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View Full Version : Oktoberfest Sausage with FLIR



RangeBob
12-21-2018, 08:37 PM
I've been cooking M&M Oktoberfest Sausage for years, by boiling it for 10 minutes to get the internals hot, followed by BBQ to brown the outsides to tasty goodness. Easy. Idiot proof.

But I wont have a BBQ again until the spring. So I tried making them by steaming them for 6 minutes, then using the kitchen stove with a frying pan to brown them for 13 minutes. This is MUCH harder, and ultimately less satisfying. I had to open the doors to clear the smoke before the smoke alarms went off.

But here's the reason I'm posting this here. When the frying pan was dry for the last 10 minutes was when most of the smoke appeared. I had taken out my FLIR to see how hot it was when the 'throw a few drops of water on it, and if it spatter evaporates instantly it's hot enough to cook' test, turns out to be 330F. When the smoke was coming off my oktoberfest sausages the FLIR said the pan was over 600F, so I turned it down to 500F. That was still hot enough to brown the outside, but the smoke disappeared.

The FLIR frying pan kitchen utensil, by Canadian Tire. Product #057-4634-4. Frequently on sale for 1/2 off, but not this week (on sale, but not 50%).
https://www.canadiantire.ca/en/pdp/flir-imaging-infrared-thermometer-0574634p.html

RobertMcC
12-21-2018, 08:40 PM
What type of Canadian are you? No BBQ in winter?

RangeBob
12-21-2018, 09:39 PM
I've been BBQing in winter for years. More than anyone I know. It's kind of neat to shovel the deck, and check the thermometer to see if propane will boil at this temperature, and wait three quarters of an hour for the 40,000 btu BBQ to warm up in the howling wind enough to cook 14 oz AAA steaks with Keg spice.

But this late fall I did some work in my back yard and needed everything out of the way. No room anywhere else for the BBQ -- I ain't putting it on my front lawn. I got stuck with some unexpected issues. I have a plan, but it's too cold to do the work now.

I promised my rusty old BBQ to a relative months earlier, and gave it away. Before giving it away, I spent several hours across a couple days cleaning, and repairing it, including new burners, new grill, new grease catcher. What I had thought was a piece of junk, was by the time I gave it away, probably better than BBQs available in stores. There was rumor of my being invited for BBQ hamburgers before the year was out -- no such luck. Did get a nice blueberry pie though, and an apple pie should be here tomorrow. :)

I also had bought a bunch of gas operated little heaters. You may remember the testing/comparison thread a couple months ago. I gave most of those away before giving away my BBQ. The one I have left is not practical for browning sausages.

So, stovetop and FLIR. Until the spring. Back yard will be finished, and I'll be BBQ shopping!

RobertMcC
12-21-2018, 09:44 PM
Too picky.. I heat till I burn off the old food on the grill and cook for 4 mins each side for my steaks. And M&M meats isn't anything to call home to. Nor worth any fancy treatment.

Camo tung
12-21-2018, 09:49 PM
And an electric heating blanket wrapped around your tank for a short period gets the gas flowing just fine on the coldest days.

RangeBob
12-21-2018, 09:56 PM
With my relatives the rule is "whomever is cooking decides how to cook, and decides any pot-luck pre-invites if any." You can offer a little advice, but for the most part you don't, and all cooking decisions are up to the cook. No taking over. It's ok to roll your eyes at a cooking technique, as long as it's done discretely where no one can see.
Welcoming peace in the family and all that.
Usually it works out for the best.
And when it doesn't (i.e. horrible food), there's Kraft Dinner at home.

kennymo
12-21-2018, 10:24 PM
I started doing my indoor sausages in a broiler pan with a lid. 325 degrees for a half hour or so depending on how thick it is, flipped at least once. Finish it off by removing the lid and turning the oven to low broil, flipping occasionally until adequately browned on both sides. As long as you pay attention, they come out well browned with a hint of crunch on the outside, and plenty juicy through the middle.

Maybe I mean roaster pan? The black enamelled steel one that everyone’s Mom used to cook chickens.....

