BBQ List
Garry Howard


I was browsing through recipes and found this hot links recipe by John
"Smoky" Mitchell. I've made these before and also tasted a batch John made
and brought to one of Jim McGrath's hotlucks. They're good. You may find the
recipe suspect since John was from Maine, not Texas, but he was a hell of a
cook and did a lot to spread the word about real BBQ throughout New England.

Garry

* Exported from MasterCook *

                    John Mitchell's Texas Smoky Links

Recipe By     :John "Smoky" Mitchell - smoky@concentric.net
Serving Size  : 1     Preparation Time :0:00
Categories    : Sausage

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  pork butt
  1              pound  beef chuck
  1           teaspoon  ground coriander
  2          teaspoons  ground cumin
  2          teaspoons  chopped garlic
  1         tablespoon  ground black pepper
  2          teaspoons  red pepper flakes
  1           teaspoon  Prague Powder #1 -- (curing salt)
     1/2           cup  ice water
  4          teaspoons  salt
                 pinch  ground allspice
                 pinch  ground cloves

Grind pork 3/8 plate-beef 1/4" plate- mix and stuff in hog casings -
8"links. Hot smoke to 155 degrees F or cold smoke at least 12 hours.


