BadHat
Hook'M Horns
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Rosa's Place
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| [OT] How I spent my Saturday
My first batch, this is about half, the family devoured the other half. Good old central Texas hot gut. I may have to retire and open a business it was so good. |
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PeteC2
Ballad Of A Thin Man
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Bristol, CT
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| said by BadHat  :
My first batch, this is about half, the family devoured the other half. Good old central Texas hot gut. I may have to retire and open a business it was so good.
As long as you don't retire, then end up going to work with Rusdi! 
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nozero
Eschew Obfuscation
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InnerSanctum
clubs: | reply to BadHat
Hmmm, I wonder if you can use the Octodog on those? |
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simplykristi
Cancer Sucks
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join:2001-11-28
Metro KC | reply to BadHat
You could have sent some here!!! I had lunch at Longhorn Steakhouse today!
Kristi |
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Icarus
Soulshine
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clubs: | reply to BadHat
What exactly is it BH? Hot sausage? Kielbasa? Is it beef or pork? |
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rusdi
American V
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join:2001-04-28
Flippin, AR
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| reply to BadHat
That looks like Mexican chorizo.
They are GOOD, but sometimes, they are scorchin' HOT!! (spicy). Not enough beer in the world, to put out that fire!
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For my Mom |
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3SGTE
ST215W
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join:2000-11-23
there
clubs: | reply to BadHat
Please stop!!
You are making me hungry!.
Today was -20degC windy and there is a heap of snow on my barbeque.
I'm Jealous....
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jopfef
Keeper Of The Beagles
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join:2001-03-31
Saint Louis, MO
clubs: | reply to BadHat
I would be in the emergency room if I ate something like that....  |
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BadHat
Hook'M Horns
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| reply to BadHat
It is my own recipe, but it is basically Texas hot gut.
I made it a little too hot this time, so I will cut back on the red pepper next weekend.
It is a mixture of 2/3 pork and 1/3 beef. I am going to go all pork next weekend and see how that comes out. |
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BadHat
Hook'M Horns
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| reply to rusdi
said by rusdi :
That looks like Mexican chorizo.
They are GOOD, but sometimes, they are scorchin' HOT!! (spicy). Not enough beer in the world, to put out that fire!
this was supposed to be hot gut, but it is almost a mixture of hot gut and chorizo, pretty danged hot. Make you break a sweat. |
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Icarus
Soulshine
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SANCTUARY
clubs: | Sounds like what we call "Red Hots"? Im not familiar with what you call hot gut though. Meat and hot peppers basically? |
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BadHat
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edit:
January 25th, @12:50AM
| said by Icarus :
Sounds like what we call "Red Hots"? Im not familiar with what you call hot gut though. Meat and hot peppers basically?
5 lbs chuck
2 1/2 lbs pork
2 tb salt
1 1/2 tb coarse black pepper
1 tb fresh sage
1 onion
6 cloves garlice
2 tb cayenne
and last but not least, 3 tablespoons crushed red peppers ( like you put on your pizza) |
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Icarus
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edit:
January 25th, @12:53AM
| That sounds really good Bill. Ill save this one and try that sometime soon. I have about 200 feet of casings in the freezer needing to get used.
Thinking.....I bet that would be good with a bunch of fresh ginger in it too. Ginger has an awesome fragrence and a nice burn to it.
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BadHat
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| said by Icarus :
Thinking.....I bet that would be good with a bunch of fresh ginger in it too. Ginger has an awesome fragrence and a nice burn to it.
Now I have to try that. I promised the wife I would cut back on the garlic next time.
I smoke it at about 150 to 180 with oak and pecan for about 2 or 3 hours, and then crank it up to about 275 until it is ready. |
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Icarus
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| Smoked? Even better! Smoking really mellows flavours. Im lucky to have an abundance of hickory trees and some peach trees as well. They dont mind giving it up to the smoker.
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BadHat
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| reply to BadHat
I might could find some hickory if I looked. We have an abundance of oak, pecan, and mesquite. Mesquite is a pretty worthless tree except for smoking, and then you have to use just a little.
My grandfather used to smoke the holiday turkeys with pecan. |
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Icarus
Soulshine
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| We dont have pecan or mesquite here. Lots of oak,maple and the occasional hickory. I have some peach trees and I can get my hands on apple too. I love the apple smoke but it burns too hot and needs a careful eye when using it.
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