4 lb Sirloin Roast Malabar Pepper, Sea Salt, Small Sprinkle of Brisket Rub
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Pre%20Super%20Bowl/SDC11394.jpg)
Rack of Sausage
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Pre%20Super%20Bowl/SDC11395.jpg)
And a whole bunch of Boudain
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Pre%20Super%20Bowl/SDC11396.jpg)
DJ's Original
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Pre%20Super%20Bowl/SDC11397.jpg)
DJ's Jalapeno
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Pre%20Super%20Bowl/SDC11398.jpg)
Smoker at 210* with 4 hrs of Oak.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Pre%20Super%20Bowl/SDC11400.jpg)
In my water bowl today I used tea bags.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Pre%20Super%20Bowl/SDC11401.jpg)
Sausage and Boudain done.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Pre%20Super%20Bowl/SDC11404.jpg)
Looking pretty tasty there CRG. Do I need to get a plane ticket and come out to help you eat all that???
I was already hungry now I'm starving. That looks good.
Larry
Thanks, I hadn't smoke anything in a week or so and I was starting to get the shakes.
The smoked tea water will be interesting. You need to serve it to at least one forgiving friend.
Looking like a heck of a pre Superbowl CRG.
I especially like the sirloin roast bracketed (or is that parenthesis) by the sausage. The whole color schemed arrangement and alternating waves of boudain is artistry in smoking.
What is to drink (beside the tea)?
Smoke on.
Pachanga
I've drank "smoked" tea before, but it wasn't Oak Smoked. ;D
Oh yeah that does look good.
Looks very tasty CRG!
Pulled at 134* Gonna give it a short foil ride.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Pre%20Super%20Bowl/SDC11405.jpg)
Juices are just flowing out of it.
Looks good, but I'd have to lose the tea bag. Last time I had a tea bag was when they pulled my impacted wisdom teeth. Made me puke all night long.
Quote from: KevinG on February 06, 2010, 04:18:49 PM
Looks good, but I'd have to lose the tea bag. Last time I had a tea bag was when they pulled my impacted wisdom teeth. Made me puke all night long.
ROFL
I fridged the Sirloin Roast.
Sure wanted to cut into that thing.
I didn't. Not a taste.
You have a lot more willpower than I do.
It would have been sliced and diced!
Quote from: HawkeyeSmokes on February 06, 2010, 11:04:42 PM
You have a lot more willpower than I do.
It would have been sliced and diced!
I couldn't stop eating last time I cut into one. :D
Quote from: classicrockgriller on February 06, 2010, 02:30:50 PM
In my water bowl today I used tea bags.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Pre%20Super%20Bowl/SDC11401.jpg)
Redneck Lapsang souchong!!
Quote from: Caneyscud on February 08, 2010, 12:12:13 PM
Quote from: classicrockgriller on February 06, 2010, 02:30:50 PM
In my water bowl today I used tea bags.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Pre%20Super%20Bowl/SDC11401.jpg)
Redneck Lapsang souchong!!
Excuse me?
Oh man I could hammer that!
Looks good CRG
So is that the best kind of Boudain you can buy? I've been meanin to try some but dont see it around here much. I will look again next time I'm at the store.
I like DJ's made in Beaumont, Tx.
Cody at Allied Kenco gave me two recipes for Boudain today
One using liver and one not using liver
Quote from: classicrockgriller on February 08, 2010, 04:34:39 PM
I like DJ's made in Beaumont, Tx.
Cody at Allied Kenco gave me two recipes for Boudain today
One using liver and one not using liver
The liver part is the main reason I havent tried any yet.
Sure would like to see that recipe not using liver, hint, hint. ;D
Curt I will post it tomorrow.
He also gave me a recipe for Longanisa.
Quote from: classicrockgriller on February 08, 2010, 03:17:05 PM
Quote from: Caneyscud on February 08, 2010, 12:12:13 PM
Quote from: classicrockgriller on February 06, 2010, 02:30:50 PM
In my water bowl today I used tea bags.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Pre%20Super%20Bowl/SDC11401.jpg)
Redneck Lapsang souchong!!
Excuse me?
Forgot! Lapsang souchong is a smoked black tea. Sorta the scotch of the tea world!
Quote from: Caneyscud on February 09, 2010, 03:03:29 PM
Quote from: classicrockgriller on February 08, 2010, 03:17:05 PM
Quote from: Caneyscud on February 08, 2010, 12:12:13 PM
Quote from: classicrockgriller on February 06, 2010, 02:30:50 PM
In my water bowl today I used tea bags.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Pre%20Super%20Bowl/SDC11401.jpg)
Redneck Lapsang souchong!!
Excuse me?
Forgot! Lapsang souchong is a smoked black tea. Sorta the scotch of the tea world!
I thought it was a LQ reference!
I have used tea bags on 4 smokes now and not sure what it does for the meat, but it smells good doing it.
Little lat eto the show but that looks like one great tasting hunk of meat there CRG
Thanks Chris,
here are the finished shots.
After cpl days in fridge.
ok, Pictures later ... Photobucket is not working.
Cool pic ;D looks like it messed up for you too.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Pre%20Super%20Bowl/SDC11416.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Pre%20Super%20Bowl/SDC11417.jpg)
Ahh, much better. I can actually see the food in this pic.
Kevin I clicked on "share" and at the bottom you have a choice of it always showing the link codes or only on mouse over
I choose allways and it worked.
Nice smoke CRG! Not sure how I missed this thread. The tea bags have my interest peak. Does it provide much flavor or is more of an aroma??? Is that polish sausage? Looks good. I love the red color it takes on after the smoke. The guys on here rave about the boudain sausage. I have a find a place in fla to get that stuff. Oh and did you make me a roast beef sandwich for lunch today?
I'm not sure that the Tea Bags do THAT much but I like to add something to my water and This has been my choice lately.
I can just throw it in the hotwater without having to wait for somethig else to warm up.
That is a store bought sausage That I split to cook some of the moisture out of and take on more smoke.
I have yet to find anyone who doesn't like smoked Boudain.
Coming to Fla in about two weeks, Let me know if you need some.
I would love some! Where 'bouts in fla?
I know I am coming East as far as Tallahassee before I turn North to Ga.
I did a search on the DJs and cant find a place to order them online :-X Who wants to send me a styrofoam cooler with soem DJ's packed in dry ice???? ;D ;) :)
:o So I searched a little harder and found DJ's site http://www.djsboudain.com/dyncat.cfm?catid=3270
ronbreaux gets Boudain from Bergeron's in Baton Rogue.
I talked to the people @ DJ's... $30 for 20 sausages, not bad but $62 for shipping.... Is it worth it?
CRG, yea I had to do mine that way too.
Quote from: SnellySmokesEm on February 16, 2010, 07:37:17 AM
I talked to the people @ DJ's... $30 for 20 sausages, not bad but $62 for shipping.... Is it worth it?
Geez!
Where in Fla you live?
I sent 60 + lbs of frozen smoked food from Texas to Nashville for $30 to my daughter.
According to their website their shipping rate it overnite.
I vac pak and froze and put a small bag of Dry Ice in a thick wall styrofoam
cooler and it took 4 days and daughter said not one thing was thawed out.
Sounds like you know just how to ship me my sausage.... I'll take one case please ;D
Are you far from Tallahassee?