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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.|
|02-01-2013, 10:19 AM||#16|
is one Smokin' Farker
Join Date: 09-13-11
Location: Fort Smith, Ar.
Or you could just make your own.....
Boudin & Smoked Sausage:
5lb beef roast
5lb pork roast
2lb of ground beef
2lb of ground pork
2 tbl spoons red pepper
1/3 cup SM / PC
1/4 cup Minced garlic
3tbl Spoons Mortons Sugar Cure
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...
"The most reliable, easiest to make at home, Smoker "The UDS" W/ an Auber temp. Controller w/ 20CFM Blower.
$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
|02-01-2013, 10:34 AM||#17|
Join Date: 03-22-04
Location: Allen, Texas
razrbkcrzy, that is some mighty fine lookin' sausage there!
Large Big Green Egg
Weber One Touch Gold
Super Fast, Super Accurate Orange Thermapen
Retired: NB Bandera (2003-2009) that introduced me to y'all crazy farkers
WSM (now used by Frognot Jr.)
"If you really care about this place, you'll show some respect for it."
Thanks to N8man & NorthwestBBQ for the custom avatars!
(")_(") "Hang in there Dan Chambers!"