Burn Co BBQ

[heironymouspasparagus]

Funny you mention sausage. . . 

Sausage will pick up more smoke than any other meat (because it's porous, and incorporates multiple fats).  If you put sausage on a smoker when it is cold, it will get a very nasty taste, because it will absorb creosote.  The reaction produces an almost "burnt plastic" taste.  I am willing to bet that this is what's happening.  You have to bring sausage (of any kind) up to temperature before adding it to the smoker.  You should really do this with all meats, but especially sausage.

Another thing to keep in mind is that some herbs do not react well with smoke.  Sage (the primary herb in breakfast sausage) is one of the worst herbs to use with culinary smoke.  Sausages with a strong sage flavor can produce strange results (pine tree taste) when smoked.  A mild sausage, is best.  Stay away from meat seasoned with sage, rosemary, bay and marjoram.  If you use these herbs, use them in finishing (after the smoke) only, and use them sparingly, as they compete with the smoke flavor in a bad way. The best rule of thumb in BBQ seasoning is to stay away from any herb with "back of the tongue" flavor.

The spices that work best with the smoke process are the ones on the other end of the flavor spectrum (front and middle of the toungue) like thyme, black or green peppercorn, grains of paradise, paprika, cardamom, celery, cumin, ginger, coriander, allspice, nutmeg (small quantities), and of course onion/garlic powder.  You want to take advantage of the savory nature of these spices and the sweetness of whatever natural sugar you use in your rub/sauce.  Any of the back of the tongue flavor should come from the smoke.

Joe wins awards for his sausage, so it may have just been a fluke, or perhaps a "pit-master in training" problem.

Could have been...just had an off taste that I couldn't identify.  Didn't like it very much, but was not actually repulsed by it.  Could just be an acquired taste kind of thing, too.  But I am not a big fan of barbeque sausage usually.  I tend to go more toward the BlueGold type for breakfast, or the German/Bavarian style sausages.  Summer, brat, knack, etc.

[Gaspar]

I am not a big fan of barbeque sausage usually. 

That's what she said.

[Conan71]

Sausagefest?

[Breadburner]

Sausagefest?

Foot-long....WoW...!

[Hoss]

Once again, another stellar outing.  This time tried both things I haven't had (pulled pork sammich; baked beans), plus had a burnt end rib (nomnom).

The pork was out of this world tender and needed no sauce.  The baked beans were smokey and sweet and were quite good.

[Conan71]

Wish I could have eaten more of the beans.  They could use some tweaking (just had to reference the PE debate ) though.

[heironymouspasparagus]

They do have great beans!

[Hoss]

Wish I could have eaten more of the beans.  They could use some tweaking (just had to reference the PE debate ) though.

Yeah, I kind of wished I had used that greeting on you now...I was going to tell him I was running behind because I needed to buy a case of Sudafed...

[sgrizzle]

They do have great beans!

Seriously? It is literally:

mixed with

[Conan71]

Seriously? It is literally:

mixed with

And that equals

[heironymouspasparagus]

Seriously? It is literally:

mixed with

Well it works whatever it is.  Almost as good as Oklahoma Joe's.

[Gaspar]

Wish I could have eaten more of the beans.  They could use some tweaking (just had to reference the PE debate ) though.

DO THIS!
3 GUYS SMOKIN' BEANS

In competitions with a bean category we use this exact recipe except we put the beans in the "cool" part of the smoker (180 to 200) all day long and allow them to form a nice caramelized smoky crust on the top.  If you have ever had our beans at AOB, Bixby, or the Royal, this is what you have had.

A few hints. . .chop your peppers and onions in exactly 1/2 inch perfect squares.  Use a good pork sausage and good quality bacon, none of the cheap stuff. Do not use a heavily herbed sausage.  Jimmy Dean mild or mild with maple is excellent.  If you just happen to have any burnt ends (as we typically do), for God's sake, throw them in!

Warning: These beans will cause you slap your momma, and in-turn cause her to slap her momma, possibly erupting into a case of domestic abuse that could result in incarceration.

[heironymouspasparagus]

DO THIS!
3 GUYS SMOKIN' BEANS

Yum!


I like to start with dry beans...

[Gaspar]

Yum!


I like to start with dry beans...

If you do, cook them several days in advance and allow them to refrigerate un-drained.  Otherwise you will get tough skins.

[carltonplace]

Funny you mention sausage. . . 

Sausage will pick up more smoke than any other meat (because it's porous, and incorporates multiple fats).  If you put sausage on a smoker when it is cold, it will get a very nasty taste, because it will absorb creosote.  The reaction produces an almost "burnt plastic" taste.  I am willing to bet that this is what's happening.  You have to bring sausage (of any kind) up to temperature before adding it to the smoker.  You should really do this with all meats, but especially sausage.

Another thing to keep in mind is that some herbs do not react well with smoke.  Sage (the primary herb in breakfast sausage) is one of the worst herbs to use with culinary smoke.  Sausages with a strong sage flavor can produce strange results (pine tree taste) when smoked.  A mild sausage, is best.  Stay away from meat seasoned with sage, rosemary, bay and marjoram.  If you use these herbs, use them in finishing (after the smoke) only, and use them sparingly, as they compete with the smoke flavor in a bad way. The best rule of thumb in BBQ seasoning is to stay away from any herb with "back of the tongue" flavor.

The spices that work best with the smoke process are the ones on the other end of the flavor spectrum (front and middle of the toungue) like thyme, black or green peppercorn, grains of paradise, paprika, cardamom, celery, cumin, ginger, coriander, allspice, nutmeg (small quantities), and of course onion/garlic powder.  You want to take advantage of the savory nature of these spices and the sweetness of whatever natural sugar you use in your rub/sauce.  Any of the back of the tongue flavor should come from the smoke.

Joe wins awards for his sausage, so it may have just been a fluke, or perhaps a "pit-master in training" problem.

Sausage has to be cooked in beer first to make the casing snap. You can disagree with me...but you'd be wrong.