Smoked Barbacoa Sausage | Celebrate Sausage S04E31

Подписаться 217 тыс.

Просмотров 13 тыс.

50% 1

Join this channel to get access to perks:
/ @2guysandacooler
Today we are making the Mexican Barbacoa Sausage
You can find the recipe here: twoguysandacooler.com/barbaco...
Visit the Sausage Maker for all your sausage making supplies: tinyurl.com/bddakfmt
Use the coupon code 2GUYS10 for a discount off your purchase.
Potato Starch: tinyurl.com/4mrs7znv
Sodium Erythorbate: tinyurl.com/2p8a7hrj
Support the Channel with Patreon ► / 2guysandacooler
Merch ► tee.pub/lic/3zErnsjr0RI
Reddit ► / twoguysandacooler
Amazon Shop ► www.amazon.com/shop/2guysacooler
Be sure to check out this year's guests:
Great Lakes Prepping: / @greatlakesprepping
Texas Style BBQ & Cuisine: www.youtube.com/@TexasStyleCu...
Gourmet Woodsman: / @gourmetwoodsman
That's Aroma! Arrusti e Mangia Mangia: www.youtube.com/@thatsaromaar...
Age of Anderson: / @ageofanderson
►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
Kamado Ceramic Grill: grillagrills.pxf.io/AWaNGo
►SAUSAGE & SALAMI STUFF WE USE
Potato Starch: tinyurl.com/4x76vrdb
Natual casings: tinyurl.com/bdfhrvdt
Sausage Pricker: amzn.to/3jiIS5V
Kotai Chef Knife: tinyurl.com/49f4j348
Thermapen ONE (meat thermometer) - tinyurl.com/5n7y3xsk
5 lb Sausage Stuffers: tinyurl.com/yepnbdxw
12 Meat Grinder: tinyurl.com/3wxrprx6
Stuffing Horn Cleaner: tinyurl.com/3atajmzf
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): tinyurl.com/mr23dhsd
Custom Cutting Board: tinyurl.com/3ez3ww7f
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Meat Slicer: amzn.to/31XV19q
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p8jwy4k
Support the Channel with Patreon ► / 2guysandacooler
Merch ► tee.pub/lic/3zErnsjr0RI
Reddit ► / twoguysandacooler
Amazon Shop ► www.amazon.com/shop/2guysacooler
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

Опубликовано:

8 июл 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 276

@2guysandacooler 8 месяцев назад

We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter. 25 LB Electric Sausage Stuffer from The Sausage Maker: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0S8SzS2hN9s.html In order to enter this final giveaway, you must go to the specified video link above. Good Luck.

@JoMama870 28 дней назад

I trimmed and smoked like a brisket. It is almost better than brisket.

@McGieHomesteadAdventures 8 месяцев назад

I truly hate to see it come to an end! This is the ONLY series that I take the time to watch! And am I ever happy to hear you just might possibly be open to doing a season 5!!! Because I know it’s a TON of work! Thank you so much for doing this! And of course my vote is YES ✔️☑️🔥

@2guysandacooler 8 месяцев назад

Thanks Micah!!

@cryptoowlswisetoken1565 8 месяцев назад

Yes of course we need a season five haha! Great work!

@OldfarseeingArt 8 месяцев назад

Eric, thank you for another great October. This might be the best Celebrate Sausage so far. A big vote from me for Celebrate Sausage. #5👍

@jimsmith9044 8 месяцев назад

This is such a valuable and well-done channel that a Season 5 is a MUST. Keep up the amazing work!

@quikrick7 8 месяцев назад

Celebrate Sausage is a glorious time of year. My second favorite holiday.

@ShepFL002 8 месяцев назад

Having just joined for Season 5 and now watching past episodes your videos are much more polished and professional these days. KUDOS ON MANY YEARS OF SUCCESS!

@aandtdotson4195 8 месяцев назад

So sad that it is over, but what a wonderful month it has been. Definitely looking forward to Season 5!

@taterfpv 8 месяцев назад

Season 5!!?? Absolutely!! Thanks so much for all your efforts.

@whiteoakcraftbbq 8 месяцев назад

Those little sausage stuffing tips are priceless. Thank you

@scottseevers802 8 месяцев назад

Yes please keep producing celebrate sausage seasons. Looking forward to season 5! Thank you!

