I Got Schooled by the Best Sausage Maker in Texas - the Sausage Sensei

[@BehindTheFoodTV]

Click betterhelp.com/BehindTheFood for a discount on your first month of therapy. Then watch kzbin.info/www/bejne/fIWniJaNf7R4f6c next!

[@vichess7315]

Bill is an American treasure.......how could you not like this guy. He needs his own TV show.

[@BehindTheFoodTV]

Right?

[@Gamer4Eire]

The first time I have ever heard anyone explain basic smoker principles so easily and clearly.

[@BehindTheFoodTV]

He’s so smart and makes everything so approachable. He’s a gem.

[@davidmiddlebrooks929]

Thank you! I learned more in that hour than I thought possible. Not only did I learn about sausage, but I learned about me, my heartaches, my very difficult history and ways to cope with them. I learned that I'm NOT ALONE with these experiences and feelings. More than a cooking show! 🙂

[@BehindTheFoodTV]

You don’t know how much this means to me. And will mean to Bill when I share it with him. YOU ARE NOT ALONE DAVID. This right here makes it all worthwhile.

[@ArnieTex]

Damn guys, I finally had a chance to watch it thru. What a great great video, story and production. What a story Bill, thanks for sharing that with the world and also for sharing your talents with others, thats greatness right there. Congrats and thank you both.

[@BehindTheFoodTV]

You are too kind, Arnie. Thanks so much. I don't know how far you are from Seguin (you're in South TX right?) but if you ever get the chance to stop in and see Bill at Schulze's you won't regret it.

[@commawaffle]

I was lucky enough to meet Bill at a class in Melbourne, Australia. I don't think I've ever felt as energized about preparing food as I did after that workshop. If you ever get a chance to learn from him, Bill is one of the best there is. Don't hesitate. Can't wait to take a class again next time I'm in Texas!

[@itninja9503]

What an absolutely Stellar Video. I learned so much about Sausage making, got emotionally invested in another person, shed some tears and Now I have a new friend who doesn't even know me. New subscriber for sure!

[@BehindTheFoodTV]

Thanks! And you’re not alone! Bill’s story resonates with so many of us.

[@saustin151]

Al, you & your team were an absolute pleasure to work with. The production & cinematography are astounding. Furthermore, I feel as if I have made friends for life, in y’all.

[@BehindTheFoodTV]

@@saustin151 thanks so much, Bill. I feel like we made a great video, but more importantly I have made a wonderful new friend. Thanks for doing this with us!

[@kanger80]

Always good seeing you pop up on KZbin. Hope to see more content from you! You are my favorite dude who talks bbq.

[@cooperbrazee6952]

@@saustin151 Thank you for sticking around and fighting through the pain! This was a powerful video! This was a roller coaster of emotions.

[@timanctil8225]

That was one hell of a compliment...

[@saustin151]

@@timanctil8225indeed 😮

[@Mrhandfriends]

Loved this episode, love all your videos but we love The Sausage Sensei so loved this even more. Thank you for being vulnerable and sharing your back story too Bill, makes us love you even more. As always Al everything that goes into your videos is superb. Watching your videos is like watching some of the best BBQ series on TV. Amazing!

[@BehindTheFoodTV]

Thanks Mr. H! Next time you come to Texas you should definitely go meet Bill!

[@thatcherbarbecuecompany]

Holy shit guys what an amazing story and an amazing journey. Glad to call you guys my friends and proud to learn sausage sensei journey. With out a doubt the best video so far. Congratulations guys. I loved it!! What a character!!

[@BehindTheFoodTV]

Thanks so much Shawn! That means a lot coming from the star of the best video we’ve made up to now!

[@smokefirehq]

From Australia, Great video again, great storey and I am making sausage tomorrow, great inspiration 🎉🎉🎉

[@BehindTheFoodTV]

Thanks! Let me know how the sausage turns out!

[@joseluisorbeta5371]

Man, I love his story! His passion is so evident and his explanation is so cool! His energy and easy to understand instructions mKe for a great video. FYI I wrote this 8 minutes in❤

[@BehindTheFoodTV]

Thanks! He’s really good. Can’t wait to see what you think after the whole hour!

