Sluggy Posted June 10, 2018 Share Posted June 10, 2018 Turned this:- into this:- into this:- And very nice it was too ? 2 Quote Link to comment Share on other sites More sharing options...
valve90210 Posted June 12, 2018 Share Posted June 12, 2018 Great pics, it looks delicious!!! Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted June 12, 2018 Share Posted June 12, 2018 Photos look great! Quote Link to comment Share on other sites More sharing options...
Sluggy Posted June 12, 2018 Author Share Posted June 12, 2018 Thanks for the compliments ? These have become a bit of a trademark in my house ? Quote Link to comment Share on other sites More sharing options...
sotv Posted June 17, 2018 Share Posted June 17, 2018 Looks delicious, fancy trying it out this week. Couple of questions if you don't mind. What is the long strip in the picture, is it sausagemeat or stuffing? and where do you get it from, as I see most of the other stuff is from Morrisons. What is the internal temp to know when it is cooked. Quote Link to comment Share on other sites More sharing options...
Wade Posted June 19, 2018 Share Posted June 19, 2018 Looks very good. Once you have confidence making them then you can really start to experiment with different combinations - which I am sure you are already doing. I will be making a couple for a family gathering this weekend. Quote Link to comment Share on other sites More sharing options...
Sluggy Posted June 19, 2018 Author Share Posted June 19, 2018 So sorry sotv. Only just seen your post. I had nearly given up this forum as dead, my bad. Also been very busy brewing beer and wine before weather gets too hot. The long strip in this case is Lincolnshire sausage meat. But I usually use whatever takes my fancy for the day. A favourite is beef and pork mince spiced up to the hilt. I never use anything as it comes, I can’t help messing with stuff ? this particular one was re-jigged with chilli and all manner of herbs and spices, as wade pointed out experimentation is key and fun. All the ingredients you see except the sausage meat came from Morrison’s except the sausage meat so you’re good there. Make sure you get the cheap middle bacon with the rind on, yeah I know right! Rind on bacon, it really helps to tie things together, top notch for bacon bombs You will also need a tenderiser to hammer the fillets flat, good time to let out aggression of a bad week. Do you have an ABC butchers near by? They are brilliant for meat but you do have to order anything that’s not regular stock. These were smoked with beech and apple wood to about 72c and wrapped and rested before face diving. Be aware to check the centre of the fillet meat, top and bottom and not necessarily the centre as in my experience some pre-made sausage meat will dry out giving you a false reading leading to over cooked meat. Hope you try and have fun ? Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted June 19, 2018 Share Posted June 19, 2018 33 minutes ago, Sluggy said: Only just seen your post. I had nearly given up this forum as dead, my bad. The Forum only works if members contribute, we can only post so much content. People post on Facebook then ask where is this recipe, where can I buy Charcoal. Facebook is good, but Forums like this builds into informative reference point. 1 Quote Link to comment Share on other sites More sharing options...
Sluggy Posted June 19, 2018 Author Share Posted June 19, 2018 Point taken good sir. I don’t use any social media except the odd forum or two so I may well be out of date. 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted June 23, 2018 Share Posted June 23, 2018 Made this last night using a mix of apple and lilac wood chunks that created a nice gentle smoke to the pork and bacon and not too intense. It was absolutely delicious. Never had pork that literally melted in the mouth before, no chewing necessary, looking forward to trying it cold later today for lunch as well Took a little longer to cook than I thought, for some reason I was expecting 5-6 hours ended up closer to just under 9 hours @ 225F i would say the whole thing uncooked weighed just under a 1kg I slow cooked pit beans and some large baked potatoes that had been coated in olive oil and sprinkled with sea salt and wrapped in silver foil and cooked for the 9 hours. Goodness me they come out really, really soft and tasty as well Only thing I will try to adapt is the raw Bramley apple in the middle as it just became texture and no real flavour left after a 9 hour cook. My wife has suggested Bramley apple sauce or baking the apple slices and maybe a bit of brown sugar over them in the cooker first before adding them to the fatty to intensify the flavour and see if lasts in the cook and maybe blending some fresh garlic, thyme and basil and mixing it in the sausagemeat next time. But overall a cracking meal and something different for a change. I am a convert. Quote Link to comment Share on other sites More sharing options...
Sluggy Posted June 23, 2018 Author Share Posted June 23, 2018 So happy these worked out for you. Apple is a bit hit and miss, I often grate them to mix with the sausage meat, but they have given you something to build on, which is part of the fun. Top Tip:- Cook indirect on a lid on bbq @ 200°c Couple of 1” by 1” by 3” ish wood chunks and roughly 1 - 1.1/2 hours. Not so melty but pretty good. When time is a factor. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted June 23, 2018 Share Posted June 23, 2018 Do you have any pictures? I am not a fan of fruit with meats, just a personal choice. Quote Link to comment Share on other sites More sharing options...
