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By CentralTexBBQ
Documenting my cook on the 4th: Beef Plate Ribs, 3 slabs of baby backs, 4 pounds of sausage
no plates or bbq sauce needed...
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By philpom
This spice blend would work equally well for pork or beef, I used beef of the 80/20 variety. The more fat the better.
1.5 pounds of ground meat
3 ts dried sage
1 3/4 ts salt
3 ts dried basil
1 ts ground black pepper
2 ts onion powder
1/2 ts dried marjoram
1 ts crushed red pepper
1 1/2 ts fennel seed
Combine spices only in a small bowl and mix them. This helps make sure you get even distribution in the meat. Then put the meat in a bowl and spread 1/3 of the spices and mix with hands until incorporated, then another 3rd, mix and finally the rest of the spice blend. Ball the meat, cover it tightly and place in the fridge for 24 hours to allow the flavors to develop. Next day form the meat in to 2 oz balls and press to 3/8" thick. Grill, pan fry or roast until done and enjoy!
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By Keith OctoForks
Hatch Chile Sausage Pocket Sammies for dinner. Knockin out the fat...George Foreman ain't got nothin Used OctoForks "OctoSkewers" (coming soon) to spin and served with pocket sammies with sauteed bells, onions and siracha mustard. Yum!
I was only cooking using 5 but you could do "quad" and multiple plus extended setups etc...and spin a boatload of skewers.
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By Smokehowze
Spicy Andouille Sausage
Have been out of my homemade Andouille sausage in the freezer for a while. Not a good thing! Had some time available, so my son and I made 16 lbs of the sausage. Our production rate is improving. The new 15 lb capacity Norther Tool stuffer I got at Christmas really made a difference over my 5 lb Northern Tool stuffer. Under three hours from a clean counter start to final clean-up to get the stuffed sausage in the fridge for its first aging for this batch including hauling equipment to/from the basement storage cabinets.
The natural casing is 35-38 mm size. I fridge aged the cased sausage on grid racks with air space (have to open up the pretty coils) uncovered for 30 hours and then covered for another 24 to mature the un-smoked flavor. Then it was smoked for 7 hours in my home built electric smoker with a mix of pecan and hickory sawdust in the maze. Brought it to 140 internal outside and then finished it out to 155 internal in a poaching bath. This produces a fully cooked ready to eat sausage which can be used as a snack or in cooking. Ice water cooled and then bloomed with fans for an hour. It will next age covered in the fridge for at least 24 hours to equalize the smoke and seasonings and then get vacuum packaged.
I used a division of the pork meat in the grind. Roughly a 50/50 mix with a 1/2 inch and 1/4 inch grind instead of my usual 3/8 and 1/4 inch approach. Based on the resulting product, I much prefer the 3/8 &1/4 as the seasoning distributes better in the final product and the overall texture is more balanced. Andouille normally uses some meat in larger pieces (like 1/4 in cubes) but I find the 3/8 grind substitutes nicely in place of hand cutting the cubes in a large batch. . Hey, experimentation is what leads to optimization.
I calculated my pork butt and the pork fat addition to be at about 25-26 percent in this batch -assuming around 20% fat in the butt. This was my usual spicy/hot batch recipe.
A Cut Away View of the Andouille
Sausage Batter
My New 15 lb Capacity Stuffer Gets Its First Use
Ready for Fridge First Aging
Out the Smoker
Finish by Poaching to 155 degrees internal
Ice Bath Cooling to below 110 degrees internal
Blooming
Gotta Have A Sample
Ready for Final Fridge Aging and Then Packaging
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By Smokehowze
Mardi Gras Soup
I call this one Mardi Gras Soup because the genesis was leftover corn and new potatoes cooked with the crawfish boil fixed for Mardi Gras this past week. Unfortunately there were no leftover crawfish to peel and add to the soup – which would have been a great extra ingredient.
As I was making the soup, Mrs. Smokehowze passed by and asked what I was fixing. At that moment looking at the red and green bell peppers and the corn in the pot my immediate reply was “Mardi Gras Soup” as I was reminded a lot of many of the Mardi Gras colors.
Oops! Can't forget a crawfish photo. They were especially good even this early in the season as conditions for crawfish development in Louisiana have been excellent so far.
The basics in this simple yet tasty soup is red and green bell peppers, chopped green onions, chopped white onion, some of the garlic toes that were cooked in the boil water all sweated down in butter and a touch of olive oil then the addition of some flour to make a quick white roux. Followed by 2% milk and a bit of half & half to get the stock underway - how much ? - use what seems right for the amount of ingredients. Don't forget to add a good tablespoon or so of Better-Than-Bouillon chicken base for further flavor.
Having previously made some mashed potatoes from those cooked in the boil, some of that also went into the pot as additional thickener and part of the stock base. Let the flavor develop for a while – stirring often and monitoring the heat -do not boil it.
In the meantime, cut the corn kernels off the corn cobs. When the stock has well developed, add the corn and continue to let it build flavor and heat the corn completely. Since it is already cooked you do not want to overcook which is why it is added near the end. Some Louisiana hot sauce and a pinch of a Cajun seasoning is all that is left to add.
Adjust flavors further as desired. Also stir in some fine chopped parsley at the end after removing from the heat.
Serve with some Ritz crackers as a Mardi Gras "doubloon" garnish.
That was some more else good eatin there, I guarantee.
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