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Sauscutapalooza (AWSS5 - the final conflict)

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  • texaswig
    texaswig Posts: 2,682
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    Man yall have doing all the good. Nice work. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • 20stone
    20stone Posts: 1,961
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    The Cen-Tex Smoker said:
    20stone said:
    Sliced up the mortadella.  It is AWESOME (though a little high in salt.. easy to fix for next time).  I'm pretty stoked to do it again for Muffalettapalooza.

    For those playing at home, mortadella is (supposed to be) an emulsified sausage (thing "hot dog" or bologna"), that is stuffed in a huge casing and poached (or, in this case, bagged and cooked in the SV).  This just turned out fantastic.



    Wow! That looks awesome. 
    One of those rows is yours if we can schedule a shady La Grange parking lot meat swap.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Foghorn
    Foghorn Posts: 9,836
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    Presumably, some of that is headed my way as we speak?  If my son doesn't eat it all?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,967
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    20stone said:
    The Cen-Tex Smoker said:
    20stone said:
    Sliced up the mortadella.  It is AWESOME (though a little high in salt.. easy to fix for next time).  I'm pretty stoked to do it again for Muffalettapalooza.

    For those playing at home, mortadella is (supposed to be) an emulsified sausage (thing "hot dog" or bologna"), that is stuffed in a huge casing and poached (or, in this case, bagged and cooked in the SV).  This just turned out fantastic.



    Wow! That looks awesome. 
    One of those rows is yours if we can schedule a shady La Grange parking lot meat swap.
    This week is good. I may need to come to Houston anyway to work with Academy. Do We still have meat at Smithville? I can probably grab that and with er meat you (see what I did there) or bring it down if I have to come for work.
    Keepin' It Weird in The ATX FBTX
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  • lkapigian
    lkapigian Posts: 10,761
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    Wow!!
    Visalia, Ca @lkapigian
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  • Legume
    Legume Posts: 14,618
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    Holy crap that looks great!
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  • caliking
    caliking Posts: 18,731
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    That sir, looks beautiful.  I even left enough pistachios for it to turn out well.

    In other news, I'll be in Austin next weekend, so I can smuggle some meat across county lines. Y'all gonna be around, CT?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • 20stone
    20stone Posts: 1,961
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    The Cen-Tex Smoker said:
    20stone said:
    The Cen-Tex Smoker said:
    20stone said:
    Sliced up the mortadella.  It is AWESOME (though a little high in salt.. easy to fix for next time).  I'm pretty stoked to do it again for Muffalettapalooza.

    For those playing at home, mortadella is (supposed to be) an emulsified sausage (thing "hot dog" or bologna"), that is stuffed in a huge casing and poached (or, in this case, bagged and cooked in the SV).  This just turned out fantastic.



    Wow! That looks awesome. 
    One of those rows is yours if we can schedule a shady La Grange parking lot meat swap.
    This week is good. I may need to come to Houston anyway to work with Academy. Do We still have meat at Smithville? I can probably grab that and with er meat you (see what I did there) or bring it down if I have to come for work.
    We have meat in Smithville.  It is paid for, but would be great if you picked it up.  We could either do a swap, or if you and @TFJ come to Houston, stay at Chez Jonz, and we can all get together one night.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • 20stone
    20stone Posts: 1,961
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    Foghorn said:
    Presumably, some of that is headed my way as we speak?  If my son doesn't eat it all?
    Yes, there is a sleeve of it with your name on it, presumably heading your way.  That being said, once we loaded up the cooler, it wasn't clear if they were going to turn left or right on I-10.

    He got both stub ends, and was eating out of one like an ice cream cone.  If he comes up light, you should kick his skinny a$$.


    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,967
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    caliking said:
    That sir, looks beautiful.  I even left enough pistachios for it to turn out well.

    In other news, I'll be in Austin next weekend, so I can smuggle some meat across county lines. Y'all gonna be around, CT?
    Yessir!
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,967
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    20stone said:
    The Cen-Tex Smoker said:
    20stone said:
    The Cen-Tex Smoker said:
    20stone said:
    Sliced up the mortadella.  It is AWESOME (though a little high in salt.. easy to fix for next time).  I'm pretty stoked to do it again for Muffalettapalooza.

