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Salt & Pepper Only Seasoning?

post #1 of 23
Thread Starter 
Saw a show on the Travel Channel which featured great BBQ joints. One of the "old timers" they interviewed said the only seasoning in there family recipe sausage was salt & pepper. And it was primarily beef, with only a little bit of pork used. Anyone do this or have any comments?
post #2 of 23
Sounds like ground meat with salt and pepper to me. Sausage gets its flavor from spices...
post #3 of 23
Do you really think an old timer would give out their family recipe?
The guy was probably using his old timey sense of humor to mess with the guy and actually has a really good secret recipe.
post #4 of 23
I keep it simple, so that would work for me.
post #5 of 23
Pepper is a spice...
post #6 of 23
Somtimes just the basics can really come through in the taste dept. It's all about taste... whatever taste good to you is what you use.
post #7 of 23
there IS a reason that salt and pepper has been around for so long and
is probably the most used seasonings.. So maybe the oldtimer IS tellin' the truth.Hemi..PDT_Armataz_01_03.gif
post #8 of 23
Here is what Wikipedia has to say, follow the link for the complete listing:

post #9 of 23
I use plain old salt and pepper a lot.. especially on beef. In my opinion, there's nothing better than the flavor of good beef, roasted over a fire, grilled or hot smoked. A lot of the rubs are too strong for me and hide the beef flavor instead of inhancing it. So...... I prefer kosher salt and cracked black pepper. biggrin.gif
It's just me. Everyone has their preference.
post #10 of 23
Yes... And?
post #11 of 23
Thread Starter 
Tried a small batch, just over 1 pound with just Kosher Salt & CBP. Stuffed in natural casings (Bratwurst size) and smoked over Vine Maple and Hickory. They were actually very good. I know it sounds pretty much just like a smoked burger, or beef Fatty, but for me the "snap" of the natural casings makes the experience that much better. I''m with you Cowgirl on beef, just give me salt & pepper.
post #12 of 23
And i only eat what Jeanie makes for me icon_mrgreen.gif
post #13 of 23
I have to agree with many of the reponses I read here. The KISS method...the old timer may have been truthful, or he could have been toying as well, not wishing to reveal his family's secret traditional recipes...can we blame him? We may never know the truth, but I think the truth in this instance is not really important.

I can say that I used to blend some fairly complex dry rubs for my spares ribs, etc., over the past several years. I remember the days when my ingredient count was in the teens. I experimented with different things and would try them for awhile. Recently, through comments from my wife, family, friends and co-workers (who also had my Bbq), and my own enjoyment in eating my creations, I have come to the realization that we seem to enjoy the simplest things the most.

I do like to play with the flavors of seasonings, just to see how it brings out the best flavors of different foods. Enhancing the good and smoothing out the less desirable flavors was always the agenda...then I would move on to the finished apearance and textures.

After reading this and looking back on my past ex[eriences, I think at times, we may find ourselves getting too involved with finding the best...the ultimate in taste sensations, and textures so unique that words can not describe them.

My friends, let the good things come to you and reveal themselves...they will...and when they do, you may revel in the fact that you were there to experience it. There is nothing at all wrong with seeking the ultimate, as long as we can recognize it and enjoy it when it happens. icon_cool.gif

Great thread you started here, Fishawn! PDT_Armataz_01_34.gif

post #14 of 23
Thread Starter 
Another thing I remeber him saying in the interview is someone asked him "What do you put in this sausage that makes it taste so good" and he answered something like "It's what we don't put in it" .......

Maybe some others will see this again on the tube, it was on the Travel Channel & was about famous BBQ joints.
post #15 of 23
Thread Starter 
Very Well Stated Eric!
post #16 of 23
Quite by accident I was introduced to a sauce that I dearly fell in love with. Extremely good.. lip smakin'' did I mention GOOD ?
IT WAS A SMALL BOTTLE !!.. I ran out and tried to get more.
being the frugal[read cheap here] fellow that I am, I went right to the source for the best price..gonna order a whole CASE of the stuff..

It was made in NEW ORLEANS !!.. guess what was under water at the
time? yep , U guessed it.. Might as well be made on mars.. The man
on the phone had the nerve to tell me that they still had some FLOATING
around somewhere.. [truth !] like U said , good things will come to you..
Now the food lion down the street has it.. PDT_Armataz_01_37.gifHemi..
[Tiger Sauce]
post #17 of 23
My Grandfather was a butcher, and sausage maker for nearly 50 years. I didn't start into my cooking, and smoking journey till after his passing. I asked my grandmother recently about what he put into his Brats, and fresh sausage. Her reply was nothing but salt, pepper, and good meats.
post #18 of 23
Some good reading here....
Although I like experimenting with different spices I have always been a basic salt and pepper guy myself.
Give me a good piece of meat, salt, pepper, fire and watch it disappear!!!!! icon_mrgreen.gif
post #19 of 23
lol Mike!! Too funny!!!biggrin.gif
post #20 of 23

Taylor Sausage..:)-

There were places in Taylor , Texas that had some like that,I loved them and ate all I could when therre(I moved to[yuk]Ohio 17yrs. ago and haven't had any in that long;miss the home spot. When you're broke, it's a bummer).PDT_Armataz_01_19.gif
Yes, a good thing.....PDT_Armataz_01_37.gif
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