Coffee! Will it BBQ?
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!!
1 to 2 hours
InstructionsWe 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
Cinnamon Toast Shake
rltarr last edited by
As I watched, my imagination said YUCK!
@rltarr we were not exaggerating at all during this video. It was amongst the worst things I have ever drank !
ChrisTheWizard last edited by
I thought it would be bad
@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!
Just thinking about the social media thing. I do follow your Facebook page. ( I think my family took a collective gasp when I finally signed into that). I’m still trying to figure out how the pound symbol(#) ended up being a hashtag!?
@ihang10 So then I would say that protein extraction is probably what is causing your issue. The fat renders out of the product and gets trapped between the outside of the sausage and the inside of the casing. Then when the product cools the fat congeals and you can’t get it to adhere. Mixing for a few more minutes will probably help resolve your issue. The other thing is when do you add your fat? Sometimes if you just mix in your fat with your lean the lean can coat the fat chunks but never really bind with it, so I would suggest you add it during the second grind.
@Jonathon The sausage was for Easter family dinner that didn’t happen because too many people were sick. The bottom round was sliced deli style & packaged for future French dip & roast beef sammies.