This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Hot Links

  • Filter
  • Time
  • Show
Clear All
new posts

    Hot Links

    Anybody have a good recipe for hot links?

    It depends on what type of hot links you like. For Italian(sicilian) type hot links, find a decent, generic Italian sausage recipe and add a bit more ground fennel, then add 1 tsp. pepper flakes and ¼ tsp. Cayenne pepper per pound of meat. These will be hot. You'll need to freeze your toilet paper. However, they are 'effin good. So, if you find or have a sausage recipe you already like, just add the pepper flakes and Cayenne in the above amounts to turn them to "hot links." One thing I've noticed, is that there are many "hot links" that are endemic to particular regions, so let your tastebuds be your guide. I hope this helps.


      Thanks for the advice strat. What I'm interested in is more like a hot dog syle sausage. We used to be able to buy Earl Campbell hot links , but local store doesn't carry them anymore. They were about as big around as an Italian sausage or brat from Johnsonville, but smoked and much finer texture.


      • BigBear
        BigBear commented
        Editing a comment
        Sam's Club carries Earl Campbell hot links. I had a couple of them for breakfast this morning.

      • Dr ROK
        Dr ROK commented
        Editing a comment
        Unfortunately, the closest Sam's to me is a couple hours away. I do occasionally get there, so I'll have to stock up next time I go and freeze a stash!

      Well, any good hotdog recipe with added heat from pepper flakes and cayenne should work. Smoke 'em low and slow, and you should be good to go. I only make my own dogs sparingly, so, I just grab a recipe from the web, or get a "kit" from my local butcher supply, or the web.


      • Dr ROK
        Dr ROK commented
        Editing a comment
        Take up to 165? Bloom at all?

      I just smoke 'em at 225-250 till I get 160-170. Use a few extra chips/chunks for a good smokiness. Thats it.


        If you are looking for the texture of a 'dog try slowly poaching them to 140, then shocking them. this sets the protein "batter". follow that with a couple hours of cold smoke, then a flash on the grill. I personally prefer a coarser farmer style though.


          For Meathead or others in Chicago area - Looking for a source of over-the-counter hot links and am coming to the auto show in February. After we get shrimp at Lawrence's I wonder if there are any sources of hot links that aren't too far off interstate - coming from Quad City area we can take either I80/55 or I88/280.



          No announcement yet.
          Rubs Promo


          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

          Blackstone Rangetop Combo: Griddle And Deep Fryer In One

          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

          Click here to read our detailed review and to order

          Fireboard: The Ultimate Top Of The Line BBQ Thermometer

          Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

          With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
          Click here to read our detailedreview

          Grilla Pellet Smoker proves good things come in small packages

          We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
          Click here for our review on this unique smoker


          Comprehensive Temperature Magnet With 80+ Important Temps

          Amazingribs.com temperature magnet
          Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

          Click here to order.

          Groundbreaking Hybrid Thermometer!

          Thermapen One Instant Read Thermometer

          The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

          Click here to read our comprehensive Platinum Medal review

          The Cool Kettle With The Hinged Hood We Always Wanted

          Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

          Click here for more about what makes this grill special

          GrillGrates Take Gas Grills To The InfraredZone

          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

          Click here for more about what makes these grates so special