Search found 122 matches

by sausagemaneric
Mon Jun 06, 2016 04:01
Forum: BBQ
Topic: Yes, another Brisket!
Replies: 15
Views: 8274

This is great discussion. I actually had this one foiled for the last 2 hrs solid @ 250-275 degrees, and rendered plenty of liquid and fat. Next time I do a brisket, I am staying up to watch the God Father-part 2. At midnight I'm putting it on at 350 degrees and let the temp go down while I sleep to...
by sausagemaneric
Fri Jun 03, 2016 23:36
Forum: BBQ
Topic: Yes, another Brisket!
Replies: 15
Views: 8274

OK, so that one stuck. After we had eaten and the brisket cooled down I could see red liquid forming on the cutting board. Not only under cooked, but way under cooked. Seems hard to accept when it was in the cooker @ 250 degrees for 11 hrs. Two of the eleven hours it was wrapped in foil!......I wrap...
by sausagemaneric
Fri Jun 03, 2016 23:23
Forum: BBQ
Topic: Yes, another Brisket!
Replies: 15
Views: 8274

I've posted two replies on this thread and they aren't "taking"

V-465
by sausagemaneric
Fri Jun 03, 2016 16:03
Forum: BBQ
Topic: Yes, another Brisket!
Replies: 15
Views: 8274

So this one was not an epic fail, but I've done better in the past. The biggest issue I had was it was just under cooked! What a rookie mistake! It was in for 9 hours at 250 degrees unwrapped. Then wrapped in foil for another 2 hours at 250 degrees. I have never checked the temp on anything in a smo...
by sausagemaneric
Wed Jun 01, 2016 04:07
Forum: BBQ
Topic: Yes, another Brisket!
Replies: 15
Views: 8274

Yes, another Brisket!

So I got myself a 13 pound packer to take to our cabin on Memorial day and utilize the Char-Griller offset bbq that the family has up there. Problem is, I forgot the brisket! So when I got home, I went and bought one of them Char-Griller, Smokin' Champ. I trimmed up the packer, seasoned it and put i...
by sausagemaneric
Thu May 19, 2016 04:56
Forum: Sausages
Topic: Swiss Sausage Recipe
Replies: 6
Views: 20909

I know this post is a few years old, but when I seen it I just had to reply. I'm new to this site but have been making fresh sausage for many years. I grew up in Salinas and my step Dad was "Swiss Italian". He had/has many relatives throughout the valley, down to King City and Soledad. Annually, th...
by sausagemaneric
Sat Feb 13, 2016 19:36
Forum: Sausages
Topic: Freezing and sending
Replies: 9
Views: 4668

I don't know the rules but I learned they existed after I did something pretty stupid which I think you folks might get a laugh out of so I'll share. I was going to ship some stuff to the west coast and I planned on using dry ice. Somehow in my mind I got the idea that since dry ice was frozen CO2 ...
by sausagemaneric
Tue Dec 08, 2015 04:34
Forum: Sausages
Topic: Freezing and sending
Replies: 9
Views: 4668

Great! These aren't gonna be smoked though. These are fresh links and patties. I will freeze them, vacuum seal them when frozen so they don't get all smashed up, drop them in the freezer once more for good measure. Then pack them in a styro shipping chest with the dry ice. So how does dry ice come? ...
by sausagemaneric
Mon Dec 07, 2015 02:05
Forum: Sausages
Topic: Freezing and sending
Replies: 9
Views: 4668

Freezing and sending

Has anyone made, froze and sent sausage with Dry-Ice in a styrofoam shipping chest? I want to send my son some sausage and bacon for Christmas. I would overnight it with Fed-Ex.

Thanks,
V-465
by sausagemaneric
Mon Mar 09, 2015 02:58
Forum: BBQ
Topic: Picnic Roasts
Replies: 0
Views: 5055

Picnic Roasts

Got me a fine deal on Picnic Roasts at 0.89 cents a pound. BBQ'd them for 9 hrs, then wrapped in foil for 2 hrs @ 200 degrees and they came out mighty fine. We had them for my sons going away party as he heads off to Nashville to start his music career.

V-465
by sausagemaneric
Mon Mar 09, 2015 02:54
Forum: Sausages
Topic: Too crumbly a texture..How to avoid?
Replies: 9
Views: 9426

In this case I am going to say it's all about the vinegar. All of the Chorizo I have made is fresh and has always called for vinegar. If you want it to bind then you will need to leave most or all the vinegar out of the recipe. Personally I prefer the taste of the chorizo with the vinegar and either...
by sausagemaneric
Tue Jan 13, 2015 04:44
Forum: BBQ
Topic: Yet another BBQ Brisket
Replies: 3
Views: 4602

I didn't picture up this one. I will photobucket the next one
by sausagemaneric
Sun Jan 11, 2015 04:52
Forum: BBQ
Topic: Yet another BBQ Brisket
Replies: 3
Views: 4602

Yet another BBQ Brisket

So I bought myself a 17.5 pound Brisket. It was a "Select" Grade. I pumped and brined it for 18 hrs or so with a mixture of 1 cup salt, 1/2 cup surgar, 1/2 cup soy sauce, 1/4 cup worchestershire sause and some pickling spice in 2-1/2 gallons of ice water. Removed, rinsed and coated it with Paul Prud...
by sausagemaneric
Sun Dec 14, 2014 06:03
Forum: BBQ
Topic: To Fry or Grill
Replies: 5
Views: 3952

I fry em when I'm lazy and bbq em when we are "dining". Seems like there is some truth to the possibility of tougher casings when grilled. Although I have had them come out "crackly" too.

V-465
by sausagemaneric
Sat Nov 29, 2014 18:19
Forum: Sausages
Topic: My rubberier breakfast sausage
Replies: 17
Views: 9631

Here is the contact information for Carlson Butcher Supply in San Francisco CA. The have two dynamite breakfast sausage mixes. I think one is called Farm Style ( no red pepper) and the other is Southern Style( and yes you guessed it! Red Pepper!) Very yummy. It's the only one that I purchase. I mix ...