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Smoked Kolbasa

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  • mad mike
    Club Member
    • Jul 2015
    • 79

    Smoked Kolbasa

    Got 5# fresh Kolbasa from NYC. Taking it back to Texas and smoking it on my stick burner. Never been there or done that. Any guidance will help.
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3201
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
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      Thermapen
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    #2
    Depends on whether you intend to eat it fresh or preserve it. I'm guessing it only has the correct mix of salts for the former, being that you bought it fresh. So that would be warm smoke to 150 or so (maybe a bit higher if you like it well-done). Be careful not to prick or break the skin - you want them nice and juicy. Keep it in the fridge or freezer before smoking the amount you want for a given meal + leftovers.

    It's also nice steamed in a pan if that suits you, says the Slovak.

    Comment

    • JGo37
      Club Member
      • Apr 2018
      • 1558
      • the LOU
      • Cookers:

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        My Helpers:

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      #3
      Red beans and dirty rice will take that smoked sausage right over the top!

      Comment

      • FireMan
        Charter Member
        • Jul 2015
        • 7618
        • Bottom of Winnebago

        #4
        Dumb question: what is kolbasa? Relation to kielbasa maybe? I ask this not to be a pain in patuti.

        Comment


        • EdF
          EdF commented
          Editing a comment
          Yeah, alternate spelling I guess. We called it kielbasa.
          Last edited by EdF; August 6, 2018, 07:46 PM.

        • mad mike
          mad mike commented
          Editing a comment
          I spelled it wrong. It's Kolibas. Ukrainian kolibas. Made with larger chunks of meat and more garlic. Way better than any I've ever had.

        • EdF
          EdF commented
          Editing a comment
          We're ready for a recipe!
      • FireMan
        Charter Member
        • Jul 2015
        • 7618
        • Bottom of Winnebago

        #5
        Now you really have my attention, something I’ve never heard of, then you titilate us with big meat & more garlic. I’m ready.

        Comment

        • Steve B
          Club Member
          • Jun 2016
          • 2935
          • Rockland county New York
          • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
            Yoke Up custom charcoal basket and a Grill Wraps cover.

            22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

            Napoleon gas grill (soon to go bye bye) rotting out.

            1 maverick et-733 digital thermometer - black
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            1 thermoworks thermopop - red

            Pre Miala flavor injector
            taylor digital scale
            TSM meat grinder
            chefs choice food slicer
            cuisinhart food processor
            food saver vacuum sealer
            TSM harvest food dehydrator

          #6
          Pictures please. We need to see this awesome sausage.
          also where in NYC did you get this from?

          Comment

          • mad mike
            Club Member
            • Jul 2015
            • 79

            #7
            On a recent trip up north, my good friend and fellow Black Belt Stanley Nordiwitz went to his Ukrainian butcher in NYC and got it for me. I'll try and get the name of the butcher and post it if I do but I doubt they will share the recipe. Never know though.

            Comment


            • EdF
              EdF commented
              Editing a comment
              That'd be good - I get into NYC several times a year, so could pick some up.
          • mad mike
            Club Member
            • Jul 2015
            • 79

            #8
            Ok EdF- I'm working on it.

            Comment


            • EdF
              EdF commented
              Editing a comment
              No rush. Next visit is in October, and likely to be a very busy one.

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