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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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Old 03-15-2012, 09:35 PM   #1
jeffsee
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Thumbs up Bangers & Mash

Well, I'm done cooking for tonight.

The Bangers & Mash turned out better than I expected. The smokey flavor was a nice touch.


First, I grilled the sausages.


LOVE the TBS flowing from my WSM.


There sits the WSM almost daring the sausages to jump in.


Once they were ready, I put the sausages in some cast iron.


Time to make the onions for gravy.


Caramelized the onions.


Add in some flour, tomato paste, and GUINESS.


To make this serve enough folks for the luncheon, I decided to cut the sausages into chunks. Then I created layers of onion gravy and sausages.


Bangers and Mash side-by-side. Tomorrow, I'll post more pics of it plated and in people's mouths.

Thanks for looking!
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Old 03-15-2012, 09:41 PM   #2
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Dang, that looks killer! KILLER!!
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Old 03-15-2012, 10:03 PM   #3
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Looks soooooo good!!
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Old 03-16-2012, 05:21 AM   #4
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Love me some bangers 'n mash!
Yours looks great!
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Old 03-16-2012, 05:35 AM   #5
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Looks good- looking forward to the plated pics, not so much the pics people chewing.
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Old 03-16-2012, 06:12 AM   #6
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Stick to your ribs GOOD!! Nice work
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Old 03-16-2012, 07:16 AM   #7
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Looks real good.
Did you make the bangers yourself, or store bought?
Did you get much smoke flavor by smoking the bangers after grilling them?
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Old 03-16-2012, 08:25 AM   #8
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Quote:
Originally Posted by wnkt View Post
Looks real good.
Did you make the bangers yourself, or store bought?
Did you get much smoke flavor by smoking the bangers after grilling them?
Couldn't get Bangers on such short notice, so I opted for Italian sausages.

Just before putting in the smoke I pierced each sausage to allow for some smoke. Then, after cutting up the sausage and covering in gravy, I left the top of the Dutch oven off to allow more smoke. I was pleasantly surprised by the amount of smokey flavor that came through in the final product.
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Old 03-16-2012, 08:28 AM   #9
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Wow, that looks great. Had bangers and mash for the first time about 20 years ago in a hole in the wall in New York City. Run by a bunch of UK models who moved to the US. It was great.
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Old 03-16-2012, 08:31 AM   #10
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Looks Awesome. I'm adding this to my list of recipes.
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Old 03-16-2012, 09:20 AM   #11
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Default Beef Stock

Quote:
Originally Posted by NU2QN View Post
Looks Awesome. I'm adding this to my list of recipes.
I almost forgot. I have 2 cups (give or take) of beef stock that went in after the Guiness evaporated. Simmered for about 15 minutes.
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Old 03-16-2012, 09:22 AM   #12
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This is only a quick plate shot. Someone begged for a sample because they will miss the luncheon today. Keep in mind that the plate is cold.

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Old 03-16-2012, 09:25 AM   #13
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fark! that looks good
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Old 03-16-2012, 09:29 AM   #14
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No one is going to eat that. So, pack it up and send it to me!!

Looks devine!
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Old 03-16-2012, 09:37 AM   #15
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Looks good, never had that.
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