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looking for victims

Discussion in 'Sausage' started by ribwizzard, Oct 11, 2013.

  1. cooking up the last couple batches to see how they turned out and get some feedbackm from my guys today

  2. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    Just hand me a stick and back away slowly from the pit.

    Those look outstanding!

    Dang I miss the good ol'days!
  3. If they are all gone by the time lunch is over, I'll know they are alright, if not, then I'll keep working on the recipe.
  4. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    RW, morning... I want to be a victim...  PLEASE !!!!!...  
  5. dang...missed it by about two weeks...will be in Orlando with the family week of Halloween....they look fabulous.
  6. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Victims is the right term. From the looks of those, anyone who eats them is doomed to a great meal!

  7. s2k9k

    s2k9k AMNPS Test Group

    Looks good to me! Lets see a sliced pic!!!
  8. chef willie

    chef willie Master of the Pit OTBS Member

    Hmmmm, victimize me please. Nice looking unit....what types you got grillin' there? Got the casing issue squared away? You get the pre-tubed ones yet?.....Willie
  9. frosty

    frosty Master of the Pit

    Dunno for sure, but your victims will probably be lining up in droves!!!  Best of luck to you..
  10. Chef Willie, half of them are your texas links recipe, the other half is just ground pork with my BBQ sauce mixed in ( what the heck, had to try it)  I belive yours are the winner .

    No more pics though, all gone in about 15 minutes.  Thats how it is around here.
  11. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    I can see lots of after lunch naps todays, course its Friday!
  12. That's why I made them hot, if I cant light a fire under their But's, maybe I can put one in their belly.
  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks great Rib....................
  14. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Those look really good! and I like the idea of trying a BBQ sauce and pork recipe, Ya never know till ya try it.
  15. Well , I did get some feed back.

    On the hot links, half said the spice was just right and liked the heat, but then you have the ones that said they were way too hot.........so what do you do? right?  Cant win them all over.

    On the ones I just put BBQ sauce in......I had cooked one in the oven to try it out, and it turned out o/k.  But on the grill,  ...I didn't really care for them. We mave have over cooked them, I dont know, but to me they were not all that great.

    May favorite so far has been the German sausage, that I smoke on low in my MES, then grill later. They look better that way, stay juicier, and even though some complained that they were not spicey enough, ....I like the way you can taste the meat better.

    I think what I will try ...is to just make them all like that, then when I grill them , I can take some and shake a spicey rub on them while grilling for the ones that like them hot.  I've done this in the past with Knockwurst I used to get from the meat market. Stubbs had a mustard rub shaker that I used to get , and I would sprinkle them down with that while grilling to spice them up a little bit. They were always a big hit. And I've always sprinkled the italian sausage with my rub when doing smoker cookouts.

    One thing though, on the casings, these were way better than the "home pack" casings that I had used before. The size was way more consitent, it was way easier to stuff do to not having to keep stopping to load another casing onto tube, and they were way tenderer when eating.   The home pack ones were kind of tough. I got these from 'The Sausage Maker", the prices were , I feel, very reasonable considering shipping is free, and they were delivered very well packaged.  I placed another order the other day and have some soy protein concentrate on the way, along with some of their house spices to try out.  I'll let you all know how they turn out.

    Did yall notice that there were something like 47 sausages on that grill.   That thing does steaks real nice to.  Load it up with 20lbs of kinsford and you can grill like a fool!
  16. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    I would go out on a limb to say " you are not short of voulun....I mean victims with food like that" Thumbs Up
  17. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    Wow those folks is slow! My automatic response would be....."It was good but... I feel that more testing would no doubt yeild a more through evaluation......." <chuckles>

    Of course I bet the problem was with the ones who thought them hot, was their ample frosty cold refreshments available? A fresh tapped keg always works wonders.
  18. dougmays

    dougmays Master of the Pit Group Lead OTBS Member

    Rib, you'll have a whole slew of victims in Sebring in November at the South Florida Gathering....we'll be waiting :)
  19. Well, ordered me a food processor so I can emulsify some  knockwurst, looking forward to that.
  20. for the ones who thought it was too hot, tell em ta take smaller bites....[​IMG]  sure do look good man.