@tucobenedicto1780 7 месяцев назад

Just found this channel. I'm binge watching about 20 episodes lol.

@mike333h 8 месяцев назад

Ask and you shall receive! I just and this question a week ago, and you good sir did NOT disappoint! I'm definitely going to make this one. I love the Celebrate Sausage series and sure hope there is another one next year.

@ericdeszo746 8 месяцев назад

Um...yea.....a big yes to season 5 and 6 and 7 etc.......watched everyone and loved it. Made the plunge and getting a stuffer/ casings to begin making sausage because of your vids. Thank you Eric!

@andrewstier4348 8 месяцев назад

Season 5 should be a must do! But no need to wait until next October, you have great content throughout the year. Thanks Eric and all involved.

@Cbbq 8 месяцев назад

Yes for another season of sausage monthly. Love it.

@cybrpypr 8 месяцев назад

I vote YES for season 5 of Celebrate Sausage as I really love this annual series and follow every episode. I would like to request you make 'Bacon and Bleu Chees Bratwurst'. I have tried this sausage and it is fantastic. I would love to learn how to make it.

@TBONEVIKING 8 месяцев назад

I love your celebrate sausage series. This year I am learning. I don’t have all the tools & equipment yet. I will eventually get there. Thanks for teaching us!

@gregorydavids 8 месяцев назад

Yes, please, to season 5! One idea for a sausage would be a seekh kebab. Not totally sure if this is considered a sausage, but it looks like one to me. Ground lamb and spices mixed together just like sausage, then molded around a skewer and thrown on the BBQ.

@bobbrown3997 8 месяцев назад

The best season of all the other ones. I didn’t win anything, but I usually don’t. I m looking forward to make some of these recipes. Thanks.

@paulroueche7003 8 месяцев назад

I look forward to each season of sausage making. We need another season.

@doublegreat 8 месяцев назад

Heck yeah, season 5! Appreciate the long effort in fermentation & curing. Well done!

@stillnessbetween5103 8 месяцев назад

Great finale!! Loved this years celebration. Exploring sausage around the world !

@hardyschlegel1048 8 месяцев назад

I want to thank you for sharing this series, I have added so many new sausages to try and make, and I'll have to watch them again. Thanks again for sharing and all your hard work on this project!

@stevehall4330 8 месяцев назад

This has been my absolute favorite "celebrate sausage" series yet. I am already looking forward to season 5, if you do it. I am always looking to finding new sausage recipes. Getting an entire month of daily recipes is one of my favorite things ever. I am still pretty new to the sausage making game, and really enjoy the wellsource of knowledge that your channel provides. Thank you for sharing your knowledge.

@georgesevelle8778 8 месяцев назад

Hey Eric, another great season in the books. You out did yourself this year with so many great recipes along with the tips and tricks for making great sausage. Oh yea I want to see a season five. Thanks for what you do you are one of the best.

@josej.d.1133 8 месяцев назад

Excellent series with high quality content. Thanks

@user-bw8tf8qx3j 8 месяцев назад

Very nice series! A season 5 would be great!

@toddstropicals 8 месяцев назад

The first time I had real barbacoa I thought I died and went to heaven so I know I'll be making this.. Sad to see this season end, so many great recipes.

@MrRilarios 8 месяцев назад

First of all, thank you Eric for the excellent work on this series. It Is quite Frankly the best sausage making resource on RU-vid.. It Is really amazing. I think we all agree that a season 5 Is a must! I think that every season has been better than the last. I have already tons of recipes that are on my to do list!

@toshiyukisuzuki7610 6 месяцев назад

Yes to season 5! ¡ Viva Two Guys and a Cooler !

@patevans6434 8 месяцев назад

Thanks for these series, we make a lot of sausage and have made several of these. We vote for a 5th season of these sausage making videos as well!

@bobcavagnaro4142 8 месяцев назад

Great season Eric. Watched every episode. The dry cured and emulsified sausages were my favorite ones. A big YES to another season next year. I looked forward to watching every episode.

@andrewbarnes5542 5 месяцев назад

Absolutely one of the best and most informative shows around. Looking forward to another season Eric.

@brwhyon 8 месяцев назад

A couple months ago I smoked up some Barbacoa with homemade adobo, six pounds of very tender and tasty Barbacoa, vac packed and in the freezer, you know, for when you get the itch for. tasty tacos. Looking forward to next years series, great stuff Eric !

@dillydallydollcomachineand8246 8 месяцев назад

Thanks for the great month of sausage making. Yes to a season five

@celdurant9444 8 месяцев назад

Thanks so much Eric for Celebrate Sausage season 4! I hope you do a Season 5. So many new recipes to try.

@markrobino6617 8 месяцев назад

So glad to hear you would do a 5th! Like Beethoven's, it'll be a masterpiece. Your wrap up with all the thank yous was so genuine. Looked and sounded heartfelt. First rate! Easy to recommend your work to others. Kind of surprised the barbacoa turned out so well. Didn’t think the collagen would render at the low cooking temperature. I'm going to risk a few cheeks trying it.

@jimduffy9773 8 месяцев назад

I would love to watch another season of Celebrate Sausage!

@bikerman49000 8 месяцев назад

This is an amazing part of the beef, one of the very best but as stew as it’s a part who need to cook for hours to be at it’s very best, as a sausage I ain’t too sure but why not…. Thanks Eric for this 4th season, always amazing and we learn so much

@MarkRichie 8 месяцев назад

Yes, Celebrate Sausage 5! Thank you very much for this series and your channel in general. Sausage makers and enthusiast are all winners as a result of your efforts. Thanks!

@stevecox552 8 месяцев назад

YES SEASON 5!!!!!! Pepperoni snack sticks and menonite sausage ,,,,,,, great videio,,,,, thanks for all your hard work.

@unclebill5653 8 месяцев назад

No question we must have a season 5 Celebrate Sausage! Best produced sausage channel on RU-vid. I’ve seen all four previous seasons. Thanks Eric keep it going. Would love to see you do a series of taking subscriber’s personal recipes and critique and refine videos.

@mitchellmorgan5012 8 месяцев назад

Fabulous job everyone!! I can’t wait to get my order from the Sausage Maker so I can try these recipes! Please do this again. It was so cool to see how it is done around the world. More more!

@1jugglethis 8 месяцев назад

I always think of the thumb and forefinger on the horn as "the clutch"....small adjustments to get a smooth result, without bumps and stalls :)

@1jugglethis 8 месяцев назад

Definitely Season 5, opening with Liverwurst, and closing with Braunschweiger, for a complete circle!!!

@TheKitchenNinja 8 месяцев назад

I picked up some beef cheek at my local farmers market a few weeks ago. It was a great deal and I've just been hanging on to it until I came across a great recipe to use it in. Barbacoa, whether traditional or in a sausage sounds amazing!!!

@rickf.9253 8 месяцев назад

A season 5 … ABSOLUTELY! Season 4 was awesome! Thanks to the two of you and The Sausage Maker!

@joeyhardin1288 8 месяцев назад

Thank you. Was here for everyone of them. Waiting for next year. God Bless and stay safe.

@shoover17331 8 месяцев назад

Just when I don’t think you can top the past sausages here goes Eric again saying hold my beer.

@58limited 8 месяцев назад

Yes to season five! I found beef cheeks in my local HEB and grabbed them on a whim. I made barbacoa with them which was really good. I froze a bunch for later meals. Several months later I made "barbacoa" using a different recipe with an elk chuck roast. I took the leftovers and combined with the first batch and the sum of both is just excellent. As far as season five ideas: How about Pestat, from the same region of Italy as Pitina? It is basically their version of the Cajun trinity but has more fresh veggies and some seasonings. It is mixed with pork fat and aged like a salami. It is on my to-do list as soon as I get an aging chamber. Thank you for all of your time and effort in making your Celebrate Sausage series.

@bigjohn75 8 месяцев назад

We need a year of sausage!

@lkapigian 8 месяцев назад

Thanks for all the effort and another amazing season Eric!

@2guysandacooler 8 месяцев назад

Glad you enjoy it!

