The Texas BBQ Forum

Its near the end of September and I can remember the smell of sausage waffling through the air. So I'm thinking about doing a throw down featuring Sausage

It could be homemade or store bought . It could be cured or fresh. It could be Summer Sausage or Bratwurst or hot dogs. It could be beef or pork or chicken or duck or venison or what ever meat you desire, its all good. But it has to be cooked over fire and smoke. Plated by itself or on a bun,

Any one up for a Sausage Throw Down?

Judging by the response so far, it looks like an Oktober Fest ThrowDown isn't gonna happen

Plated by itself or on a bun would be pretty plain.

Maybe folks would be more interested with no limitations on plating - sides, etc.

By plated, I meant with sides - akin to our last few TDs.

I'm in, should be a great throwdown.

I'm game.

Plated or plain, its all good. Need more than two to make a go at it though so step up if you have an interest.

I just wouldn't feel right about throwing some brats into the MES and calling that an "entry", but I'd be happy to observe and vote.

mythmaster wrote:I just wouldn't feel right about throwing some brats into the MES and calling that an "entry", but I'd be happy to observe and vote.

Well you could make or buy some Mettwurst or Kielbasa or Andouille or Knackwurst or Linguica or Chorizo or Mortadella or Bologna or hot links or yes even brats. Now I've heard tell that electric smokers don't impart any color but I'd love to have that assertion proved wrong. Guess we'll never know.

DATsBBQ wrote:

mythmaster wrote:I just wouldn't feel right about throwing some brats into the MES and calling that an "entry", but I'd be happy to observe and vote.

Well you could make or buy some Mettwurst or Kielbasa or Andouille or Knackwurst or Linguica or Chorizo or Mortadella or Bologna or hot links or yes even brats. Now I've heard tell that electric smokers don't impart any color but I'd love to have that assertion proved wrong. Guess we'll never know.

I meant that I wouldn't feel right about not grinding and curing my own, but NOW YOU'RE JUST EGGING ME ON, lol.

I admit that I've done some store-bought brats in my MES before, and they didn't take on any color. But the same can't be said about these baby backs:



or this little pork butt:



Do they look burnt? OH, MAN, THEY WERE SO NOT BURNT!!!!

I just don't have a grinder yet, and I won't enter any sausage throwdown without making my own. Again, though, I'd love to see some entries and vote on them.

i think i might be able to do this depending on when it is.

In.

Gents, I just found the throwdown thread. If there is a sausage throwdown I'd enjoy entering it. When do the entries need to be in?

Mike

I think it died.

I need to get into these earlier next time.........