Author Topic: BBQ Style  (Read 315811 times)

Offline bluesman

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Re: BBQ Style
« Reply #1845 on: February 19, 2012, 01:59:22 AM »
Man.... euge that looks awesome. Comfort food is how I'd classify your dish.
 
If it tastes as good as it looks...you have heaven on a plate.

I'd serve that up with an IPA.  :)
« Last Edit: February 19, 2012, 02:00:56 AM by bluesman »
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Offline roguejim

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Re: BBQ Style
« Reply #1846 on: February 19, 2012, 09:53:42 AM »
My gosh!  Was that a single serving?

Offline phillamb168

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Re: BBQ Style
« Reply #1847 on: February 20, 2012, 11:08:57 AM »
Even with having to take care of my number one, while mama and number two rested for a nice break, I was able to get a lot crammed into a single day. I made my first cooler mash tun (didn't brew in it though), and then in preparation for my traditional mardi gras andouille gumbo, made my first recipe out of Ruhlman's book, for hot smoked andouille.

Before, 180 f smoker temp:



After, 150 f internal temp:



I even had time to smoke a shoulder! For $2.30 a pound, I can't afford not to...

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Offline phillamb168

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Re: BBQ Style
« Reply #1848 on: February 20, 2012, 11:12:12 AM »
So happy to have finally gotten the gumption to make my own andouille. Was buying it from the American grocery in Paris for ~5 euro for 6 sausages, comes to 83 cents a sausage. Homemade, 9 euros for the shoulder, 1 euro for the casing, made 18 sausages = 55 cents a sausage, plus the awesome feeling of having made my own sausage!

Next up will be bratwurst in time for baseball season :-)
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Offline bluesman

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Re: BBQ Style
« Reply #1849 on: February 20, 2012, 12:21:34 PM »
Looking great Phil!

Is that a BGE?

How long did you smoke the shoulder? temp?

Smoked sauage of any kind is one of my favorite appetizers.
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Offline phillamb168

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Re: BBQ Style
« Reply #1850 on: February 20, 2012, 02:24:42 PM »
Looking great Phil!

Is that a BGE?

How long did you smoke the shoulder? temp?

Smoked sauage of any kind is one of my favorite appetizers.

Yup, Large egg. Poor girl needs her gaskets replaced though. Hopefully get to that before bbq season is in full swing.

Shoulder was 225F from about 10:30pm till this morning around 8:30, so 10 hours. Final temp when I pulled it was 195, perfect.
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Offline bluesman

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Re: BBQ Style
« Reply #1851 on: February 20, 2012, 02:55:38 PM »
Shoulder was 225F from about 10:30pm till this morning around 8:30, so 10 hours. Final temp when I pulled it was 195, perfect.

Overnight smokes work well...especially for shoulders.  :)
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Offline phillamb168

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Re: BBQ Style
« Reply #1852 on: February 20, 2012, 03:08:46 PM »
Shoulder was 225F from about 10:30pm till this morning around 8:30, so 10 hours. Final temp when I pulled it was 195, perfect.

Overnight smokes work well...especially for shoulders.  :)

I just missed being outside and brewing with all that lovely applewood smoke hanging around in the air :-/
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Offline corkybstewart

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Re: BBQ Style
« Reply #1853 on: February 20, 2012, 03:41:17 PM »
Shoulder was 225F from about 10:30pm till this morning around 8:30, so 10 hours. Final temp when I pulled it was 195, perfect.

Overnight smokes work well...especially for shoulders.  :)
I typically put shoulders on the smoker around midnight, then top off the charcoal around 5 AM before I go to the office, and at lunch if the roast is rod dinner.
I'd really just rather be brewing in sunny Carlsbad New Mexico

Offline euge

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Re: BBQ Style
« Reply #1854 on: February 20, 2012, 05:01:28 PM »
Fantastic! Were the sausages easy to make? Was looking at grinders/stuffers...

"You should try our Czech sausages..."
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Offline tygo

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Re: BBQ Style
« Reply #1855 on: February 20, 2012, 05:10:40 PM »

"You should try our Czech sausages..."

"You will try our sausages."
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Offline phillamb168

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Re: BBQ Style
« Reply #1856 on: February 20, 2012, 05:27:25 PM »
Fantastic! Were the sausages easy to make? Was looking at grinders/stuffers...

"You should try our Czech sausages..."

I have this guy: www.amazon.fr/o/ASIN/B000RO9WKI It's amazing. Did the grind and the stuffing, total process took me about 2 hours of work not including the waiting around and whatnot. Next time will go presumably MUCH faster.
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Offline phillamb168

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Re: BBQ Style
« Reply #1857 on: February 20, 2012, 05:28:06 PM »

"You should try our Czech sausages..."

"You will try our sausages."

?
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Offline tygo

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Re: BBQ Style
« Reply #1858 on: February 20, 2012, 05:47:10 PM »
Clint
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Offline punatic

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Re: BBQ Style
« Reply #1859 on: February 20, 2012, 06:56:55 PM »
Welcome to the andouille making club Phil.  I make mine with pork butt.  Around here when I ask for andouille or boudin I just get blank stares.  Been making my own since 1997.

Don't forget the King Cake!
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