May I help you !
May I help you !
May I help you !
Yes they do, but that doesnāt mean I would order it.
A pecan wood smoked Texas hot link is a different story.
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No good hot links that I know of up here. If you know any intel, help me out!
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The advantage of Gateās was that they stayed open til 3:00am and they are scattered around so oneās always fairly close. When my friends would play bars, theyād usually stop around 1:30 or 2 so we always had time to eat before they closed. 
Iād also add, Iāve come to the conclusion that KC is the furthest West and furthest North Southern City. It really isnāt Midwest in the Indianapolis Milwaukee sense, because the commerce and population followed trade routes SW and SE. At least thatās how Iāve
gathered the fruit of my heritage now that Iāve been gone as long as I lived there.
Back to NJ BBQ!
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Heard some great things about Henriās from some AC regulars, at $15.75 for the buffet I will be making the trip in a few weeks, will report back.
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@corvette_johnny you can get the originals direct from Texas by mail order here:
https://shop.pittsburghotlink.com/product.sc?productId=7
$20 for five lbs is not unreasonable, but you have to add shipping. Still, for the original, Iām tempted.
Hereās a recipe to make your own:
Spicy Cure Paste
1 bottle of beer
2 tbsp coarsely ground black pepper
2 tbsp red pepper flakes
2 tbsp cayenne pepper
2 tbsp Hungarian paprika
3 tbsp kosher salt
2 tbsp mustard seeds
1/4 cup garlic, minced
1 tbsp garlic powder
1 1/4 tsp Prague powder #1 (6.25% sodium nitrate)
1 tsp bay leaf, ground
1 tsp coriander
1 tsp dried thyme
1 tsp whole anise seed
1 tsp msg (I use Accent)
1/2 cup non-fat dried milk (optional, see notes)
Ingredients
6 lb Boston butt (fat somewhat trimmed)
1 lb fatty bacon
natural hog casings
Marinate, refrigerate, grind, stuff, smoke.
Itās missing beef which to my way of thinking is necessary for a true hot link. Also I would use dried Anchos and Arbols instead of paprika and cayenne, and leave out the salt peter, but thatās just me.
What say @jcostiones? Any thoughts on hot links or the recipe?
Otherwise I am thinking five lbs of Jaunitos homemade Oaxqueno Chorizo on the smoker could take care of my craving.
Yes. Please ! Thank you
Interestingā¦ is that 20.00 cooler the shipping rate, or do you have to pay shipping on top of that. If shipping is included, 8 bucks a pound isnāt that bad.
Ever have szabatos breakfast links? If not, give those a try. Really good stuff
Dunno. Tried to click through but it wasnāt very clear. Maybe a phone call before ordering?
Also Iām thinking the premium which are supposed to be leaner would be better in the smoker.
Iād would def go with the fatty ones. They wonāt dry out and will be better left over. The more fat in smoking the betterā¦in my eyes. Maybe Iāll call them Tuesday. In the meantime, go get some of those breakfast links. Iām not letting you down on this one lolā¦seriously.
What about flare ups? Nothing worse than flamed meat.
No flare ups in a vertical water smoker 
Thatās what I use, and trust me, itās possible.
Iām aware lol. I had one really bad experience. Always keep your smoker away from your house 
If you stack them up in the middle of the trays and let them render into the water, you should be good. Just keep an eye on things and donāt pass out on the couch like me lol
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Yeah and you gotta watch the water level too. Itās always a challenge that needs to be constantly monitored with a cold bevy in hand. You donāt want to get distracted with other projects.
At least thatās what I tell the wife.
So got busy with the smoker today.
Running a mix of wild cherry and birch.
Checking half way through.
Time to pull it. Pork back ribs, italian sausage, beef top round.
Kept warm while making the sides. Tossed salad, 4 cheese Mac n cheese, and Texas pintos with sage, bacon & onion.
Ribs were perfect, juicy, nice smoke. Sausages also good, had to pull 15 minutes early so they didnāt dry out.
Top round was tender, juicy, and had a nice smoke ring.
Iām finding top round (London broil) is a lot easier to do than brisket. Takes about a hour and a quarter, vs eleven hours for a brisket. It turns out great without the wait. Easier to thinly slice too.
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Looking good. I just canāt get into london broil but that would probably be the best around.
I think you need to try some of those hot links and let me know 
Try some of those szbatos breakfast links. Iām sure you will like them.
How is birch? Iāve never used that. My uncle likes local cherry and we cook up bluefin belly with it. Some people will say we are nuts but you can only eat so much raw belly before it gets tiring.
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Itās good. They use it in Sweden a lot to smoke fish, especially salmon.
The flavor is similar to alder if youāve had that, for example in Washington State.
Since the thread exists, Iām putting this here. And now I want BBQ. SIGHā¦
Meat prices are hitting these guys already. Iāve seen a couple posts from the likes of Local Smoke, JSBBQ and TST (2 of the 3, I forget who exactly) referring to temporary price increases and perhaps a shrinking of the menu.
That said, if the weather is nice TST has been setting up distanced picnic tables in their parking lot. A lovely view of Rt 36 in Leonardo to boot 
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