Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Smokin Don on February 14, 2014, 02:00:54 AM
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Feb 13 2014
First I would like to say I feel for any of those tonight that are without power and struggling to stay warm.
I am sick of the cold and snow; we have snow on the ground from the first of the year and have only had a few days above freezing. In spite of the winter blues I had some fun today making some skinless sausages with my new stuffer I made. I always have fun when trying something for the first time.
Link to see stuffer http://www.letstalkbbq.com/index.php?topic=8069.msg104786;topicseen#msg104786
I used a recipe from Ahron, (africanmeat) for Romanian kabobs. The sausage mix sat in the fridge overnight and I made them up early this morning. The stuffer worked pretty well other than being a little messy. I think if I am going to make them for sandwiches though; I will make one with 1 ¼ inch PVC. I forgot being skinless there would be more shrinkage.
I did up the 16 short ones right after lunch. I was going to vacuum seal and freeze them for later. After a taste test there were not enough left to save! Darn those were good!
I smoked the first batch for a half hour then went to 350 deg. grill level about 35 to 40 minutes. They were a little on the dry side so I skipped the smoke on the ones for supper.
I boiled some organic gold potatoes and seasoned with butter and WOW seasoning. I kept my smoker going on 180 deg. after doing the first batch. It was at 250 deg. grill level when I put the sausages on grill grates. I put the potatoes in a wire basket and they went on the smoker. I eased the smoker up to 350 deg. at grill level and did them about 40 minutes turning half way.
I trimmed some hot dog buns to fit the sausages and toasted the tops with some olive oil drizzled over. My wife said one was enough for her. She had some of my homemade sauerkraut with hers and I had some curtido, S.A. sauerkraut, as a side. My wife had mustard on hers and I had some beer mustard on mine. Ahron said these were a family favorite and now they are one of our favorite. I know the wife liked them; she ate a second one without a bun.
These had a savory and garlicky taste. Maybe Ahron will post the recipe for us. Thanks for some great taste Ahron!
First batch on the smoker
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_2131135_zps987f9102.jpg)
First batch before taste test
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_2131136_zpsba705cec.jpg)
Potatoes ready for the smoker
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_2131138_zpse1ed7b89.jpg)
My supper
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_2131141_zpsd455264a.jpg)
Smokin Don
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That meal would get me through the cold for sure.
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Looks great, Don.
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Looks real tasty Don!
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Two please! That plate looks great Don! :P
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Those look really good Don!
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Wow Don . next visit i am at your place ;)
They look like in Romania at the side caffe .
now next to it the Romanian will put a small bowl of Mujdei De Usturoi---Romanian Garlic Sauce .http://en.wikipedia.org/wiki/Mujdei
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Those look great! Would really like more info on how to make em...
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Those look great! Would really like more info on how to make em...
If they are not top secret :(
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Those look great! Would really like more info on how to make em...
If they are not top secret :(
I got the recipe from another forum where Ahron posted it. I thought he would post it for you all. Don
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Great cook SD. Bet they were tasty
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I pm'd Ahron and he graciously said it was ok for me to post his recipe. I had changed a couple of things not having time to verify with him but I will do it per his original recipe the next time. Here it is thanks to Ahron! Don
Recipe:
Romanian kabobs by africanmeat
I was born in a place called Radauts (Rădăuţi)in Romania .in the last few years i sratred cooking Romanian food Some the old way Some with a twist.This is one of the most popular Romanian grill dishes at my House.
1 kg (2.3 lbs.) grind beef meat 80:20 (you can do it with pork or veal )
2 tsp salt
1 tsp summer savory
1 tsp baking powder
½ tsp black pepper
5 cloves of crushed garlic
½ cup beef stock
½ cup soda water
Mix well and leave overnight in the fridge. Make into small sausages about 1 to 1 1/2 inches in diameter and 4 inches long. Grill or cook your favorite way.
Note: I used half ground beef and half sausage. Not having time to verify the recipe I thought he ment baking soda instead of powder since other recipes I have seen say baking soda. I also cut the liquid in half, thought it was too much. He said he prefers the baking powder that it makes it more fluffy and the meat absorbs all the liquid. Next time I will make it his way. I want to try on my charcoal grill as soon as it gets warmer.
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Nice, I'd eat that! Thanks Don and Ahron.
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Thanks Don and Ahron, bookmarked ;D