I started smoking grocery store briskets, then got turned on to chuck rolls (clod) from restraunt suppliers before heading to quality briskets (I tried grocery store sale briskets and wasn't impressed), After triming and then slicing them down the middle, appling a dry rub, chilling, then smoking just like a brisket.
Chuck roll has been more expensive than Packer brisket recently but IMHO I like it better and takes less time. If you can find a prime or with luck a waghu grade chuck roll I suggest giving it a try.
Originally Posted by RubberSponge:
Most BBQ joints just source their sausage from a local butcher.
That is really not an option for me... as far as I know. We have a local butcher, but I have never seen that kind of sausage on their shelves/menu. I may ask next time. [Reply]
Originally Posted by Coogs:
That is really not an option for me... as far as I know. We have a local butcher, but I have never seen that kind of sausage on their shelves/menu. I may ask next time.
That sucks. If they don't make their own, maybe they know a good source where they can order some fresh sausage for you. Considering your complaint, a fresh sausage is really the only way to go. [Reply]
Originally Posted by RubberSponge:
That sucks. If they don't make their own, maybe they know a good source where they can order some fresh sausage for you. Considering your complaint, a fresh sausage is really the only way to go.
Originally Posted by Coogs:
That's what I thought. We have a KitchenAid mixer, and I am thinking about getting this attachment to grind and stuff susage links:
I've got the first generating grinder attachment but it didn't come with the stuffer. The outside casing is plastic but does a good job at grinding. Just an FYI, I think this one looks like an improvement. [Reply]
Originally Posted by mlyonsd:
I've got the first generating grinder attachment but it didn't come with the stuffer. The outside casing is plastic but does a good job at grinding. Just an FYI, I think this one looks like an improvement.
I'm gonna try it. Just placed my order. Thanks for the info! :-) [Reply]
I can find fresh sausage, from andouille to chorizo to linguica to jalepeno cheddar to pretty much you name it, except for rattlesnake and pheasant sausage for 3.99 to 5.99/lb from a local butcher.
That vendor sure is proud. I mean, $10 for a 3/4 of a pound of sausage. What kind of idiot pays that price? [Reply]
Originally Posted by RubberSponge:
Hot Links at least should be a daily daily.
I can find fresh sausage, from andouille to chorizo to linguica to jalepeno cheddar to pretty much you name it, except for rattlesnake and pheasant sausage for 3.99 to 5.99/lb from a local butcher.
That vendor sure is proud. I mean, $10 for a 3/4 of a pound of sausage. What kind of idiot pays that price?
Originally Posted by Sorry:
Anyone ever try to make their own BBQ sauce?
I've tried a handful of times.
It's....fine. It's better than that Kraft shit and KC Masterpiece. But in the end I realized that I'm not making anything demonstrably better than Firebug, Night of the Living or Head Country.
It's a little like hot sauce in that regard, I've tried to make my own hot sauces as well and they're fine - they work. But I don't find myself reaching for them over basic Crystal hot sauce or some of the more exotic stuff I can get from places like Pepper Palace.
I do make my own mustard sauce, though. It's kinda tough to get my hands on a good mustard sauce outside of the Carolinas. Even something like Maurice's isn't easy to get ahold of and it's basic enough to make that I just mix up my own.
But a good 'red' sauce, be it vinegar or molasses based, is gonna require a shitload of work to get past what I can get in a bottle. I'd have to boil down tomatoes and stuff and that's just more than I'm willing to do. If I'm gonna do something half-assed and start from a ketchup base or something like that, why even bother? People that do this for a living have dialed in some damn good sauces I can pay $4 for and unscrew a lid. [Reply]
I find premium store brands and heat them up and add some seasonings, My Moose(smoked Goast pepper mix) dust, and sometimes some drippings from a recent smoke.
I add pork/ beef/ chicken and root veggie stock cooked down the point that it sticks to a spoon without dripping after tasting. Some of this complex, silky, and spoonable delicacy is added to the store bought sauce.
Krogers PS "inspired" sauces are what I have been amping up with heat and complexity. Their coffee infused was the best base I have used so far and a IPA ale, vinagar/ mustard BBQ sauce cranks up a few notches when "Kicked Up" a bit.
And KC Masterpeice was great when made small batch under the Dr. Davis's control vs. the price per nana ounce crap made by Clorox who changed recipe and ingrediants to the trash it is now.
Originally Posted by DJ's left nut:
I've tried a handful of times.
It's....fine. It's better than that Kraft shit and KC Masterpiece. But in the end I realized that I'm not making anything demonstrably better than Firebug, Night of the Living or Head Country.
It's a little like hot sauce in that regard, I've tried to make my own hot sauces as well and they're fine - they work. But I don't find myself reaching for them over basic Crystal hot sauce or some of the more exotic stuff I can get from places like Pepper Palace.
I do make my own mustard sauce, though. It's kinda tough to get my hands on a good mustard sauce outside of the Carolinas. Even something like Maurice's isn't easy to get ahold of and it's basic enough to make that I just mix up my own.
But a good 'red' sauce, be it vinegar or molasses based, is gonna require a shitload of work to get past what I can get in a bottle. I'd have to boil down tomatoes and stuff and that's just more than I'm willing to do. If I'm gonna do something half-assed and start from a ketchup base or something like that, why even bother? People that do this for a living have dialed in some damn good sauces I can pay $4 for and unscrew a lid.
Originally Posted by cooper barrett:
I find premium store brands and heat them up and add some seasonings, My Moose(smoked Goast pepper mix) dust, and sometimes some drippings from a recent smoke.
I add pork/ beef/ chicken and root veggie stock cooked down the point that it sticks to a spoon without dripping after tasting. Some of this complex, silky, and spoonable delicacy is added to the store bought sauce.
Krogers PS "inspired" sauces are what I have been amping up with heat and complexity. Their coffee infused was the best base I have used so far and a IPA ale, vinagar/ mustard BBQ sauce cranks up a few notches when "Kicked Up" a bit.
And KC Masterpeice was great when made small batch under the Dr. Davis's control vs. the price per nana ounce crap made by Clorox who changed recipe and ingrediants to the trash it is now.
Yeah, that's also a good route.
Find something you like a tailor a bit to your specific tastes. I do that with hot sauces especially. It's hard to find a good hot sauce that adds heat without using habaneros and I just do not care for the flavor of habaneros at all. I grow ghost peppers and love the flavor of those, so I dry and grind them up. I'll simmer a little butter w/ garlic and ghost pepper flakes, then add that to a thicker hot sauce (Franks is fine) to make a nice hot sauce w/ a good fruity flavor from the ghost peppers and plenty of kick with a garlic finish.
Ultimately I don't dick with Night of the Living because I'm not sure what I'd do to improve it. It's just good stuff. [Reply]
I don't know why, but I'll eat hot wings all day long but hot sauce on my bbq can kindly go fuck off. Same way with vinegar based shit and dumping a wad of coleslaw allover everything.
