The Texas BBQ Forum

OldUsedParts wrote:Looking forward to your new thread, Pardnah

Poco Pal, you've purdy much got us figgered don'tcha ?

Truth be known the biggest problem would be me understanding him and him understanding me.

Lol ^^^^^^^


No way !!

U guys are toopeezinuhpodd

woodenvisions wrote:No way !!
U guys are toopeezinuhpodd

I can handle it if you can, Pardnah

Once I figured out a few sayings I'd be good to go. I'd be over at Emms seeing what's cooking all the time.

Russ

Russ wrote:Once I figured out a few sayings I'd be good to go. I'd be over at Emms seeing what's cooking all the time.

Russ

Seeing ??

Or EATING ?? LOL

Door is always open for Friends

I've been thinking about this Pan Sausage BBQ today and what I need to say is this. It was every bit as good as FAT said it would be HOWEVER, "for me" it never lost it's identity as Breakfast Sausage. Now the Wiffy didn't feel the same about it, she would eat it 24/7. Just wanted to let Y'all know this so you wouldn't get the wrong expectations. Do it and ENJOY OH, and have a great weekend "Grillin, Chillin or what ever floats yer boat"

Needed more sugar and smoke! Pecan is nice.

Good Point Thanks

What was your IT when you finished? I'm about 3 1/2 hrs in at 225-250 and pretty firm with the tongs when turning.

honestly, Pal, I did not check it - - - - I knew it was done enuff and had it "screamed" when I cut it or bled any - - - it would have gone back on the ECB - - - but after 2.5 at both sides of 275, I felt comfortable in pulling and resting

So OUP, this is the result of your inspiration. We smoked a couple of breakfast sausage rolls ourselves today, on my recently re-modified ECB. The bigger one was Jimmy Dean (@16 oz) and the smaller one was Jones (@12 oz). We just used a black pepper and brown sugar coating. I smoked it for 2-3/4 hours around 225 F (I had to "relearn" the ECB a little bit, with my new top vent & cover gasket) using a couple of small apple wood chunks. I took them out when the big Fattie read 165 F.

They taste pretty good, though I think Jimmy Dean is superior to Jones (that's all we can find around here). Now we have them sliced up and ready to use for breakfasts.

Oh man, you guys are killing me with the ABT's and 6S Sausages !!
I'm so far behind, I better start catching up here...

Hmm ???
I just had a thought !
Wonder if one could make an ABT stuffed 6S Sausage and call it a 6SABTSausage ?

Why not?

This was by FAR my favorite fatty, ever. We had a little bit of trouble with brown sugar coating that didn't want to stick evenly, but even so...mmmmmm.

Looks great guys but the Inspiration credit must go to FAT - - - - WE have just carried on in pretty decent fashion I'm thinking. Outlaw's got two going also. On the brown sugar not sticking, I thought long and hard on that very thing before I ever started mine and decided that I would spread the brown sugar down in adequate rediness and then I put the black pepper on top of the sugar. I also coated the ends before I rolled the log in it and I let it set at room temp and get a little moisture seeping before coating it. Maybe someone else has some tricks or ideas but that worked well for me.

I pour the sugar and pepper on foil then roll the sausage back and forth with a little pressure. I have probably manually filled in some spots before.

I mixed the ingredients in a shaker and "dusted it liberally, then rolled it to pick up the excess. No problems adhering at room temp. That may be the key.