Welcome to BBQPitBoys.com: A Journey Through BBQ Mastery
As we begin our journey through the world of BBQ, we find ourselves standing at the edge of the pit, ready to embark on a culinary adventure that will take us to new heights. The first step in this journey is to smoke me a fatty brisket – a staple of any respectable BBQ joint. With our barbecue shoes firmly in place, we're ready to dive headfirst into the world of slow-cooked meats.
The Art of Cooking Sauerkraut Stuffed Sausages
Our recipe for sauerkraut stuffed sausages begins with the importance of quality ingredients. We need some good quality sauerkraut, whether store-bought or homemade. Next, we'll require an onion – thin slices are key to achieving the perfect balance of flavors. Italian-style sausages work particularly well for this recipe, thanks to their natural casing.
Now that we have our ingredients, it's time to cook them down into a rich and flavorful sauce. In a black-iron pan over direct medium heat, we'll add about two tablespoons of butter – the sweet stuff works wonders in this context. Once the butter has melted, we'll toss in those onions and let them brown slightly. As they cook, we'll add just a little bit of sauerkraut juice to keep things moist.
Once our onions have reached the perfect level of doneness, it's time to add the sauerkraut itself – about two pounds should do the trick. We'll let this mixture cook down for 20 minutes or so, allowing the flavors to meld together in harmony. As we wait, we can't help but feel a sense of anticipation building within us.
The Finishing Touches
Now that our sauerkraut stuffing has cooled slightly, it's time to add some shredded cheese – the binding agent that holds this entire operation together. We'll use our favorite cheese, and as it cools further, we can start to imagine the delicious flavors that are about to unfold.
Here comes the trickiest part of the recipe: stuffing those Italian-style sausages with our very own creation. Using our fingers, we'll carefully make a hole in each sausage and fill them with the sauerkraut mixture. It's a delicate process, but trust us – it's worth the effort.
The Results Are In
As we place our stuffed sausages over direct medium heat, we can't help but feel a sense of excitement building within us. The minutes tick by as we wait for these bad boys to cook through, and when they finally emerge from the pit, we know that we're in for a real treat.
The first bite is like a symphony of flavors on our taste buds – the buttery sauerkraut, the tender meat, and the subtle kick of heat all come together in perfect harmony. It's no wonder why these sausages are sure to become a staple of any BBQ joint.
A Word from the Pit Masters
We'd like to extend an apology to our viewers for eating on camera – it's a pit master privilege that we can't help but indulge in. But don't worry, folks; this is just the beginning of our journey through the world of BBQ mastery.
As we continue to explore the art of BBQ cooking, we'll be sharing more recipes and tips than you can shake a stick at. From brisket to ribs, and from sausages to legs, we're committed to covering every base when it comes to the delicious world of slow-cooked meats.
So if you're ready to take your BBQ game to the next level, be sure to check out our website for all the latest recipes and tips. And remember, practice makes perfect – so don't be afraid to get creative and experiment with new flavors and ingredients.
The Journey Continues
As we conclude this first installment of our BBQ journey, we can't help but feel a sense of excitement building within us. The world of BBQ is full of endless possibilities, and we're honored to be a part of it.
So join us as we continue on this culinary adventure, exploring the depths of the pit and uncovering new secrets along the way. Whether you're a seasoned pro or just starting out, we hope that our recipes and tips will inspire you to create your own masterpiece.
And remember, when it comes to BBQ, there's no such thing as a "mistake." It's all about experimentation and having fun in the kitchen – so don't be afraid to try new things and push the boundaries of what's possible.
Now, let's get back to cooking – we've got some legs to broil and a whole lot of BBQ action to tackle!
