Hot Buffalo Wing seasoning with Blue Cheese!
We ran 25 lbs of chicken breast through a 3/16th plate (once) and added the Hot Buffalo Wing Seasoning and 2 lbs of the Blue Cheese to the mix. We then stuffed them in collagen casings and they are currently in the freezer awaiting vacuum packing. However I took two brats that were misshapen and the left overs from the stuffer home last night.
I tossed them on my green mountain daniel boone grill (currently using Cherry pellets) at 390 until they were cooked. The taste was amazing! The Hot Buffalo Seasoning did not have as much heat as I was expecting but the overall taste was outstanding! For chicken brats I highly recommend the combination of the Hot Buffalo Wing Seasoning with the Blue Cheese!
ryan7901 last edited by
I am going to try this. My wife would love these!
One other thing we did on this was use a binder to help with the consistency as the last time we did chicken brats we thought they were a little crumbly.
jeff last edited by
I love the buffalo wing seasoning!! I just make pork brats but I only do 20 pounds of meat and add some franks to my ice water
@jeff cutting down on the lb of meat you use but still using the entire package of seasoning is a great way to increase flavor! I usually do this when I am making something like Habanero Mango where I really want a very strong taste. Another possible option would be to add MSG as long as you don’t have an issue with MSG, MSG gets a bad name but I love it, kicks up the flavor of whatever you put it in!
For more information on MSG check out our post https://meatgistics.waltonsinc.com/topic/299/msg-and-umami-how-are-they-related
Just an FYI, everybody that received snack sticks for Christmas last year loved them… I just ordered another batch of Willie’s Snack Stick spice blend to do it again this year!
Jonathon, I have to agree that 275 is too hot… If you have the time I’d shoot for 225, but if it needs to be “done”, then 250 would be the max I would do…
I have always filled the water pan for everything I smoke… 2 reasons, first it does tend to add moisture during the long cook thus keeping the bark from turning to shoe leather… and second because the water pan acts as a heat sink and helps maintain the temperature (in my vertical propane smoker) a bit more accurately… I’ve heard folks tout using apple juice in the water pan to impart a sweeter flavor, but I’ve never tried it…
On the other hand, my dad smoked for years, mostly in a converted fridge with an electric hotplate in the bottom… he never used a water pan and never had an issue with dry meat…
As for the type of wood to use, that’s just a trial and error, personal preference thing… I happen to like steaks cooked with oak… that may be too strong a flavor for your taste (my GF hates it)… Recently I have been using a lot of maple for NC bbq, chicken and even cheese… I like the maple for the meats, but next batch of cheese will go back to the hickory / cherry mix that I was using…
I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.
I’ve done a lot both ways. I would highly recommend a stuffer and I have the Weston grinder with the auger stuffing attachment. It’s slow, but if you’re doing 5# or 10# batches, it’s not that bad. I’ve had small 5# stuffer, old school cast iron Enterprise, 11# vertical and now a 35# hydraulic. Don’t get me wrong I wouldn’t trade the hydraulic but the 11# vertical I got on amazon had a lot of versatility. I think your bigger decision should be what type of stuffer should I buy. I would recommend the taller, smaller diameter instead of the large shorter one. The smaller diameter allow for a higher pressure for doing sticks with cure in them. The large short ones would be great for doing pork sausage or larger diameter casings, not 19-22mm sticks with cure. It would be fine as long as you’re doing fresh like breakfast or something like that. If you go the stuffer route I’d get it from Waltons and get the Weston-they stock parts, other no name from amazon is a one shot deal, once ours broke couldn’t find parts. Plus they have so many tube sizes now and Walton’s does a great job helping with casing and stuffing horn sizes, they carry them all.
I purchased a stuffer off Amazon for under $100 and would never go back to using the grinder. With the grinder, it was always a two man job and took forever. The stuffer is much faster and have no problems doing it all by myself. Plus with a hand crank stuffer, no electricity usage and wear and tear on your grinder.
Thank You Sir: