March 14, 201610 yr Just gonna throw this out there.....put all poultry in a brine. Not just turkey, but chicken too. Brine that chicken for a day before you grill it, makes all the difference in the world. Also, drink alcohol while grilling.
March 14, 201610 yr Just gonna throw this out there.....put all poultry in a brine. Not just turkey, but chicken too. Brine that chicken for a day before you grill it, makes all the difference in the world. Also, drink alcohol while grilling. I drink alcohol when watching other people grill. Does that count?
March 14, 201610 yr The nice weather recently has kept me busy on the grill. In the past 8 days I've grilled burgers, steaks, chicken breast to chop up and put in an alfredo and smoked 15 pounds of pork shoulder. It's been an early start to the grilling season for me. The wife loves it because I did the cooking most of last week hah.
March 15, 201610 yr Sounds good. What are main ingredients in the recipe? Well the meat was 100% pork shoulder (Boston butt), mixed 3:1 with pork fatback. I bought a 9 pound Boston butt on sale for $1.39 a pound, and a pound of fatback for like $3, and that's enough to make three batches of ~20 brats. Otherwise, there's some kosher salt, black pepper, white pepper, mace, marjoram, ginger, ground mustard, and caraway seed, along with some dry milk as a binder. VERY tasty!
March 15, 201610 yr Author I've got an old school recipe for Italian sausage. You can spice it up to your own level. 3 pounds well-marbled pork butt, cut into 1/2-inch pieces 2 tablespoons minced garlic 1 tablespoon plus 1 1/2 teaspoons paprika 1 1/2 teaspoons toasted fennel seeds 1 tablespoon salt 1 tablespoon freshly cracked black pepper 1 teaspoon cayenne 1/2 teaspoon ground anise 2 tablespoons freshly chopped Italian parsley leaves 4 tablespoons dry red wine Pork casings, optional Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours. I do a minimum of 8 hours. Run mixture through a meat grinder fitted with a medium die. To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste. Fill your casings.
March 15, 201610 yr I've got an old school recipe for Italian sausage. You can spice it up to your own level. 3 pounds well-marbled pork butt, cut into 1/2-inch pieces 2 tablespoons minced garlic 1 tablespoon plus 1 1/2 teaspoons paprika 1 1/2 teaspoons toasted fennel seeds 1 tablespoon salt 1 tablespoon freshly cracked black pepper 1 teaspoon cayenne 1/2 teaspoon ground anise 2 tablespoons freshly chopped Italian parsley leaves 4 tablespoons dry red wine Pork casings, optional Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours. I do a minimum of 8 hours. Run mixture through a meat grinder fitted with a medium die. To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste. Fill your casings. I'll have to give that one a shot. Thanks, CWF. :thumb:
March 15, 201610 yr I threw a few burgers on the grill tonight between the showers we got. Same here. Grilled some chicken a few days ago.
March 15, 201610 yr ....and thanks to @coldweatherfan, I had to deliver a 200lb. "mac-daddy" grill to @theguru this afternoon. He did help me carrying up the steps an out on to the deck, then had to help him carry his old one down to the garage...........I'll be heading back sometime next week for lunch to see how this "bad boy" cooks a thick steak.
March 15, 201610 yr Author ....and thanks to @coldweatherfan, I had to deliver a 200lb. "mac-daddy" grill to @theguru this afternoon. He did help me carrying up the steps an out on to the deck, then had to help him carry his old one down to the garage...........I'll be heading back sometime next week for lunch to see how this "bad boy" cooks a thick steak. Sounds like he opted for 2 burner with the cast iron frame.
March 15, 201610 yr Just recently got myself a meet grinder (bought it to make goetta, which went well). Decided since it came with the attachments to do so, I'd go ahead and give sausage-making a try. Bought some natural hog casings through a local butcher shop, and after doing some digging around for a good recipe for Sheboygan bratwurst, I made up about 5 pounds of them (about 20 brats). Grilled them up at my parents' house last night with the family. Oh my goodness, I don't know if I can ever go back to store-bought brats.What meat grinder did you buy?
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