. The wife went to Canada to haul a friend back down to Tennessee. She will be doing a lot of driving. I also will be doing taxes. Seems that the IRS thinks I have been a bad boy over the last few years, but I can handle it.........I hope. Among other things I am a CPA so it should not be too traumatic.
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Wichita Wayne Long in the tooth, Long in the tooth, I'm lookin' 'round the corner, An' I'm long in the tooth... |
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09-02-2004, 10:47 PM | #58 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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i sear it on high heat forr a few seconds just to brown the outside, but not cook it at all. it gives it a better texture. Doing it raw, the outside has a bit of a mushy texture to it from cooking inside the loin. Sear it, high heat, real fast just to brown the casings. I use either links or a sausage ring(unrolled). The links work better if your putting other stuff with them like the roasted peppers. Also works well with bratwurst.. I used the hoillshire farms chedderwursts which came out great...
Wonder how it be being stuffed with a fatty? :) this weekends experiment. oh yeahhhhhhhhhhhh....
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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09-03-2004, 12:22 AM | #59 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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09-03-2004, 05:57 AM | #60 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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This is the way I stuff loins. We call them Bugiole (boo-Jole'). Using a mallet, pound the tenderloin into a flat rectangle.(notice how I was careful not to say "pound the meat") spread the filling ontop of the meat then roll up and tie with butchers string. Filling or stuffing of choice. I like to sautee' onions, garlic, mushrooms, sun-dried tomatoes, and roasted peppers with fresh basil, rosemary, and sage over a layer of italian sausage. Sear quickly over very hot fire then smoke low and slow. Mmmmmmmmmmmmmmmmmmmmmmmmmmmm! Mangia bella.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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