"WEBVTTKind: captionsLanguage: en♫ Gotta smoke me a fatty brisket♫ Got my barbecue shoes on♫ Gotta smoke me a fatty brisket♫ I got my barbecue shoes on♫ Got my natural casing♫ Got the hogs on the run ♫(saxophone)- Welcome to BBQPitBoys.com.Today we're cooking up somesauerkraut stuffed sausagesat the pit and it's easy to do,but first toast we'redoing sausages on the grilland it is good.Alright, for this recipe you'regonna need some sauerkraut.Get some good qualitysauerkraut or make your own.You're gonna need an onion, right?And you're gonna need some good sausages.Alright, these are Italian-style sausages.This recipe won't workwith just any sausageand we'll show you why.And of course, you'regonna need some butter.Alright, let's put this together.Now the first thing you want to do iscut yourself up an onion, right?Cause we're gonna be addingonion to our sauerkraut,so the trick here is you wanna cutyour onions real thin sliced.Now if you've never hadsauerkraut stuffed sausage before,man, you're missingsomething out of your life.You definitely gotta check this out.Now, like I said, cut it niceand thin, just like that.Okay?This will allow it to get a good cookas it's mixed in with the sauerkraut.Alright, simple enough.Now we're gonna take a black-iron pan,we're gonna put it over a fire here,and we're gonna add abouttwo tablespoons of butter.Alright, get some fat,some sweet butter worksreally good with this, right?Oh, man, getting hungry.Now, in the hot pan you'regonna throw those onions inand we're gonna cook 'em down a bit,just brown 'em, just slightly.Oh, yum.Smells good!Now you're gonna add just alittle bit of sauerkraut juiceas we cook this down, just a little bit.Keep it nice and moist.We don't want to fry 'em.Kinda poaching em down, right?Alright.Cheers, we're eatin' good.Alright, we've got theonions the way we want 'em.And now we're gonna add the sauerkraut.And here we've got about two pounds.A good bit of sauerkraut to the amount ofsausage we'll be using.Just get it in there andnow we're gonna cook it downand this may take 20 minutes to half hour.Just do it nice and slow,you're in no rush, right?And you get 'em so theylook just like that.Oh, man.Take it off the grill andwe're gonna let it cool down.(grunts)Now here I've got someshredded cheese, right?Use your favorite cheeseand this is all cooled downnow, so you can handle it.And the cheese kind of binds it, right?It's not really melting in,but it is binding the sauerkraut.Now here's the trick, you take a sausageand these Italian-style sausages witha natural casing workreally well for this.And you just stuff, yeah.Use your fingers, just theway she likes it, right?Just get it in there, now!So like that, use yourfinger to make a hole,just makes it easier toget it in there, alright?And you just stuff, nowyou could do this, say,the night before if you gota family picnic going onor you got some tailgatin'.And you just keep stuffin'.Now again, like I said,not all sausages out ofthe grocery can bestuffed like this, right?These Italian-style sausageswork really well, right?With that natural casing.But there are some national brand sausagesthat you can do this as well.So again, use that finger and stuff.Oh, man.This is gonna be good.Again, for those who fell asleep,that's what it should look like.See how it expanded?Good!And we're eatin' good tonight, Martha.(chuckles)And it's not chicken.(rock music)Alright, these sausages have been stuffed.Now we're gonna placeover direct medium heat.We don't it want really hotbecause you might blow these up.Right, so a good steadymedium heat, direct like that.Put the cover on and it's onlygonna take maybe a half hour.Now we're about 15 minutes into thisand you might want to turn 'em, right?It all depends on howhot those charcoal isthat you got goin' on, right?Oh, man, look at that.It smells good!And of course, if you gotcool zones on that fire,you just move them sausages around.That's all.Now be sure to make a ton of thesebecause they'll go real quick.(rock music)And through the miracle of time,these stuffed sausages are done.Take a look at that.Oh, man.Neighbors'll be climbingthe fence on this one.You can definitely smellthis a mile down the road.Look at that.Now, get yourself some fresh rollsand if you have to, justfreshen 'em up a bit.Again, sometimes it's allabout the roll too, right?You gotta have a good roll.Man.Now for those of youwho might be wondering,stuffing these sausageswith the kraut producesan amazingly tender meattexture on the inside, yeah.Alright, now you dress up these sausagesthe way you want, right?Usually just a little bit of mustard.Oh, that'll work.In our case, we're gonna hitit with a little bit of heat.A little habanerochipotle works just fine.Like I said, you do it the way you want.And of course, we doapologize for eatin' in frontof you like this, but we callthis pit master privilege!♫ I got my barbecue shoes on♫ Gonna broil some legs andget some barbecue action♫ Ooohee, man ♫- Now let meshow you what one of theselooks like on the inside.Yeah.Buttery sauerkraut and onion filling.Just don't get any better than this.Oh, and by the way,these work really wellas pit boys h'ordeurves.(laughs)Just get yourself a toothpick.(music swells)(flames crackling)So the next time you're lookingfor a recipe for your pit,check out BBQPitBoys.com.(bird squawking)\n"
