MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



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

Notices

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.


Reply
 
Thread Tools
Old 12-04-2021, 11:16 AM   #1
Clay-b-que
is One Chatty Farker
 
Clay-b-que's Avatar
 
Join Date: 06-18-14
Location: Denver, CO
Default Smoked Kielbasa!!!

Spent the evening mixing 3 pork shoulders and stuffing. In the fridge over night and started the fire at 8. On Franklinstein at 8:30. Made this with my 85 year old father in law who is from Poland!




Sent from my iPad using Tapatalk
__________________
"Franklinstein" (Franklin Clone), "Ugly Clay Smoker" (UDS)
Clay-b-que is online now   Reply With Quote




Old 12-04-2021, 11:23 AM   #2
Stingerhook
somebody shut me the fark up.

 
Stingerhook's Avatar
 
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
Default

Wow!
__________________
Marty

UDS now resurrected, Square Chicken Cooker, Green 22" Kettle, Stok Tower Grill & Barrel Grill, Stealth WSM 18", Char Broil Kamander
Stingerhook is online now   Reply With Quote


Thanks from:--->
Old 12-04-2021, 11:24 AM   #3
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
Default

That is going to be awesome
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party- sold
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
Big George's BBQ is online now   Reply With Quote


Thanks from:--->
Old 12-04-2021, 11:34 AM   #4
Clay-b-que
is One Chatty Farker
 
Clay-b-que's Avatar
 
Join Date: 06-18-14
Location: Denver, CO
Default

1 hour in



Sent from my iPad using Tapatalk
__________________
"Franklinstein" (Franklin Clone), "Ugly Clay Smoker" (UDS)
Clay-b-que is online now   Reply With Quote


Old 12-04-2021, 12:51 PM   #5
jzadski
Babbling Farker

 
jzadski's Avatar
 
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
Default

Oh Man that's some good stuff there. Did you save any for fresh style (non smoked)
__________________
14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36"
jzadski is offline   Reply With Quote


Thanks from:--->
Old 12-04-2021, 01:00 PM   #6
Shadowdog500
is One Chatty Farker
 
Join Date: 06-18-12
Location: Down the Shore!!!
Default

That looks awesome!

Can you share the recipe?
We make our own pierogi and golumpki, but never tried to make our own kielbasa.
__________________
WSM 18 & 22, Performer 22, Genesis 330, Smokey Joe, Q100, Daniel Boone
Shadowdog500 is online now   Reply With Quote


Thanks from:--->
Old 12-04-2021, 01:04 PM   #7
Learning to BBQ
is One Chatty Farker

 
Learning to BBQ's Avatar
 
Join Date: 07-17-15
Location: Cobourg, ontario
Default

That's a lot of goodness right there!
__________________
George

UDS, 22.5" Masterbuilt Pro kettle
Learning to BBQ is offline   Reply With Quote


Thanks from:--->
Old 12-04-2021, 01:10 PM   #8
AussieMatt
is Blowin Smoke!
 
Join Date: 04-23-14
Location: Tallmadge, OH
Name/Nickname : Matt
Default

How much is shipping to Ohio?
__________________
God save the Queen, God bless America, God defend New Zealand and thank Christ for Australia!

Weber Original 22" - RIP
UDS
Fiskgriddle
Weber Kettle Premium - Copper
AussieMatt is offline   Reply With Quote


Thanks from: --->
Old 12-04-2021, 01:27 PM   #9
Clay-b-que
is One Chatty Farker
 
Clay-b-que's Avatar
 
Join Date: 06-18-14
Location: Denver, CO
Default

Quote:
Originally Posted by jzadski View Post
Oh Man that's some good stuff there. Did you save any for fresh style (non smoked)
We had a little left over and made a few patties to fry up. They were great!
__________________
"Franklinstein" (Franklin Clone), "Ugly Clay Smoker" (UDS)
Clay-b-que is online now   Reply With Quote


Thanks from: --->
Old 12-04-2021, 01:34 PM   #10
Clay-b-que
is One Chatty Farker
 
Clay-b-que's Avatar
 
Join Date: 06-18-14
Location: Denver, CO
Default

Quote:
Originally Posted by Shadowdog500 View Post
That looks awesome!

