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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 02-28-2013, 09:02 AM   #16
RangerJ
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The stuff from Yoakum is pretty damn good as well. http://www.heartbrandbeef.com/

I'd say just make 'em like you normally do, the texture and flavor or the meat will shine through.
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Unread 02-28-2013, 09:24 AM   #17
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I never liked the name Hot Guts, but, that's the name.

The risk, and I am sure the OP is aware is that sausage with too much fat can do odd things, like burst during cooking, shrink a LOT out if the cooker and burn folks if served hot. Akaushi fat, similar to Kobe fat, melts at a lower temperature than normal suet or lard, it stays very liquid to temps just above 100 degrees once cooked. In a sausage, you run the risk if bursting on the plate, or once cut, the sausage dries out quickly.

I think it will be delicious, as the beef will taste great. And although I have never been to Texas, the versions of hot guts I have has out here seemed too dry to me, so theses guy just be perfect. It's worth noting that in Japan, this beef is normally served raw, or barely heated, because of it's low render point
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Unread 02-28-2013, 09:47 AM   #18
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Hot Guts is the age old, venerable term used to describe all beef Texas sausage. So named due to the copious amts of cayenne and black pepper.

We're honoring that tradition, these will be fiery.

Also, upthread, to me a genuine Texas sausage can be just as good as a high dollar ribeye. It's in my genes.

As to the event, this is our 9th one, they typically sell out in about 2 hours so if any brethren can come please arrive between 615-730ish to make sure you get fed.
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Unread 02-28-2013, 10:05 AM   #19
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@RL Reeves Jr
I get where you are coming from man. Hot guts are such a big part of the hill country's history how could you not go for it. And what better beef could you ask for than Wagyu. Unfortunately I don't have any expertise in sausage making but maybe someone who does will step up with some helpful advise.
Good Luck I know it will be fun.
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Unread 02-28-2013, 12:14 PM   #20
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Quote:
Originally Posted by RL Reeves Jr View Post
We're feeding 200 people. We're making Texas Red, CFS, Burgers and Hot Guts. Going for variety and ease in feeding a big crowd of people with 4 cooks. There's an Akaushi ranch an hour and half south of here in Yoakum, just taking advantage of using local meat. It may be sacrilege but it sure will taste good.
Well, if you can get it locally and for a good price, then more power to you for using it in many different ways. Being that you are starting off with quality beef, it makes for that much better of a sausage. It's not everyday you get to eat sausage of that quality. Sounds like a great time. Let us know how it all turns out!

Bob
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Unread 02-28-2013, 02:41 PM   #21
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If I'm wrong and you figure a way to success with this beef in sausages, please let me know!
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Unread 02-28-2013, 02:59 PM   #22
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Boys, he gets to control the ratio of fat. Simmer down now.

SAVE the extra fat, freeze it for later. Add it to the cheap stuff later.

If you are crazy, then I am insane. Great plan. Good luck and have that last one for me.
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Unread 02-28-2013, 03:37 PM   #23
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Well, he has better knife skills than I do, I guess. I have a hell of a time trimming out all that marbling.
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Unread 02-28-2013, 03:42 PM   #24
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Well, it might not be all that marbled, it is American Wagyu, not Japanese Wagyu. I can imagine they will be delicious, but, that is largely because I can't go eat there.
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Unread 02-28-2013, 03:51 PM   #25
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I think its great you are taking advantage of your local meat source! Go for it!
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Unread 02-28-2013, 04:19 PM   #26
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Quote:
Originally Posted by Hawg Father of Seoul View Post
Boys, he gets to control the ratio of fat. Simmer down now.

SAVE the extra fat, freeze it for later. Add it to the cheap stuff later.

If you are crazy, then I am insane. Great plan. Good luck and have that last one for me.
If you consider that this is what akaushi beef looks like
then you really are insane bro

There is no controlling or trimming the fat out of this.

However, I have solved the riddle.
I went and saw the image of the American beef called Akaushi.
It is not comparable at all.
It is like comparing goat filet to Berkshire pork belly.

Compare for yourself



That would make me very angry as a consumer, it will be delicious beef but holy c@rp what an insult to real Akaushi.
Please disregard my advice completely guys, hope you can see why it was given so strongly.
You can see what the crime would have been by the images.
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Unread 02-28-2013, 10:46 PM   #27
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got 80lbs in the fridge, will report back
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Unread 02-28-2013, 10:49 PM   #28
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I want to see the meat, and the sausage, I am really curious.
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Unread 02-28-2013, 11:08 PM   #29
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RL, any chance you can take some pics of what you got? I think many of us are curious!
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Unread 03-01-2013, 01:48 AM   #30
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^^^What he said please bro!
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