@philkraemer6478 8 месяцев назад

What an immense amount of effort has gone into your Celebrate Sausage month - very much appreciated for my part and I do hope for a fifth season. The first season got me off the fence and making sausage for the first time. Thankyoul

@tpcdelisle 8 месяцев назад

All things don’t have to come to an end. October has become such a great month. I’ve only had beef cheek as Barbacoa. I can’t find cheeks around me. Definitely interested in the Sodium Erythorbate. Please continue with Celebrate season 5. Can’t thank you enough Eric for another great season. 😇👍

@loadtoad1a732 8 месяцев назад

Epic season 4 of Celebrate Sausage and 100% would love to see a season 5. I look forward to October every year just for your content.

@EricLofland 8 месяцев назад

Please make another season of Celebrate Sausage - I never miss an episode and I’ve learned so much from you!

@SausageKingofCanada 8 месяцев назад

Thank you for another incredible month of Season 4 of Celebrate Sausage! Please accept my vote for Season #5! This is a very anticipated and incredible series and I really appreciate your efforts to provide us with quality content and recipes. So many recipes to try.

@chefbobbya6112 8 месяцев назад

I learned from you a lot. Thank you

@johnhancock9749 8 месяцев назад

I hate to see it come to an end. I have watched every episode of all four seasons. My favorite ones are the Cajun sausages and would love to see moore of them. I would like to see a traditional mett video. I do hope that there is a season 5.

@jerrycutright3267 8 месяцев назад

In parts of Texas we cook beef cheek low and slow like dino ribs or brisket. It is amazing! Thanks for your time and effort on these videos!!

@arwiviv 8 месяцев назад

Celebrate Sausage has become part of the whole holiday season for me. I love it. We certainly need a season 5.

@jellystoma 8 месяцев назад

Yes season 5! I'm learning so much

@bettyboadwine4890 8 месяцев назад

Season five is a must! You can't leave us hanging with just four seasons.

@ALPHAJACK78 7 месяцев назад

You are truly a sausage maestro and scientist. Learned a lot from you, thank you so much. I would like to see a season five also. I'm kind of new, so not sure if you have done venison sausage, but I will search your videos for it if not. Thank you again, very inspiring and educational!

@FlashGordon1023 8 месяцев назад

Nooooo, don't end the month! I watched ever episode and loved it.

@coloradosunsa 8 месяцев назад

Thank you for all your hard work to put out these videos! I'm building up my list of new sausages to make thanks to your clear and concise tutelage. I'm looking forward to the next season already! +1 for a Sodium Erythorbate video + one on different binders w/recipe comparisons

@Uncle_Buzz 8 месяцев назад

SEASON 5, OBVIOUSLY, YES! Maybe you could add a 5-point A-F grading system for each recipe, some of those points might include cost, difficulty, time, taste, ingredients availability, equipment needed, etc. ALSO, please make something "like" Hillshire's Beef Little Smokies please! Cheers, and thanks for all this work.

@GeoffPrice 8 месяцев назад

I love beef cheek! I’ve smoked it several times to make smoked barbacoa tacos which is always a crowd favorite. Going to have play with using it in sausage now!

@shanevision 8 месяцев назад

Great job Eric! This was another epic series. My wife makes fun of me geeking out over all theses sausage videos. This is the best entertainment available imop. I think the Mennonite sausages maybe my favorite from this season. The partial fermentation process in that recipe has me thinking how it could apply to my Summer Sausage game. I'm definitely going to experiment with it.

@colt45guy25 8 месяцев назад

Absolutely yes, to season 5

@jeffpribyl6488 8 месяцев назад

Holy crap we're done already!!! Hell yes for season. 5

@jamiescott9482 8 месяцев назад

Thanks for another wonderful season. I hope you do more seasons, and I understand the content could be hard to continue to come up with, but I’m certainly happy to see you do variations on other sausages that have already been shown. This year I love the fresh sausage aspect as that’s the stage I’m at although love seeing your skills with aged meat. Thanks again. Ps i really wish the giveaways could of included Australia lol but understand why.

@stephenlewis3193 8 месяцев назад

Another incredible 'Celebrate Sausage' month long series, or should I say "CELEBRATION" ! Thank you so much and can barely wait for next year's Season 5.

@MadPick 8 месяцев назад

Eric, thank you for another phenomenal season! I look forward to every October because of your channel. I thought your guests this month were excellent, and I'd love to see more videos like those next year!

@jacobenade3115 8 месяцев назад

For the love of all that is sausage. GIVE US A SEASON 5!!!

