Sausage From The SmokeHouse

Made a trip back home last weekend to do a number of things....
- trail ride to test new quad
- scout for moose in the forest reserve...and trails...(dern forest companies closing roads down)
- try out new sausage stuffer
- try out Dad's new Smokehouse by doing a 1/2 batch of Sausage

Well....all was successful....other than burrying the Quad in the first Muskeg hole (thanks to the winch for getting me out). Both Kallie and Jordan had fun on the Quad. Got to scout out some nice trails.

As for the stuffer....."WOW"...that thing works slick....

As for the Sausage.....in the words of my wife..."that might be the best sausage you made to date". Another "WOW".

All we did was a half batch of our regular Ukrainian recipie....10lbs lean ground beef and 5 lbs 70/30 ground pork.....then dad heard about this other guy who adds in some ground cured bacon....so we added about 1lb....and I too must say a very nice mild well balanced sausage came out of it.

Now if only I can get a couple deer and maybe a moose this fall and were set for the year with sausage.

BBQ and the RIDERS!!!!......Like Pilsner and Clam....

For those who are full bore stick burners....or the backyard amateur griller like me.....and in addition....are die hard RIDER FANS!!!!

Spiff up ur grill and git on over to Taylor field to watch the Riders vrs BC on the big screen. While they are on the road they are having a little 'ol BBQ competition around the stadium...

....check here for further details....Good Luck!!

http://www.pileofbonesbbq.com/

Smoking Ribs and Jerky

Finally had to unload the camara of over 600 pics from early July....

Found a couple of pics of my sisters Ribs and my Jerky in Dads Smokehouse. As previously posted below they went well for the first smoke by us.

Pork Ribs.....Low and Slow?

Sobeys had some pork ribs on sale with breast attached. Bought 2 large bulk paks and a pack of Maple Leaf back ribs as well.

I rubbed 3 of them Friday nite and did them with indirect heat on the VC natural gas grill. Added a stick of Black Alder for flavour. They took the full 3hrs. Last 20 min I put some heat under them just to take them through to the end and brushed them with some Sugar Ray BBQ Sauce.

I thought they were an improvement from before same as the wife said. She wanted a bit more sweetness to them then I remembered I forgot to add some Maple Syrup to the BBQ sauce. Since I saved one slab for tonite. I am going to slow heat it with the sauce for supper.

For texture.....they were just right....I read somewhere that the meat should just be slightly hanging on the bone....and not falling off. This is what these were.

So slowly....little by little improvement. The rub......I think is good....if anything a slight tweeking.

The BBQ Bible....

I would proly say that most every guy or gal that is semi serious into good Q knows who Steven Reichel is.....

....thus.....when the wife and I took a trip to Minot this week I snatched his book "BBQ Bible" off the shelf of Barns and Noble.

With over 500 recipies...I should be good for a while.....

Smoking Good Time.............

Well was back home to parents last week and first thing I did was pick up a couple of roasts to make jerky out of. I had to test the new Smoke House out as Dad had already done some bacon.

The Jerky turned out okay.....(no thanks to mom who's pantry was out of certain essential jerky spices). My sister was their and now she is into BBQ too in Calgary....she purchased some baby back ribs and she put a rub and we smoked them a bit then put to freeze to bring out on the Q in Calgary.

Overall the Smoke house worked great....Dad says he has to make air holes a little bigger but it held right at 160 for my Jerky for a good 3hrs.

NEW WALK-IN SMOKEHOUSE

My dad.....closing in on 80yrs old missed his smoked bacon and sausage too much since selling their acerage and the old smokehouse along with it.

This spring he started construction on a new one and this past weekend I took a trip back home to help him finish it off. All steel construction consisting of steel studs and sheeting. Sheet metal wrapped door and a new wood burner fire box.

Dad can't wait to get his famous bacon cure going again....