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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.


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Old 03-08-2015, 02:05 PM   #31
THoey1963
somebody shut me the fark up.

 
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Join Date: 01-08-14
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Nice pics Shaggy, and that pasta looked to die for...
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :)

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Old 03-08-2015, 05:58 PM   #32
Shagdog
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Got my smoke on today. Bout 6 hours at 150, then an hour at 180 till they hit about 145.



Kielbasa





Bludawg's hot links





Andouille

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Old 03-08-2015, 06:00 PM   #33
THoey1963
somebody shut me the fark up.

 
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WANT!!!

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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :)

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WSCG Review HERE. WSM Mods HERE. My Brisket Guide HERE.
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Old 03-08-2015, 06:02 PM   #34
Sausage Warrior
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orgasmic
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Old 03-08-2015, 06:03 PM   #35
Shagdog
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Terry, that hot link recipe Bludawg posts all the time is no joke. Farkin awesome sausage
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Old 03-08-2015, 06:07 PM   #36
bbqwilly
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Once again, Great job

Those things look farking amazing on a smoker.
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Old 03-08-2015, 08:12 PM   #37
effinUker
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Zowee! That looks awesome.
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Old 03-08-2015, 08:18 PM   #38
packerQ
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Those Texas Hot Links! I'll take some of those!
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Old 03-08-2015, 08:48 PM   #39
Shagdog
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I keep talking about them... here's the recipe.. My new Favorite smoked sausage.

Thanks Blu

Bigwheel's Genuine Texas Hotlinks
AKA: Jeff Wheeler

6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
2 T. Morton«s Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme

Mix all the spices, cure, and garlic into the beer
and place in refrigerator while you cut up the meat
to fit in the grinder.
Pour the spiced beer over the meat and mix well.
Run meat and spice mixture through the fine plate
and mix again. Stuff into medium hog casings.
Smoke or slow grill till they are done. Wrap in
a piece of bread and slap on the mustard heavy.
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Old 03-08-2015, 09:11 PM   #40
Yellowhair42
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Your sausages look amazing. I'm going to have to try those recipes. You've inspired me to get the final stage of my antique sausage stuffer project finished.
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