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Old 08-19-2005, 11:55 AM   #1
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Smoke Grilling Sausage

Not sure this belongs in grilling or barbecue. Home made Italian sausage smoked for four hours then finished on the grill.
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Old 08-19-2005, 12:00 PM   #2
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Re: Smoke Grilling Sausage

Quote:
Originally Posted by Pigs On The Wing BBQ
Not sure this belongs in grilling or barbecue. Home made Italian sausage smoked for four hours then finished on the grill.
Looks great Pigs, you eating it plain? Or did you grill some pepper and onions for it???
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Old 08-19-2005, 12:11 PM   #3
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Just a little home made hot mustard did the job. Did a huge skillet of peppers and onions along with some zucchini the other night. Don't want to mess up the body by putting too many vegetables in the system ya know.
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Old 08-19-2005, 12:23 PM   #4
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Quote:
Originally Posted by Pigs On The Wing BBQ
Just a little home made hot mustard did the job. Did a huge skillet of peppers and onions along with some zucchini the other night. Don't want to mess up the body by putting too many vegetables in the system ya know.
Yeah too many vegetables plus the sausage and tomorrow morning you will have cloned that sausage!
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Old 08-19-2005, 01:00 PM   #5
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Quote:
Originally Posted by Bob-BQN
Pigs that looks great! :biggrin: after you get over the shock of Larry's comment of course. Homemade sausage with homemade mustard. Mmmmmmmm =P~
Thanks Bob, After chucking some big brand and local store bought sausage in the trash about ten years ago, I have never looked back. It's a big deal to me now. I take a whole weekend and make a few or so hundred pounds of all types. I have a freezer denoted to sausage alone. The foodsaver just about dies that weekend, It's a lot of work, But worth it just as canning is. I find it fun and vary relaxing. Not to mention how much better the product is. Take a look at this, Dan Gill's TEN YEAR old ham.
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Old 08-19-2005, 02:03 PM   #6
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Pigs, what temp did you smoke it till?
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Old 08-19-2005, 02:32 PM   #7
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[quote=Pigs On The Wing BBQ]
Quote:
Originally Posted by "Bob-BQN":3rkspylc
Pigs that looks great! :biggrin: after you get over the shock of Larry's comment of course. Homemade sausage with homemade mustard. Mmmmmmmm =P~
Thanks Bob, After chucking some big brand and local store bought sausage in the trash about ten years ago, I have never looked back. It's a big deal to me now. I take a whole weekend and make a few or so hundred pounds of all types. I have a freezer denoted to sausage alone. The foodsaver just about dies that weekend, It's a lot of work, But worth it just as canning is. I find it fun and vary relaxing. Not to mention how much better the product is. Take a look at this, Dan Gill's TEN YEAR old ham. [/quote:3rkspylc]

On a biscuit...I'll bet it rocked. It probably rocked without the biscuit.

Good Q!

Jack
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Old 08-19-2005, 03:15 PM   #8
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what do they call that? Southern prosciutto?
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Old 08-20-2005, 02:55 AM   #9
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I'm not sure. I cold smoked it, Temp in the cold smoker was about 160-175 I then tossed it on a med heat grill to finish it off. It might have been done right out of the smoker. I didn't temp it.
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Old 08-20-2005, 02:56 AM   #10
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Quote:
Originally Posted by Captain Morgan
what do they call that? Southern prosciutto?
I think thats what they call it. Check with Dan. You know where to find him. :wwnn:
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