Discussion Thread -> "Tubesteak & Sausagefest!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

[Shagdog]

Our New TD Category is...

Tubesteak & Sausagefest!!!

This is ecode's non-winning entry in the 2010 "sausage" throwdown. See the details here

As chosen by Code3rrt and DerHusker for their stellar tie in the "Appetizer and Entree Duo" throwdown

CATEGORY DESCRIPTION - READ BEFORE ENTERING:

DerHusker and Code3rrt
Hot Dogs or Sausage: Use them whole or as a main ingredient in your entry.

You may submit entries that are cooked from Friday 4/24 through the entry submission deadline of 12 p.m. Central US Time on Monday 5/4/15.

Entry pictures must be submitted by 12 p.m. Central US Time on Monday 5/4/15.


The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.


Best of luck and even better eats to all!

[Bluesman]

Please except my entry into the Tubesteak & Sausagefest TD.

And now for the players. I picked up some North African Merguez. This is a lamb and beef mix with red peppers, spice and all stuffed into a lamb casing. it's the two red ones. Along with this there are two Green Chorizo and three spicy Italians. I'm adding some fresh onion rolls and a Poutine. The Poutine consists of my Ho-Made chip fries, chicken gravy and some of Wisconsin's finest white cheddar cheese curds.



Seeing as this IS Sausagefest, let's get another look at the star players...



Now for an action grill shot.........




Here they are hot off the Weber....................YUM. This is the Official Entry Pic....




And lunch is served......




The Merguez was a wonderful surprise and I would do it again. I've had this Chorizo and it's always a winner. The Italians....hey those rocked. Now as for the Potuine.............Yup we do that again too. Thanks for looking

[Smoke Dawg]

Bam - That is the way to open this up!

[peeps]

Please accept this as my entry to the "Tubesteak & Sausagefest" TD!

Fired up Major with some B&B ok lump, pecan chunks, and hot Kingsford Applewod briquettes.



Rubbed a chub of JD Hot with Cattleman's 8 Second Carne Asada rub and tossed it on.







After the fatty was on a while, I tossed on some Southside Market Jalapeno Cheddar Elgin Pork/Beef Sausage.





Once they were all done, I pulled them, chopped them up, and mixed it all together to be the filling for our enchiladas!



Mixed up some green chile enchilada sauce with some greek yogurt (instead of sour cream) and wrapped the meat in some corn and whole wheat tortillas and popped them in the oven until the sauce was fully heated.









Once the sauce was hot, I topped with a blend of jack, colby, cheddar, and mozzerella and back in the oven until it was nice and gooey!



Plated with some sauted zucchini and a Tecate Light! Please use the shot below as my polling pic!





Demolished!!!



We all really liked this combo! Will do it again!

[93vpmod]

I made up 5 lbs. of the Leon Poli Jalapeño Cheddar Sausage and 5 lbs of Breakfast Links yesterday. Noticed the TD this morning and here I am.



Put about 3 lbs of the Jalapeño Cheddar on the 26.75 along with a few brats and hotdogs for the children. Please accept the photo below for my official entry.



On the table with some corn, kale salad and of course potato chips!

[code3rrt]

A little Stromboli for the throwdown.

Some dough;


Let that rise. The other ingredients;

Sausages on the Smokey Joe with a little applewood for smoe;

Cooled and sliced for assembly;

Stuffed, wrapped and in the oven;



After 25 minutes at 400 degrees;

And the money shot, please use the next shot as my entry;

Turned out fantastic!

You can check out the full cook thread here; http://www.bbq-brethren.com/forum/sh...d.php?t=209256

Thanks for looking all!

Keep on Qing!

KC

[Cack]

This is my entry into the Tubesteak & Sausagefest Throwdown.

The inspiration of this cook was to replicate the greatest hotdog I've ever had. A pork rib hotdog with bbq and cheese on top from Jamaica on my honeymoon 2 years ago.

Here's the original dog.


And here's my attempt to recreate.

To go with the dogs, the wifey wanted to make some beans.





Picked up some beer pork bratwursts.





My little helper doesn't like cook time.



Mixed some sweet and spicy sauce in some pulled pork. Added that to the top and then sprinkled some sharp Vermont cheddar cheese to finish it off.

USE THIS FOR MY ENTRY PHOTO A.K.A. THE MONEY SHOT

[code3rrt]

That looks really good!

KC

[bbqwilly]

Please accept this as my official entry.



Here is the link to the cook thread.
http://www.bbq-brethren.com/forum/sh...d.php?t=209602

[code3rrt]

bbqwilly...........THAT is a beautiful shot!!!

That looks like some sausage I could dang near kill myself with, great work!

KC

[DerHusker]

This is my entry into the “Tubesteak & Sauceagefest” Throwdown.

After searching the web, trying to figure out what to make for the “Tubesteak & Sauceagefest” Throwdown, I settled on doing a salute to my (mostly) German heritage. A Sausage Platter with Rotkohl, German Potato Salad and a couple of soft pretzels with mustard. First I made the German Potato Salad. Here are most of the ingredients:

Boiling the potatoes. (Look at the Jasmine blooming on the back fence. Beautiful!)

After they were cooked I placed them in an ice bath to stop the cooking and make peeling easier.

After they were cool and dry I diced them and added all the other dry ingredients.

Also made some Rotkohl (German Red Cabbage) Here are the ingredients:

I took all of the ingredient outside next to gas burner and proceeded with my prep.



Cooked the onions

and the added the cabbage.

After 5 minutes I added the balance of the ingredients.

And then let it simmer for 1.5 hours.

Got out the Weisswurst, Knackwurst and the Bratwurst.



I then took my 13” C.I. skillet and melted in 1/2 stick of butter.

and threw in 1 sliced up onion.

After the onions had caramelized in carefully poured in a beer.

I then placed in the bratwurst, Weisswurst and Knackwurst

and move it over to the indirect side and let them cook.

Here is everything plated with some soft pretzels and a good German beer about to be poured into my favorite stein.





And here is the money shot below.

Das wunderbar!

The entire cook thread can be seen here: http://www.bbq-brethren.com/forum/sh...00#post3231600

[Titch]

Please accept this as my entry for this sausagefest throwdown.



Full cook is here.

http://www.bbq-brethren.com/forum/sh...d.php?t=209614

Thanks for looking.
These snags had some awesome flavour, juicy and moist

[peeps]

That's all, folks! I'll be erecting my poll shortly!