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Home Made Sausage, Cured, and Smoked Meats - Page 58

post #856 of 935
10/11/12 at 4:33pm
Just arrived today...

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post #857 of 935
10/11/12 at 5:32pm
Thread Starter 
icon_gu_b_slayer[1].gif
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post #858 of 935
10/11/12 at 6:43pm
Lol, maybe I should order one just to see what the guys in the mail room think about that box showing up to the office
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post #859 of 935
10/20/12 at 1:22pm
Smoking Sunday... time to try out the new smoker. Baby Back adn St. Louis style ribs and a nice pork butt. All rubbed and resting until the early morning. Ill post the followup pics.

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post #860 of 935
10/21/12 at 7:13pm
Worked like a charm...

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post #861 of 935
10/21/12 at 7:32pm
Thread Starter 
Looks great, congrats.
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post #862 of 935
10/27/12 at 10:52am
Thread Starter 
421A2262-CB9E-4EBE-A7C7-9A79F6AAAD22-7438-0000021B089BC305.jpg

Back side had already received rub. Just got these all stuffed into the smoker...barely.

F88415D1-A43A-4CD4-B4A6-417C26020859-7438-0000021B1462696E.jpg
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post #863 of 935
10/27/12 at 1:45pm
Impressive amount of pig
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post #864 of 935
10/28/12 at 3:47pm
BBQ SAUCE icon_gu_b_slayer[1].gif
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post #865 of 935
10/28/12 at 5:16pm
Thread Starter 
They were so good. Three hours at 275 in the smoker where I used cherry and hickory. Put the whole pile into a big hotel pan, drizzled my my finishing sauce (butter, hot sauce, ketchup, clamato juice) over them, covered the top with foil and in the over at 200 degrres for 2.5 hours. So tender and smoky.
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post #866 of 935
11/10/12 at 11:09am
When you guys cook raw sausages, do you blanch/cook them in water for some time beforehand or do you put them directly in the pan (on the grill)?
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post #867 of 935
11/10/12 at 12:43pm
They are by far the best on a grill. If you must cook them in a pan then yea, add a bit of water, cover up the pan and let them cook like that for a bit, then add some butter and crisp up the casings.
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post #868 of 935
11/15/12 at 10:20pm
This a great instructional site:

http://www.howtobbqright.com/index.html

I'm using it tonight for pork butt. I can't wait to notice the difference in using an injector. The meat swelled up like crazy when I was using it. I already made the mistake of adding smoke after the internal temp was 160, which is said to dry the meat out and cause a bitter flavor. We will see.
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post #869 of 935
11/27/12 at 11:17am
X-post from Random Food Questions Thread
Quote:
Originally Posted by dacox View Post

Are any of the meat grinder/sausage stuffing attachments for KitchenAid mixers worth buying? The KitchenAid brand ones seem kind of cheap and mostly plastic and the nicer metal ones are pretty expensive. Does anyone have any experience with them or have other recommendations?
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post #870 of 935
11/29/12 at 10:45am
Just ebayed up a vintage #10 grinder so I should be joining this thread's ranks soon!

Need to get a stuffing tube and might have to buy another plate or two depending on what size it comes with, but hopefully it is in good shape
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