Denny O No need to be sorry, the hot pepper cheese is basically a Monterey jack, which never had enough flavor for me. I use High Temp Cheddar Cheese for a few snack sticks like Willie's Snack Stick Seasoning and Habanero BBQ Snack Stick or Summer Sausage and then I use High Temp Ghost Pepper Cheese for anything I want to add heat too and High Temp Mozzarella Cheese for most everything else. High Temp Swiss Cheese Only comes into play with a few seasonings, usually the ones that I want the creaminess of some extra cheese but no strong cheese flavor.
a common problem
This dang thread…
I wanted to make some Texas style BBQ sausage today…never heard of that, what is it ?
Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by Dave in AZ
calvin heh, yep I was thinking of you as I stared at them giant frozen porksicles wishing I had them cut up on a tray
uhm… maybe just my name for it, but I thought that was a pretty good description? So, when you go to most any BBQ joint in Texas, they will have a type of sausage they serve. It is usually a beef and pork mix, often with brisket fat, lightly seasoned with 1.7% salt or so, and black pepper. Sometimes a bit of red pepper and garlic. 34 to 38mm casing, so fatter than a brat, and cooked in a rope. They serve you slices of it. Hot Smoked sausage in store is probably closest thing.
It’s not kielbasa, as that is pure pork. It most always has beef in it, and it’s not a garlic profile like Kielbasa. It’s not Texas Hot Links or Hot Guts, as those are smaller, links, and waaaay more red pepper.
All the BBQ places I ever went to in Texas had it, usually as their 2ndary product right after brisket. In central Texas around Austin, Fredericksburg, Lockhart, Abilene, Midland/Odessa, San Angelo, DFW, Wichita Falls, San Antonio and out west to Del Rio. Those are all the places I recall, we used to visit cities just for the BBQ when I lived there. But I got it on Nashville last month, just on menu as “sausage” usually.
chippewa last edited by
I also cut into chunks, weighed and seal into flat bags to freeze.
Dave in AZ i think i know the sausage you are talking about . we always called them " commercial sausage " but i never knew of anyone that made them at home
cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
kyle I also weigh mine and freeze in 5 and 10lb bags. Just grab what I need and set it out to thaw.
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico last edited by
I have some pork roasts in the freezer, when I bought them didn’t know if I was going to smoke them or use for sausage so they are whole. I can see the advantage of cutting them up and bagging in5 or 10 lb bags and freezing that way.
we deboned some butts yesterday and put them in the freezer overnight , today i will cut them up and maybe even try to grind some ( time permitting )
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
calvin if you went to the trouble of deboing them when they were thawed, you should have cut them up too, before freezing.
no time , i have some tenant problems i’m dealing with ,sometimes even us old retired folks get busy