Search found 127 matches
- Mon Mar 09, 2015 02:54
- Forum: Sausages
- Topic: Too crumbly a texture..How to avoid?
- Replies: 9
- Views: 14624
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...
- Tue Jan 13, 2015 04:44
- Forum: BBQ
- Topic: Yet another BBQ Brisket
- Replies: 3
- Views: 6570
- Sun Jan 11, 2015 04:52
- Forum: BBQ
- Topic: Yet another BBQ Brisket
- Replies: 3
- Views: 6570
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...
- Sun Dec 14, 2014 06:03
- Forum: BBQ
- Topic: To Fry or Grill
- Replies: 5
- Views: 6241
- Sat Nov 29, 2014 18:19
- Forum: Sausages
- Topic: My rubberier breakfast sausage
- Replies: 17
- Views: 13774
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 ...
- Fri Nov 28, 2014 21:07
- Forum: BBQ
- Topic: BBQ'd Boneless Turkey
- Replies: 8
- Views: 9235
- Fri Nov 28, 2014 21:04
- Forum: BBQ
- Topic: BBQ'd Boneless Turkey
- Replies: 8
- Views: 9235
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...
- Fri Nov 28, 2014 16:18
- Forum: BBQ
- Topic: BBQ'd Boneless Turkey
- Replies: 8
- Views: 9235
- Fri Nov 28, 2014 04:34
- Forum: BBQ
- Topic: BBQ'd Boneless Turkey
- Replies: 8
- Views: 9235
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...
- Thu Nov 27, 2014 21:19
- Forum: Sausages
- Topic: Wedding food
- Replies: 9
- Views: 10903
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...
- Thu Nov 27, 2014 20:03
- Forum: Sausages
- Topic: Wedding food
- Replies: 9
- Views: 10903
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...
- Thu Nov 27, 2014 19:20
- Forum: Sausages
- Topic: My rubberier breakfast sausage
- Replies: 17
- Views: 13774
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
- Thu Nov 27, 2014 06:53
- Forum: Sausages
- Topic: Wedding food
- Replies: 9
- Views: 10903
- Thu Nov 27, 2014 06:46
- Forum: Sausages
- Topic: My rubberier breakfast sausage
- Replies: 17
- Views: 13774
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...
- Thu Nov 27, 2014 03:16
- Forum: BBQ
- Topic: BBQ'd Boneless Turkey
- Replies: 8
- Views: 9235
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 ...