[@joseluisorbeta5371]

@BehindTheFoodTV God bless you and him! This is one of the best documentary videos I've ever seen! Touched me on so many levels. As a man who has changed his life and found his calling I am so happy to have seen this! Doesn't hurt that I love food too! Thank you sir!

[@BehindTheFoodTV]

Thanks for the kind words Jose. I am truly blessed to do what I do.

[@keithtrosen7954]

Dude. What a story. Ive been where he is, as a lot of others. I am literally blown away by this story. Thank you. Keep it coming.

[@BehindTheFoodTV]

I’m glad you enjoyed the story - Bill’s one of a kind. I'm honored to call him a friend.

[@Ariel88TheAngel]

He seem like a such a nice guy with lots of knowledge. People like him are needed everywhere. God bless you sir ! ' 'Thx for sharing your story. I think that can help many others too ❤

[@BehindTheFoodTV]

He genuinely is that nice of a guy.

[@toddgreene1704]

Sensei Bill is a living Texas legend, a master of his craft, and a personal hero of mine! Great content , Al! Keep it up!

[@saustin151]

You are too kind!

[@BehindTheFoodTV]

Yes on all 3 counts! I'm so lucky to have Bill in my orbit and to call him a friend.

[@markfowler5577]

Whatta show! Never saw the middle coming...this is one of your best. Not only did I learn a ton of things about sausage making but the humanity tone is not found on many "cooking shows."

[@WurstBarbeque]

Thank you for this video! Bill is the man. I had the opportunity to take his class at Harry Soo's and can't speak more highly of the man and his craft!

[@BehindTheFoodTV]

Yes he is - and what an amazing experience for you both Bill and Harry are absolute treasures!

[@saustin151]

Thank you so much.

[@WoodandFireBarbecue]

I visited Schulze Pit Room last year and had some of Bill's sausage. He is amazing! He is such an inspiration to me in pushing my boundaries with regard to BBQ. Thanks for making this video!

[@saustin151]

Thanks for dropping by! Let’s visit next time you are around!

[@BehindTheFoodTV]

That's great! I really am blown away by how much better his sausages are then others! Next time you go, ask for him and say hi from me!

[@brookminx5837]

You are killing’ it Al!!! These interviews about the pit master’s life history is truly unique AND fantastic!!! …and you’re a good soul to boot! 🏁

[@derekreed8366]

How he kept from blubbering like a baby is beyond me. Super strong dude. I love getting tid bits of useful information and great stories out of these videos. Keep it up Al. Very nice work!!!

[@saustin151]

In seed time learn, in harvest teach, in winter enjoy.

[@KarnivoreKaren]

I enjoyed the way Bill explained the delicate science of sausage making. I'm thankful he found healing in his passion and is willing to share his journey with us. Thank you for sharing his story, Al. God bless you, Bill

[@saustin151]

Thank you 😊

[@erikcharlat9844]

your video's are so powerful. i can relate to this mans pain so much and will forever be inspired to keep going everyday. because theres no quit in guys like us. we get derailed, knocked down, completely shit on by life. but here we are still serving amazing food for peoples bellies and their souls. awesome content once again

[@BehindTheFoodTV]

Thanks so much Eric. Bill is truly an inspiration. And it sounds like you are too.

[@saustin151]

Truth

[@smokingtarheel3003]

I keep saying to myself that these video docs can't get any better but they do!!! I can see why the Sensei is a true legend. What passion lives inside this man!

[@BehindTheFoodTV]

Thanks, Lee. Bill is such an amazing human being that this is going to be a tough one to top.

[@MadPick]

What a heartwarming story, and combined with a sausage masterclass as well! Great video, thank you gents.

[@BehindTheFoodTV]

Thanks so much!

[@larrypeacock4021]

I took Bills class Saturday after Thanksgiving 2024. l would recommend it to any BBQ fancy folks, He gives you everything. Wish you well in life Bill, God is good.

[@saustin151]

I throughly enjoyed my time with you Larry!!!

