What's cooking today? 🔥 Pics are necessary!

[Timmy]

Buy the pre-made chub of breakfast sausage (like the one in the video on that link). There's a few brands that offer it in the US.
I made my own because I had ground pork that I had purchased. I make all of my sausage from a store bought ground meat. I don't own a grinder either....yet.

Well, I’ve had a grinder like in forever. I’ve never used it though. For Father’s Day I got a 5lb sausage stuffer. Looks like I’ll be useing both in the near future. Any input, advice, recipes, tips would be greatly appreciated!

 

[Timmy]

Happy Father’s Day to all the dads out there! I did an easy smoke this weekend. Smoked hamburgers, we added cheese, bacon and some seasoning together. Mixed it up and smoked em for almost 2 hours. They were amazing!

 

[Timmy]

Oh can’t forget the bbq beans!

 

[Pat Evans]

Kielbasa and Ham Sausage. Both were from seasoning from PS Seasoning
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Had my first issue with the Yoder today. Igniter failed to start it. Had a pellet dump in the burn pot. Just emptied and lit manually. I will check the fuse and replace it, or replace the igniter. I had bought a spare, just in case

Kielbasa looks fantastic!

 

[RustyJake]

Well, I’ve had a grinder like in forever. I’ve never used it though. For Father’s Day I got a 5lb sausage stuffer. Looks like I’ll be useing both in the near future. Any input, advice, recipes, tips would be greatly appreciated!

Find a sausage you like and start there. Maybe a fresh breakfast sausage, something that doesn't use cure. The collagen casings can be difficult, but buy a good quality one and you should be fine. You will learn by overstuffing a couple and having blowouts.
I watched quite a few videos on linking and stuffing sausage. Start there. Eric from 2 guys and a cooler is a good start, same and Duncan Henry. Very informative and easy to follow.
And please, reach out if you think I can help. That goes for anyone here on the forum.

 

[Timmy]

Find a sausage you like and start there. Maybe a fresh breakfast sausage, something that doesn't use cure. The collagen casings can be difficult, but buy a good quality one and you should be fine. You will learn by overstuffing a couple and having blowouts.
I watched quite a few videos on linking and stuffing sausage. Start there. Eric from 2 guys and a cooler is a good start, same and Duncan Henry. Very informative and easy to follow.
And please, reach out if you think I can help. That goes for anyone here on the forum.

I appreciate the info @RustyJake ! Thanks!