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Texas Hot Links

 
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Griffin
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Joined: 03 Nov 2006
Posts: 798
Location: Dallas, Texas

PostPosted: Mon Apr 02 12 11:17 pm    Post subject: Texas Hot Links Reply with quote

We made up 6 lbs of Texas Hot Links this weekend (and 10 lbs of Hot Italian Sausage, but that's another post) I used a recipe from Kevin Taylor, the BBQ Guru, which can be found online if you goggle it or I think Jarhead posted it here.

Started with this


Ground it up and turned some of it into this


Then threw it onto the Egg at 130 F. Yep 130! Used my Auber Instruments Pit Controller to keep it going. and after one hour we had this.


Then 140 for another hour and then for the next hour and 40 minutes slowly bumped it up to 250 in increments until we hit 160F internal temp and we were left with this.


Let me just say, this was some HOT SAUSAGE!! Not like an overwhelming burn where you couldn’t taste anything else. And more of a back of the throat burn then lighting your tongue on fire. I could definitely taste the garlic as well as the notes the herbs gave it. WE like spicy food, but Mrs. G thought we needed to tone it down on the heat. Maybe all the black pepper, red pepper and cayenne pepper was just a bit too much. Mr. and Mrs. A, also agreed that is was good, but the heat could be toned down a tad. So next time, and there will be a next time, we’ll bring the heat level down a bit, but for a second attempt at sausage, not too bad. And we have plenty left over, vacuum sealed and frozen for later use.

It took me a long time to get the write up done and there are tons of pictures there including the recipe. Please click HERE if you would like to see more info on how we did it. Thanks for checking it out.
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Kevin P
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Joined: 09 Apr 2011
Posts: 422
Location: Sunny Northern California

PostPosted: Mon Apr 02 12 11:20 pm    Post subject: Reply with quote

Real nice links! I sure love a good HOT sausage! And those look too good to ignore....

Nice job!

Kevin
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Griffin
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Joined: 03 Nov 2006
Posts: 798
Location: Dallas, Texas

PostPosted: Tue Apr 03 12 1:14 am    Post subject: Reply with quote

Thanks. Honestly, I don't think I could have done it without all the stuff I've learned from you guys here. It was a bit of a challenge trying to keep the fire at 130 and then 140 on an Egg. Not sure I could have done it without a pit controller.
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Canadian Bacon
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Joined: 06 Sep 2007
Posts: 12186
Location: Mississauga ON Canada

PostPosted: Tue Apr 03 12 7:44 am    Post subject: Reply with quote

Awesome looking links you put out Griffin.
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Beertooth
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Joined: 03 Nov 2007
Posts: 5593
Location: Central Washington

PostPosted: Tue Apr 03 12 10:33 am    Post subject: Reply with quote

Mmm!

Looks great!

I have been wanting to make some hot ones myself.
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suckaass
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Joined: 06 Apr 2011
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PostPosted: Tue Apr 03 12 11:46 am    Post subject: Reply with quote

Nice job, Griffin. Good looking links
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