Can you share the recipe?
We make our own pierogi and golumpki, but never tried to make our own kielbasa.
We took 3 pork butts and separated the meat and fat. Ran both piles through the Grinder separately. Fat went through twice. Then chilled them for a bit separately. Then mixed the two piles with salt and pepper and puréed garlic mixed with some water. Then added more water to the meat mixture until it was “mushy” and stuck to your fingers. Then stuffed in pig casing. Put in the fridge over night and on the smoke this morning. When mixing we would take a little and fry it up to see how it tasted and would adjust as needed with salt pepper and garlic. Hope it works! We will see
__________________
"Franklinstein" (Franklin Clone), "Ugly Clay Smoker" (UDS)

Last edited by Clay-b-que; 12-04-2021 at 03:46 PM..
Clay-b-que is online now   Reply With Quote


1 members found this post helpful.
Thanks from: --->
Old 12-04-2021, 02:48 PM   #11
Clay-b-que
is One Chatty Farker
 
Clay-b-que's Avatar
 
Join Date: 06-18-14
Location: Denver, CO
Default

Off the smoke and poaching to finish and then into ice water so they don’t get over done.



Sent from my iPad using Tapatalk
__________________
"Franklinstein" (Franklin Clone), "Ugly Clay Smoker" (UDS)
Clay-b-que is online now   Reply With Quote


Old 12-04-2021, 03:43 PM   #12
Clay-b-que
is One Chatty Farker
 
Clay-b-que's Avatar
 
Join Date: 06-18-14
Location: Denver, CO
Default

Done!




Sent from my iPad using Tapatalk
__________________
"Franklinstein" (Franklin Clone), "Ugly Clay Smoker" (UDS)
Clay-b-que is online now   Reply With Quote


Old 12-04-2021, 04:42 PM   #13
Shadowdog500
is One Chatty Farker
 
Join Date: 06-18-12
Location: Down the Shore!!!
Default

That looks excellent!

Enjoy!
__________________
WSM 18 & 22, Performer 22, Genesis 330, Smokey Joe, Q100, Daniel Boone
Shadowdog500 is online now   Reply With Quote


Thanks from:--->
Old 12-04-2021, 04:47 PM   #14
Shadowdog500
is One Chatty Farker
 
Join Date: 06-18-12
Location: Down the Shore!!!
Default

Quote:
Originally Posted by Clay-b-que View Post
We took 3 pork butts and separated the meat and fat. Ran both piles through the Grinder separately. Fat went through twice. Then chilled them for a bit separately. Then mixed the two piles with salt and pepper and puréed garlic mixed with some water. Then added more water to the meat mixture until it was “mushy” and stuck to your fingers. Then stuffed in pig casing. Put in the fridge over night and on the smoke this morning. When mixing we would take a little and fry it up to see how it tasted and would adjust as needed with salt pepper and garlic. Hope it works! We will see
Thanks, I will definitely try this.

My wife is polish and we literally drive 5 hours round trip to get our kielbasa. Its excellent, but if I can make it at home I will. By coincidence, we are having kielbasa and pierogis for dinner today.
__________________
WSM 18 & 22, Performer 22, Genesis 330, Smokey Joe, Q100, Daniel Boone
Shadowdog500 is online now   Reply With Quote


Thanks from:--->
Old 12-05-2021, 09:04 AM   #15
Lomey
is one Smokin' Farker
 
Join Date: 02-22-17
Location: Merriam, KS
Name/Nickname : Mike
Default

That looks amazing. They will be on my list to try to make.

What are the rods you are hanging the meat from?

Sent from my SM-N960U using Tapatalk
Lomey is offline   Reply With Quote


Reply

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.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 01:31 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2022, 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