    For those playing at home, mortadella is (supposed to be) an emulsified sausage (thing "hot dog" or bologna"), that is stuffed in a huge casing and poached (or, in this case, bagged and cooked in the SV).  This just turned out fantastic.



    Wow! That looks awesome. 
    One of those rows is yours if we can schedule a shady La Grange parking lot meat swap.
    This week is good. I may need to come to Houston anyway to work with Academy. Do We still have meat at Smithville? I can probably grab that and with er meat you (see what I did there) or bring it down if I have to come for work.
    We have meat in Smithville.  It is paid for, but would be great if you picked it up.  We could either do a swap, or if you and @TFJ come to Houston, stay at Chez Jonz, and we can all get together one night.
    It would be just me. Possibly coming for work but not sure yet
    Keepin' It Weird in The ATX FBTX
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  • Foghorn
    Foghorn Posts: 9,836
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    20stone said:
    Foghorn said:
    Presumably, some of that is headed my way as we speak?  If my son doesn't eat it all?
    Yes, there is a sleeve of it with your name on it, presumably heading your way.  That being said, once we loaded up the cooler, it wasn't clear if they were going to turn left or right on I-10.

    He got both stub ends, and was eating out of one like an ice cream cone.  If he comes up light, you should kick his skinny a$$.


    He made it with presumably all the meat intact. 

    Thanks for gifting him with that bottle of Chimay quad. I’ll resist the urge to drink it and post pictures of me doing it on the Internet - like you guys do with my beer. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,967
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    Foghorn said:
    20stone said:
    Foghorn said:
    Presumably, some of that is headed my way as we speak?  If my son doesn't eat it all?
    Yes, there is a sleeve of it with your name on it, presumably heading your way.  That being said, once we loaded up the cooler, it wasn't clear if they were going to turn left or right on I-10.

    He got both stub ends, and was eating out of one like an ice cream cone.  If he comes up light, you should kick his skinny a$$.


    He made it with presumably all the meat intact. 

    Thanks for gifting him with that bottle of Chimay quad. I’ll resist the urge to drink it and post pictures of me doing it on the Internet - like you guys do with my beer. 
    Chimay Quad is legit. 
    Keepin' It Weird in The ATX FBTX
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  • caliking
    caliking Posts: 18,731
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    Foghorn said:

    Thanks for gifting him with that bottle of Chimay quad. I’ll resist the urge to drink it and post pictures of me doing it on the Internet - like you guys do with my beer. 
    “My beer” he says. That’s so cute. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • 20stone
    20stone Posts: 1,961
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    Foghorn said:
    20stone said:
    Foghorn said:
    Presumably, some of that is headed my way as we speak?  If my son doesn't eat it all?
    Yes, there is a sleeve of it with your name on it, presumably heading your way.  That being said, once we loaded up the cooler, it wasn't clear if they were going to turn left or right on I-10.

    He got both stub ends, and was eating out of one like an ice cream cone.  If he comes up light, you should kick his skinny a$$.


    He made it with presumably all the meat intact. 

    Thanks for gifting him with that bottle of Chimay quad. I’ll resist the urge to drink it and post pictures of me doing it on the Internet - like you guys do with my beer. 
    The sausage game has come along. This should be the best batch yet. The masalawurst is experimental, but should be awesome. Tasso is fully cooked. Throw a slice of that into a pot of beans or other veg.  Fair warning, it is aggressively spiced.

    Obviously, mortadella and Genoa are ready to eat.   Please give us flavor notes for next time around.   
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Foghorn
    Foghorn Posts: 9,836
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    The tasso was a nice addition to some asparagus I cooked on the grill tonight (wrapped in foil).

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Foghorn
    Foghorn Posts: 9,836
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    Enjoying the fruits of our (mostly your) labors. Breakfast sausage with biscuit by the side of the Guadalupe River with my son during his spring break.  Yes, the biscuits came from a can. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • 20stone
    20stone Posts: 1,961
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    Foghorn said:
    My son says it tastes like “America”.


    I just want to smack that store bought biscuit right out of his hand (and catch the sausage in the air, if I was that coordinated).  He was served better on Sunday (I trust... I didn't eat one)... a proper biscuit, made with butter and lard.

