Awesome Job, Willie!!!
Those look Great from my house!!!
Shame you're so far away----I love to whip out my old metal VFW card!!
Bear
Hey....hang onto that...not metal anymore. Thx, Bear.....so hoping all goes well......many pics hopefully to post up after the fact
Awesome Job, Willie!!!
Those look Great from my house!!!
Shame you're so far away----I love to whip out my old metal VFW card!!
Bear
Great looking links hope it is a success at your picnic also have some fun when you are cooking.
Dan
Thanks.....good eating for sure so hoping others like them. Gawd, I hope I have some fun....LMAO....gonna be 93 here
Wish I was coming by your pit this weekend!! Those look great Willie! You're gonna have some happy buddies!!!! Yumm!!!
We can only hope Case.....some have had before BUT, ya know how that goes......'only as good as your last batch'....thinking some Horseradish Mustard for dippin'...YUM
Congrats looks great. Recipe?
Thank you, sir......this is the original. I used one 12 ounce beer, poached instead of smoked to finish...a time thing now and only did one grind through the fine plate. Not necessary but I did a overnight rest on the meat after grinding and again, after stuffing, before poaching. Could be grilled up right away if desired.....just watch for blowouts
TEXAS HOT LINKS
5 # PORK BUTT
Beer
2 Tbl black pepper
2 Tbl red pepper
2 Tbl cayenne
2 Tbl paprika
3 Tbl kosher salt
2 Tbl mustard seeds
¼ cup garlic, minced
1 tsp tender quick
1 tsp ground coriander
Mix all spices with enough beer to make a slurry. Grind pork through coarse plate. Mix spice slurry well into coarse grind. Grind again through fine plate. Stuff in casing. I did 150 degrees for 1 hour to dry casings, no smoke. Bumped to 200 degrees using 3 rows of pecan dust in AMNS. Pulled at 160 IT.
Better watch yourself..... you'll end up PERMANENT chef at the VFW.... OH..... wait....... that could be a good thing.... there are perks to jobs like that.....
That may happen yet (again).....LOL.....I used to cook there on Fri & Sat nights while doing a Sysco Foods gig as my main job. I actually volunteered but got paid as well....obviously, just part time. Yeah, could be good as long as the grub passes muster...every week....can be tough critics, even on me <grin>. The best was someone buying you an after your shift drink 'cause they liked the meal....no greater compliment could be had from your pals. Thx, Dave.....Willie