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Griffin's Grub or you can find me on Facebook
caliking said:What IT do you pull them at? Are they fully cooked when you pull them?They look gorgeous btw.
What IT do you pull them at? Are they fully cooked when you pull them?
Cookinbob said:Sausage looks great @Griffin. I have tried low & slow sausage cooks on my egg twice, and the casing was so tough I had to peel it to eat it. I assume you do not have this issue. What am I doing wrong?
Sausage looks great @Griffin. I have tried low & slow sausage cooks on my egg twice, and the casing was so tough I had to peel it to eat it. I assume you do not have this issue. What am I doing wrong?
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
LBGE,SBGE Sweet home Alabama........
Stay thirsty my friends .
@thailandjohn if you follow that method, make sure that your sausage recipe contains some type of Cure in it. It spends way too much time in the danger zone and people could get sick or even die otherwise (botulism)
@TUTTLE871 you were invited...
@shtunal3 you know you want to. If you do, I'd keep it simple on the first few attempts.
@500 I find time. Granted, this isn't something I have the time to do every weekend. One of the reasons I did 15lbs. This should last a good long while. I bought the pork to mix in on Friday. Pork and venison cubed up. Saturday night (after attending the Plano Eggfest and helping my brother install a new bathroom window), the meat went throught the grinder once (medium plate), spices added in, then back through the grinder on fine. Sunday morning, slept in a little late. Got up and mixed in the jalapenos and cheese, stuffed the sausage. Let air dry for about an hour while I lit a few coals in the mini. Transferred about 5 coals over to the large, added in all the racks and equipment and hooked up a pit controller. Got it stabilized at 140 and tossed in the sausage. Then its just a matter of waiting (and cleaning up the kitchen that I destroyed before Mrs G got back into town). Total cook time was only about 7 hours (11:30-6:15). You'd spend more time actually cooking a shoulder or a brisket than slow smoking sausage. You just need to break up the prep time into manageable chunks.