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02-09-2008, 08:42 AM
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#1
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Busy Day
Well it’s been a busy morning so far..I rolled bed at 6:30am WTF was I thinking..Fired up the WSM
I’ve got two butts on the bottom grate…3 fatties and the left over butt bones on the top.
Then we mixed up 15lbs of Smoked Polish and Stuffed and placed in the smokehouse.
Now its time to clean up some…breakfast..take mj to swimming lessons and then crank out 10lbs of fresh polish and 10lbs of Italian sausage.
We are a man down...D is sick today...
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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02-09-2008, 08:46 AM
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#2
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Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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Gonna be a long day for you Dave.
Sorry to hear one of your team members is under the weather.
__________________
__________________
" Never let a day go by "
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02-09-2008, 09:14 AM
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#3
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Keep them coming Dave! Tell D I hope he feels better!
__________________
I hope this isn't negative!
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02-09-2008, 09:17 AM
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#4
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Quote:
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Originally Posted by Nick Prochilo
Keep them coming Dave! Tell D I hope he feels better!
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D says thanks....
MJ stepped up big time...he might have a future in the sausage making business.
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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02-09-2008, 09:21 AM
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#5
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Quote:
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Originally Posted by wittdog
Quote:
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Originally Posted by Nick Prochilo
Keep them coming Dave! Tell D I hope he feels better!
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D says thanks....
MJ stepped up big time...he might have a future in the sausage making business. |
Both those boys are gonna be some cooks!
__________________
I hope this isn't negative!
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02-09-2008, 09:36 AM
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#6
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Wizard of Que
Join Date: Nov 2007
Location: Winnfield LA
Posts: 1,812
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Can't wait to see how it turns out. What did you do to the fatties. I've gotten intrested in fatties. Want to learn different ways people are fixing them. What's that ice stuff about.
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Geaux Tigers
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02-09-2008, 10:20 AM
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#7
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Quote:
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Originally Posted by Tannehill Kid
Can't wait to see how it turns out. What did you do to the fatties. I've gotten intrested in fatties. Want to learn different ways people are fixing them. What's that ice stuff about.
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With everything else going I we just kept it simple...rolled them in rub.
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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02-09-2008, 10:29 AM
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#8
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Wizard of Que
Join Date: Nov 2007
Location: Winnfield LA
Posts: 1,812
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I'm jealous. I'm having to work and all you guys are out there cooking.
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Geaux Tigers
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02-09-2008, 11:10 AM
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#9
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God O'Que
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
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D must hate to miss out.  Hope he's back in the pink soon.
--John
(Tannehill Kid, get back to work. :P )
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
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02-09-2008, 11:39 AM
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#10
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Wizard of Que
Join Date: Nov 2007
Location: Winnfield LA
Posts: 1,812
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Quote:
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Originally Posted by Unity
D must hate to miss out. Hope he's back in the pink soon.
--John
(Tannehill Kid, get back to work. :P ) |
Don't tell the boss I'm posting. Wait I'll give him some Q and it will be ok.
__________________
Geaux Tigers
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02-09-2008, 12:15 PM
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#11
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Pork Butt
Join Date: Jul 2007
Location: Seattle, WA
Posts: 187
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Man Witt, looks great! I saw your video and stuff on making the smoked polish sausage, do you have any info up on the fresh? Fresh polish sausage is one of my favorites.
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02-09-2008, 12:31 PM
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#12
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Quote:
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Originally Posted by Gomer
Man Witt, looks great! I saw your video and stuff on making the smoked polish sausage, do you have any info up on the fresh? Fresh polish sausage is one of my favorites.
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With the fresh you just omit the cure and the Soy protien.
Reicpe link
All finished up. http://www.bbq-4-u.com/forum/viewtopic.php?t=12790
10lbs Italian sausage, I cut back on the amount of garlic….most recipes don’t call for garlic but I like it in my Italian sausage, I think I was using to much.
Da Fatties and bones
10lbs of Italian
Fresh Polish
I tossed two links of each on the WSM…I know they will taste better tomarrow after the spices get happy but I couldn’t wait.
I’ve got the 2nd pan of wood on the smoked in the smokehouse….and the WSM has been chugging along nicely. Time for another pop with da foam on top.
That new grinder and the bucket stuffer make sausage making so much easier…time to start looking at a 15lb bucket stuffer….
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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02-09-2008, 12:35 PM
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#13
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God O'Que
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
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Quote:
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Originally Posted by wittdog
time to start looking at a 15lb bucket stuffer….
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When you open your sausage store, it might be best not to use a name that has 'dog' in it ...
--John
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
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02-09-2008, 01:58 PM
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#14
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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The taste sausage are done…Pretty Dam Good IMHO
I also cut a chunk of pepparoni off…still needs a while to go…
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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02-09-2008, 02:03 PM
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#15
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Moderator
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
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Once again I open a page and my first thought is "WOW". I hope D is on the mend.
__________________
Griff
Friends don't let friends eat farmed fish.
"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
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02-09-2008, 03:37 PM
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#16
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Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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Wow is the word. 
__________________
" Never let a day go by "
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02-09-2008, 05:00 PM
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#17
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Damn that's alot of work for one day. 
It looks like it paid off though
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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02-09-2008, 05:34 PM
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#18
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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One more degree to go on the smoked sausage….It’s looking good…then it’s a cold water bath and a few hours to bloom. I got some nice color on this batch.
Butts are coming along nicely as well.
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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02-09-2008, 05:54 PM
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#19
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BBQ Centralite
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
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This ole dog gets a case of butts and you can't keep him under the porch. Worked poor D till he had to hide in bed. 
Nice load of eats. I did a big batch one time (not as big as yours) and though, whoa, you old fart, take it more easy.
Does the black dog really get his bones smoked?
If the weather was nicer, I would think of running the bike up for a taste test.
Get better D !!!
__________________
Sleeps till done
Gasser
Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
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02-09-2008, 06:12 PM
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#20
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Just as everything was finishing up..it started to snow like crazy…
Yeah I've been know to pick up some beef bones and smoke for old magic...
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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