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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.


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Unread 01-21-2013, 07:03 PM   #1
pike51
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Default Apple Pie Smoked Sausage with Pron

So I decided to smoke some sausage tonight after work. It's homemade sausage and I smoked it on the Duo over cherry and pecan at 275 for 1 hour and then 215 for 1 hour. After the first hour I basted it with some apple pie moonshine and mustard mixture. Got a really nice smoke ring and the smoke flavor was just right. Took the left over moonshine mixture and made a sweet mustard sauce for the sausage. Also had some apple pie shine to enjoy with dinner. A little homemade slaw on the side and YUM!!

Enjoy!
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Unread 01-21-2013, 07:07 PM   #2
pike51
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One more pic so you can see the smoke ring. I missed it in the first post.
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Unread 01-21-2013, 07:42 PM   #3
HankB
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Looks pretty good!

Mason jar liquor ;)
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Unread 01-21-2013, 08:35 PM   #4
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Looks Good! Shine Made even Better!
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Unread 01-21-2013, 09:12 PM   #5
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Looks really good.... What kinda sausage did you use? Recipe? I'd be interested in maybe making it, if it's not a "secret"
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Unread 01-21-2013, 09:15 PM   #6
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Looks good, how was the texture? That is always the hardest part when I make sausage.

Jeff
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Unread 01-21-2013, 11:29 PM   #7
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Wow my Apple Pie trend is catching on... I love some apple pie shine.. When you make ribs if you foil try putting a splash in your foil instead of apple juice..mighty tasty
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Unread 01-21-2013, 11:39 PM   #8
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Nice looking skin on it,I would like to try some.
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Unread 01-22-2013, 06:14 AM   #9
pike51
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The sausage is just a spicy italian pork sausage. I don't remember exactly what all was in the seasoning but it was purchased from a local place and I thought I'd give it a try. Texture is just what I like, tender on the inside with just a bit of bite to the casing. I think going at 275 for an hour and then backing it down really keeps the texture nice and not too rubbery as I tend to get from cooking at higher temps.

As for the shine, we've been cooking and drinking it for a few years. It goes great on just about anything!
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Unread 01-22-2013, 11:12 AM   #10
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^^^Fact it does go good with many things I add it in foiled ribs, a splash to kick up some bbq sauce, marinated pork tenderloin with it and all have came out great the bbq sauce with it was the best though.
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