Sauscutapalooza (AWSS5 - the final conflict)

Foghorn

bgebrent said:

Foghorn said:

jeffwit said:

You guys seriously need to do this or something like it (or even bigger) again. The threads about your “adventures” are some of the most entertaining on the site. 

I’m posting my cooks here - as opposed to starting a new thread - because I think that any cook I do from these pigs should be added to this thread so it can live longer. 

And stop encouraging 20stone. By giving this thread more life I’m hoping he won’t feel the need to go further down the rabbit hole. This can suffice. 

+1 Rabbit hole.

I mentioned these comments to my son. He said “Yeah, it’s all fun and games - until you are a part of it.”

20stone

Foghorn said:

So, we’ve had some of the mortadella today. It is fantastic just eaten straight up. 

With that said, we’ve probably seen too many episodes of Chopped and GGG.  We made mortadella musubi in a place with no pots or pans. We bought two aluminum bread pans at HEB. And some rice and pineapple and teriyaki sauce and nori (seaweed).  

We marinated some of the mortadella in teriyaki sauce. We boiled the rice and seared the mortadella over a campfire grill in the aluminum bread pans. My son did all the sushi rolling. 

Outstanding!

Foghorn said:

jeffwit said:

You guys seriously need to do this or something like it (or even bigger) again. The threads about your “adventures” are some of the most entertaining on the site. 

I’m posting my cooks here - as opposed to starting a new thread - because I think that any cook I do from these pigs should be added to this thread so it can live longer. 

And stop encouraging 20stone. By giving this thread more life I’m hoping he won’t feel the need to go further down the rabbit hole. This can suffice. 

This seems like some sort of reverse psychology to get me even FURTHER down the rabbit hole.... further down to a guy that now has:

• Two prosciuttos hanging in the garage
• Three guanciale, two fioccos and two coppas in the cure
• A bag of fresh pig platters and cow bungs in the fridge (for stuffing the fioccos and coppas)

I am trying to figure out HOW I could get further down the rabbit hole, save selling it all and opening a craft butchery.

As my occasional Ukrainian driver in Chicago like to say, "Theeers no money in theeees beeeeeznesssss"

bgebrent said:

jeffwit said:

You guys seriously need to do this or something like it (or even bigger) again. The threads about your “adventures” are some of the most entertaining on the site. 

They need a delivery service.

We have one, though we currently just cover Houston, Austin and San Antonio.  Also, the G'raj Mahal is available for corporate events and weddings (mitzvahs may be an issue with the refrigeration stuffed with traif.

Foghorn said:

On another note, I’ve got no recommendations for how to improve any of the sausages we’ve had so far. They’re outstanding. 

I am glad they turned out.  I think it takes about three iterations to get the recipe where you want it.  First to follow a new recipe*, second to do it again with the tweaks you think you need, and third once you have it zeroed in.

*....or, if you are @caliking, once to make it using all the spices available in the house, second to try to replicate it, since you didn't weigh anything the first time, and third to improve on the one you actually shopped for and weighed.

Legume

I think the sushi post put the glamping debate to rest.

Foghorn

Legume said:

I think the sushi post put the glamping debate to rest.

Because we used disposable pans on a camp grill - therefore not glamping?

or

glamping ... cuz sushi?

Legume

Can’t I just get away with an ambiguous statement?!

+1 pt. made on site sushi - yeah, kind of glamping
-1/2 pt. made it yourself - not really glamping
-1/2 pt. primitive equipment - not really glamping

Foghorn

OK.  Sausage tasting note from me and my son.

The currymasalawurst.  3 words.

Best. Sausage. Ever.

And definitely juiciest sausage ever.  Cutting into it was like cutting into a runny egg.  Yellow juices everywhere.  

If only we had a reproducible recipe.

20stone

Foghorn said:

OK.  Sausage tasting note from me and my son.

The currymasalawurst.  3 words.

Best. Sausage. Ever.

...

If only we had a reproducible recipe.

I do have enough of the masala to make another 10 lbs, but would need a forensic palate to sort out what's in it.

caliking

20stone said:

*....or, if you are @caliking, once to make it using all the spices available in the house, second to try to replicate it, since you didn't weigh anything the first time, and third to improve on the one you actually shopped for and weighed.

Ouch. Just... ouch. 

Practice is for amateurs and the weak. It'll only take a second iteration to ace the masalawurst since
 a) I did (sort of) weigh ingredients when we made it and

b) I do have the recipe. In my head. Just have to translate part of it, guesstimate ingredient weights, and put it all in writing

caliking

Foghorn said:

OK.  Sausage tasting note from me and my son.

The currymasalawurst.  3 words.

Best. Sausage. Ever.

And definitely juiciest sausage ever.  Cutting into it was like cutting into a runny egg.  Yellow juices everywhere.  

If only we had a reproducible recipe.

So glad it turned out. Despite @20stone 's kvetching.

A day or two after we made all that sausage, I had an epiphany and wondered why noone has thought of encasing Indian/Pakistani kababs before? When kababs are made out of ground meat and grilled, a lot of juice is lost to the flames. Encasing it and making it into a kababauge (saubab?) keeps all that goodness inside. 

And I may have gone a tad overboard with the turmeric, hence the yellow sausage juice. 

Foghorn

caliking said:

Foghorn said:

OK.  Sausage tasting note from me and my son.

The currymasalawurst.  3 words.

Best. Sausage. Ever.

And definitely juiciest sausage ever.  Cutting into it was like cutting into a runny egg.  Yellow juices everywhere.  

If only we had a reproducible recipe.

