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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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02-28-2013, 09:02 AM | #16 |
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
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The stuff from Yoakum is pretty damn good as well. http://www.heartbrandbeef.com/
I'd say just make 'em like you normally do, the texture and flavor or the meat will shine through. |
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02-28-2013, 09:24 AM | #17 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I never liked the name Hot Guts, but, that's the name.
The risk, and I am sure the OP is aware is that sausage with too much fat can do odd things, like burst during cooking, shrink a LOT out if the cooker and burn folks if served hot. Akaushi fat, similar to Kobe fat, melts at a lower temperature than normal suet or lard, it stays very liquid to temps just above 100 degrees once cooked. In a sausage, you run the risk if bursting on the plate, or once cut, the sausage dries out quickly. I think it will be delicious, as the beef will taste great. And although I have never been to Texas, the versions of hot guts I have has out here seemed too dry to me, so theses guy just be perfect. It's worth noting that in Japan, this beef is normally served raw, or barely heated, because of it's low render point
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02-28-2013, 09:47 AM | #18 |
On the road to being a farker
Join Date: 09-27-12
Location: austin,texas
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Hot Guts is the age old, venerable term used to describe all beef Texas sausage. So named due to the copious amts of cayenne and black pepper.
We're honoring that tradition, these will be fiery. Also, upthread, to me a genuine Texas sausage can be just as good as a high dollar ribeye. It's in my genes. As to the event, this is our 9th one, they typically sell out in about 2 hours so if any brethren can come please arrive between 615-730ish to make sure you get fed. |
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02-28-2013, 10:05 AM | #19 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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@RL Reeves Jr
I get where you are coming from man. Hot guts are such a big part of the hill country's history how could you not go for it. And what better beef could you ask for than Wagyu. Unfortunately I don't have any expertise in sausage making but maybe someone who does will step up with some helpful advise. Good Luck I know it will be fun.
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02-28-2013, 12:14 PM | #20 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
Bob
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02-28-2013, 02:41 PM | #21 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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If I'm wrong and you figure a way to success with this beef in sausages, please let me know!
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Hold my dang beer... |
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02-28-2013, 02:59 PM | #22 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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Boys, he gets to control the ratio of fat. Simmer down now.
SAVE the extra fat, freeze it for later. Add it to the cheap stuff later. If you are crazy, then I am insane. Great plan. Good luck and have that last one for me. |
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02-28-2013, 03:37 PM | #23 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Well, he has better knife skills than I do, I guess. I have a hell of a time trimming out all that marbling.
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02-28-2013, 03:42 PM | #24 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Well, it might not be all that marbled, it is American Wagyu, not Japanese Wagyu. I can imagine they will be delicious, but, that is largely because I can't go eat there.
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02-28-2013, 03:51 PM | #25 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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I think its great you are taking advantage of your local meat source! Go for it!
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02-28-2013, 04:19 PM | #26 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
then you really are insane bro There is no controlling or trimming the fat out of this. However, I have solved the riddle. I went and saw the image of the American beef called Akaushi. It is not comparable at all. It is like comparing goat filet to Berkshire pork belly. Compare for yourself That would make me very angry as a consumer, it will be delicious beef but holy c@rp what an insult to real Akaushi. Please disregard my advice completely guys, hope you can see why it was given so strongly. You can see what the crime would have been by the images.
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Hold my dang beer... |
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02-28-2013, 10:46 PM | #27 |
On the road to being a farker
Join Date: 09-27-12
Location: austin,texas
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got 80lbs in the fridge, will report back
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02-28-2013, 10:49 PM | #28 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I want to see the meat, and the sausage, I am really curious.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-28-2013, 11:08 PM | #29 |
Full Fledged Farker
Join Date: 09-05-12
Location: Midwest
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RL, any chance you can take some pics of what you got? I think many of us are curious!
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03-01-2013, 01:48 AM | #30 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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^^^What he said please bro!
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Hold my dang beer... |
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Tags |
akaushi, pop up, wagyu |
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