RangeBob
12-21-2018, 10:35 PM
https://target.scene7.com/is/image/Target/GUEST_1af676d4-7b90-4bff-938b-d9a758fda67a?wid=488&hei=488&fmt=pjpeg

Nifty.

Rory McCanuck
12-21-2018, 11:12 PM
If for some reason something can't be cooked on a grill, it should be cooked on/in cast iron.

kennymo
12-21-2018, 11:52 PM
If for some reason something can't be cooked on a grill, it should be cooked on/in cast iron.

My wifeís tendency to use a cast iron pan then leave it at the bottom of a sink full of water for extended periods of time means I keep my complete Cabelaís cast iron cookware set stashed away where she canít find it. It comes out on special occasions when I know Iíll be around to monitor itís status until clean and dry.

RangeBob
12-22-2018, 01:51 AM
If for some reason something can't be cooked on a grill, it should be cooked on/in cast iron.

I have Lodge cast iron in a half dozen types. The three I keep handy are {8" upper diameter, 10" upper diameter, 12" upper diameter}.
For the sausage I used the 10 " upper diameter.

I got them at Bass Pro Shop years ago. Not very expensive there, and they had a rack of nothing but Lodge cast iron things.


My wifeís tendency to use a cast iron pan then leave it at the bottom of a sink full of water for extended periods of time means I keep my complete Cabelaís cast iron cookware set stashed away where she canít find it. It comes out on special occasions when I know Iíll be around to monitor itís status until clean and dry.

Mine go into the sink when I'm done cooking, and it doesn't take more than an hour for the bottom to start to rust. They're so hot that I'm not really comfortable putting them anywhere else but under the hot water tap.
I scrub them out, top and bottom, with a metal scrubber in the sink. No soap, just water and elbow grease. Then dry it on the stove and put some oil on the top, then store it when it cools off.

SIR VEYOR
12-22-2018, 05:03 AM
I have Lodge cast iron in a half dozen types. The three I keep handy are {8" upper diameter, 10" upper diameter, 12" upper diameter}.
For the sausage I used the 10 " upper diameter.

I got them at Bass Pro Shop years ago. Not very expensive there, and they had a rack of nothing but Lodge cast iron things.

Despite the deceptive price, Lodge Logic is the best quality retail cast iron out there. Of course, I suspect RB already knows this from his usual extensive research.

And finding cast iron in yard sales, value village, etc is hit or miss. Lots of it can be resurrected, but it’s not common.

RangeBob
12-22-2018, 10:08 AM
And finding cast iron in yard sales, value village, etc is hit or miss. Lots of it can be resurrected, but itís not common.

Yep, Griswold's and Wagner's, are supposedly better -- but as you say it's hard to find stuff that hasn't been manufactured in 50 years, and a complete set forget it.
Lodge you can actually go out and buy from any of a variety of places, and it's easily good enough. Just cast iron, nothing else (e.g. no enamel) -- and that's a very good thing.

Rory McCanuck
12-22-2018, 12:40 PM
My wife’s tendency to use a cast iron pan then leave it at the bottom of a sink full of water for extended periods of time ...
And yet she seemed so nice.

tigrr
12-23-2018, 07:34 PM
I sold my bbq. But I will build a smoke house to rival butcher shops. Just as soon as I finish my reno. Getting old and slower sucks. I now have an awesome sausage making setup. Only time will tell if I survive all the testing of smoking recipe's. Ask Dmay for smoking recipe's I think he is an expert at it after tasting some of his pork chops. Imho.
Sorry Darrell the cats out of the bag.

Swingerguy
12-23-2018, 08:01 PM
Despite the deceptive price, Lodge Logic is the best quality retail cast iron out there. Of course, I suspect RB already knows this from his usual extensive research.

And finding cast iron in yard sales, value village, etc is hit or miss. Lots of it can be resurrected, but it’s not common.

If you hit the right garage sales there are deals to be had on cast iron, my wife sold my 12” pan to a cousin for $5.00.
It was lovingly cared for and will be missed.