A Sunday toss on the Grill… Brats, Bocks, Polish, Italian, and Andouille. All made, and vac’d / frozen 6 months ago . Today, SV’d for 3hrs frozen @ 145* without rebagging and tossed on the grill for looks… Runt goes to the BBQ watching dog… It’s 5 o’clock somewhere … Cheers

twilliams Unfortunately most under 40 have no skin in the game… Draft stopped in 1974. Most watch the news and conflicts with Ukraine as a sports game, not carnage and death… Way too many have no value on being an American Citizen… Never lived in or saw a 3rd world country in person outside of the tourist walls and Umbrella drinks of a cruise… Just my opine… Cheers

Tex_77 And those that never had the opportunity to take off the uniform

YooperDog we’ll tip one together… Salute… Prost Comrade, Prost, Prost !!! 3 ltr imports fm a foreign country (Canada)

GWG8541 You disrupted her indoctrination with fact OMG… I had a dietitian tell me i eat too much meat and should only have 3-4 oz a week. With a straight face, and eye to eye ,I pointed out my eye teeth and said " God gave me these to rip flesh… And my Dad said use it or loose it Son" She canceled all future appointments… I’m soooo misinformed, and soooo dumb i truly believe I’m smart. I’m sure the Dietitian will eventually recover

kyle You’re so right. My children are in their 50’s. Yep, I’ll disappear but the Dad stories they brag about will be with them for a long time to come. Never too late to do something special with or for them. You get old too soon and smart too late.

Today is Armed Forces day, and Monday 30 May 2022 will be Memorial Day. I am posting this for all who served, and remembering those that never had the opportunity to take off their uniform.
“A Soldier”
I was that which others did not want to be.
I went where others feared to go. And did what others failed to do.
I asked nothing from those who gave nothing, and reluctantly accepted the thought of eternal loneliness, should I fail.
I have seen the face of terror, felt the stinging cold of fear, and enjoyed the sweet taste of a moment’s love.
I have cried, pained, and hoped, but most of all I have lived times others would say were best forgotten.
At least someday I will be able to say I was proud of what I was…
“A Soldier"
Anonymous
Viet Nam
1968

GWG8541 There are two ways to win an argument with your wife… Neither one works

craigrice good advice. Bigger and more expensive doesn’t always make better. As an Engineer my overused response is that it’s always broke till you learn how to use it

@ndmike When I think back On all the c-r-a-p I learned in high school It’s a wonder I can think at all And though my lack of education Hasn’t hurt me none I can read the writing on the wall… Reminds me of a song past Paul Simon 1968

bocephus I resemble that remark

bocephus Think it is still available if you want me to pick it up?

Brianzipperdog123 I converted my smoker and grill a long time ago… A 12hr butt cook is now much simpler…

arnprior Just to say this: you don’t have to smoke or low temp cook. Flash grilling is just as good, and the smoking processes is normally reserved for “smoking” the sausage. Departing the smoke flavor in the meat. Just watch the internal temp to 160-165. Take it off the grill and enjoy… Just my opine… Cheers

https://www.facebook.com/marketplace/item/1156263418290523/?ref=browse_tab&referral_code=marketplace_top_picks&referral_story_type=top_picks

Interesting find

arnprior BTW, you did a great job with the terms. In my world “cured sausage” is different then fresh sausage with cure in the meat batter for smoking. Technically at your higher temps you don’t need cure but i use it to retard pathogen growth while stored frozen

arnprior It will cook faster, and i would use an internal temp probe. Presentation also plays a part. Does it look the way i want it to look? Spraying some water to slow it down works too. When it hits 160-165, cold bath to stop the cooking. Temperature cooked also has a direct influence on texture… Smouchy wet, firm, or dry. Bottom line is the way you like it, is the way to cook it. Sausage making is an interesting art. A good sausage is the way you remember it is the way you remembered it to be… 100’s brat and polish recipes fm all over the world. Just make the 1 that tastes the way you want it… Cheers

Denny O Thanks for the clarification, would have been nice to hear to fm him… Not exactly the way i read it

arnprior My question is: are you smoking cured sausage or curing fresh sausage… I’m a bit confused, but that’s normal for me

I S.V., vac-pac’d most of my sausages at 140* (pasteurized-poached)… Quick chill with ice and freeze… Ready for the grill like a hot dog… Just grill and make them look good. I do my batches 20-30lbs and pac 8-10 links per pouch, giving a lot away to friends and family so i can’t trust them to grill to 160* internal… Works for me… Cheers