[@OKIEBBQ]

You guy's make the best video's out there but, you have completely turned me into a big'o ball bag! Outstanding video!

[@BehindTheFoodTV]

Thanks man - yeah this was definitely a tough one to make. but a really worthwhile experience. Thanks for watching.

[@smokinjoeprestwood5889]

Bill Dumas IS the SAUSAGE SENSEI. Excellent video 👍🏼👍🏼👍🏼

[@BehindTheFoodTV]

I couldn’t have said it better myself! Thanks!

[@commishg]

Wow. Al, your special way of connecting to your subjects provides them the comfort to bare their souls, including their pain. Bill Dumas' story is another story of the power of the BBQ community to provide passion, purpose, and even redemption. To Bill Dumas, thank you for having the courage to tell your story, pain and all, as it is an inspiration to us all. I am convinced that telling your story will lead to the healing, restoration, and redemption of many. And thank you for paying BBQ forward and ensuring a bright future for this unique craft.

[@BehindTheFoodTV]

Thanks, Commish. Honestly I genuinely care about these folks and their stories tug at my heart strings so often. I've become good friends with Bill through this process and you're absolutely right that he's an inspiration. Thanks for all of the support.

[@makakniferolls7189]

What a great show with Bill Dumas . Such dear friend and awesome humble human and a great story teller . Caught on film beautifully . cheers from Sorell Tasmania Australia

[@saustin151]

See ya soon in Oz!!

[@BehindTheFoodTV]

Thanks - he is in fact a dear friend and a personal hero. Cheers from North Carolina USA!

[@perryl5150]

I love a story of a guy that gets knocked down and moves forward. Real life Rocky! Another great production of the whole package!

[@BehindTheFoodTV]

He's the real deal, Perry. Thanks for watching and taking the time to comment!

[@SmokingDadBBQ]

Awesome video, and the story… well i won’t spoil what’s coming for those just getting started ❤

[@BehindTheFoodTV]

Thanks, James. This was definitely the hardest video I've made. And no I'm not crying that's just smoke in my eyes ;-)

[@mountainmeals23]

Bill is LEGEND and a national treasure to all sausage eating nations

[@BehindTheFoodTV]

Well said. He's truly become one of my heroes.

[@absoz]

That’s not a schooling Al, that’s a full on PhD - incredible heart breaking lows TWICE and still come out this side with a heart burning passion to live and share is deep down to the core something many honest people would / could find true quality in life Another wonderful incredible fascinating look into someone that keeps the world spinning in a happy way Oh and those sausages sound amazing too - that cheese oozing out of that one, I was like don’t waste that yumminess (I saw he caught it in his gloved hand 😍) I see why you and bill hit it off - thanks again for sharing his story. Wow

[@BehindTheFoodTV]

Thanks, Andrew. This was both the hardest and the most rewarding episode I've made so far. And the best part is that Bill and I have become truly close friends.

[@absoz]

@@BehindTheFoodTV can’t imagine why you’d become friends… hang on ;) now that I have my new vroom vroom (my wife tagged me on a post a few days ago), you said something about meatstock here... might have to actually go now, now that I will be able to get about :)

[@rwcah]

Wow Al what a great story and informative video. Bill truly is a legend at his craft here in Texas and you put out excellent content. I’m always looking forward to your next one. Thanks for what you do.

[@vaughanfamily1]

What a great episode! Bill is an upstanding human being and a true inspiration to my own barbecue journey! My interactions with Bill on social media have been positive and uplifting. I can’t wait to meet him in person. A sincere thank you!

[@BehindTheFoodTV]

Thanks! I tried really hard to capture who he really is - and I think we did that here. Enjoy your journey - I hope it will bring you by here a few more times to meet the other folks I spotlight!

[@elchill-aquile]

Such a great interview. Y’all are both so genuine! Great chemistry.

[@BehindTheFoodTV]

Thank you. It's because we are genuinely friends and we do really care about each other. Bill is a personal hero and inspiration to me. -Al

[@doncharpilloz6520]

I love watching/learning from Bill. He should have his own show. One of the best to do it for sure.