sotv Posted June 26, 2018 Share Posted June 26, 2018 On 6/23/2018 at 5:14 PM, Smokin Monkey said: On 6/23/2018 at 4:31 PM, Sluggy said: So happy these worked out for you. Apple is a bit hit and miss, I often grate them to mix with the sausage meat, but they have given you something to build on, which is part of the fun. Top Tip:- Cook indirect on a lid on bbq @ 200°c Couple of 1” by 1” by 3” ish wood chunks and roughly 1 - 1.1/2 hours. Not so melty but pretty good. When time is a factor. Will do some experimenting with them next month Do you have any pictures? I am not a fan of fruit with meats, just a personal choice. Sorry no piccies, one of those that went from smoker to belly within 5 minutes..... 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted July 11, 2018 Share Posted July 11, 2018 Made this last night did it as a half and half as I need to do 5 for a big family party weekend so wanted to try a couple of fillings out 1 half was pork loin, sausage meat sage and onion stuffing and roasted red peppers with grated cheese 1 half pork loin sausage meat and Bramley apple sauce I loved the red peeper and stuffing half, thought the other half the sausage meat was a little dry and flavourless but the apple sauce was to die for with the pork. So may stick to sausage meat stuffing in the future Remembered piccies this time 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted July 11, 2018 Share Posted July 11, 2018 That looks delicious, try adding some herbs to the sausage meat to add flavor. Quote Link to comment Share on other sites More sharing options...
sotv Posted July 11, 2018 Share Posted July 11, 2018 Think that is why the sage and onion sausagemeat combo worked better for me. The roasted red peppers (out of a jar) added a lot more flavour than anything else I have tried so far. But going to try some sundried tomatoes next week in one of them, so I would imagine that would produce a strong finished flavour as well Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted July 11, 2018 Share Posted July 11, 2018 Take a look at this, Italian Summer Donut Same flavours you are looking at, will be cooking this at the Smokers Weekend 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted July 11, 2018 Share Posted July 11, 2018 It all looks so good, what have we been missing all these years....we've done bbq's for years but like a lot of folks a bbq meant cooking chicken burgers & bangers. Now here we are building fatties and all sort of dishes....let the good time roll. ? 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted July 12, 2018 Share Posted July 12, 2018 17 hours ago, sotv said: Think that is why the sage and onion sausagemeat combo worked better for me. The roasted red peppers (out of a jar) added a lot more flavour than anything else I have tried so far. But going to try some sundried tomatoes next week in one of them, so I would imagine that would produce a strong finished flavour as well The flavour in the sausage meat is important in the finished fatty. Without good flavour the result can taste a little "lacking". I like to use Cumberland sausage meat in mine and the best way I have found to buy it is by buying the supermarket Cumberland sausages and taking it out of the skins. Quote Link to comment Share on other sites More sharing options...
sotv Posted July 12, 2018 Share Posted July 12, 2018 (edited) 1 hour ago, Wade said: The flavour in the sausage meat is important in the finished fatty. Without good flavour the result can taste a little "lacking". I like to use Cumberland sausage meat in mine and the best way I have found to buy it is by buying the supermarket Cumberland sausages and taking it out of the skins. Can see the benefit of pre-seasoned or flavoured sausage meat. Will probably try some Cumberland or I see Bookers do a Honey Roast flavoured sausage meat so might try some of these for next weekends efforts. Looking at the pork content of sausage/sausage meat it can vary between 65-85% is there a best sort of % to look for and use? Considering a Venison and Venison Grilled steak fatty with a flavoured soft cheese spring onion and sun dried tomato filling. Thinking the Venison Grillsteak should go well with the venison meat as it it a mixture of pork and minced venison that can be rolled out to fit the piece of meat.. On a side note saw a Youtube video for making uniform size pieces of meat and stuffing. Rolling the sausage meat out or using a meat hammer for the meat inside a medium ziploc bag with a tiny, tiny snip on each bottom corner of the bag to let the air out . Makes them all uniform in size and fits a 7x7 bacon weave perfectly allowing an edge all around for rolling and sealing. Edited July 12, 2018 by sotv Quote Link to comment Share on other sites More sharing options...
sotv Posted July 12, 2018 Share Posted July 12, 2018 (edited) 17 hours ago, Smokin Monkey said: Take a look at this, Italian Summer Donut Same flavours you are looking at, will be cooking this at the Smokers Weekend Some ideas to work with there thanks Edited July 12, 2018 by sotv Quote Link to comment Share on other sites More sharing options...
Wade Posted July 12, 2018 Share Posted July 12, 2018 7 hours ago, sotv said: On a side note saw a Youtube video for making uniform size pieces of meat and stuffing. Rolling the sausage meat out or using a meat hammer for the meat inside a medium ziploc bag with a tiny, tiny snip on each bottom corner of the bag to let the air out . Makes them all uniform in size and fits a 7x7 bacon weave perfectly allowing an edge all around for rolling and sealing. An easier way than using a ziploc bag is to bash it between two sheets of clingfilm with a rolling pin... Sausage meat Chicken mini-fillets Quote Link to comment Share on other sites More sharing options...
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