@royalwoolsey9031 8 месяцев назад

Season 5? YES!

@scottbrasuell325 8 месяцев назад

Thank you so much for another fantastic season. Lots of great fresh sausages. Pizza sausage is on my mind still. Soon. I use cheek meat and salt only for barbacoa and a bit added in beef stock. Will try this as I once thought about cheek meat for sausage also. BRAVO Eric!!! Thanks again. Peace!

@ShepFL002 8 месяцев назад

Absolutely vote for Season 5. I have thoroughly enjoyed this season. I have learned so much. Many thanks for the wonderful tips and great recipes. I am watching the previous seasons now. Goal is to come to market with some hyper local local sausage to sell thru my relaunch of our microbrewery. For Season 5 maybe some Asian inspired sausages? Ingredients such as Thai Basil, mint, galangal, lemongrass, garlic, Thai chili, green chilis, sea salt, and black pepper? Fish sauce or lime juice for the liquid. Just thinking out loud.

@MrNandei 8 месяцев назад

Thank you Erick, amazing recipes all month long. Please do the next season. God bless you

@MyLifeIsGood33 8 месяцев назад

Yes please for another season!

@stephenwest3658 8 месяцев назад

Can't wait for a season 5! Thank you Eric for doing this, it gives me and so many other people inspiration to be a better sausage maker.

@tompalis8268 8 месяцев назад

I know you go to a ton of work and planning for these Celebrate Sausage Seasons but I personally will be extremely disappointed of there is not a season 5, 6, etc. I have learned so much, Haven't yet, since I will be busy for the next two months, but do plan on going back, rewatching all the episodes of this season and then making some

@martin41s 8 месяцев назад

Job well done Eric! Definitely would like a season 5.

@tomhlavnicka1618 8 месяцев назад

Thank you so much for all your hard work. We also very much appreciate your sponsors for helping you out on the videos. I will certainly be a regular customer of the sausage maker. I’m looking forward to season 5!

@scottgibbons2332 8 месяцев назад

Love the shows, would like to see giveaways extended to your Canadian viewers. Looking forward to season 5!

@steve-wf7vf 8 месяцев назад

Beef cheeks smoked at 225 for 2 hours then braised with onion garlic and beef stock in the oven for 3 hours till probe tender .

@nobleskinner1381 8 месяцев назад

Yes Sir May We Have another Season. Barbacoa alone is so great and can be used so many ways. Wish I wash there to taste it. Oh well guess I'll have to make it myself LOL. I can't wait to see what next year's list will be. As a Texan I can't even think of smokin a brisket without having sausage, ribs and baked beans to go with it. So you know I will be trying out your recipes to have on hand in the freezer. I also keep up with all your other videos like how to repair your Kitchen Aid mixer and may others like The Dragon fruit plants. Thanks so much for all the videos you make.🤠

@cr1138 8 месяцев назад

LOVE IT! What a great series! Thank you!

@josephkordinak1591 8 месяцев назад

Looks good, Beef Cheeks are very underrated. I did the same thing with central Texas brisket sausage. I ground up a less than ideal brisket, seasoned it with salt pepper and garlic and smoked with oak. It came out excellent.

@51rwyatt 8 месяцев назад

I'd love to see in season 5 a recreation/copycat of a Central Texas smoked beef sausage like that served at Smitty's in Lockhart. Beef sausage with pork fat, simple spice mix (mostly black pepper), and rumored to have a cereal binder like bull flour.

@toshiyukisuzuki7610 6 месяцев назад

First time to see beef cheek in a sausage. It makes perfect sense. I use beef cheek in long and slow simmers. Family fave is Beef Cheeks in Five Spice Sauce.

@khminnesota 8 месяцев назад

Thanks for another great season! So many projects to try!

@billshepherd4331 8 месяцев назад

I love Celebrate Sausage! Looking forward to next year!

@shay310 8 месяцев назад

Absolutely interested in seeing a season #5! Thank you for the hard work you have done putting this series together, I look forward to seeing your videos each week. Perhaps you have already presented this recipe, but a sausage I have not found much information on is Old Fashioned Loaf. By my understanding it was traditionally baked in a loaf similar to a meatloaf ( but a bit different). Maybe even a side presentation of pickle loaf. Thanks again, best wishes to you all.