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12-03-2008, 05:19 PM
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#1 |
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somebody shut me the fark up.
  
Join Date: 07-18-07
Location: Oklahoma
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Spicy Smoked Chaurice Sausage
Sorry... these are not moink balls!! I would have made some if I had time.
 Last week was the start of deer season here. My house is "deer camp" for me and my hunting friends...so I made up lots of finger food. This spicy chaurice went well with cold beer.... I started with 5lbs of ground pork...added one medium chopped onion and 4 cloves of garlic..minced.  Mixed the spices in with one cup of beer... 2 TBs kosher salt 2 tsps dry thyme 1 tsp red pepper flakes 1 TBs cayenne 2 TBs dried parsley 1 bay leaf crushed    Mixed the spice slurry into the meat and chilled overnight.. The recipe calls for stuffing this into casings, I rolled it into 2" balls and onto the smoker with some hickory. I smoked them at 225 for 2 hours.    They were pretty tasty and went well with my japapeno pickled eggs and cold beer.  |
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12-03-2008, 05:31 PM
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#2 |
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Full Fledged Farker
Join Date: 03-15-06
Location: Battle Creek, MI
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Looks great! I'm saving that one, too.
That coozie with "MINE" on it would start fights at my place.  JimT
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Good judgment comes from experience, and a lot of that comes from bad judgment. |
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12-03-2008, 05:33 PM
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#3 |
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Babbling Farker
Join Date: 02-12-07
Location: canyon Country, Ca, 91387
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Really looks good!!
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www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad. |
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12-03-2008, 05:38 PM
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#4 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
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LOL Jim....If I ever find Mr. Right...I'll change it to "Ours".
 Thank you Brian!  |
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12-03-2008, 06:14 PM
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#5 |
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Moderator
 
Join Date: 12-09-04
Location: Chicago 'Burbs
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Cowgirl is back! Missed ya! That looks great!
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"Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend |
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12-03-2008, 07:10 PM
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#6 |
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On the road to being a farker
Join Date: 05-18-08
Location: tn
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moinks
my mom makes them in the oven for the holidays,they go so fast it's unreal,guess i need to make a call for my personnal batch those look good
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12-04-2008, 12:53 AM
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#7 |
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is One Chatty Farker
Join Date: 10-11-06
Location: Huntington Beach California
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Girl you got talent! Thanks for posting the instructions/pics.
One question: do you make the meat balls to sit over nite, or just the meat-slurry mixture?
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Sidartha translated: Every wish fullfilled Keiki Kai UDS(Norco II) WSM Webber Kettle True stainless kegerator w/cheap 1/2 barrel 10'6 EC single fin 10' Minchington 2-1 set up |
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12-04-2008, 05:20 AM
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#8 |
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is one Smokin' Farker
Join Date: 05-29-08
Location: Georgetown,TN
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Looks like some heated up yum right there.
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Primo Oval XL with all the goodies Brinkman All-In-One Straubelstone gasser Cajun Fryer 8-1/2 gallon Cajun Fryer 12 gallon Commercial Jimmy Turkey fryer Catfish slayer,cooker feeder Super Fast [COLOR=red]RED [/COLOR][COLOR=black]Thermapen[/COLOR] |
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12-04-2008, 05:28 AM
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#9 |
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Full Fledged Farker
Join Date: 06-30-08
Location: Phoenix
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Great looking finger foods. I'll have to give those a try.
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12-04-2008, 05:28 AM
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#10 |
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** Permanent Timeout **
Join Date: 04-25-07
Location: Farmersville, Ohio
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nicely done!
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12-04-2008, 07:07 AM
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#11 |
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Babbling Farker
Join Date: 01-28-07
Location: Melbourne, FL
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I'd hit that!
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DaChief BGE Large WSM Weber One-Touch Gold Weber Go-Anywhere Turkey Fryer "Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!" -- Daffy Duck |
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12-04-2008, 08:34 AM
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#12 |
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Moderator
  
Join Date: 12-27-05
Location: Mid Michigan
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Outstanding looking venison.
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You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection.   Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker  
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12-04-2008, 09:22 AM
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#13 | |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
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Quote:
Thank you folks! Single Fin, I mix the spice into the beer....then mix with the ground pork. Then I chill the meat overnight and roll into balls the next day. I used some of the spice sausage to make scotch eggs......they were pretty good too.  |
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12-04-2008, 09:47 AM
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#14 |
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is Blowin Smoke!
Join Date: 10-17-06
Location: Oklahoma
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Scotch Eggs and pickled eggs.......droooooooool
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12-04-2008, 11:19 AM
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#15 |
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is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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Nice, chaurice and pickled eggs.
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Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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