Roger Wood spicy hot "Lumber Jack" smoked sausage.

KevinJ · 06-06-2017, 08:13 PM

Made in Savannah Ga although I don't remember it while visiting there, if you run across it I'd recommend giving it a try.

Toasted Brotchen to use as Buns

One with a Claussen dill, Mustard and Boar's Head Horseradish Grated In Vinegar (love the Boar's Head Horseradish), the other Mustard and Pepperoncini.

Frales · 06-06-2017, 08:25 PM

Looks great for a quick easy meal. How hot are they?

KevinJ · 06-06-2017, 08:32 PM

Quote:

Originally Posted by Frales

Looks great for a quick easy meal. How hot are they?

It's hard to say because we all have our own ideas of what is spicy and what is not, they aren't burn your arse hot but they have nice little bite imo and I thought they were tasty enough to share.

cowgirl · 06-06-2017, 08:39 PM

Yum! Looks mighty fine Kevin. I like the sound of your toppings too!

KevinJ · 06-06-2017, 08:41 PM

Quote:

Originally Posted by cowgirl

Yum! Looks mighty fine Kevin. I like the sound of your toppings too!

Thank you Jeanie

bwram1 · 06-06-2017, 08:42 PM

Love the Roger Woods...used the originals for my tubesteak throwdown entry on Sunday.

ShadowDriver · 06-07-2017, 06:06 AM

That looks delicious!

tkegumby · 06-07-2017, 06:42 AM

I grew up in a little town just north of Savannah, so I know a little something about them. I have to say I have never enjoyed eating them. The flavor is ok, but no matter how you cook them, the texture of the meat is awful! I got turned on to Earl Campbell's Hot Links a couple years ago & they are head and shoulders better than Roger Wood. But if anyone near Omaha just has to have Roger Wood, I go home every Christmas & would be happy to bring some back.

KevinJ · 06-07-2017, 07:13 AM

Quote:

Originally Posted by ShadowDriver

That looks delicious!

Thanks Marc.

THoey1963 · 06-07-2017, 12:55 PM

You had me at Brotchen! Miss those from my time Germany...

KevinJ · 06-07-2017, 02:50 PM

Quote:

Originally Posted by THoey1963

You had me at Brotchen! Miss those from my time Germany...

Spent 3.5 years over there in the early to mid 80's loved it, drank a lot of good beer and ate a lot of fresh baked Brotchen.

Fried Schnitzel on Brotchen sandwiches

THoey1963 · 06-07-2017, 04:19 PM

I was there '87 to '93. Loved walking down the street and getting a hot brat on a brotchen from a little stand on the side of the road.

But, my favorite had to be going to the fests every weekend, drinking the cold beer, and getting a (usually several) schwenkbraten or schwenksteak (different name depending on where you were) on a brotchen mit senf (spicy mustard). Fatty grilled pork that was tender and juicy.

I have tried to duplicate that so many times, and failed miserably. I can find a pretty close copy of the marinade / rub, but the cut of meat (pork) still remains a mystery. I tried loins and it was way too lean. Now that I think about it, it could be sliced boneless butt.

KevinJ · 06-07-2017, 04:30 PM

Quote:

Originally Posted by THoey1963

Now that I think about it, it could be sliced boneless butt.

I think you are on to something there Terry, I was thinking about pounding out cutting up and breading a Pork Steak.

sylntghost · 06-07-2017, 05:01 PM

Quote:

Originally Posted by KevinJ

I think you are on to something there Terry, I was thinking about pounding out cutting up and breading a Pork Steak.

My favorite Samich in the world is salami on a brochen.my dad did 2 tours in Germany.3 years then 4.. I still daydream about the jagerschnitzel

KevinJ · 06-07-2017, 05:12 PM

Quote:

Originally Posted by sylntghost

I still daydream about the jagerschnitzel

Mit Pommes Frites or Spatzle?

06-06-2017, 08:13 PM	#1
KevinJ somebody shut me the fark up. Join Date: 07-09-15 Location: Pensacola, FL	Roger Wood spicy hot "Lumber Jack" smoked sausage. Made in Savannah Ga although I don't remember it while visiting there, if you run across it I'd recommend giving it a try. Toasted Brotchen to use as Buns One with a Claussen dill, Mustard and Boar's Head Horseradish Grated In Vinegar (love the Boar's Head Horseradish), the other Mustard and Pepperoncini.

06-06-2017, 08:25 PM	#2
Frales Knows what a fatty is. Join Date: 11-07-16 Location: Louisville Ky Name/Nickname : Frales	Looks great for a quick easy meal. How hot are they? __________________ A charcoal grill & pellet popper

06-06-2017, 08:39 PM	#4
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Yum! Looks mighty fine Kevin. I like the sound of your toppings too! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

06-06-2017, 08:42 PM	#6
bwram1 is one Smokin' Farker Join Date: 09-14-13 Location: Hickory, NC	Love the Roger Woods...used the originals for my tubesteak throwdown entry on Sunday. __________________ Brad Old Country Smokehouse; Pit Barrel Cooker; WSM 22; Weber OTG 22; [COLOR=Blue][COLOR=Black]36"[/COLOR][COLOR=Black] Blackstone griddle; [/COLOR][B]BLUE[/B][/COLOR] Thermoworks Smoke; [COLOR=Blue][B]BLUE [/B][/COLOR]Thermapen; [B]BLACK[/B] Thermopop[COLOR=Red].[/COLOR]

06-07-2017, 06:06 AM	#7
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	That looks delicious! __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

06-07-2017, 06:42 AM	#8
tkegumby Is lookin for wood to cook with. Join Date: 07-09-15 Location: Long Beach, MS Name/Nickname : Mike	I grew up in a little town just north of Savannah, so I know a little something about them. I have to say I have never enjoyed eating them. The flavor is ok, but no matter how you cook them, the texture of the meat is awful! I got turned on to Earl Campbell's Hot Links a couple years ago & they are head and shoulders better than Roger Wood. But if anyone near Omaha just has to have Roger Wood, I go home every Christmas & would be happy to bring some back. __________________ OK Joe Longhorn RF

06-07-2017, 12:55 PM	#10
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	You had me at Brotchen! Miss those from my time Germany... __________________ 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. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

06-07-2017, 04:19 PM	#12
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	I was there '87 to '93. Loved walking down the street and getting a hot brat on a brotchen from a little stand on the side of the road. But, my favorite had to be going to the fests every weekend, drinking the cold beer, and getting a (usually several) schwenkbraten or schwenksteak (different name depending on where you were) on a brotchen mit senf (spicy mustard). Fatty grilled pork that was tender and juicy. I have tried to duplicate that so many times, and failed miserably. I can find a pretty close copy of the marinade / rub, but the cut of meat (pork) still remains a mystery. I tried loins and it was way too lean. Now that I think about it, it could be sliced boneless butt. __________________ 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. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].