Beef and Cheddar Sausage | Rec Tec 700

[@jgoree8319]

Great change of pace smoker recipe. Great Job.

[@markmccaleb4038]

Great job on the sausage. They look awesome.

[@tommyroberts867]

Looks amazing. The sell cheese for sausage making that don't melt away.

[@getoutandgrill]

I honestly did not know that. Thanks for the tip.

[@tommyroberts867]

I been wanting a recipe for a beef sausage. Gonna try this one.. Thanks

[@getoutandgrill]

This was pretty darn good. Thanks for watching

[@EverydayBBQ]

Looked insanely good, bro. I’ve never made my own. I really want to give it a try. I think you did an awesome job 👍🏼

[@getoutandgrill]

Thanks Mike.

[@motopilot74]

Awesome music 🎶

[@MrBoomatt]

Sausage looks legit.

[@bry61925]

Looks good!

[@getoutandgrill]

Thanks. Prometheus was on my side.

[@crunchmunch5282]

Looks good, they make hi temp cheeses for sausage and sticks.........kind of spendy. I like it either way, the cheese mixes and you keep the flavor with regular cheddar also. I hope you do a video when you grill these up. My buddy has one of them big stuffers, I used to borrow it a lot but broke down and bought one from Cabelas, they work great. Good video.

[@TMan4775]

I just got my meat grinder today. Can't wait to try it out!

[@getoutandgrill]

Sweet. Let me know

[@SmokedReb]

Awesomeness!!!

[@randomactsofcooking]

Dang Chris, I can't make these but sure would like to have a few bites. Looks amazing.

[@HeavyMetalMike]

You could try a seafood sausage. I've seen some recipes like lobster dogs or shrimp sausages. Though that's not really in the same vein as what you're doing here.

[@getoutandgrill]

Good idea. I wished seafood video did better on KZbin

[@Mangaman_]

Very nice, where can i find more info on this. Like why did you need to keep everything cold, and why did you put sausages in ice cold water when they were done. Seriously, I really want to learn why. Other videos said the same thing except the cold bath after. Good reference would be appreciated. Thanks. Just subscribed to your channel, keep the videos coming.

[@cathy5309]

Saw in another video it is to help reduce shrinkage and stop the cooking process.

[@rustylamb3421]

Definitely worth investing in a stuffer also could add a little more water to make the sausage flow easier.

[@getoutandgrill]

Great advice. Thx

[@dirtbike9003]

Damn man, some onion mustard and a bun, heaven! And a cold papst blue ribbon...

[@getoutandgrill]

What do you think I am doing now? Lol. Great minds think alike.

[@rhayes458]

Great job and thanks for sharing! Do you use the curing salt #1 so that you can smoke at low temps? Or why is the cure needed for these? I assume you then have to grill these before eating? Thanks again

[@redsvette]

Yes and it helps with color. Any sausage that you smoke at low temp needs it to be safe to eat.

[@jefflamb3668]

Looks good for first time. Try butcher and packer high temp cheese. Great prices and products. Again good job. Jefro. Tennessee boy

[@HeavyMetalMike]

You're a pro.

[@DarksouIjah]

Those look fantastic. Honest question though, was it all worth that hassle and work when you can find high end sausages without breaking the bank?

[@getoutandgrill]

Is it worth it? Depends. I just want to learn the process and try different flavors. But it is easier to just buy at store.

[@KevinWindsor1971]

You can get high temp cheese through waltonsinc.com

[@getoutandgrill]

Really? I did not know that. Appreciate the tip. Thanks for watching

[@KatotownUSA]

I’m using headphones; is anyone else experiences super high music volume and very low voice volume? That video editor music screams in my ear

[@getoutandgrill]

I will pay more attention to this. Thx

[@777Dorado]

Watched several videos just never seems sharp about any details on what he has done...kinda rambles in the process until he feels its done, mixing ingredients okay..but really no real smoking or grilling scenes to show ...until a so called result....lazy not convincing...doing the least to the finish...I guess.

[@getoutandgrill]

Wow, tough criticism. But I feel you may be right. Sometimes I rush through these videos and sometimes I try to make these videos short enough. But this is something I need to work on. Thanks for the input. This is going to be a few pages in the journal.

[@phillayfield7858]

I feel the opposite. I feel like this is pretty much how we all figure things out. Its called trail and error and learning new things. You don't know till you try and sometimes its take a few times. I like the videos and realize that cooking especially BBQ and grilling is not an exact science its done by feel and experience. I totally enjoy all of the videos and understand the instruction perfectly. All of my cooks from these videos have turned out great!