| Topic Summary |
| Posted by Vindii on May 3, 2012, 6:12am |
I got the two kegs I ordered from OSH. These are the stripped down versions. They don't come with the cast iron grates with the upper rack, side shelves, trailer hitch mount, or the multi tool. They also have a different stand without wheels. I really just wanted the body so it works out good for the price.
I wanted them for the competition BBQ team we are starting. Here's a couple pics.
![[image]](http://i768.photobucket.com/albums/xx324/Vindiii/P11902971024x768.jpg "[image]")
![[image]](http://i768.photobucket.com/albums/xx324/Vindiii/P11903021024x768.jpg "[image]")
![[image]](http://i768.photobucket.com/albums/xx324/Vindiii/P11903051024x768.jpg "[image]")
![[image]](http://i768.photobucket.com/albums/xx324/Vindiii/P11903061024x768.jpg "[image]")
I'll get the cast iron seasoned this weekend and get them sealed up. |
| Posted by Cajunate on May 3, 2012, 9:58am |
| Very nice!!! Are those grates Stainless steel? |
| Posted by rhodeje on May 3, 2012, 10:03am |
Wow they look great!
What's the name of your Comp Team?
Are you going to be competing anywhere south? |
| Posted by Vindii on May 3, 2012, 2:33pm |
May 3, 2012, 10:03am, rhodeje wrote:Wow they look great!
What's the name of your Comp Team?
Are you going to be competing anywhere south? |
|
We havent picked a name yet. I'll forward you a list of our comps once we nail it down. Hopefully we can meet up at one.
Caj - I'm not sure if the grates are stainless. I'd guess not but not sure. |
| Posted by rhodeje on May 3, 2012, 2:55pm |
May 3, 2012, 2:33pm, Vindii wrote:
May 3, 2012, 10:03am, rhodeje wrote:Wow they look great!
What's the name of your Comp Team?
Are you going to be competing anywhere south? |
|
We havent picked a name yet. I'll forward you a list of our comps once we nail it down. Hopefully we can meet up at one.
Caj - I'm not sure if the grates are stainless. I'd guess not but not sure. |
|
That would be great! How about "Smokin' Our Butts Off"  |
| Posted by jimz on May 3, 2012, 3:59pm |
Vindi good luck with your comp. team. Nice looking grills, even stripped down they are pretty. Vindi did you make some of that big batch of sausage for your comps. Would you like a Creole Chaurice Sausage recipe? Can not wait to see your winning dishes  -JimZ |
| Posted by keymaster on May 3, 2012, 5:28pm |
| Those are some pretty Kegs, I wish I would have got a bubba keg when they were cheap. |
| Posted by Vindii on May 4, 2012, 6:27am |
May 3, 2012, 3:59pm, jimz wrote:| Vindi good luck with your comp. team. Nice looking grills, even stripped down they are pretty. Vindi did you make some of that big batch of sausage for your comps. Would you like a Creole Chaurice Sausage recipe? Can not wait to see your winning dishes -JimZ |
|
I'd love any sausage recipe that you want to share. There's so many different sausage recipe that I've found it best to try the one that people recommend. Better chance of it being good. That kind of what I did with this batch. Lots of test recipes in here. All the sample patties we very good so we might be on to something.
If you like Italians these sweet hot Italians are great. The best sausage I have made so far. They have a good amount of heat so make sure you like it hot. I'll trade for the Creole recipe if you like.
|
| Posted by jimz on May 5, 2012, 8:24am |
That's a deal Vindi!  I will also post it in recipes too.
![[image]](http://i803.photobucket.com/albums/yy319/JimZ04/chaurice176.jpg "[image]")
Been a while since I made a batch. Will have to put on my list.
ps: onion should be a small dice |
| Posted by Cajunate on May 5, 2012, 8:37am |
| You know, looking at those shiny new Kegs makes me even more positive that an oval or even a rectangular streel insulated version would take over the kamado style grill like crazy. If only Primo would buy out the steel keg portion of OMC trhey would make a fortune! |
| Posted by Vindii on May 5, 2012, 9:10am |
Thanks Jim. I think you'll like this one.
Hot Sweet Italian (Brican)
1 lb Pork shoulder
2.25 gm Chillies (red chilli flakes)
2 gm Black Pepper
1.5 gm Coriander
4.25 gm Salt
1.75 gm Sugar
0.5 gm Caraway ground
1.5 gm Fennel ground
Grind meat with course plate, mix spices in a bowl and dust over course ground meat. Mix by hand until spices are evenly mixed (two minuets at the most, do not over work). Regrind with a medium plate and stuff into 29/32 hog casings or equivalent. |
| Posted by jimz on May 5, 2012, 6:02pm |
| Looks good to me, thank you Vindi -JimZ |
| Posted by Cajunate on May 6, 2012, 2:41pm |
Hey guys, in the future when posting recipes could you please post them in the recipe section and leave a link to it in the specific post you are comment on it in?That way when someone wants to refer to it they won't have to go through looking for the thread it was originally posted in. I could move it myself but it would move the whole post in which the recipe was posted in.
Thanks!!!! |
![[image]](http://i1183.photobucket.com/albums/x475/Cajunate/ELT5-1.jpg "[image]")