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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads or paid placements. 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.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C 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 NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and 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 to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

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 detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
See more
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First Time Sausage Making

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  • Skip
    Founding Member
    • Jul 2014
    • 2397
    • Blue Earth, Minnesota
    • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

    Top | #1

    First Time Sausage Making

    Made my first homemade sausage today. 4# of Brats on the Left and 4# Mild Sausage on the right. My wife helped me with the process. We had a good time. We will make a few adjustments and do it again soon! Click image for larger version

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  • BRic
    Club Member
    • Mar 2017
    • 356
    • Winnipeg Mb. Canada
    • Napoleon bbq
      ​​​​​​Broil King Keg
      ​​​​Hunsaker Smoker
      Pit Barrel Cooker
      Maverick ET-733 Wireless Thermometer
      ThermoPop Temp
      UUNI infrared Thermometer gun
      LEM 1182 Meat Grinder
      Cabela`s Sausage Stuffer
      Grill Grates

      Red River Rumble BBQ and Grill
      Reserve Grand Champions Backyard
      2018 Morrris Manitoba

    Top | #2
    They look awesome

    Comment

    • klflowers
      Club Member
      • Sep 2015
      • 1983
      • Tennessee

      Top | #3
      Very nice, Skip. You may have posted this elsewhere, but what did you use to grind it? And stuff it?

      Comment


      • Skip
        Skip commented
        Editing a comment
        Kitchen Aid Mixer.
    • ComfortablyNumb
      Club Member
      • May 2017
      • 2567
      • Northeast Washington
      • KBQ C-60
        PK360
        Thermoworks Smoke
        Thermoworks Thermopop
        Thermoworks Dot

      Top | #4
      The only problem I see is that you didn't make enough for all of us!

      Comment

      • CaptainMike
        Club Member
        • Nov 2015
        • 2111
        • The Great State of Jefferson
        • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
          Old school big'ol Traeger w/Pro controller (Big Tex)
          2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
          20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
          20 x 30 Santa Maria grill (Maria, duh)
          Bradley cabinet smoker (Pepper Gomez)
          36" Blackstone griddle (The Black Beauty)
          Fireboard
          Thermoworks Smoke and Thermapen.

        Top | #5
        Add a little pecan smoke to that!

        Comment


        • Skip
          Skip commented
          Editing a comment
          Is there a safe way to do that on a grill without totally cooking them?

        • CaptainMike
          CaptainMike commented
          Editing a comment
          I'm not sure about that, I was referring to the great smoke that pecan pellets impart to meat. I had a big box of them show up at my house last December and I really enjoyed them. Used the last of them a couple of weeks ago.

        • Catmandu
          Catmandu commented
          Editing a comment
          You could cold smoke them. But why not cook them to 150, then package and freeze? Then, just give them a good heat up later in whatever method you choose.
      • Mudkat
        Club Member
        • Feb 2017
        • 2169
        • At a river near me, MD
        • Weber Smokey Mountain 14.5"
          Weber 22" Kettel
          Weber Smokey Joe (2)
          One Grill 45" Rotisserie
          Lodge 5 qt. Dutch Oven
          Lodge 10.5" Double Loop Skillet
          Cast Iron 9" Skillet
          Cast Iron 12" Skillet
          Weber 22 Grill Grates
          Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

        Top | #6
        Great job! (Between you and me. They look a little under cooked.) 😀

        Comment

        • Donw
          Club Member
          • Jul 2017
          • 1951

          Top | #7
          Great looking sausages. Sausage making is just plain fun in my book, and you get to enjoy your efforts for months. I might have a different opinion if I was making 2 or 3 hundred pounds at a time like some members.

          Comment

          • RonB
            Club Member
            • Apr 2016
            • 10881
            • Near Richmond VA
            • Weber Performer Deluxe
              SNS
              Pizza insert
              Rotisserie
              Smokenator 1000
              Cookshack Smokette Elite
              2 Thermapens
              Chefalarm
              Dot
              lots of probes.
              CyberQ

            Top | #8
            Great job!

            Comment

            • Richard Chrz
              Club Member
              • Mar 2019
              • 521
              • La Crosse, Wi

              Top | #9
              Skip, looks awesome. I am hoping to do this very soon. ANy links and tips you can offer me. and recipes you have used so far. That would be fantastic. Thank you in advance. (Where in Mn are you again?) I am in La Crosse Wi.

              Comment

              • Skip
                Founding Member
                • Jul 2014
                • 2397
                • Blue Earth, Minnesota
                • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

                Top | #10
                Hello Richard. I live about 2.5 Hours west of you in Blue Earth MN. I'm afraid that I too am just starting down the sausage making path and don't have a lot of advice for for you. My seasonings and Natural Hog and Sheep casings were ordered from PS Seasonings in Wisconsin upon the advice of Backroadmeats . So far we have used #117 Breakfast Sausage Seasoning and #642 Sheboygan Bratwurst Seasoning. That is a good website that gives you a way to scale to a smaller amount of sausage. I've also made a little mild ring sausage using salt, pepper, and mustard seasoning---but that needs a lot of work yet. I will give you a couple links to sites I used. Good luck and keep us posted on your sausage journey.

                https://www.psseasoning.com/
                http://www.lets-make-sausage.com/smoking-sausage.html
                I just got this book. It suppose to be a good read with lots of information.

