Recent content by jaustin

Quote: Is it the actual TEXTURE of your patties that you don't like?  I ran into the same issue with my breakfast sausage as well - it came out more as "little pork patties that tasted like sausage" rather than actual breakfast sausage texture (I use Jimmy Dean as my reference texture).  I keep...

@Bearcarver- You have a Costco around?  Sam's?  That seems to be close to "normal" member warehouse pricing for cryo pack boneless butts.

I find that the bone in butts that I get from Albertson's are around 80/20.  These boneless ones from Costco looked closer to 87/13 or 90/10.  They were surprisingly lean, though as I mentioned, I wouldn't buy an overly fatty butt if I was just going to do a pork roast for dinner so I'd call it...

Well, last week's andouille and kielbasa are now a memory, so had to make some more.  I considered last week to be cutting my teeth, so decided to push my poor little Brinkman to the, uh, brink, man. Kielbasa was the popular sausage last week, so made a 6# batch this week.  Added a little extra...

Huh.  Based on the replies so far, I obviously like a fattier mixture than most.  I was just surprised at how lean the two pack boneless ones were and how much fat I had to add to them to get 'em to "look about right."  Is there a point where it's "too much fat?"  I've had no complaints so...

Provocative title, of course...  Nothing like a little click bait.  Not necessarily accidental butt fat references and juvenile nudges throughout...   (Total number of "butts" = 10.  It could have been MUCH worse)  So I went to Costco last weekend and picked up a twin pack of shoulder butts...

My profound thanks to all who replied with their words of approval and encouragement.  As mentioned originally, this is a hobby where we all learn from the experiences and efforts of others - by "standing on the shoulders of giants" who have come before and are still there with us, all working...

As promised if it turned out well, here are the recipes for the "kielbasa" and "andouille" sausages in this post.  All seasonings were whacked in a little Cuisinart mini-grinder food processor prior to being mixed into the water and added to the mix.  Changes that I've made to the final recipe...

Okie dokie, y'all.  I don't know if this is "authentic" andouille or kielbasa, but they're all bred from recipes that people have referenced and found to be close enough to the real thing to like.  It came out GREAT from a "Hmm.  That's pretty damn good sausage" perspective, IMHO, with only a...

Preliminary pix and setup. Nice clean mixer and grinder.  Mixer bowl in a bowl of ice to keep things nice and chilly.  Also allows use of the dough hook for further mixing without disassembling and has a handle.  Kinda Rube Goldberg-esque, but functional and quick, as you'll see.  The...

Thanks for the vote of confidence, SmokeyMose!

OK, decided to step WAY out of my comfort zone this weekend and try some cured and smoked sausage. Attempting both andouille and kielbasa, since from what I’ve been able to gather, they’re processed relatively the same from a smoking standpoint. Found a few recipes on these forums, others...

My wife and I first experienced Currywurst in the Munich Bahnhof (train station) when vacationing in Germany a couple of years ago.  There are a number of food stands around the perimeter of the station, and near the exit closest to our hotel, we ran into the most entrancing aroma we'd smelled. ...

Used to live a bit south of y'all, in Mt Clemens, MI, about 40 miles northeast of Detroit, on Anchor Bay.  It was nice to have four real seasons...

Hey, y'all.  New member from down in Louisiana.  Been grilling for decades, now getting into the more delicate aspects of the hobby - you know, the parts past "slap it on the furnace, burn and flip" stage that we all started at.  I think.  Got a $75 Brinkman electric cylinder smoker that I got...