Bighwheel BBQ List


Ok Curley..thought I done sent it to you. Here's two. The first one is some
kind of yankee hotlinks which I wouldn't feed to my dog. The 2nd one is a
recipe I been fiddling with which tastes pretty close to what I remember
getting back when I was a kid.  Feel free to experiment but just be careful
with the anise seeds or it will wind up tasting like licorice sticks. You
can also reduce the heat level by reducing the red pepper and cayenne. The
amount as listed will pop you out in a sweat.  Half that amount and they
still slightly warmish..1/4 and they be about right for wimmen, chillins,
and sissies.

bigwheel


Otis Boyd's Famous Hot Link Sausage
 -- From The All-American  -----------------------------------    Barbecue
Book by Rich Davis & Shifra Stein, NY: Vintage, 1988, ISBN# 0-394-75842-0
(pbk)

2 1/2 lb ground pork (shoulder cut)
2 1/2 lb ground beef (brisket, round, or sirloin)
2 t dried sage
2 t crushed red pepper
2 t paprika
2 t ground cumin
2 t dried sweet basil
2 t aniseed
2 t dried oregano
Dash salt and ground black pepper
Mix the meats with the spices.  For sausage links, attach 2 1/4-inchsausage
casings to the stuffer nozzle on a hand meat grinder.  Stuff the casings to
the desired length, cut the links, and secure the ends with string.
Barbecue at 225 deg F for 2 hours or slow-smoke at 185deg F for 4 hours.
For sausage patties, form the meat mixture into a roll and cover with wax
paper.  Slice the roll into patties and peeloff the wax paper.  Patties can
be fried or grilled. 

                        Genuine Texas Hotlinks 

6-7 lbs. Boston Butt 
12 oz beer or water (beer seems to intensify the spice flavor)
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
1 T. Mortons Tender Quick
2 T. Kosher Salt
2 T. Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. ground corriander
1 t. ground thyme

Mix all the spices into the liquid and place in refrigerator while you cut
up the meat to fit in the grinder. Pour the spiced liquid over the meat and
mix well. Run meat and spice mixture through the fine plate and mix again.
Stuff into medium hog casings. Smoke or slow grill till they are done. Wrap
in a piece of bread and slap on the mustard heavy. 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Bigwheel's Genuine Texas Hotlinks

6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
2 T. Mortons Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. corriander
1 t. ground thyme

Mix all the spices, cure, and garlic into the beer and place in refrigerator
while you cut up the meat to fit in the grinder. Pour the spiced water over
the meat and mix well. Run meat and spice mixture through the fine plate and
mix again. Stuff into medium hog casings. Smoke or slow grill till they are
done. Wrap in a piece of bread and slap on the mustard heavy. Bob Wills
music and Lone Star Beer on the side.







