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TentHunter
03-30-2013, 10:29 PM
Tomorrow morning for Easter Sunday, we're having a continental breakfast at church. We're suppose to bring something, so I decided to make up a batch of Junior Beef Smokies smothered in BBQ sauce.

A couple sheep casings soaking.
https://lh6.googleusercontent.com/-_Zw-Tc_QP9o/UVe-52zT5vI/AAAAAAAAEpo/NOtkFMPACbo/s400/BEEFBBY1.JPG

Five pounds of ground beef mixed with the kielbasa seasonings: Salt, Marjoram, fresh garlic, Pepper, Mustard Seed, Onion Powder, Nutmeg, and some Cure #1.
https://lh3.googleusercontent.com/-5TbRnxashJc/UVe-6YmyzfI/AAAAAAAAEpU/_JIY6XIhdlk/s640/BEEFBBY2.JPG

Stuff into the sheep casings & twist into links... then onto the MAK with the A-maze-N-Pellet-Tube and some 100% Hickory pellets for an hour of cold smoke. The leftover sausage was formed into a patty and added as well. After 1 hour the MAK was turned on to smoke mode (about 170).
https://lh3.googleusercontent.com/-D4uJ_G7m8LY/UVe-6MyrccI/AAAAAAAAEpE/EDRMAcIoAH4/s740/BEEFBBY3.JPG


While they smoke let's cook up a batch of homemade BBQ sauce.
https://lh5.googleusercontent.com/-veMYZK3BWhg/UVe-6zEmKBI/AAAAAAAAEpc/w40V1ahH23g/s500/BEEFBBY4.JPG


As soon as the juniors reached an I.T. of 150 they get dunked into a cold water bath...
https://lh5.googleusercontent.com/-jj740j5xUww/UVe-6VRw8DI/AAAAAAAAEpQ/d1i9D2fDjEo/s740/BEEFBBY5.JPG

Then dried off, trimmed and into the fridge overnight.
https://lh6.googleusercontent.com/-9aweAT3HqVU/UVe-6-gDUpI/AAAAAAAAEpY/hx8Lzi6anv0/s740/BEEFBBY6.JPG


Tomorrow morning they're destined for the Crock Pot with the BBQ sauce. :cool: YUM!

So Cal Smoker
03-31-2013, 08:16 AM
Very nice Tent. Your friends are lucky to have you.