    That being said, I have eaten my share of canned biscuits (IIRC, the one pictured is out of a can of Pillsbury Grands), though probably not in the last 10 years.

    If you don't think enough of your children who travel a long way to visit you, and stop by a stranger's house to pick up sausage for you to make them biscuits from scratch, send them back this way.  They are good kids.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Foghorn
    Foghorn Posts: 9,836
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    I'm going with the "we're in a rustic cabin with limited resources" defense.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • 20stone
    20stone Posts: 1,961
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    Foghorn said:
    I'm going with the "we're in a rustic cabin with limited resources" defense.
    If you were going to do that, you should have 'shopped out the playscape and the volleyball courts.


    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 9,836
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    20stone said:
    Foghorn said:
    I'm going with the "we're in a rustic cabin with limited resources" defense.
    If you were going to do that, you should have 'shopped out the playscape and the volleyball courts.


    Yes.  But the cabin is rustic.  It has not pots or pans and we didn't want to bring any.  The last time we stayed here we mixed up some cookie batter in the coffee pot because it was the only container available.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Legume
    Legume Posts: 14,618
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    @20stone you might be a glamper if...you insist on small batch heritage lard for your biscuits while camping.
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  • 20stone
    20stone Posts: 1,961
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    Legume said:
    @20stone you might be a glamper if...you insist on small batch heritage lard for your biscuits while camping.
    Not if I rendered it myself.

    Nothing says "getting back to nature" as much as cracking open a can of factory fresh bread product.

    If we are talking about @Foghorn, we know a cooler is involved.  If there is a cooler, there can be buttermilk and butter (and even those can "rough it" in a pinch).  If there is buttermilk, butter and lard, there can be proper biscuits.

    ....just sayin'

    That being said, @Legume, while not a glamper, I recognize that I represent the edge of the distribution on this one.  Also, I would, without hesitation, eat instant oatmeal under such circumstances.  Instant coffee, though?  GTFOH.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Foghorn
    Foghorn Posts: 9,836
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    @Legume, you are onto something. Even when we camped in a trailer at the pig farm as this entire process was getting its start, his requirements for what he considered a satisfactory mattress were legendary. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • 20stone
    20stone Posts: 1,961
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    Foghorn said:
    @Legume, you are onto something. Even when we camped in a trailer at the pig farm as this entire process was getting its start, his requirements for what he considered a satisfactory mattress were legendary. 
    @Fog, I admit I may have been a little "Princess and the Pea" regarding sleeping arrangements.  However, between the multi-species feces, the bucket-o-porn and the "relaxed" donkey, that first effort out at the farm was miles, and time zones, and light-years away from "glamping".  
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    What that biscuit needs is a friend with some homegrown honey from you guys next venture into bee keeping. 
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  • Foghorn
    Foghorn Posts: 9,836
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    My son and I agree that honey on that biscuit sounds good @theyolksonyou.  Although I'll still play the "rustic setting" card and be OK with storebought.

    And for the record, that's not a volleyball court in the background.  It's a gravel path to the water's edge.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,967
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    20stone said:
    Foghorn said:
    @Legume, you are onto something. Even when we camped in a trailer at the pig farm as this entire process was getting its start, his requirements for what he considered a satisfactory mattress were legendary. 
    @Fog, I admit I may have been a little "Princess and the Pea" regarding sleeping arrangements.  However, between the multi-species feces, the bucket-o-porn and the "relaxed" donkey, that first effort out at the farm was miles, and time zones, and light-years away from "glamping".  
    confirmed.
    Keepin' It Weird in The ATX FBTX
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  • Foghorn
    Foghorn Posts: 9,836
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    The Cen-Tex Smoker said:
    20stone said:
    Foghorn said:
    @Legume, you are onto something. Even when we camped in a trailer at the pig farm as this entire process was getting its start, his requirements for what he considered a satisfactory mattress were legendary. 
    @Fog, I admit I may have been a little "Princess and the Pea" regarding sleeping arrangements.  However, between the multi-species feces, the bucket-o-porn and the "relaxed" donkey, that first effort out at the farm was miles, and time zones, and light-years away from "glamping".  
    confirmed.
    Agreed.  But didn't that make his "tenderness" stand out all the more - by contrast?  The rest of us were essentially ready to crash on the ground wherever there was a feces-free spot under the tree.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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