Another newbie...

Discussion in 'Roll Call' started by bb53chevpro, Dec 29, 2007.

  1. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Hey there everyone, my name is Andy and I am from southern Ontario. My Father has been making sausage for as long as I can remember, but has never smoked it himself. Now, as he is finally letting me in on the old family recipe, I figured that I would smoke it as well. As a first, I made a fire box, and placed some ribs in it to smoke. After a few hours they were pretty good for the first try. Then I took it one (a few) steps further, I built a smoke house (temperary). On Dec 22. this year, I decided to make some sausage and smoke it. I have not eaten any yet as it is still drying. But I think they look pretty good for a beginner. I am sure that I will be asking alot of questions in the near future. This looks like a great place to learn. By the way, awesome website!!
    [​IMG]
    [​IMG]
     
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Enjoy the forum. Glad you found us!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  3. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Hi Andy. Welcome to the forum, glad you decided to join us. Ask away, that's what we are here for. I think your ribs and sausage look mighty tasty.
     
  4. wilson

    wilson Meat Mopper

    Andy,
    Welcome on board, The Ribs and Sausage look good!! Nice little smoke house you got there. What is the other meat you have hanging in the smoke house??
    Ron
     
  5. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Welcome Andy to smf. Thanks for the q-view we always like that!!!!!
     
  6. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Welcome to the SMF, that's some great lookin grub
     
  7. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    The rest out meet hanging is the pig leg bones. I thought I would smoke those to put into the pot when we make cabbage rolls (might be cheaper than buying the smoked hocks).
    Thanks for the great welcome from everyome.
     
  8. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    looks good,so fill us in on the old family recipie.are you cold smokin them?[​IMG]
     
  9. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    I was trying to cold smoke them but with the fire box inside the smoke house I couldn't keep the temp under 140 deg. Just today, I took the fire box out and I am looking at make modifications to put the box outside the smoke house and run some sort of duct into the smoke house. But I still want to be able to use the fire box inside for hot smoking. As far as the recipe goes, if I told you, I'ld have to kill ya[​IMG] . JUST KIDDING. It is basically a Hungarian style smoked sausage (lots of Hungarian paprika) with a few other spices (salt, pepper, lots of garlic).
     
  10. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Hello Andy and welcome to the SMF. First off thanks for the "Q-VIEW" man I could just sit in there and really enjoy myself. Second, feel free to ask questions or let us know a few of you secerts(?). Dude that sausage looks good!
     
  11. cman95

    cman95 Master of the Pit SMF Premier Member

    Welcome to SMF. This is THE place to be. That sausage looks toooo good.
     
  12. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    Welcome to SMF, Andy! It looks like you're gonna fit right in. [​IMG]
     

Share This Page