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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 03-26-2010, 07:08 PM   #1
Derek
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Default Derek's Farking Pizza Phatty Phrom Michigan

Here's the Phatty I'm doing and the only salt I've added was the bacon ( bacon will be added tomorrow morning ) and a table spoon full of Worcestershire sauce.


The spices


The salt ( just a tablespoon though )


Red Pepper & onions



Before I mixed it by hand


The photo of the Roho pepper & the blanco onions didn't show up farkin A!


I'll show the rest tomorrow!

Last edited by Derek; 03-26-2010 at 07:29 PM..
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Unread 03-26-2010, 07:09 PM   #2
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This is Pork sausage from the butcher.
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Unread 03-26-2010, 07:47 PM   #3
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You sure that's sausage. Looks like plain ground pork.
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Unread 03-26-2010, 07:51 PM   #4
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Quote:
Originally Posted by BBQ Grail View Post
You sure that's sausage. Looks like plain ground pork.
It could be ground pork ( he wasn't very smart ) I think he was a butchers assistant.
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Unread 03-26-2010, 07:53 PM   #5
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Oh MAN! If it ain't sausage, it ain't a fatty! Might as well quit now!
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Unread 03-26-2010, 08:04 PM   #6
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Keep us posted! You can always make your own sausage out of ground pork.
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Unread 03-26-2010, 08:11 PM   #7
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Quote:
Originally Posted by Rodney View Post
Oh MAN! If it ain't sausage, it ain't a fatty! Might as well quit now!
Thanks Rodney ( So it could be a Phatty Imposter? )

Quote:
Originally Posted by bigabyte View Post
Keep us posted! You can always make your own sausage out of ground pork.
How do I do that? Just add the spices that I did? and done?


I've allso saw sausage in a package like jimmy deen ( but it was BIG and it was a great value package ) And it looked liked the same stuff I purchased but in 1 pound containers.......

Oh yeah I will keep everyone posted..
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Unread 03-26-2010, 08:32 PM   #8
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Here's a recipe for a Jimmy Dean clone I have for 5 pounds of meat. I suppose you could just omit the salt and MSG

5 tsp Salt
1 1/4 tsp MSG
1 1/4 tsp Coriander
1 1/4 tsp Black Pepper
2 1/2 tsp dried Parlsey
1 1/4 tsp Thyme
1 tsp Red Pepper Flakes
1 1/4 tsp Sage (full amount makes sage flavored breakfast sausage, reduce or omit as you please for non-sage flavored)
1/4 tsp Citric Acid (use Lemon Pepper in a pinch, not ideal but works)
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Unread 03-26-2010, 08:48 PM   #9
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Quote:
Originally Posted by bigabyte View Post
Here's a recipe for a Jimmy Dean clone I have for 5 pounds of meat. I suppose you could just omit the salt and MSG

5 tsp Salt
1 1/4 tsp MSG
1 1/4 tsp Coriander
1 1/4 tsp Black Pepper
2 1/2 tsp dried Parlsey
1 1/4 tsp Thyme
1 tsp Red Pepper Flakes
1 1/4 tsp Sage (full amount makes sage flavored breakfast sausage, reduce or omit as you please for non-sage flavored)
1/4 tsp Citric Acid (use Lemon Pepper in a pinch, not ideal but works)
I did everything but the Salt, MSG, I did dill.

( added this an hour ago after you told me I could make sausage ) and found the same recipe. Thank you Biga You've been a BIG BIG HELP!
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Unread 03-27-2010, 08:58 AM   #10
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Updated, Modified the water for the drip pan with Whiskey!




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Unread 03-27-2010, 09:03 AM   #11
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Is this Phubar's thread? It doesn't say Phubar at the top but it's full of ph's. It must be Phubar's thread.

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Unread 03-27-2010, 09:22 AM   #12
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Quote:
Originally Posted by Ron_L View Post
Is this Phubar's thread? It doesn't say Phubar at the top but it's full of ph's. It must be Phubar's thread.

Nope it's mine Ron L, and I'm honored that you think its some one else thread
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Unread 03-27-2010, 09:35 AM   #13
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Ah...Ron L beat me to it!
Can't wait to see the outcome....it's probably gonna be Phan-Pharking-Tastic!
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Unread 03-27-2010, 09:58 AM   #14
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D,

Be careful about mixing the meat with spices and veggies and letting it sit too long. You can get a ceviche reaction with the acidity.
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Unread 03-27-2010, 10:09 AM   #15
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