Sausage Report - Page 2

parrothead · 04-20-2004, 04:30 PM

Hickory rules!

Solidkick · 04-20-2004, 04:59 PM

I like using hickory, but I have fallen in love with the sugar maple. Sweet and smokey, damn I'm getting aroused.........

Solidkick · 04-20-2004, 06:52 PM

Actually, I think it's one of the best "finds" of the new millenium. I don't think most would even think about smoking a sausage log, thinking it would turn out being a fatty mush ball. If you get a good quality brand of sausage, I think it can't be beat. I've shared the idea of smoking a sausage log and get some really strange looks and opinions. Then I get the phone calls saying "man, I'm sure glad you told me about it" or "guess what was the first thing that was cleaned up" or "next time I'm gonna do two."

It definitely is a keeper!

HickoryNut · 04-21-2004, 09:26 AM

I did a party fatty last weekend, one of those 5# tubes of cheap hamburger with a half a bottle of Louisiana hot sauce mopped on it. Way overcooked it but it slices nicely and makes some good sandwiches to bring to work.

bbqfreak · 04-21-2004, 03:11 PM

This sausage thing sounds like a good idea. Gonna have to try it next time I fire up a smoker. See? I'm already learning stuff here.

racer_81 · 04-21-2004, 04:40 PM

Quote:

Originally Posted by HickoryNut

I did a party fatty last weekend, one of those 5# tubes of cheap hamburger with a half a bottle of Louisiana hot sauce mopped on it. Way overcooked it but it slices nicely and makes some good sandwiches to bring to work.

Hmmmm.......now that sounds really interesting.

Wonder if the tube has the structural integrity to withstand
the use of a cajun injector? I'm thinkin' a worsey sauce
injection.

smokeypig · 04-21-2004, 06:00 PM

folks, the bottom line is simple: when you light the fire, make sure you got plenty of jimmy dean hot or sage sausage to go on that there fire....

BigAl · 04-21-2004, 07:29 PM

Smokeypig,

I like bottom lines, you got it!

04-20-2004, 04:30 PM	#16
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL Downloads: 0 Uploads: 0	Hickory rules! __________________ Greg American Picker Blog

04-20-2004, 04:59 PM	#17
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri Downloads: 0 Uploads: 0	I like using hickory, but I have fallen in love with the sugar maple. Sweet and smokey, damn I'm getting aroused......... __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

04-20-2004, 06:52 PM	#18
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri Downloads: 0 Uploads: 0	Actually, I think it's one of the best "finds" of the new millenium. I don't think most would even think about smoking a sausage log, thinking it would turn out being a fatty mush ball. If you get a good quality brand of sausage, I think it can't be beat. I've shared the idea of smoking a sausage log and get some really strange looks and opinions. Then I get the phone calls saying "man, I'm sure glad you told me about it" or "guess what was the first thing that was cleaned up" or "next time I'm gonna do two." It definitely is a keeper! __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

04-21-2004, 03:11 PM	#20
bbqfreak Is lookin for wood to cook with. Join Date: 04-21-04 Location: Kentucky Downloads: 0 Uploads: 0	This sausage thing sounds like a good idea. Gonna have to try it next time I fire up a smoker. See? I'm already learning stuff here. __________________ Howdy from Florence, KY

04-21-2004, 06:00 PM	#22
smokeypig On the road to being a farker Join Date: 02-04-04 Location: Marietta, Georgia Downloads: 0 Uploads: 0	folks, the bottom line is simple: when you light the fire, make sure you got plenty of jimmy dean hot or sage sausage to go on that there fire.... __________________ --- --- --- --- It is better to have barbecued and lost, then never to have barbecued at all. – William Shakespeare ---------------------- NB Black Diamond, Purveyor of Fine Swine and Originator of the Fatty, Right-Wing whackadoo (and according to the Dept of Homeland Security, quite possibly a threat to National Security) visit us at http://www.grifenhagen.com

04-21-2004, 09:26 AM	#19
HickoryNut Knows what a fatty is. Join Date: 01-28-04 Location: N Little Rock, AR Downloads: 0 Uploads: 0	I did a party fatty last weekend, one of those 5# tubes of cheap hamburger with a half a bottle of Louisiana hot sauce mopped on it. Way overcooked it but it slices nicely and makes some good sandwiches to bring to work.

04-21-2004, 07:29 PM	#23
BigAl is Blowin Smoke! Join Date: 08-11-03 Location: Castle Rock, CO Downloads: 0 Uploads: 0	Smokeypig, I like bottom lines, you got it! __________________ Big Al Wilmer Enterprises, LLC Parker, CO Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.

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