[@BehindTheFoodTV]

@@doncharpilloz6520 I told him that too!!!

[@Crockerfeller]

Bill Dumas is a truly great man! He and his wife Kathy are good people. They were the first two "new" friends we met soon after moving to the Great State of Texas. Happy to know them and have them in my life.

[@BehindTheFoodTV]

You are 100% correct about both of them. Mad respect.

[@cliffbrown8992]

Fabulous work once again. Mental health issues are so important to recognize and deal with. Before I retired I (with a few others) was certified in Mental Health First Aid for our university. We had many roles, but ultimately, it was to guide people to professionals. Providing that in this video was a wonderful add-on. Thank you. And the tamale sausage presentation looks incredible. Well done!

[@BehindTheFoodTV]

Thanks so much, Cliff. I'm sure you could see in my eyes that this story really grabbed hold of me emotionally. I'm thrilled that I could offer folks some comfort and a path, and that I could help Bill to be an inspiration to so many more. And thanks for that work you did at your university. Mental health issues are so hard to deal with it's amazing that you were there for the kids.

[@noellewilliams3362]

Hey, I know this guy! Congratulations Bill! Love seeing you do what you love. Bill's dad and my dad were great friends. ❤️

[@saustin151]

Your Dad was an amazing person, I think of him often.

[@BehindTheFoodTV]

He's an amazing guy indeed.

[@BlakeGo7]

Been waiting for this video for a while. Absolutely did not disappoint. I can’t slam the like button hard enough.

[@BehindTheFoodTV]

Thanks Blake! This is definitely one of my favorites!

[@rickfurey74]

Thank you this into the sensei of sausage i feel a special connection with you and how you are making your journey. Bless you and I'm sorry for your lost and happy about your Growth

[@BehindTheFoodTV]

He truly is an amazing man. Both a friend and a hero of mine.

[@tylerk7577]

"Thats what she said last night" 😂 legend

[@BehindTheFoodTV]

LOL right?

[@lancedean5987]

Another BBQ Story that hugs at the heart strings, very touching and moving

[@BehindTheFoodTV]

Thank you for watching and taking the time to comment. This one is special to me.

[@jesselopez5451]

Met Bill Dumas at Heritage BBQ in Sep ‘23, he was there making sausage. That day I got to try one of his specials for that day which was an “In-N-out Burger Sausage” man that was insane! Best sausage I’ve had so far!

[@BehindTheFoodTV]

In-N-Out Burger Sausage? That's almost as good as a Whataburger Sausage!!!!

[@NothingToSeeHere-mb3fw]

Love the photo of Toostsie from Snows BBQ learning - thanks for sharing knowledge and an amazing story!

[@saustin151]

Kerry Bexley & Tootsie are dear friends.

[@BehindTheFoodTV]

When you see a picture like that you know exactly where Bill is in the BBQ world, right?

[@juancarlostrullenque3868]

Amazing video!!! Keep them coming! Really appreciate it . Also his way of dausage making is amazing !

[@BehindTheFoodTV]

Thanks Juan Carlos! And let me tell you - it's the best sausage you'll ever taste!

[@seattlebutcherswife]

I loved watching this! I normally don’t watch long videos. You all did a great job of telling the story & sharing the process. I’m going to share on my IG story. XXOO

[@saustin151]

Thank you so much!

[@ollygee]

I had the opportunity to meet bill here in the uk last year. He is 100% a stand up guy that smokes a serious sausage 🎉

[@saustin151]

Thank you! See you again soon in The UK!

[@BehindTheFoodTV]

How cool! And you're right on both counts!

[@kanger80]

Always love seeing Bill Dumas show up on my feed ❤️!

[@saustin151]

You are too kind

[@mattbowlin7708]

The best thing I did was talk to a life coach when a close friend died. I was in a deep dark place and him saying grieving does not have a timeline and you have to give yourself grace changed everything. It took 6 months but I wasn’t obsessing about getting over it

[@saustin151]

Grief is something you learn to manage.

[@BehindTheFoodTV]

Thanks for sharing that, Matt. It's so important.