So glad it turned out. Despite @20stone 's kvetching.

A day or two after we made all that sausage, I had an epiphany and wondered why noone has thought of encasing Indian/Pakistani kababs before? When kababs are made out of ground meat and grilled, a lot of juice is lost to the flames. Encasing it and making it into a kababauge (saubab?) keeps all that goodness inside. 

And I may have gone a tad overboard with the turmeric, hence the yellow sausage juice. 

I don't know eastern spices very well so I don't know what, exactly, I was tasting.  I just know it was great.  And that, once again, my son saved me from overcooking sausage.  He's almost got me trained.

caliking

This is v2.0 of the masalawurst, for those who may be interested and for our own records. 

Masalawurst

For 25lbs of total meat + fat mix (lean 20.6lbs, fat 4.4lbs)

Coriander, seed                               20g

Red pepper flakes                            10g

Turmeric                                            10g

Cumin seed                                      20g

Fenugreek                                         5g

Black mustard seeds                       10g

Peppercorns                                     10g

Fennel seeds                                     15g

Amchur (dried mango powder)     10g

Ginger, powdered/ground             10g

Nutmeg, ground                              2g                                        

Cardamom seeds                             2g

Onion, granulated                           40g

Parsley, dried                                    10g

Ajwain (carom seeds)                     5g

NaCl                                                   50g

- Roast all spices except for salt and turmeric
- Let spices cool, then grind
- Add salt and turmeric
- Add to meat
-Knead meat until tacky
- Stuff into casing

Foghorn

Tejas beef sausage with some jalapeño from the December butchering episode. 

YEMTrey

With all this rain we're getting and will continue to get.  I'm enjoying your scenery pictures as much as the cooks!  Keep'em coming.

Foghorn

Served on the same homemade rolls as mentioned above. I won’t  bore you with the details. 

Foghorn

Followed by cookies also made from scratch. (At least as much as the rolls were).

@YEMTrey, thanks for the kind words. It’s a perfect evening here in South Texas. Not hot. Not cold. Gentle breeze.  Life is good.

bgebrent

Cheers

Foghorn

bgebrent said:

Cheers

Back at you @bgebrent.  

By the way, Texans should be aware that Shiner Peach has hit the stores. 

bgebrent

Back at you brother. Y’all will fit in well. 

Foghorn

bgebrent said:

Back at you brother. Y’all will fit in well. 

Yeah we do. I bring great beer. My son works like a rented mule. There’s always a place for that combination.  Ask @caliking, or @20stone, or @“The_Cen-Tex_Smoker”

blind99

Damn! Now I know what to do with all the amchur I had laying around!

btw @foghorn ain’t nothing wrong with Kings Hawaiian rolls. Those are good eats!

SGH

Foghorn said:
 My son works like a rented mule. 

That’s a good thing in my book. Work builds character. Just look at me 

Foghorn

blind99 said:

Damn! Now I know what to do with all the amchur I had laying around!

btw @foghorn ain’t nothing wrong with Kings Hawaiian rolls. Those are good eats!

Shhhh.  @20stone might hear you. 

DMW

Foghorn said:

blind99 said:

Damn! Now I know what to do with all the amchur I had laying around!

btw @foghorn ain’t nothing wrong with Kings Hawaiian rolls. Those are good eats!

Shhhh.  @20stone might hear you. 

Meh, he's a snob...

20stone

Foghorn said:

I mentioned these comments to my son. He said “Yeah, it’s all fun and games - until you are a part of it.”

That’s what Mo said

DMW said:

Foghorn said:

blind99 said:

Damn! Now I know what to do with all the amchur I had laying around!

btw @foghorn ain’t nothing wrong with Kings Hawaiian rolls. Those are good eats!

Shhhh.  @20stone might hear you. 

Meh, he's a snob...

Yes, I am (about bread, at least....and sausage...and....)

DMW

DMW said:

Foghorn said:

blind99 said:

Damn! Now I know what to do with all the amchur I had laying around!

btw @foghorn ain’t nothing wrong with Kings Hawaiian rolls. Those are good eats!

Shhhh.  @20stone might hear you. 

Meh, he's a snob...

Yes, I am (about bread, at least....and sausage...and....)

That was meant in the most complimentary way possible.

Foghorn

This is for you @YEMTrey.  Homemade Italian sausage on the camp grill for breakfast. 

And @DMW, I’m sure he took it that way. He embraces his snobbishness. 

20stone

Foghorn said:

This is for you @YEMTrey.  Homemade Italian sausage on the camp grill for breakfast. 

Dude, you are going to need more pigs.

FYI, we are getting the cuts from Smithville Food Locker early next week, and I'll have your share of chops, etc. for next time you or your spawn roll through.  Alternatively, I can just dole them out to your kids directly.

Foghorn said:

And @DMW, I’m sure he took it that way. He embraces his snobbishness. 

100%

Foghorn

As feedback to other members of our sausage club (that doesn’t sound right) this sausage should not be cooked directly on the grate. It falls apart when you try to turn it. Use a pan. Or foil. Or break it up and add it to lasagna. Or pizza. 

20stone

Foghorn said:

As feedback to other members of our sausage club (that doesn’t sound right) this sausage should not be cooked directly on the grate. It falls apart when you try to turn it. 

Great feedback.

I suspect it got bagged without being kneaded, which does stuff with myosin and makes it nice and sticky.  Operator error on our end.

Canugghead

@caliking
stealing your masalawurst recipe ... two questions:
1) is 10g tumeric the tweaked qty?
2) ice cold water or beer inadvertently omitted?