Search found 116 matches

by sausagemaneric
Sat Feb 13, 2016 19:36
Forum: Sausages
Topic: Freezing and sending
Replies: 9
Views: 4310

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: 4310

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: 4310

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: 3849

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: 8549

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: 4266

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: 4266

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: 3598

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: 8823

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 ...
by sausagemaneric
Fri Nov 28, 2014 21:07
Forum: BBQ
Topic: BBQ'd Boneless Turkey
Replies: 8
Views: 5898

Man! I don't know what happened to all the pics I put up there? I was cleaning out the photo bucket and these must have gone away with them! I just don't do well with this kind of stuff!
by sausagemaneric
Fri Nov 28, 2014 21:04
Forum: BBQ
Topic: BBQ'd Boneless Turkey
Replies: 8
Views: 5898

Here are some pictures of the finished product. http://i1288.photobucket.com/albums/b484/sausagemaneric/Axle/IMG_1016_zpse6b191d2.jpg http://i1288.photobucket.com/albums/b484/sausagemaneric/Axle/IMG_1017_zps981fb467.jpg http://i1288.photobucket.com/albums/b484/sausagemaneric/Axle/IMG_1018_zps71d80bf...
by sausagemaneric
Fri Nov 28, 2014 16:18
Forum: BBQ
Topic: BBQ'd Boneless Turkey
Replies: 8
Views: 5898

Well, it looks like when I deleted the pics off photo bucket it cleared these too? :mad:
by sausagemaneric
Fri Nov 28, 2014 04:34
Forum: BBQ
Topic: BBQ'd Boneless Turkey
Replies: 8
Views: 5898

Here are the rest of the pic's I took. Stuffed on the counter, just in the Weber and ready to come off This turkey came out really good. There was a nice amount of drippings to make gravy with. And the turkey was nice and moist, even the breast meat. Turkey sandwiches tomorrow! http://i1288.photobuc...
by sausagemaneric
Thu Nov 27, 2014 21:19
Forum: Sausages
Topic: Wedding food
Replies: 9
Views: 8403

And here is the recipe for Andoullie, which this recipe is, in my opinion the best smoked hotlink I have ever had. This is not a misprint that shows equal parts of salt and sugar. This sausage is real "accurate", is the best description. Some of the ingredients are small amounts but you can pick the...
by sausagemaneric
Thu Nov 27, 2014 20:03
Forum: Sausages
Topic: Wedding food
Replies: 9
Views: 8403

Here is the recipe for fresh/hot smoked/cooked Hot links 5 lbs of beef chuck 5 lbs of pork butt 4 tablespoon salt 3/8 cup of finely chopped garlic 4 tablespoon paprika 2 teaspoons sage 3 teaspoons marjoram 3 tablespoon cayenne 1 tablespoon red pepper flakes 1/4 teaspoon cardamon, cloves, coriander a...