BadHat
Hook'M Horns
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| reply to rusdi
Re: [OT] How I spent my Saturday
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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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
Hook'M Horns
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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
Soulshine
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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
Hook'M Horns
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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
Soulshine
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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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