[@grumpysgreatoutdoorsbbq]

What a great story he has! Well done, as always, Al. Enjoyed that greatly!

[@BehindTheFoodTV]

Thanks Grumpy!

[@danielrichards2580]

Great video, one of the most touching, would love to meet him , one of these days I am going to hopefully make my bbq dream journey to Texas and meet all these amazing people, and try their amazing bbq .

[@BehindTheFoodTV]

Thanks, Daniel. He's one of the nicest guys in the world - make your trip down and he will greet you with open arms!

[@stephenkohl1430]

The best video yet. I learned so much. Thank you.

[@saustin151]

Mission accomplished!

[@BehindTheFoodTV]

I’m glad you liked it! It was a real learning experience for me too.

[@AlexanderBBCue]

Bill is the man! Been waiting for this one!!

[@BehindTheFoodTV]

@@AlexanderBBCue yes he is! Enjoy!

[@saustin151]

Thank you

[@AlexanderBBCue]

@@saustin151 My man

[@mikegrayable]

Stellar video! Thank you for your openness and honesty Bill. God bless you and your wife.

[@BehindTheFoodTV]

Thanks, Mike. I'll pass this along to Bill.

[@chrisrobinson3771]

I saw the length of this video and almost didn’t watch it, but I’m glad I did. I got into sausage making because of the Harry Soo video featuring the Sausage Sensi (then Chud’s vidoes help me expand my knowledge). But to hear him speak of his journey makes me respect him so much more! Great video! Btw.. how did the tamales get in the sausage i didn’t see that part!

[@BehindTheFoodTV]

I'm so glad you decided to watch, Chris! These videos are long but I do my best to make them all both educational and endearing and if I do it right at the end you actually feel like you know the person you've just spent an hour with. I hope you'll find the time to come along on that journey with some of the other people I get the privilege of learning from. If it makes it any easier, about 70% of my viewers actually sit on the sofa and watch on TV - that's why we produce and publish in 4K. Anyway, welcome to the channel!

[@mattbowlin7708]

I love your long form content and this channel needs to blow up.

[@BehindTheFoodTV]

Thanks - and I AGREE!!!!!!

[@ahabion]

He definitely is the most colorful guy I've met in BBQ. Wife and I had his sausage class and it was super educational.

[@BehindTheFoodTV]

That's a great description of him lol. I hope you enjoy the whole story!

[@saustin151]

Y’all were awesome!

[@KGFishyFingers]

What a cool guy man. Gotta go visit him and buy some sausage.

[@BehindTheFoodTV]

Absolutely

[@RicardoJimenez]

Will love the info to take a Sausage class with Sensei

[@crushingbelial]

He's a character - so entertaining. Excellent info and great personality. Really enjoyed this.

[@BehindTheFoodTV]

Well said! Thanks for watching!

[@winstonmcgill6667]

Fantastic story it's a pleasure watching a real craftsman with soul much passion for his craft. The man is a scientist/artist. On another note, do they have an online/ mail order business?

[@BehindTheFoodTV]

Thanks Winston! He really is an inspiration. I think there's an online store coming soon.

[@Keith80027]

Bill you made sausage making into an art of love and whole new creative idea on what sausage should be. I glad to hear your story which has be sad and very tough, but you and your wife are on top now. It sorta like a small world too as I lived in Round Rock a number of years back. Al I love all of these guys you befriend and learn what they did to get to were they are now.

[@BehindTheFoodTV]

Bill truly is one of a kind - he’s taught me so much about life. Thanks for the continued support Keith!

[@regznorth6844]

Great video Al! Just what I needed on a wintery day here in Canada!

[@BehindTheFoodTV]

Did you notice it was so cold I had to put on a sweater? 😂

[@mikenicholson2548]

It's the best video ever. Very touching.

[@BehindTheFoodTV]

Thanks so much, Mike.

[@lancedean5987]

Making sausage is something I really would love how to make!

[@MarkSnaterse]

The content and production of your videos surpass 99% of the bbq content out there, revealing powerful human interest stories. I love the sense of brotherhood and support within the bbq community. Also appreciate the vulnerability that you and your guests show! I look forward to every new release.

