Jalapeno Sausage From "Triple D" with Que-View

Discussion in 'Sausage' started by ballagh, Jul 18, 2010.

  1. ballagh

    ballagh Smoking Fanatic

    I know a number of us watched this episode where Guy Fieri went to KC.  I went to his website and they had the recipe for the jalapeno sausage from  R.J's Bob-Be-Que Shack in Mission, Kansas  .  It turned out amazing.  Used a bunch of peppers fresh from the garden.  Tasty  Here is the recipe from his website:
    • 16 corn husks
    • 2 teaspoons kosher salt
    • 1 tablespoon sugar
    • 1/2-ounce chicken base dissolved in 2 ounces cold water
    • 1 tablespoon chopped fresh garlic
    • 1/2 teaspoon grated nutmeg
    • 1/4 teaspoon ground allspice
    • 1/4 cup chopped and seeded jalapenos
    • 1 tablespoon crushed black peppercorns
    • 1/2 teaspoon cayenne pepper
    • 2 1/2 pounds coarsely ground pork butt
    concordance-end

    Directions


    Heat a smoker or grill to 250 degrees F.

    Soak corn husks in warm water for 15 minutes. Mix all of the dry ingredients together in a large bowl and add the ground pork. Combine well. Put approximately 6 ounces of the sausage mixture 8 of the open wet corn husks. Put another corn husk on top and wrap and tie each end with string. Smoke until the sausage temperature reaches 160 degrees F on an instant-read thermometer. Transfer the husks to a serving platter and serve.  

    Turned out freaking amazing!!!!!!!  Next batch will have some cheese and a few other ingrediants added to it. :)

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  2. pandemonium

    pandemonium Master of the Pit

    Pretty cool with the corn husks there, looks good[​IMG]
     
  3. jak757

    jak757 Smoking Fanatic Group Lead

    Awesome, awesome, awesome!

    I saw this on TV, looked at my wife, and said -- I have to make these!.

    You sir, are a man of action.  I'm still waiting to do so.  But you have inspired me.

    Did/can you just use husks from corn you husk, or did you but them? I suppose either would work.

    Great job!
     
  4. reichl

    reichl Meat Mopper

    did the smoke penetrate the corn husks and flavor the meat?
     
  5. ballagh

    ballagh Smoking Fanatic

    either would probley work jak.  i bought a bag at the local mexican grocery store.  got a bag of like 250 for a buck :)

    yes the smoke did penatrate the husks.  there was about a 1/8" smoke ring on the sausage.  It tasted amazing.  just reheated one for lunch.  man it amplified the smoke flavor ten fold.  very tasty.
     
  6. morkdach

    morkdach Master of the Pit OTBS Member

    wow I seen this today & this is a gotta have thanks for the thread.
     
  7. new2que

    new2que Meat Mopper

    I'm going to have to try this!  You're right, cheese would be a great idea... I really should start making a list!
     
  8. roklimo

    roklimo Smoke Blower

    Love that show.  Have to try this.
     
  9. diesel

    diesel Smoking Fanatic

    I saved that recipe while the show was on.  Can't wait to give it a try.
     
  10. So I'm making these and a couple of breakfast fatties to freeze and have "on hand" and I have the jalapenos for these and green peppers for the "western omelet" fattie all diced up and on the cutting board ready for assembly, well I had a terrible migraine headache and apparently my eyes weren't seeing straight and I swapped the diced jalapenos and the diced green pepper.  The result, I was disappointed in the heat on the sausage then I realized my mistake when I ate a slice of the fatty the next day and got a "hot" surprise.  Holy moley.....

    Moral of the story, never cook with a migraine and never place peppers that look the same all diced up next to each other on a cutting board.  UGH.  I will say once I got over the shock the fatty was delicious.  I just wish I took some pictures of the fatty as they were a half / half of omelet on one side and hasbrowns on the other.
     
  11. Tried this recipe recently, with a few changes.  Sadly the biggest change was having to do it in the oven, since my ecb was involved in a automobile accident (dont ask lol stupid nieghbor, thas all I'm sayin), and my uds isnt finished yet. So I added a alittle liquid smoke ( not the same but....) Also substituted the pork butt, with 4lbs of ground deer meat and a 1lb of ground bacon. After alittle math i mixed it all up and totally forgot the garlic ( kickin my butt on that one ) Made 15 to 20 sausages before I ran out of corn husks, and my wife had the brilliant idea to use the rest of the meat for a meat loaf.  Cant wait to make these again when my uds is up and running, they were awesome!!!! Oh I also added a cup of cheddar cheese to mine.
     
  12. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    What no qview [​IMG]
     
  13. HAHA was technically no "Q" so didnt even think about taking pictures.
     
  14. scarbelly

    scarbelly Smoking Guru OTBS Member

    I have been wanting to do this for a while now and you just kicked me in the butt to make it happen. I am going to make some with chicken too and might change up the spices on that one. Shooting for this weekend but it is raining so I don't know if it will happen that soon
     
  15. arnie

    arnie Smoking Fanatic

    So much to smoke and such little time
     
  16. GOOD!!!!! They were delicious even in the oven. I also motivated me to get off my butt and finish my UDS
     
     
    Last edited: Dec 16, 2010
  17. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    those look great, I need to add that to my list
     
  18. My kitchenaid meat grinder didn't like grinding the pork butt when I left some fat on the meat. But I'll be smoking today.
     
  19. Bumping an old thread to share a picture I took of mine back in 2010...

     

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