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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 09-02-2004, 02:57 PM   #46
brdbbq
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sear
2 : to burn, scorch, or injure with or as if with sudden application of intense heat
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Unread 09-02-2004, 02:59 PM   #47
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Quote:
Originally Posted by Bellybro
Quote:
I found that a really high heat pan searing on the sausage makes it easier to stuff into the loin and gives it a better texture while your putting in the
So cook the sausage first before you stuff?
first I've heard of it, but I think just sear so it's easier to work with.

I always thought they were talking about shoving a whole italian or polish style sausage in the loin, maybe I was cornfused!
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Unread 09-02-2004, 03:03 PM   #48
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Quote:
sear
2 : to burn, scorch, or injure with or as if with sudden application of intense heat
Thanks Webster!

Iguess I meant oh Fark it I don't know what I meat.

Does anyone stuff it with raw sausage?
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Unread 09-02-2004, 03:03 PM   #49
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your right solid. shove it in there, but some sausage are bun length and you need 2.

just freezer it and shove it in. searing wastes juices and fats. IMO

Do it the night before, the sausage will thaw. Not like frozen solid (Solid), just 4 hours or so.
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Unread 09-02-2004, 03:06 PM   #50
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Quote:
Not like frozen solid (Solid), just 4 hours or so.
that was one of your better ones!
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Unread 09-02-2004, 03:10 PM   #51
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Quote:
your right solid. shove it in there, but some sausage are bun length and you need 2
That's funny if you were to move puncuation etc.........
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Unread 09-02-2004, 03:19 PM   #52
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Quote:
Not like frozen solid (Solid), just 4 hours or so.
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Unread 09-02-2004, 03:21 PM   #53
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Quote:
Originally Posted by brdbbq
Quote:
Bill, it's awesome stuff, as a matter of fact were doing some tonight for the Cowboys v Chiefs game
Don't waist your time watching cause you going to loose.
The only thing loose is those wimmin in Texas. You guys ever gonna finish that stadium? You gotta big hole in the top of it.
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Unread 09-02-2004, 03:54 PM   #54
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Quote:
Originally Posted by willkat98
Anyone do the smoked bologna thing?

Do I spray it or anything? Rub?
Yeah, I have.

I cored the chub with a 1/4" pipe in three dimensions
(length, width, depth) saving some of the cores for
plugs. Filled it with some sauce, then plugged the holes.
Painted with mustard and sprinkled a dry rub (nothing
special, just whatever I had).

Then smoked for a few hours.

Here's what it looked like before it went in:
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Unread 09-02-2004, 04:06 PM   #55
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I have a crowd coming over Sunday. I will be Queing 5 racks of spare ribs, two 5# butts, 12# brisket, two beer butt chickens and several fatties. I will also be trying out for the first time Fab-B & Fab-P injection solution. I just hope me and my guests do not start glowing at night time from all the crap that is put into this stuff.
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Unread 09-02-2004, 07:38 PM   #56
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Quote:
Originally Posted by Bellybro

Does anyone stuff it with raw sausage?
Always raw

Phils crazy

This is the first time EVER he mentioned this searing crap.

He use to go on and on about freezing slightly then shoving it in.

I even shove in slightly frozen, wait, then slide out the casing.
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Unread 09-02-2004, 09:52 PM   #57
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This weekend it will be steaks, and smoked bologna, with a few fatties. The wife went to Canada to haul a friend back down to Tennessee. She will be doing a lot of driving. I also will be doing taxes. Seems that the IRS thinks I have been a bad boy over the last few years, but I can handle it.........I hope. Among other things I am a CPA so it should not be too traumatic.
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Unread 09-02-2004, 10:47 PM   #58
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i sear it on high heat forr a few seconds just to brown the outside, but not cook it at all. it gives it a better texture. Doing it raw, the outside has a bit of a mushy texture to it from cooking inside the loin. Sear it, high heat, real fast just to brown the casings. I use either links or a sausage ring(unrolled). The links work better if your putting other stuff with them like the roasted peppers. Also works well with bratwurst.. I used the hoillshire farms chedderwursts which came out great...

Wonder how it be being stuffed with a fatty? :) this weekends experiment.
oh yeahhhhhhhhhhhh....
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Unread 09-03-2004, 12:22 AM   #59
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Quote:
Anyone do the smoked bologna thing?

Do I spray it or anything? Rub?
Dig a large hole in the back yard and bury it.[url]
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Unread 09-03-2004, 05:57 AM   #60
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This is the way I stuff loins. We call them Bugiole (boo-Jole'). Using a mallet, pound the tenderloin into a flat rectangle.(notice how I was careful not to say "pound the meat") spread the filling ontop of the meat then roll up and tie with butchers string. Filling or stuffing of choice. I like to sautee' onions, garlic, mushrooms, sun-dried tomatoes, and roasted peppers with fresh basil, rosemary, and sage over a layer of italian sausage. Sear quickly over very hot fire then smoke low and slow. Mmmmmmmmmmmmmmmmmmmmmmmmmmmm! Mangia bella.
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