Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: hikerman on October 29, 2013, 11:02:15 AM
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We are travelling thru the Arkansas Ozarks looking for our eventual retirement landing spot. After a Sunday in St Louis and a Monday am Dr appt we hit the road for the Ozarks and our first stay, 2 nights in a rental home located on top of a "knob" in Cherokee Village. Great views but we were hungry.....found what should have been a condemned gas grill on the deck. Oh well after several beverages I got the courage to cook on this piece of s#@t! Fresh salsiccias and tater salad, plus several more beverages put a smile on our road weary faces. Tonight's challenge, grilling 2 ribeyes on afore mentioned grill ...in the rain! Chow!
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Nice looking sausages.
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I give ya props for cooking on that grill. food looks great. but you always put out good grub. 8)
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That IS a scary looking grill... ??? ??? But, as sparky said - you DO put out some great looking food no matter what! Nice job!
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Ain't the tool, it's the cook. Lookin' good hikerman!
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Good looking groceries!!
Art
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Tasty looking cook hikerman!
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Ain't the tool, it's the cook. Lookin' good hikerman!
What I was thinking. No tool excuse, you did good on that grill
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Looks good hikerman - just goes to show that it's not the cooker that makes good food, it's the cook ;)
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Hikerman,
Check for PM ref Arkansas
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Looks good hikerman - just goes to show that it's not the cooker that makes good food, it's the cook ;)
X2
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Pretty simple sausage to make at home too! Even a beginner sausage maker can do this one.
Salsiccia
INGREDIENTS
Natural hog casings
5 pounds boneless pork butt, ground
2 tablespoons fine sea salt
2 tablespoons coarsely ground black pepper
3 tablespoons fennel seeds
1 to 2 tablespoons hot red pepper flakes
Directions
In a bowl, soak 3 or 4 casings in several changes of cold water for about 10 minutes to remove the salt. If the casings are very long, cut them into 24-inch segments.
In a large bowl, combine the pork with all the remaining ingredients and mix well. Test a small piece for seasoning by frying it in a hot skillet, and correct the seasoning if necessary.
Drain the casings. Slip one end of a casing over the narrow opening of a sausage funnel. Place the funnel under the faucet and run cold water through it. With your hands, slide the casing up onto the funnel, leaving about 2 inches free at the end. Remove the funnel from the faucet and tie a knot in the end.
Push the sausage mixture, a little at a time, through the funnel with your thumbs, and fill the casing, leaving about 2 inches free at the end. Tie a knot in the end and release any air bubbles in the casing by pricking it with a sterilized safety pin. Repeat with the remaining meat.
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Hey thanks a lot Tenpoint! I bought a new grinder recently, so I will try this as my first project.