                Comment


                • Backroadmeats
                  Backroadmeats commented
                  Editing a comment
                  Ohh Sheboygan.. my favorite!! Try some maple syrup and high temp cheddar cheese in it.. I use the Sheboygan a for breakfast sausage we eat at least a hundred pounds a year!!

                • Richard Chrz
                  Richard Chrz commented
                  Editing a comment
                  Thank you Skip for the links. I can't wait to check them out. I have seen that book a bunch of times in my news feed as I do a few searches. Guess, I need to pull the trigger and just jump in and enjoy the process

                • Skip
                  Skip commented
                  Editing a comment
                  @Backroadsmeats I have the HiTemp cheese, I just didn't venture that far yet. Thanks for your inspiration!
              • TripleB
                Club Member
                • May 2017
                • 327
                • La Crescenta
                • Jambo Backyard Smoker
                  Weber Smokey Mountain (22" & 18.5")
                  Portable Kitchen 360
                  Portable Kitchen Grill
                  Pit Barrel Cooker
                  Weber "Brownie" Circa 1978 22"
                  Weber Gas Grill, Silver A
                  BBQ Guru ATC
                  Favorite Beer: Peroni
                  Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins

                Top | #11
                Wow, for your first time (or 10th time) those look great. Very impressive.

                Comment


                • Richard Chrz
                  Richard Chrz commented
                  Editing a comment
                  TripleB agreed. Those do not look like 1st time brats to me!
              • FireMan
                Charter Member
                • Jul 2015
                • 6690
                • Bottom of Winnebago

                Top | #12
                The way I see it Barry, if Skip can do it we can do it. One of my buddies has a sausage thingie & we wuz lamenting not being able to get any decent kielbasa around here. We are now going to try it. I’ll let you know how it goes. 👍👍👍 🕶

                Comment


                • Mr. Bones
                  Mr. Bones commented
                  Editing a comment
                  Lookin forward very much to this Ride!
                  Might be th birth of an Empire...
                  Th "Give A Rip Sausage Co." sounds purty catchy!
              • Richard Chrz
                Club Member
                • Mar 2019
                • 521
                • La Crosse, Wi

                Top | #13
                Originally posted by FireMan View Post
                The way I see it Barry, if Skip can do it we can do it. One of my buddies has a sausage thingie & we wuz lamenting not being able to get any decent kielbasa around here. We are now going to try it. I’ll let you know how it goes. 👍👍👍 🕶
                Post up when done! I always say, if someone else can do it successfully, that means I can show you 10 ways to screw it up.

                Comment

                • Skip
                  Founding Member
                  • Jul 2014
                  • 2397
                  • Blue Earth, Minnesota
                  • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

                  Top | #14
                  Does anyone here put any Prague Powder #1 Cure in their fresh sausage? I wondered if it would add some red color in the sausage. Also if I would put some "cure" in the sausage does it need to be in there for any length of time or can we grill and eat the sausage right away?

                  Comment


                  • Skip
                    Skip commented
                    Editing a comment
                    Thank you for your help @Backroadsmeats. I'm a little skeptical with some of the
                    details but willing to listen and learn.

                  • Backroadmeats
                    Backroadmeats commented
                    Editing a comment
                    Skip ok I read my post and it is confusing.. I do not put cure in my fresh sausage. Adding cure to fresh sausage will give it a Pinker color when cooked and a slightly different texture. If you add cure to your fresh sausage you can eat it right away. I always have some frying in a pan to test before I even stuff it!!
                    Last edited by Backroadmeats; May 21st, 2019, 03:59 PM.

                  • Backroadmeats
                    Backroadmeats commented
                    Editing a comment
                    Now for the second part of my post when I use cure in my sausage I smoke it at 140 for an hour 160 for an hour then 180 until internal temp of 160. As soon as I pull it out if the smoker I put in ice water to stop the cooking and tighten the casings (they get all wrinkly otherwise) sorry for the confusion hope that clarified some of my post. Sorry
                • barelfly
                  Club Member
                  • Dec 2017
                  • 522
                  • New Mexico

                  Top | #15
                  BackroadmeatsSkip thanks for this thread. My friend I made charcuterie with earlier I. The year are going at our next batch and will be doing some smoked sausage of some sort. Looking at a jalapeño flavored sausage. Reading this and the links provided helped tremendously.

                  yet another reason for membership to The Pit!

                  Comment

                  Announcement

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                  Meat-Up in Memphis 2020

                  Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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                  About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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