[@BehindTheFoodTV]

Thanks! I feel the same way about this community. I’m so lucky to be able to do this.

[@Sam-mu5xh]

Have to get over there and try it, looks amazing! These really look a step above..

[@saustin151]

Come on!!

[@Sam-mu5xh]

@saustin151 I think I will, bless you brother!

[@Trinifood]

Bill needs his own show. I can't stop smiling as he talks esp his quips like, "the weiner trading was very heavy".

[@saustin151]

I need a Manager!

[@BehindTheFoodTV]

We need a game show where people try not to spit out their drink while they listen to Bill ;-)

[@Trinifood]

@@BehindTheFoodTV I will lose. He is a comic.

[@keeptheseatup]

Hello again AL! This is a great episode. About a year ago I purchased the products (.75hp grinder and stuffer) from Meat! Haven't used it since late summer. Now that it is winter here in Michigan I am going to utilize the cold weather and set up shop in my lil outdoor bar and giving the tamale sausage a try. I was wondering if there is a simple quick answer to how you guys "layered" in the tamales in the tube? I.e. every other handful or crumbled in each handful? This lil bit of info would be greatly appreciated. Johnny in Michigan! Oh I almost forgot... I purchased 2 of those instant read thermometers (one is for my dad) they are great!

[@BehindTheFoodTV]

Hey Johnny! Glad you're inspired to get back in the sausage game! TBH there wasn't a lot of science to it - it was really a little meat a little tamale a little meat a little tamale. Oh and glad you and your dad like the ThermoPro Lightning. I've got one in the kitchen and one out on the island with the grills and I don't use any others.

[@dariodizanni]

Fantastic episode Al!

[@BehindTheFoodTV]

Thanks Dario! Sorry for the tears......

[@dariodizanni]

@@BehindTheFoodTV Tears? No, I just had something in the corner of my eye 🤣 maybe a bit more than something ❤ wanted to give you and him a hug 🙏

[@BehindTheFoodTV]

@dariodizanni love you man.

[@OKIEBBQ]

This guys sausage IQ has to be off the charts!

[@BehindTheFoodTV]

I've never met anyone who knows as much - or cares as much about sausage. And let me tell you it shows in the final product.

[@brads7179]

BBQ/sausage is the backstory here. What an epic life story. Thanks for sharing...

[@BehindTheFoodTV]

Well said, Brad. Thanks for watching and taking the time to comment!

[@rafaeltqp]

what a life story, bill is an amazing guy! very proud to know him

[@BehindTheFoodTV]

Yes he absolutely is.

[@match360]

This guy is awesome, could listen to him all day.

[@BehindTheFoodTV]

For sure - he's an amazing dude.

[@SmokeyRebel]

🎉 great episode ❤ he is the Sensei! ❤

[@jasonrobichaux4776]

Awesome Video of a truly remarkable story and something we can all take inspiration from.

[@BehindTheFoodTV]

Thanks Jason! Yes Bill is truly an inspiration.

[@delbert9357]

WOW!! That was amazing!!

[@JayBeaumont]

Loving these videos. Bill is a sausage GOAT.

[@BehindTheFoodTV]

Thanks! And you're right it doesn't get any better than this!

[@pcfreakx]

Blueberry mint sausage?!? What is happening and why do I want it so much. . . .

[@saustin151]

Why be normal?

[@BehindTheFoodTV]

Right? You HAVE to make the trip to Seguin to taste Bill's sausage. Truly an experience.

[@TWC6724]

Man, every time I think I have a favorite, you guys just keep knocking them out of the park.

[@BehindTheFoodTV]

Wow thanks man. It is a labor of love for sure!

[@manfredneumann938]

Outstanding Frickin Content Al

[@BehindTheFoodTV]

Thanks Manfred!

[@Kruelltin]

What an amazing video. The sausage sensei is awesome at what he does!

[@BehindTheFoodTV]

Thanks! And yes he is indeed!

