Coffee! Will it BBQ?


  • Walton's Employee

    Brewed Coffee

    Will it BBQ? Coffee!

    In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Coffee and letting you know if it will BBQ or not!!

    Prep Time

    10 minutes

    Cook Time

    1 to 2 hours

    Ingredients

    Coffee
    Iced Tea

    Instructions

    We purchased pre-made iced tea and coffee from the grocery store but you could just as easily use your normal homemade coffee or iced tea to use. Pour the Coffee and Iced tea into foil pans and put them in a smoker. You will want to keep the temperature as low as possible to avoid evaporation. Smoke them at 150, or lower if possible, for 1-2 hours depending on how much smoke you want to try to pick up. Take out and add ice if you are doing a iced coffee (this is how we did it) or serve hot, for the Iced Tea add ice.

    So, Will it BBQ?

    If you like drinking the water that you used to douse a campfire then by all means this is for you! You could watch our video without the sound and you would be able to tell how much both Austin and I hated this one! Austin brought up the point that this might have been okay if we have smoked the beans instead of the liquid but I was not going to give this another chance no matter what he said! This was a huge NO! This will absolutely NOT BBQ!

    Shop Walton’s for Sausage Stuffers


    Pumpkin Pie Bratwurst

    Pumpkin Pie Flavored Bratwurst Seasoning

    Cinnamon Toast Shake

    Cinnamon Toast, a great addition to black coffee


  • As I watched, my imagination said YUCK!


  • Walton's Employee

    @rltarr we were not exaggerating at all during this video. It was amongst the worst things I have ever drank !



  • I thought it would be bad


  • Walton's Employee

    @ChrisTheWizard You were 100% correct, we have done a few things that were not great but this is the only one we have done so far that was truly awful!


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Recent Posts

  • B

    Hey folks,

    New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.

    Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?

    Thanks in advance!

    read more
  • D

    The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.

    read more
  • @woodduck
    A cure should be used. We’ve updated the recipe above to reflect that.
    @Jonathon was probably just sleeping when he posted this one… haha!

    For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)

    Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.

    read more
  • W

    In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.

    As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.

    read more
  • @tswohl6
    You shouldn’t have a noticeable difference in stuffing based upon the difference of using a grinder or a bowl chopper.
    Your biggest help in making stuffing easier will be using plenty of water. At least 1 quart per 25 lb meat block, but up to 2 quarts is even better. And, your lean to fat ratio will make a difference. Leaner meat will be harder to stuff while a higher fat content will make things easier. Keep the meat as cold as possible too and that will help make things a little easier to stuff as well.

    read more
  • I would continue to use the grinder and just add a little more water to the mixture and make sure you lube the gasket and you should be good to go. Although you could definitely use the Buffalo chopper and just add ice instead of straight water and that should help.

    read more

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