Today's cook was 5 Italian sausages on my 22" Copper Weber Kettle. I used about a 1/2 chimney of well lit Kingsford Blue Bag in my Slow 'N Sear. The sausages were on my new grill grates, cooking indirect, wide-open vents. I used this AR article as my guide. I poked about 3 small holes in each sausage to prevent a blow-out of the casings. I used a ThermoWorks DOT and needle probe in 1 sausage to cook to 160 IT and used my TempTest 1 (ThermoWorks) to make sure all the sausages were at 160. My camera's focus was having issues so the photo is a little blurry.
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Italian Sausage on The Kettle
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Club Member
- Nov 2014
- 5029
- Near The Villages, FL
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Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Tags: None
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Club Member
- Apr 2016
- 18053
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
Looks good, but are you sure the blur wasn't caused by excessive application of adult beverages?? BTW - a local processed meat provider, ( Boar's Head), was sampling chicken Italian sausage at a local grocer the other day, and I thought it was very good. I also thought it would be better on the grill...Last edited by RonB; June 6, 2016, 02:22 PM.
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Club Member
- Nov 2014
- 5029
- Near The Villages, FL
-
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
I didn't use any wood and this was plain old off the shelf sausages - nothin' special, and they were guuuuud and juicy.
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Looking good FuzzyD!
I'M still waiting for Meathead to find his polish sausage recipeLast edited by Powersmoke_80; August 6, 2016, 08:05 AM.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Club Member
- Jan 2016
- 459
- Seattle area
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Pit Barrel Cooker - 2015
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Camp Chef Denali griddle - 2018
Billows and Signals - 2020
I know this thread is now slightly old, but I'm looking to grill brats tonight and this is just what I was looking for. I've read the other way with braising and all but figured I would start with the basics.
fuzzydaddy My biggest question after reading the article you linked to is do you cook them at 400 indirect with lots of lit coals and vents wide open as suggested in the first half of the article, or do you set it up to cook at 225 as stated in the second half of the same article? If you cook closer to 400, how long does that take?
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Club Member
- Nov 2014
- 5029
- Near The Villages, FL
-
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Originally posted by PBCDad View PostI know this thread is now slightly old, but I'm looking to grill brats tonight and this is just what I was looking for. I've read the other way with braising and all but figured I would start with the basics.
fuzzydaddy My biggest question after reading the article you linked to is do you cook them at 400 indirect with lots of lit coals and vents wide open as suggested in the first half of the article, or do you set it up to cook at 225 as stated in the second half of the same article? If you cook closer to 400, how long does that take?
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Charter Member
- Sep 2014
- 550
- Port Washington, WI
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Traeger Jr Elite, Modern Home Products TJK gasser,Char-Broil 26" Round Charcoal Grill CBRMH-2600/S, Weber Smokey Joe, small portable POS charcoal grill, 13.25" GrillGrates, Thermopen, Maverick ET-732, Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer
gorilla gloves, bear paws
fuzzydaddy a good approach. Blowing out the casing on brats/sausages scares a lot of people, as the resulting grease flareups have them running for an extinguisher. Even living in Wisconsin, i do see this a lot and its unfortunate. If you take your time and cook indirect as you described.... it would save people much anguish, prevent wasted food dollars and (limit) the exorbitant cost associated with refiling your kitchen ABC fire extinguisher. I think a lot of times there is too many other things being cooked at the same time... rarely is the sausage the star of the show, but if you get a good quality sausage link like the Italians you cooked, proper planning prevents piss poor performance.
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Club Member
- Jan 2016
- 459
- Seattle area
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Pit Barrel Cooker - 2015
22" Kettle + SnS - 2016
Thermapen - 2016
Jambo 24x48 offset smoker (Big Tex) - 2017
Camp Chef Denali griddle - 2018
Billows and Signals - 2020
Thanks for the replies! When poking the holes, do you distribute them along the length or the circumference? If they are all on the top, does the juice spill out when rotating the sausages?
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Club Member
- Nov 2014
- 5029
- Near The Villages, FL
-
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
I was random in my holes and a little juice came out but not enough to make them dry like over cooking will.
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Club Member
- Jan 2016
- 459
- Seattle area
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Pit Barrel Cooker - 2015
22" Kettle + SnS - 2016
Thermapen - 2016
Jambo 24x48 offset smoker (Big Tex) - 2017
Camp Chef Denali griddle - 2018
Billows and Signals - 2020
Well I narrowly averted a disaster, I set my max temp on my Maverick but forgot to turn the alarm on. I caught it just in time though, and they came out great. Heated up some sauerkraut on the stove, toasted the buns, a little Dijon mustard, and I felt pretty fancy Thanks fuzzydaddy for the inspiration and for blazing the trail for me!
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Club Member
- Nov 2014
- 5029
- Near The Villages, FL
-
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
PBCDad, Here's some info on our photo uploading process to help explain why your photos aren't right side up.
When taking photos some phones, apple phones included, don't attach "which way is up" info to the photo, so our forum software guesses. Often it guesses incorrectly. You can fix this by using your phone's photo editing software to make a really minor change to the photo. You can crop the photo just a tiny bit, for example. When the editor saves the change to the photo it also attaches the "which way is up" information that our forum software needs. After that the photo will display as it should when you upload it to The Pit.
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fuzzydaddy, Your Sausage's look Great! 👍👍👍👍👍. I wish I could have "Liked" your Post!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
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My toys:
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Pit Barrel Cooker (which rocks), named Pretty Baby
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Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
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Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
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Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
PBCDad , when I click on your photos, they're right side up.
Have you tried smoking sausages in your PBC? Here's a copy of a post that I just wrote a couple of days ago on another topic about how to modify a sausage basket to hang from your rebars:
I always hang a sausage basket filled with Italian sausages in my PBC every time I smoke chickens in it. That smoked chicken/sausage combo is delicious and the drippings from the sausages add some nice flavor compounds along with the chicken drippings during the cook.
Supposedly, sausages shouldn't be taken higher than 165 degF internal temp or so, but I take mine in the PBC up to 185 or more, ensuring a nice crispy skin and a great bite. Sometimes I even out the tan lines from the sausage basket by browning them under the broiler for a couple of minutes, but most of the time I don't.
The PBC runs at 325+ for chicken, so the sausages go along with that. They're done in about half an hour to 45 minutes.
Here's the sausage rack that I modified for hanging in the PBC:
Cut off the wooden portion of the handle and thread onto the rebar or hang on a hook from the rebar. If you do that, then you get this:
And finally this:
Yummy.
Kathryn
P.S.
I've got 4 of the sausage baskets modified, so I can smoke 24 sausages at a time if I wish. They hang so efficiently that you could probably get twice that many (or more) in the PBC if you had a mind to.
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