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SausageFest

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mainerich
mainerich Posts: 5
in EggHead Forum
Morning!!

First time for a lot of things!!

Up heya in Maine, we have Lobstah Fests and Clam Fests, so why not have a Sausage Fest?

Tomorrow afternoon at 2 starts the 3rd annual SausageFest.  The garden trains will be running, The 4 kegs of really good microbrew and homebrew get tapped, the sausage hot tub gets filled with onions, peppers, butter and beer.  Oh and the propane grill gets lit.

But, I really want to try and smoke some sausages.  Ha ha!!

I just purchased the Digi Q and am staring at it on my desk.

Anyone want to point me int he right direction on how to smoke the sausages?

Or should I do something else?

Oh the sausages for the BGE are Ghost Chili and Double Coronary (Bacon/Pork)

Thanks and of any of you live around here, you are more than welcome to swing by.

Rich

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  • Mickey
    Mickey Posts: 19,674
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    October Fest in June. Wished I lived near ( beside the fact we are to hit 106 today).
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • boatbum
    boatbum Posts: 1,273
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    Rich,

    What part of Maine?   I am up there in August, will be between Rockland and Bar harbor primarily.

     

    Cookin in Texas
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  • henapple
    henapple Posts: 16,025
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    From the thread title I thought it was a Hooter restaurant topic...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Little Steven
    Little Steven Posts: 28,817
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    If the sausages are not cured you have to cook them over 200* dome to an internal of 165*. If they are cured you can cold smoke.

    Steve 

    Caledon, ON

     

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  • Mama Roneck
    Mama Roneck Posts: 386
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    henapple said:

    From the thread title I thought it was a Hooter restaurant topic...


    And I thought he was referring to the"what is wrong with you people" thread.

    But seriously, I like smoking the Johnsonville brats from Costco. Very simple and they take in a lot of smoke. You can rub with your favorite pork rub or leave plain. 275-300 dome to about 165 like LS says.
    Mamaroneck
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    I am out. There is obviously no ladies there.
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  • Griffin
    Griffin Posts: 8,200
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    I agree totally with @Little_Steven. Are they uncooked sausages, or pre-cooked? Was a cure added to the meat? You can cook them at 350 with wood for smoke, but unless you know about the sausages and what you are doing, I would stay away from cooking them at low temps (like under 170F) for hours on hours. You don't want to mess with botulism. Too long in the danger zone with no cure = sick people and possible hospital trip.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • mainerich
    mainerich Posts: 5
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    Thanks for the replies!

    Portland Maine and yes we do get a lot of second glances about "SausageFest"!

    There will be tons of ladies in attendance

    They are uncooked and I am thinking 220 for about an hour and a half.

    Sound good?
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    mainerich said:
    Thanks for the replies! Portland Maine and yes we do get a lot of second glances about "SausageFest"! There will be tons of ladies in attendance They are uncooked and I am thinking 220 for about an hour and a half. Sound good?

    220 to internal temp off 165 or hiigher. 2 hours shold be fine but cook to temp, not time. Tell all the ffine folks in Bah Hahbah that we say hello :)
    Keepin' It Weird in The ATX FBTX
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  • mainerich
    mainerich Posts: 5
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    I was just upta Bah Hahbah last week. Ayuh

    Just did a test run on some Johnsonville Bratwursts. 220 dome temp and 167 sausage, I took a little over 2 hours.

    My outlaws were impressed.

    But, we did tap one of the kegs earlier!!

    Rich
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  • mainerich
    mainerich Posts: 5
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    Oh. The digi BBQ is a great product.
    If you've been thinking about getting one, just do it

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  • YEMTrey
    YEMTrey Posts: 6,829
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    What's in the kegs?
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • mainerich
    mainerich Posts: 5
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    A west coast IPA. Home brew
    Alan Pugsleys Double Thumper
    Maine Beer Company Mo
    Shipyard Monkey Fist
    Shipyard Summer

    Nice name... A few of their songs are on the playlist.

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  • YEMTrey
    YEMTrey Posts: 6,829
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    Nice.  Sounds like an excellent time.

    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • thetrim
    thetrim Posts: 11,357
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    I miss real good, local, craft beer.  We don't have that (at least I haven't found it yet) in Florida
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • CigarSmokinEgger
    CigarSmokinEgger Posts: 213
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    thetrim said:
    I miss real good, local, craft beer.  We don't have that (at least I haven't found it yet) in Florida

    Cigar City Brewing :)
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