Search found 127 matches

by sausagemaneric
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...
by sausagemaneric
Tue Jan 13, 2015 04:44
Forum: BBQ
Topic: Yet another BBQ Brisket
Replies: 3
Views: 6570

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: 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...
by sausagemaneric
Sun Dec 14, 2014 06:03
Forum: BBQ
Topic: To Fry or Grill
Replies: 5
Views: 6241

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: 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 ...
by sausagemaneric
Fri Nov 28, 2014 21:07
Forum: BBQ
Topic: BBQ'd Boneless Turkey
Replies: 8
Views: 9235

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: 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...
by sausagemaneric
Fri Nov 28, 2014 16:18
Forum: BBQ
Topic: BBQ'd Boneless Turkey
Replies: 8
Views: 9235

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: 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...
by sausagemaneric
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...
by sausagemaneric
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...
by sausagemaneric
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
by sausagemaneric
Thu Nov 27, 2014 06:53
Forum: Sausages
Topic: Wedding food
Replies: 9
Views: 10903

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: 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...
by sausagemaneric
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 ...