or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Italian Sausage -Alton Browns Version
New Posts  All Forums:Forum Nav:

Italian Sausage -Alton Browns Version - Page 2

post #21 of 31

Very nice woodcutter, great getting the little ones into it mine did for awhile now they just like eating it, great score on the pork butts, can't wait to see your s/s thread when you do it, getting any flavors in mind yet are you going to do any sticks?? Pure pork S/S or you going to add some beef venison

 

Good luck

 

a full smoker is a happy smoker

post #22 of 31
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Very nice woodcutter, great getting the little ones into it mine did for awhile now they just like eating it, great score on the pork butts, can't wait to see your s/s thread when you do it, getting any flavors in mind yet are you going to do any sticks?? Pure pork S/S or you going to add some beef venison

 

Good luck

 

a full smoker is a happy smoker


Thanks! From this pork I'm making the Italian, Amish Bologna and I think Kabanosy. My brother shot a moose this year and that will be the summer sausage.

post #23 of 31
Thread Starter 

Used up the last of the Italian sausage today.

 

 

 

 

 

post #24 of 31

Boy That looks good, I gotta get me a stone. I make pizza often enough just without a stone the center of the pie dough doesn't crisp up..... and soggy pizza isn't too too good......

 

Looks great Todd.!

post #25 of 31
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Boy That looks good, I gotta get me a stone. I make pizza often enough just without a stone the center of the pie dough doesn't crisp up..... and soggy pizza isn't too too good......

 

Looks great Todd.!


The stone works good. I leave it in the oven and slide the pizzas in and out. I leave the parchment paper under them. It takes about 12 minutes each @425.

post #26 of 31

I have these things I use, I don't know the correct name but its a metal oven tray. Two sheets of stainless steel with a hollow air pocket sandwiched between them. They act as a crisping tray for lack of a better word. But they still don't get the center.

 

I usually do my Pizza at 525 for 10. I just gotta get a stone to set 'em on, or...........................................

 

I could try what you just said with the parchment paper. I like that idea.! I have a gas stove and it gets hot!  ROFLMAO. I actually warped causing ripples in the countertop next to the oven the only time I got to use the self cleaning option....LOL

 

Thanks for the cooking lesson..... can't wait to try it! Andouille & Asparagus pizza?

post #27 of 31
Foam, morning...... Those baking sheets are "Air Bake" sheets..... they are specifically designed to NOT crisp up things you bake.... like oat meal cookies....
post #28 of 31
Quote:
Originally Posted by DaveOmak View Post

Foam, morning...... Those baking sheets are "Air Bake" sheets..... they are specifically designed to NOT crisp up things you bake.... like oat meal cookies....

 

ROFLMAO....... Story of my life! 

post #29 of 31
Quote:
Originally Posted by Foamheart View Post
 

Boy That looks good, I gotta get me a stone. I make pizza often enough just without a stone the center of the pie dough doesn't crisp up..... and soggy pizza isn't too too good......

 

Looks great Todd.!


Hey Kevin,

Try putting a cast iron skillet upside down on the bottom of your oven. Put it in when the oven's cold so it heats gently with the oven. I give mine about a half hour-45 minutes so everything gets hot and so the temp evens out. Once it's ready just slide the pizza onto the bottom of the skillet as if it were a pizza stone. In mine at 525˚ I'll have a nice crispy crust with just a little of that awesome mahogany char in about 7 minutes. And no soggy middle! The cast iron holds the heat as well as a pizza stone, won't break, and since it's a skillet, you use it for lots of other things too.

Another advantage is that every time I use mine for pizza, I give it a wipe of flax oil so I'm not only cooking pizza, I'm re-seasoning the skillet too. By the way, that's another reason I let it run for a while before I put the pizza in. The flax oil has an odd flavor that takes about a half hour to burn off.

post #30 of 31

Great job on the Italian!!! Congrats on the new grinder!!.  I like that idea with the upside down cast iron pan also.  Reinhard

post #31 of 31

I'll try to remember these good suggestions. You know how it is, its pizza on automatic build. LOL

 

I have some old antique bricks which are about 18x18x2 out in the yard I am guessing a scrub and some foil would make them acceptable. I just never remember. This time I have tied a string around my finger. Parchment paper, cast iron, brick, and no more "crisping tray (I am still laughing at this).

 

Todd, I apologize for hijacking your thread. But I thank you for allowing me to listen and learn my friend.

 

 
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Italian Sausage -Alton Browns Version