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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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02-01-2013, 09:19 AM
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#16 |
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is one Smokin' Farker
  
Join Date: 09-13-11
Location: Fort Smith, Ar.
Downloads: 5
Uploads: 1
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Or you could just make your own.....
I used: Natural Casings Boudin & Smoked Sausage: 5lb beef roast 5lb pork roast 2lb of ground beef 2lb of ground pork 5 jalopeno's 5 Serrano's 2 tbl spoons red pepper 1/3 cup SM / PC 1/4 cup Minced garlic 3tbl Spoons Mortons Sugar Cure Boudin only 2 cups dry rice / prepared 1lb of pork liver 2 tbl spoons Tony Sacherie's 1/8 cup Bell pepper 1/8 cup Celery 1/8 cup Onion Sautee Veg till Soft in olive oil. Smoked @ 200° till 165° I.T. With Pecan wood...
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Jim Boston Current Smoker "The most reliable, easiest to make at home, Smoker "The UDS" W/ an Auber temp. Controller w/ 20CFM Blower. Future Smoker $5438.25 Total BYC Smoker!! Some people spend an entire lifetime wondering if they made a difference in the world. But, the Marines don't have that problem. Ronald Reagan, President of the United States; 1985 |
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02-01-2013, 09:34 AM
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#17 | |
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Babbling Farker
 
Join Date: 03-22-04
Location: Allen, Texas
Downloads: 0
Uploads: 0
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razrbkcrzy, that is some mighty fine lookin' sausage there!
Quote:
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Large Big Green Egg WSM Weber One Touch Gold Weber Summit Gold Super Fast, Super Accurate Orange Therma-Pen Retired: NB Bandera (2003-2009) that introduced me to y'all crazy farkers "If you really care about this place, you'll show some respect for it." deguerre Thanks to N8man & NorthwestBBQ for the custom avatars! (\__/) (='.'=) (")_(") "Hang in there Dan Chambers!" |
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