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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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03-22-2010, 10:46 AM | #1 |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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Kansas Hot Links.
I recently made some of my Kansas hot links... they didn't last long.
My son took some home, and my SIL took some. My wife doesn't like hot stuff, so what was left was all mine!
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[FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT] |
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03-22-2010, 10:57 AM | #2 |
Full Fledged Farker
Join Date: 06-11-09
Location: Saline, Michigan
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Can you elaborate as to what a Kansas hot link is? Big link fan. Looking for something new to try!
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03-22-2010, 11:03 AM | #3 |
is One Chatty Farker
Join Date: 10-20-05
Location: mn
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And the rest was yours???????
You BBQ Dawg You!!! They look GREAT!!!
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Smoke On!!!!!! [URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL] |
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03-22-2010, 11:37 AM | #4 |
Full Fledged Farker
Join Date: 08-29-09
Location: Prairie Village, KS
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Exactly what is a Kansas Hot Link?
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[URL="http://www.twitter.com/TrustTheDust"]@TrustTheDust[/URL] Bubba's Que Crew KCBS CBJ A Super Fast Orange Weber-310 UDS Smoking Grill Pen |
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03-22-2010, 06:24 PM | #5 |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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A Kansas Hot link is my version of a good ol' hot link, mixed in with some home-state pride.
I refined my recipe over the years to what it is now, and am completely satisfied with the final version. I use two slightly different versions, depending on whether, or not, I intend to smoke them after stuffing the casings. If so, then I have to add a cure to the mix, and a bit less salt. Smoking seems to concentrate the salt flavor somewhat. The casings shrink a bit during the smoking process, but a short trip into some boiling water cures them of this. Get it? Short CURE?? Ha!
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[FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT] |
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03-22-2010, 07:21 PM | #6 |
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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Those look great.
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03-22-2010, 07:58 PM | #7 | |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Quote:
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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. |
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03-22-2010, 08:10 PM | #8 |
is One Chatty Farker
Join Date: 11-21-06
Location: Wichita, KS
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I'm with Steve and want to try those. Always looking for a good Hot Link.
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Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device. |
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03-22-2010, 08:44 PM | #9 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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No recipe?
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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03-22-2010, 08:48 PM | #10 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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Good looking Sausages.
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Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009 |
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03-22-2010, 10:04 PM | #11 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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how do they differ from "texas" hot links?
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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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03-22-2010, 10:09 PM | #12 | |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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Quote:
http://piginpigoutbbq.com/default.aspx
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www.facebook.com/BarkinDawgsBBQCatering |
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03-22-2010, 11:23 PM | #13 | |
is One Chatty Farker
Join Date: 11-21-06
Location: Wichita, KS
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Quote:
__________________
Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device. |
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03-23-2010, 01:05 AM | #14 |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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I like to think the Kansas hot links have a deeper flavor profile, sort of a refined flavor.
I have tried the so-called Texas hot link, and others, but still prefer mine to them. Maybe it's all in what you get used to...?
__________________
[FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT] |
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03-23-2010, 01:09 AM | #15 | |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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Quote:
I will be making them again in the next couple of months... as soon as I lose the weight gain from this batch! For those who want to make some...here's the recipe. If you do make some, please come back and comment, or pm me and let me know how you liked them. Kansas Hot Links 10 lbs. Pork Butt 2 1/2 lbs. Beef Chuck Roast 1 cup Non-fat Dry Milk Powder 1 cup Dark Lager Beer 2 Tbs. Fresh Ground Black Pepper 2 Tbs. Ground White Pepper 2 Tbs. Crushed Red Pepper Flakes 3 Tbs. Cayenne Pepper 3 Tbs. Fresh Minced Garlic 5 Tbs. Kosher Salt 1 tsp. Smoked Paprika 3 Tbs. Brown Sugar 1/2 tsp. Ground Coriander 1/2 tsp. Ground Bay Leaf 1 tsp. Sweet Basil, or Thyme 1/2 tsp. Ground Sage 1 tsp. Dry Mustard 12 Tb. Tapatio Brand Hot Sauce Big Pinch Each Of Aniseed and Cumin 2 1/4" Collagen Casings-Optional Cut meat into grinder-sized chunks and put into freezer for about an hour to chill. Put spices/herbs into a bowl and add the beer slowly while stirring, until all of the beer is added, and there are no lumps. Pour over the meat chunks and then put this into the refrigerator to chill. Grind the meat once with the coarse-grind blade. Stuff into 2 1/4" casings and twist off into 5" or 6" links, or roll into "meatballs" and roll into patties between two sheets of waxed paper. There are a lot of ingredients in this, but well worth the investment, imho. If you plan to smoke these, add 2 ½ tsp. of cure to the mix to prevent bacterial formation while in the smoker.
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[FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT] |
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Tags |
hot links, Kansas, sausage |
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