ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-03-2012, 04:03 PM   #1
grantw
is one Smokin' Farker

 
grantw's Avatar
 
Join Date: 09-13-12
Location: canada
Downloads: 3
Uploads: 0
Default First crack at sausage, feedback?

It's all pork butt, basically guessed at what I was doing, think I may have hit it with abit much smoke or not I'm real torn. What do y'all think of the smoke ring?
__________________
Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle.
grantw is online now   Reply With Quote


Unread 11-03-2012, 04:08 PM   #2
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Looks pretty good to me for guessing. I would actually have to eat some to tell about too much smoke.
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 11-03-2012, 04:42 PM   #3
MeetMeatsMeat
Got Wood.
 
MeetMeatsMeat's Avatar
 
Join Date: 07-01-12
Location: OR
Downloads: 0
Uploads: 0
Default

Looks great! Especially for your first time. I don't think it's too much smoke. When I make andouille or other smoked sausage I like the smoke to penetrate all the way to the middle. I smoke at 180 until an enternal temp of 150. I also like to hang my meat so you don't get any grill marks. Cheers!

Last edited by MeetMeatsMeat; 11-03-2012 at 07:06 PM..
MeetMeatsMeat is offline   Reply With Quote


Unread 11-03-2012, 04:52 PM   #4
grantw
is one Smokin' Farker

 
grantw's Avatar
 
Join Date: 09-13-12
Location: canada
Downloads: 3
Uploads: 0
Default

I figured out what the taste was marjoram leaves, used abit too much, it's still good but a hint of bitter. I tasted them by themselves and that's for sure what it is
__________________
Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle.
grantw is online now   Reply With Quote


Unread 11-03-2012, 05:21 PM   #5
buccaneer
Quintessential Chatty Farker

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0
Default

They look fantastic, first time unbelievable
__________________
The only current member banned for life!



豚....の角煮
buccaneer is online now   Reply With Quote


Unread 11-03-2012, 07:48 PM   #6
cheapbeer
Full Fledged Farker
 
Join Date: 07-07-12
Location: Westfield, Wisconsin
Downloads: 0
Uploads: 0
Default

I dont believe I would have a problem eating that....................
I have noticed that when i smoke brats they seem to take on a lot of color and get a tough skin but are very tasty.
cheapbeer is offline   Reply With Quote


Unread 11-03-2012, 08:31 PM   #7
cholloway
is One Chatty Farker

 
cholloway's Avatar
 
Join Date: 05-10-11
Location: Atlanta, GA.
Downloads: 0
Uploads: 0
Default

Looks great! Nothing wrong with that.
__________________
Colin
New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
33 year old Char-Broil 450
1996 Blue Weber SS Performer
2003 Black Weber SS Performer
Weber 22.5 OTG with rotisserie & Smokenator
Weber SJS & modified stock pot Mini-WSM
STOK Island gasser
Recipient of Official & Un-Official Moink Certificates
cholloway is offline   Reply With Quote


Unread 11-03-2012, 08:41 PM   #8
funman1
On the road to being a farker
 
funman1's Avatar
 
Join Date: 09-03-12
Location: Sacramento, CA
Downloads: 0
Uploads: 0
Default

Yeah looks AWESOME!!
__________________
Professional Pyro.. No really; I get paid to blow stuff up...
funman1 is offline   Reply With Quote


Unread 11-03-2012, 09:08 PM   #9
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

Great job on your first attempt....
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is online now   Reply With Quote


Unread 11-03-2012, 09:29 PM   #10
Crazy Harry
is Blowin Smoke!

 
Crazy Harry's Avatar
 
Join Date: 07-08-09
Location: Deer Park, Wa
Downloads: 4
Uploads: 3
Default

looks good here
__________________
No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced.

When all else fails just ask yourself, WWGALD???
Crazy Harry is online now   Reply With Quote


Unread 11-03-2012, 11:03 PM   #11
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

Looks good to me!
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is online now   Reply With Quote


Unread 11-04-2012, 12:37 AM   #12
BIGBrandon2785
Full Fledged Farker
 
Join Date: 07-02-10
Location: St.Louis
Downloads: 0
Uploads: 0
Default

Looks like its awaiting a big pot of Gumbo or Jambalaya .....nice!!!!
BIGBrandon2785 is offline   Reply With Quote


Unread 11-04-2012, 01:00 AM   #13
Fishawn
is one Smokin' Farker
 
Fishawn's Avatar
 
Join Date: 08-09-10
Location: Olympia, WA
Downloads: 0
Uploads: 0
Default

Cured? or Fresh?
__________________
22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette
Fishawn is offline   Reply With Quote


Unread 11-04-2012, 01:08 AM   #14
grantw
is one Smokin' Farker

 
grantw's Avatar
 
Join Date: 09-13-12
Location: canada
Downloads: 3
Uploads: 0
Default

Didn't cure it, cooked at 225
__________________
Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle.
grantw is online now   Reply With Quote


Unread 11-04-2012, 01:11 AM   #15
Fishawn
is one Smokin' Farker
 
Fishawn's Avatar
 
Join Date: 08-09-10
Location: Olympia, WA
Downloads: 0
Uploads: 0
Default

Looks good to me....... Your finished pic looks excellent! .... What temp did you cook it too?

Sometimes, the best sausages are just stuff you mix up as you feel it..... I have been trying to keep better notes
__________________
22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette
Fishawn is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:57 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts