Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 03-20-2010, 11:55 AM   #1
Full Fledged Farker

Join Date: 03-16-10
Location: Hudson NH
Default Smoked Linguisa

Todays Smoke Linguise Sausages

Last edited by mgp03051; 03-01-2015 at 09:38 PM..
mgp03051 is offline   Reply With Quote

Old 03-20-2010, 12:21 PM   #2
is Blowin Smoke!
Join Date: 03-06-10
Location: kentucky

That is going to be dang good I bet.
Bluegrass Southern Smokers - Catering & Competition BBQ Team- BBQ Naked & Toast Your BunZ.
Shiz-Nit is offline   Reply With Quote

Old 03-20-2010, 01:43 PM   #3
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

Those looks goood!
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club

bigabyte is offline   Reply With Quote

Old 03-20-2010, 02:05 PM   #4
Desert Dweller
Babbling Farker

Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...

Linguica, food of the Portuguese Gods! I was raised in San Leandro, CA (where landarc lives). San Leandro is the home of Amaral's Linguica. San Leandro was settled by Portuguese. Amaral's is the real deal where Linguica is concerned. Good stuff!
Locally, the best stuff I have found is Schneider's on 7th St. in Phoenix. It's on the east side of the street, between Thomas and Indian School for all you Phoenicians.

Excellent pron. Thx!
[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT]
[FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT]
[FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT]
[FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT]
[FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT]
Desert Dweller is offline   Reply With Quote

Old 03-20-2010, 02:11 PM   #5
is One Chatty Farker
boatnut's Avatar
Join Date: 03-22-05
Location: Ohio

wow looks great! what kinda smoker? care to share recipe? lots of sausage heads on here :)

GOSM smoker (gas)
Masterbuilt (electric)
Weber Kettle
Weber Gasser (2)
Weber WSM

I'd rather have a bottle in front of me then a frontal lobotomy
boatnut is offline   Reply With Quote

Old 03-20-2010, 02:40 PM   #6
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.

Very Nice
Grillman is offline   Reply With Quote

Old 03-20-2010, 03:32 PM   #7
Full Fledged Farker

Join Date: 03-16-10
Location: Hudson NH
Default Recipe

Originally Posted by boatnut View Post
wow looks great! what kinda smoker? care to share recipe? lots of sausage heads on here :)
I have a GOMS gas smoker with a couple of mods. as far sa the recipe goes it is an old family recipe from Fall River Ma. here it is
10 lbs coarse ground pork butt 25 to 30% Fat
5 tlbsp sweet paprika
4 tlbsp kosher salt
2 1/2 tblsp ground Coriander
2 1/2 tsp crushed Red Pepper
1 1/4 tsp Allspice
1 1/4 tsp ground Cinnamon
1 1/4 tsp ground Cloves
18 cloves Garlic minced yes 18 cloves!
1 1/2 cup cold water
10 oz Port Wine or red wine vinegar
This sausage is Hot smoked as there is no cure in it smoke at 175 until internal temp is 160 usually about 3 to 4 hrs, I also stuff this unto 3 1/2 inch fiberous casings and smoke then slice into 1/2 to 3/4 inch slices freeze them and fry them up for breakfast or sammies. hope you enjoy!
mgp03051 is offline   Reply With Quote

Old 03-20-2010, 04:02 PM   #8
Knows what a fatty is.
chikenskin's Avatar
Join Date: 01-26-10
Location: Powell, TN

Looks delicious, I can almost taste it.
Thanks for the recipe.
My dad's side of the family is from Fall River, Brings back a lot of memories.
We can't get lingucia here in TN. (other than mail order). People here don't even know what it is.
I eat it every time I can find it.
I may try to make some.
2-Large Green Eggs, Backwoods Party, New Braunfels Bandera, Holland Gasser.... KCBS
chikenskin is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoked chicken instead of smoked turkey? Trumpstylz Q-talk 16 12-09-2011 07:04 PM
I am Smoked! Scott_nra Q-talk 24 02-14-2011 06:17 AM
Sweet molasses cured smoked bacon & Smoked pancetta (savory bacon) pic heavy Phrasty Q-talk 16 12-15-2010 01:20 PM
Smoked Smoked Pot Roast with Veggies (and Pron of course) cgwaite Q-talk 15 09-29-2009 02:37 PM
smoked chilli and some smoked sausage OUT OF ORDER Q-talk 39 05-21-2009 09:17 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 11:39 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts