Those that know me. Know that every now and then I get into "Mad Scientist Mode". Well it happened again. I got this idear in my head that I wanted to make a sausage that tasted like BBQ RIBS! After a few hours of taste testing, I got what I wanted. So I started stuffing sausages and ended up with this.
(http://i222.photobucket.com/albums/dd237/tenpoint5/20130628_150658_zps7d65a3eb.jpg)
Now I had to grill a couple links to see how everything came together. Now I used my SRG to do the grilling, so the flavor may change some over charcoal. The flavor and texture was really close to what I wanted. Once I added some bbq sauce for dipping it was a dead ringer for BBQ RIBS!
(http://i222.photobucket.com/albums/dd237/tenpoint5/20130628_154332_zps744b3b75.jpg)
These are fresh sausages so no cure was added and they did not take a ride in the smoker.
Looks like a pretty good "mad scientist" episode, looking forward to seeing the recipe when you post it (hint hint) :D
Quote from: Saber 4 on June 29, 2013, 08:28:02 PM
Looks like a pretty good "mad scientist" episode, looking forward to seeing the recipe when you post it (hint hint) :D
Need a few more taste testers on this before I do that. The MWSO will be a good place to find them.
If diesel wasn't so expensive I'd drive up your way to help with that tasting, but I'll bet your test subjects will enjoy their tasting exercises.
Man those look yummy. Rib sausage would be a hit with anyone.
Sent from my SCH-I500 using Tapatalk 2
looking good and good idea
I get to eat some in August nanner nanner nanner
nanner nanner nanner ;D
QuoteI get to eat some in August nanner nanner nanner
;D ;D ;D
OMG Can't wait for August!
That kind of reminds me of when i am at the Petro and see the Cheeseburger brats on the roller food table LOL!!! I bet these will be a hit, will be standing by for the critics reviews so we can have the recipe, nice job as always!
Can't wait for Aug 10.....lookin good Chris !!
OK I found the pictures for this one. So After Nepas did some taste testing at the MWSO, and gave me the thumbs up without using any extra sauce. (After he ate 2 of them!! :o ;D) Here is the recipe I created for making these. Give them a try and let me know what you think!
5 pounds of Boston Butt
(http://i222.photobucket.com/albums/dd237/tenpoint5/20130628_131517_zps57d4f9ac.jpg)
1 Baseball sized Sweet Onion and 8-10 little Dill Pickles
(http://i222.photobucket.com/albums/dd237/tenpoint5/20130628_133601_zps66a21839.jpg)
Everybody through the grinder
(http://i222.photobucket.com/albums/dd237/tenpoint5/20130628_133804_zps9bff0bf2.jpg)
Mix in 1 Tablespoon per pound of meat of this
(http://i222.photobucket.com/albums/dd237/tenpoint5/20130628_134010_zpsa88cd524.jpg)
Also mix in 1/4 cup of your favorite BBQ Sauce. After mixing in the BBQ Sauce, let the everything sit in the fridge for an hour to allow the meat to suck up some of the liquids from the sauce.
Stuff into Hog Casings and flash freeze prior to vac sealing or put them right on the grill. I liked these better after a freeze thaw cycle myself. The flavors com through much better, and the extra dipping sauce isn't needed.
Of course you could also just form these into patties and grill them also
Yeah these was the Schiznet ;D
Sounds great, Chris. But what if I can't find the Weber seasoning? What's in it besides sea salt?
Quote from: ragweed on September 16, 2013, 10:13:03 AM
Sounds great, Chris. But what if I can't find the Weber seasoning? What's in it besides sea salt?
I'm thinking it would be easier to just send you a bottle of the stuff if you can't find it Joe!!
Thanks, I'll let you know.
These sounds really good. And I like the idea of patties as well 10.5. I have some pork butt in the freezer time to whip it out and get these cooking!
Just ordered some casings. Gonna try these for sure. Ribs in brat format is strong to very strong...
Quote from: STLstyle on September 16, 2013, 12:24:28 PM
Ribs in brat format is strong to very strong...
They are good! More to the very strong side of your scale!
Thanks Chris - definitely will try these soon.
Very interesting Chris. They sound great. I love ribs and to have the taste just a sausage and grill away.
KC
If the stars align this weekend I will be trying out this recipe.. Let you know how it goes.
Quote from: rveal23 on September 20, 2013, 03:39:13 PM
If the stars align this weekend I will be trying out this recipe.. Let you know how it goes.
Look forward to your results and thoughts on it. I'm sure you will be happy with the results.
Made a batch of these yesterday and boy are they good. Fried up the stuffer left over to try, got out the BBQ sauce and didn't need it! I took 10.5's advise and let the completed sausage sit a while before stuffing to let the meat soak up some of the liquid. In fact, I let it go over night. Stuffed just fine. Definitely gonna make again...soon! Here's what mine look like.
(http://i1278.photobucket.com/albums/y510/Banset1/5b4e8ce1-a3cd-43ab-a8e1-eb359bd96f30_zps583a9f75.jpg) (http://s1278.photobucket.com/user/Banset1/media/5b4e8ce1-a3cd-43ab-a8e1-eb359bd96f30_zps583a9f75.jpg.html)
Thanks again, Chris. Another "Mad Scientist" success!
Nice job Joe.
Looks good to me
I think it is a great idea. I rarely make just fresh sausage but these sound like something that should be just great on the grill.
KC
So I had some ground pork in the freezer so I thought I would try making this. I also had to make some what I call "Plain Ole' Sausage". I had just under 5 pounds of pork so I made ~2.5 lbs of each.
Here is a pic of the final result. I "rolled" the BBQ rib meat that was left in the stuffer and fried some for lunch.
In the pic is the BBQ rib sausage (upper left), plain ole sausage (upper right) and the fried rib leftovers on the plate.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1234.jpg) (http://s1047.photobucket.com/user/gusrobin/media/IMG_1234.jpg.html)
Chris, I think you hit a home run on this as I really enjoyed it.
I have got to learn to make sausage!!!!!
And you guys all thought I was insane! Especially when I said to put baby dill pickles inthe sausage. Mentally Creativesounds so much better! ;D
Im really happy you guys enjoyed them!
Saber you cant get much easier than these. Dice up the veggies. Buy some ground pork and the weber seasoning and some bbq sauce mix it all together. Let sit for and hour or overnight. Form into patties and grill. You have bbq rib sausage patties. Making sausage is not as hard as we lead ourselves to believe.
Quote from: Tenpoint5 on September 22, 2013, 08:43:32 AM
And you guys all thought I was insane! Especially when I said to put baby dill pickles inthe sausage. Mentally Creativesounds so much better! ;D
Im really happy you guys enjoyed them!
Saber you cant get much easier than these. Dice up the veggies. Buy some ground pork and the weber seasoning and some bbq sauce mix it all together. Let sit for and hour or overnight. Form into patties and grill. You have bbq rib sausage patties. Making sausage is not as hard as we lead ourselves to believe.
I just got the kitchen ready to start on that Hi Mtn Brat kit that Judy got me to try. I've got two big butts(no jokes) ready to cut up and grind, I think I'm going to do about 5 lbs of the brats and then use the rest of the breakfast sausage seasoning up on the rest. Then I'll be done with the pre-mixed stuff and can start mixing my own stuff up.
Prepping and getting everything ready to grind then stuff and make some patties if possible
OK here is my process for these great links/Burgers. Thanks 10.5
(http://i50.photobucket.com/albums/f338/rveal23/IMG_2689.jpg) (http://s50.photobucket.com/user/rveal23/media/IMG_2689.jpg.html)
(http://i50.photobucket.com/albums/f338/rveal23/IMG_2690.jpg) (http://s50.photobucket.com/user/rveal23/media/IMG_2690.jpg.html)
(http://i50.photobucket.com/albums/f338/rveal23/IMG_2697.jpg) (http://s50.photobucket.com/user/rveal23/media/IMG_2697.jpg.html)
(http://i50.photobucket.com/albums/f338/rveal23/IMG_2698.jpg) (http://s50.photobucket.com/user/rveal23/media/IMG_2698.jpg.html)
(http://i50.photobucket.com/albums/f338/rveal23/IMG_2700.jpg) (http://s50.photobucket.com/user/rveal23/media/IMG_2700.jpg.html)
(http://i50.photobucket.com/albums/f338/rveal23/IMG_2701.jpg) (http://s50.photobucket.com/user/rveal23/media/IMG_2701.jpg.html)
(http://i50.photobucket.com/albums/f338/rveal23/IMG_2702.jpg) (http://s50.photobucket.com/user/rveal23/media/IMG_2702.jpg.html)
(http://i50.photobucket.com/albums/f338/rveal23/IMG_2706.jpg) (http://s50.photobucket.com/user/rveal23/media/IMG_2706.jpg.html)
(http://i50.photobucket.com/albums/f338/rveal23/IMG_2705.jpg) (http://s50.photobucket.com/user/rveal23/media/IMG_2705.jpg.html)
Everything turned out awesome! Great NEW experience with making Links!
I will be having the links tonight with all my buddies for the Monday Night Football game!
Everyone Loved the Burgers and were amazed when they tasted them. Now I have wifey behind me whenever I want to make this again.
I got some great photos of......Sorry this person deleted or moved the image :o
Quote from: Sailor on September 23, 2013, 12:02:42 PM
I got some great photos of......Sorry this person deleted or moved the image :o
X2
Just one question but I thought I had seen it asked before but after re reading the post several times I can't find it. You said 1/4 cup of your favorite bbq sauce, is that in total for the 5 pounds? Or is it per pound like the rest of the ingredients?
Thanks, I am hoping to make these this weekend since I was able to order the weber spices online from the next city over from us :)
Quote from: Northern_Smoke on September 27, 2013, 06:35:20 AM
Just one question but I thought I had seen it asked before but after re reading the post several times I can't find it. You said 1/4 cup of your favorite bbq sauce, is that in total for the 5 pounds? Or is it per pound like the rest of the ingredients?
Thanks, I am hoping to make these this weekend since I was able to order the weber spices online from the next city over from us :)
I used 1/4 cup total. I'll let Chris correct me but I think more than that would be too wet. I let it sit overnight and had no problems stuffing the next day. Unlike my Reubens !!
It is such a pain in the rear to post I just gave up. However, this seems worth a mention. I made these this weekend and they taste absolutely NOTHING like BBQ ribs and I make some pretty decent ribs. I didn't think they would but I was so curious I could not help myself. I only made a half batch as well.
To me, they taste just about like meat loaf!
Yes, I followed the recipe exactly.
Quote from: ragweed on September 27, 2013, 08:02:15 AM
Quote from: Northern_Smoke on September 27, 2013, 06:35:20 AM
Just one question but I thought I had seen it asked before but after re reading the post several times I can't find it. You said 1/4 cup of your favorite bbq sauce, is that in total for the 5 pounds? Or is it per pound like the rest of the ingredients?
Thanks, I am hoping to make these this weekend since I was able to order the weber spices online from the next city over from us :)
I used 1/4 cup total. I'll let Chris correct me but I think more5 than that would be too wet. I let it sit overnight and had no problems stuffing the next day. Unlike my Reubens !!
Yes I used only 1/4 cup for the 5 pound batch.
Quote from: RexLan on September 27, 2013, 11:02:57 AM
It is such a pain in the rear to post I just gave up. However, this seems worth a mention. I made these this weekend and they taste absolutely NOTHING like BBQ ribs and I make some pretty decent ribs. I didn't think they would but I was so curious I could not help myself. I only made a half batch as well.
To me, they taste just about like meat loaf!
Yes, I followed the recipe exactly.
All the code checking and stuff stops after 5 posts. Thanks for posting your results. Not everyones tastes are the same. You still gotta try to come up with new stuff every once in a while. What flavor do you think it is missing to make it taste more like ribs or should we say your ribs? Im open for some ideas and suggestions.
You are right Chris. A new delight does not come with out some experimentation. I remember when we were trying to make a tender dog while using too much wild meat. We added a bunch of extenders [crackers] to try to avoid the tough fat reduced dogs. Now that tasted like meat loaf. I mean mushy meat loaf. The test batch was OK but when we sized it up BLAA!!! The funny thing is I worked with a guy that had 4 boys and they ate it all and wanted to know if there was more. I have no idea how they could stand them. I like the looks of this sausage you made and will just have to think about it a little more. Probably one taste that will be hard to add is the flavor of the bark you get on a batch of ribs. Any ideas how to accomplish this. You might add some sauce to the sausages as you cook then on the grill. They might take on a little bark flavor doing that.
KC
Quote from: Tenpoint5 on September 27, 2013, 05:43:55 PM
Quote from: RexLan on September 27, 2013, 11:02:57 AM
It is such a pain in the rear to post I just gave up. However, this seems worth a mention. I made these this weekend and they taste absolutely NOTHING like BBQ ribs and I make some pretty decent ribs. I didn't think they would but I was so curious I could not help myself. I only made a half batch as well.
To me, they taste just about like meat loaf!
Yes, I followed the recipe exactly.
All the code checking and stuff stops after 5 posts. Thanks for posting your results. Not everyones tastes are the same. You still gotta try to come up with new stuff every once in a while. What flavor do you think it is missing to make it taste more like ribs or should we say your ribs? Im open for some ideas and suggestions.
BBQ Ribs (pork) are pretty generic actually with the variation being the sauce. You can use a basic Kansas City or North Carolina. My ribs are no exception, I make both and I get a lot of repeat guests.
I make a new sausage every month to try things. I was simply amazed at this thread so I had to give it a try. Not for me but you are right, gotta try new things.