Junior Beef Smokies in BBQ Sauce


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.

Five pounds of ground beef mixed with the kielbasa seasonings: Salt, Marjoram, fresh garlic, Pepper, Mustard Seed, Onion Powder, Nutmeg, and some Cure #1.

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°).

While they smoke let's cook up a batch of homemade BBQ sauce.

As soon as the juniors reached an I.T. of 150° they get dunked into a cold water bath...

Then dried off, trimmed and into the fridge overnight.

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