Thread: Sausage and Smoke Cooking

Many a year ago my father was good friends with 'Ben' a Farmer/Rancher (his home place was over 20,000 acres) and he had thousands of acres of mountain pasture and lumber land.

Anyway dad used to go out to help with the annual 'nuttin' of the male calves. They always roasted the Rocky Mountain Oysters when they were done.

However one year Ben insisted on no feast as he had a plan. Ben's wife was a school teacher and her brother (a total prick) was the High School Principal) and Ben had decided to take his Hibachi and the oysters to the next PTA (Parent Teacher Association) pot luck.

Ben told my father that Every One really enjoyed the grilled oysters (he'd provided BBQ sauce and other dips) UNTIL they found out what they'd eaten.

I believe that Ben had a lot of enjoyment of the event.

Note:

Ben and his wife Sue were staunch supporters of the FFA. They always purchased many of the animals that were shown at our local fair.

The local paper would take an entire page to list who had purchased FFA animals and Ben would have his listed like this:

Ben and Sue D---

The Bar Z Ranch

The Thick and Thin Lumber Company

I always like Ben he and Sue were really good people.

Originally Posted by cudarunner

Thank you! I really enjoyed watching that video. I'm with the guy about liver-- Attachment 310362I 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 spazola

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.

As promised I did finally get around to making this 'Boudin Balls'.

Right before the rice was added and being ground:



Right out of the oil:



I like this! Thank you for the inspiration

I basically made the full recipe, however I only used 1/2 as much rice as I was already working on it when I realized that I didn't have enough for 4 cups cooked and I didn't want to drive to the store--I also cooked the rice in some of the reserved liquid to add more flavor to it.

I'm not sure if it's the lack of rice OR if I added too much liquid to the mixture (OR a combination of the two) as the balls don't have a 'Solid' texture that I'm used to in any sausage, it's more 'Squishy'. I only added enough or the reserved liquid to give it moisture and would make and hold a ball form.

I made my copy cat Outback Steak House dip for their Bloom'n Onion and I thought that worked well as it's a bit on the spicy side.

Since this is a first try, I'm pleased.

I've got a couple of the balls in the frig and I'm going to see how they re-heat in a 350 deg oven. If they come out good, then I'll fry some more for later. If not I'll make enough later for supper then just freeze the meat mixture.

Any advice will be very much appreciated.

It all looks good to me, I wish I was there.

Boudin is always kind of fall-aparty is does not stick together like regular sausage. When it is in a casing it is kind of loose, like pre-cooked dirty rice in a tube. With the boudin balls the breading/frying that holds the ball together.

The amount of time you wait after adding liquid also makes a difference, the longer you wait the better it holds.

I think you are on the right track. It is just different than a regular meat sausage.

Tonight’s dinner at a local brassiere.

Judging by the cutlery... good times ahead.

Ribs and sausage and brisket and chicken.
Argentinian style slow smoked all day.
Cheers.

I am smoking some ribs tonight and long story short they are nearing completion.

I am running out of smoke with my propane smoker and my question is does the smoke matter more at the beginning, all the way through, or at the end?

I can hold the temp with the propane easily for the rest of the way.

Originally Posted by 32t

I am smoking some ribs tonight and long story short they are nearing completion.

I am running out of smoke with my propane smoker and my question is does the smoke matter more at the beginning, all the way through, or at the end?

I can hold the temp with the propane easily for the rest of the way.

When using my smoker I only apply smoke for about 1/2 of the cooking time then just close the damper and use low heat to finish.

I don't have that control with the Tragaer as it's heat is provided by wood but there's only smoke when the burning is keeping temp.

I'm sure you'll be fine. Pics and thoughts after the ribs are done please.

Ditto to Roy’s comments.
I understand the smoke only really penetrates up to 220 f of so, after that not so much.
So I consider the front half of the cook the smoke stage, back half is the char / bark etc..
Cheers!

Kabobs I have been on a kabob frenzy as of late. Porkbutt an onions mostly. I made something a little bigger than my sauce pan grill. The gas grill is working as a stand.

looks like your kabobs are a little large for your skewer slots......

Or are they skewer slots? at least that what it looks like.

Originally Posted by 32t

looks like your kabobs are a little large for your skewer slots......

Or are they skewer slots? at least that what it looks like.

Maybe your mouth is just too small