[@Sanderly1820]

Pink Curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. It is both a colour agent and a means to facilitate food preservation as it prevents or slows spoilage by bacteria or fungus. But you dont need to use it, you can replace it with celery juice and celery powder for a more natural element

[@BehindTheFoodTV]

All true. Sodium Nitrate is also naturally occurring fwiw. And it’s possible to measure exact amounts when using it vs celery byproducts which are less exact. That’s why so many meat processors still use it even in the face of the “uncured” meat fad.

[@williambroadway7681]

Man you are awesome I wish you were here in conroe TX I would love to be part of your team I'm retired from electrical work and love to barbecue I bought a food trailer but having a tough time getting it going

[@saustin151]

It is a rough & tumble business!!

[@BehindTheFoodTV]

Good luck with the food trailer - it's a tough business but many (if not most) of the successful BBQ folks I know started that way!

[@TrevinoPablo]

Wow, I'm from Puerto Rico. I'm a rookie sausage maker in my town. It's a great history. Thanks to you, thaks Bill, it's motivate me to go forward, to make more sausage. Hope, God, give me the opportunity visit, Bill, and take sausage class, with, Sausage Sensei. Thank you.

[@BehindTheFoodTV]

That’s great - maybe some day I will come to your town to taste your sausage! If you can make it to Texas to take. Ill’s class I highly recommend it!

[@jailbaitandtackleoutdoors]

Excellent video! I am craving me some sausage.

[@joefirlet5036]

Nice Video! I noticed the cheese was a shredded type?? A lot of videos show the cube type... What kind is it? High Temp cheese?

[@BehindTheFoodTV]

Thanks - and good catch! Bill doesn’t believe in high temp cheeses. He wants the cheese to fully render when the sausage is at 160F without having to get it hotter.

[@JJBIRDIEGOLF]

What a great story!!! Where is his restaurant located please?

[@saustin151]

Schulze’s Pit Room, in Seguin Texas

[@BehindTheFoodTV]

Thanks! Go visit him and say hi from me!

[@twatsonr1]

Another awesome video Al, loved it. Only thing you failed at is…. I need his peach cobbler sausage recipe!!

[@BehindTheFoodTV]

lol thanks! I guess you will have to make the trip down to Seguin to wrestle it from him yourself!

[@Wattsonthegrill]

Love your channels. Cheers!!! From BRANTFORD ONTARIO

[@BehindTheFoodTV]

Thanks so much! I really appreciate your support!

[@dustinscroggins3382]

Love the video nice to hear him use the number 86 i use this number also and most people have no idea what i am talking about

[@thatcherbarbecuecompany]

OOOHHHH I Been waiting for this one!!!

[@BehindTheFoodTV]

Settle in for a good one Shawn - you’re going to learn a lot. I can’t wait for you two to meet!

[@saustin151]

I am visiting you soon!!

[@Russell_Sailor]

This guy is twice the host he used to be. Literally.

[@texastangbbqsauce6685]

Great Video, Bill!

[@BehindTheFoodTV]

He really is the best, isn't he?

[@kevinwalsh6234]

Great video! Looks like around the 5:00 mark that he also added black pepper to the meat. If so, is there a certain ratio of black pepper to meat? Thanks!

[@BehindTheFoodTV]

Thanks! All of the ingredients we used went up on the recipe card except for the salt which he explained in detail.

[@kevinwalsh6234]

@@BehindTheFoodTV Thanks Al! No big deal, but at around 4:20 it looks like the meat and deckle fat has black pepper on it and at 5:13 and 5:53 it looks like he has a plastic quart container of black pepper next to the tub of meat. His explanation on the salt content was great! No worries on the black pepper, I was just curious. Thanks again, and your new videos have been awesome!

[@lancedean5987]

Such a sad story about his son😢

[@BehindTheFoodTV]

Yes, absolutely. I'm uplifted by the number of people touched by that story.

[@WillyBBBQ]

How did you put the Tamale crumbles into the sausage?

[@BehindTheFoodTV]

Hey Willy. I know I’m supposed to say “very carefully” lol. It was just handfuls interwoven with handfuls of meat.

[@rubenquintero1301]

Yesssss

[@BehindTheFoodTV]

Well said, Ruben! Let me know what you think after you finish!