Thread: Sausage and Smoke Cooking

Originally Posted by cudarunner

Now this washing of flannels---are you referring to shirts and such or flannel sheets?.

Both. Shirts and sheets.
We have flannel, and fleeced cotton warm sheet sets for winter, typical thin cotton for summer, plus a mattress pad warmer that goes under the base sheet. Like lying on an electric blanket. Very nice in the months ahead..
Ruthy turns her side off after going to bed, mine stays on low all night in the winter..
good nights for whiskey and cigars too!

Originally Posted by spazola

I made the boudin pretty much the way the guy does in this video. The only difference, I used a pressure cooker to boil and I just used salt, pepper,and cayenne not cajun seasoning.

https://youtu.be/Q2otR_xgALg

I poached the stuff in hog casings, before freezing it. I will warm it up on the grill. The balls got a flour,egg, panko coating then deep fried.

Thank you! I really enjoyed watching that video. I'm with the guy about liver-- I remember back in grade school when it was served at the school cafeteria

With that said, I am going to give this a try. I'll cut the recipe in half as it looks like it would still provide enough for serving my guests.

I must confess this is the Only sausage recipe that I've seen that uses pre-cooked meats. It should be interesting to have a go with. Maybe while my best friend is here for the next couple of weeks we can be Guinea pigs--

Originally Posted by cudarunner

Thank you! I really enjoyed watching that video. I'm with the guy about liver-- I remember back in grade school when it was served at the school cafeteria

With that said, I am going to give this a try. I'll cut the recipe in half as it looks like it would still provide enough for serving my guests.

I must confess this is the Only sausage recipe that I've seen that uses pre-cooked meats. It should be interesting to have a go with. Maybe while my best friend is here for the next couple of weeks we can be Guinea pigs--

I am not a liver fan myself, but it makes this recipe. There is not much liver in it, I like it better with chicken liver than pork liver. Cajun boudin is one of my favorite types of sausage. Give it a go, you might like it.

My friend, I promise that I'll give this a go. Hell by cutting the recipe from the video in 1/2 it won't cost very much especially if I just make the fried balls.

Now I was looking around at different videos/recipes/procedures and I really like the way this guy makes links. I tend to stuff my casings pretty full so as to keep air pockets out so it will be a challenge to keep them a bit on the loose side but it seems to work really well.

I have been wanting one of those old school cast iron small habachi but have not been able to find one at a price I like, so I made this in the mean time. I put a vent hole in bottom and made a charcoal grate. I can put the lid on and set it flat on the brick to snuff the fire out and save the coals. I am tickled with it.

It is marinated rib eye and green onions.

It is not really smoke cooking nor sausage, at least it is outdoor cooking.

Originally Posted by spazola

I have been wanting one of those old school cast iron small habachi but have not been able to find one at a price I like, so I made this in the mean time. I put a vent hole in bottom and made a charcoal grate. I can put the lid on and set it flat on the brick to snuff the fire out and save the coals. I am tickled with it.

It is marinated rib eye and green onions.

It is not really smoke cooking nor sausage, at least it is outdoor cooking.

Nice Charlie. You really are a man of many talents.

Originally Posted by spazola

I have been wanting one of those old school cast iron small habachi but have not been able to find one at a price I like, so I made this in the mean time. I put a vent hole in bottom and made a charcoal grate. I can put the lid on and set it flat on the brick to snuff the fire out and save the coals. I am tickled with it.

It is marinated rib eye and green onions.

It is not really smoke cooking nor sausage, at least it is outdoor cooking.

Great thinking Outside the Box my friend!

While most of my small SS skewers are flat the couple of big ones are 'semi flat' in that they are also twisted to keep the ingredients from turning ( a plague of round metal skewers) I wish I could find more of them as they work really well.

Originally Posted by spazola

I have been wanting one of those old school cast iron small habachi but have not been able to find one at a price I like, so I made this in the mean time.

Oh boy Charlie, that brings back memories! Half burnt half raw steaks at 2am cooked on my lil hibachi,,,
Found this on wayfare, and that price is CDN so around 55 usd I figer.
Enablers unite!

I had one of those at one time I wish I would have kept it. Now I want one of the small cast iron ones. One will show on craigs list, or in a garage sale some time.

I stole the image from another forum who has used mini hibachis -- Tiki Central

Originally Posted by MikeB52

... Half burnt half raw steaks at 2am cooked on my lil hibachi,,,

So you mean perfectly cooked?