Search found 122 matches

by sausagemaneric
Fri Nov 28, 2014 21:07
Forum: BBQ
Topic: BBQ'd Boneless Turkey
Replies: 8
Views: 6022

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: 6022

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: 6022

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: 6022

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: 8532

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: 8532

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...
by sausagemaneric
Thu Nov 27, 2014 19:20
Forum: Sausages
Topic: My rubberier breakfast sausage
Replies: 17
Views: 9026

Oh, one more thing just so we've covered all the bases. In order to have premium sausage you must have premium cutting blades and plates. They do get old with age and your problem could be a dull knife and plate or possibly not tightening it enough. Just checking since I didn't see it mentioned. V-465
by sausagemaneric
Thu Nov 27, 2014 06:53
Forum: Sausages
Topic: Wedding food
Replies: 9
Views: 8532

Sorry for the delayed response. I will get the Oakland Hotlink recipe in a few days.

V-465
by sausagemaneric
Thu Nov 27, 2014 06:46
Forum: Sausages
Topic: My rubberier breakfast sausage
Replies: 17
Views: 9026

I think if you use a pork butt and grind it once through a 3/16 and mix the seasoning with ice water @ 1 pint per 10 pounds you shouldn't have any rubbery texture. That is assuming your mix is "clean". I don't see any reason for using any binders in fresh sausage. And like the other guys said, if th...
by sausagemaneric
Thu Nov 27, 2014 03:16
Forum: BBQ
Topic: BBQ'd Boneless Turkey
Replies: 8
Views: 6022

So, below are some pictures of a 20 pound turkey that I boned out for stuffing and BBQ-ing. I like boning them out for two reasons: 1. The bird cooks real evenly when there is not a bunch of bones slowing things down. 2. Real easy to carve when it's chow time! If I can I will take some pic's of the ...
by sausagemaneric
Thu Nov 27, 2014 01:23
Forum: BBQ
Topic: BBQ'd Boneless Turkey
Replies: 8
Views: 6022

BBQ'd Boneless Turkey

Hi, I am going to attempt to upload some pictures of boning out a 20 lb. turkey, sewing it back together, and some info on brining, stuffing and BBQing the bad boy. The whole photo bucket thing is not where I shine, so it may or may not happen.

V-465
by sausagemaneric
Sat Nov 01, 2014 16:50
Forum: Sausages
Topic: Wedding food
Replies: 9
Views: 8532

Wedding food

So my son and his bride decided after much thought that they wanted BBQ'd sausage sandwiches for their wedding chow. I made 60 pounds consisting of: 20 pounds of Rytek's Italian, 20 pounds of Rytek's Banger, 10 pounds of Bruce Aidell's Oakland Hotlinks and 10 pounds of Rytek's Bratwurst made with ch...
by sausagemaneric
Sat Nov 01, 2014 16:33
Forum: Sausages
Topic: Prague pink salt #1
Replies: 2
Views: 3289

When I get my curing salt, I usually get enough to fill a one gallon glass pickle jar. I keep it well sealed in a dark cabinet and have never had it turn yellow after keeping it two years. Since the stuff is relatively inexpensive and the consequences of bad curing salt is pretty high..................
by sausagemaneric
Mon Mar 24, 2014 00:48
Forum: BBQ
Topic: Did another brisket
Replies: 16
Views: 12093

I just love where this topic went! regarding the first reply, it cost like $48.00 and we fed 6 persons then had brisket for 3-4 days. I was really happy the way this one came out.

V-465
by sausagemaneric
Mon Mar 17, 2014 04:15
Forum: BBQ
Topic: Did another brisket
Replies: 16
Views: 12093

Did another brisket

So this time I had another 17lb brisket. I mixed up a brine of 1 cup sugar, 1 cup salt and like a cup or so of soy sauce in 2-1/2 gallons ice water. I pumped about 2 pints or so into the brisket and let it sit over night in the fridge. Put it in my Weber charcoal grill indirect style and kept the te...