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Smoked Azores Linguiça (Azores Pork Sausage)

August 6, 2016 by Nelson Cardoso 6 Comments

We may earn affiliate link commission or products/fees from our partners through this post.

Azores LinguiçaWhat’s Linguiça?

Hi everyone, Nelson here today. During the last few days my parents were here, my mom shared with me another recipe that I’d been wanting to try for a long time, linguiça. Linguiça [sounds like lee-n(nasal n)-gweesa] is a type of sausage. It has some similarities to Azores chouriço, but it’s typically thinner and less red. This is a staple of azores cuisine. It can be found in most restaurants, in people’s homes, and under the food tents at every festival. Now that we have our amazing Bradley smoker, (seriously loving this smoker!) it was time for me to try this recipe!

This Azores sausage is made differently from island to island in the Azores and even from town to town on each of the islands. I’ve tried many versions, and most are delicious, but the recipe I used is typical of our town, Ribeiras, on the Island of Pico.

You can make this at home?

The answer is yes… but! I’ll be up-front with our readers; this took a bit of effort, especially because it was my first time making sausage. It took a bit of practice and a lot of patience. The meatPreparing the meat was time consuming, but not difficult at all. Basically I chopped a pork shoulder into very small pieces and then marinated the meat. It’s the small pieces that’ll get you… pork shoulder is a big chunk of meat! Use a good knife and give yourself time for this part.

I realize the citrus mixture for our marinate probably looks a little funny with a clementine. I’m trying to replicate a fruit that’s commonly used in Pico to make these sausages, called limão tangerino. It’s tart like a lemon, but has a touch of tangerine flavour.

Filling the casingsThe casings (we used the real stuff) were a little bit of a challenge to find. Most butchers carry the slightly wider casings (size 35-38) for Italian sausage. That’s a bit too thick for these sausages. In most cases, if you ask your butcher, they can special order the thinner casings (size 32-35).

Filling the meat into the casings was my biggest challenge. Our KitchenAid mixer is fantastic! It’s perfect for grinding meat, and the sausage stuffing accessory is ideal for making sausages with ground meat. My issue was that I wasn’t using ground meat–linguiça is made with small but chunky bits of meat . Stuffing the little pieces of meat became a challenge because they kept getting stuck. This was doable, but it took many stops to clear out the tube and inside of the grinder. Eventually I filled the casings and tied the sausages.

The smoke!

The smokerLike the real gadget-guy that I am, as soon as Bradley sent us the smoker, I immediately started looking at which types of accessories were available for this smoker, and other types of wood Bisquettes that I wanted to try out. I was pleasantly surprised to find out they had hooks for the smoker. I’m guessing you can smoke sausages by laying them on their sides on the racks, but this was so much nicer–and more authentic for this recipe! I followed the usual drill to get the smoker ready and then placed the Linguiça inside the smoker when it reached 200 ºF. For this recipe, I used whiskey oak bisquettes and they were perfect.

One last step

Before being plated, linguiça typically gets a quick fry in oil, or lard and in same cases, it’s even cooked in red wine. I fried it in a bit of lard (my doctor would have said no, but my stomach said yes!). The linguiça was perfect and it went down so well with a little piece of corn bread made by my mom (she made us some corn bread and sweet bread and filled our chest freezer before she returned to the Azores :-). We’re sharing this linguiça with friends tomorrow–they’re families are from the same town on the island where my parents live–and I’m confident they’re going to love this traditional sausage. They know I’ve been dying to make this in my new Bradley smoker, so seeing them enjoy this will make me feel so proud. Have smoker–will smoke! Sausage that is!

Things I learned

If I’m going to do this often, I might invest in a sausage stuffing machine. Casings go a long way so you don’t have to buy too much. Make sure you’re doing the stuffing near a sink… it can get messy.

I encourage anyone that likes to experiment and learn in the kitchen to try this recipe, but be prepared to put in quite a bit of effort to prep the meat and stuff the casings. The smoking is the easy part. The results are so worth the prep work though! I still can’t believe I made linguiça at home! My mom will be so proud.

Try something new today, even if it’s a little outside your comfort zone, and always eat well, friends!

Azores Linguiça

Smoked Azores Linguiça (Azores Pork Sausage)
 
Print
Prep time
1 hour 30 mins
Cook time
3 hours
Total time
4 hours 30 mins
 
Linguiça is a traditional delicious sausage from the Azores Islands. Our recipe (mom's) is typical of the south side of the island of Pico in the Azores.
Author: Nelson Cardoso
Recipe type: Main
Cuisine: Portuguese
Serves: 7 long sausages
Ingredients
  • 8 Lbs or 3.6 kg pork shoulder, skin cleaned off and no bone
  • ¾ cups (about 3 lemons) freshly squeezed lemon juice
  • ½ cups (about 3 limes) freshly squeezed lime juice
  • ¼ cup (about 1 tangerine or clementine) freshly squeezed clementine juice
  • 1½ cups white wine
  • 1 head of garlic (12 to 14 cloves), minced
  • 2 Tbsp course salt
  • 4 Tbsp sweet pimento paste
  • 2 tsp crushed hot red pepper flakes (add more if you like more kick. these are fairly mild)
  • 1 casing, width 32 to 35. One casing was plenty for this amount of meat
Instructions
  1. The Marinate: Mix together the lemon, lime and tangerine juices, along with the wine, garlic, salt, pimento paste and pepper flakes. Set aside.
  2. Chop the pork into small pieces, just a little larger than a peanut. Leave on bit of fat for flavour and juiciness.
  3. In a very large bowl, mix the pork with the marinate, cover and refrigerate for at least 12 hours. We marinated for 24 hours.
  4. Your casings will likely come in salt. Let them sit in cold clean water for about 30 minutes, and then run them through cold running water again to wash off the salt.
  5. Place the casing on the sausage stuffer tube and tie the end, either with kitchen string or the actual casing end.
  6. Using a sanitized pin, punch a couple of holes in the end of the casing near the knott. This is to avoid creating air bubbles once you start filling the sausages.
  7. Drain the marinate from the meat.
  8. Turn on the machine and start feeding the meat into the feeder.
  9. Once the meat starts coming into the casing, place one hand on the tube while holding the casing at the tip of the tube. Use your hand to guide the meat. Don't let it fill too much before letting the casing move forward. If you fill it too much, you run the risk of breaking the casing. Use your other hand to hold the sausage as it comes out. Massage it gently to keep the thickness consistant.
  10. Ideally, you'll have an assistant/helper feeding the meat, so you can concentrate on the sausage as it comes out.
  11. As the sausage came out, we positioned it into a wheel shape on the cutting board and kept feeding it around the wheel until we were done with the meat. Some folks choose to cut and tie each piece as it comes out. Do whatever you find easiest. We liked our method because it allowed us to cut consistent sizes at the end and not worry about stopping during the filling process.
  12. We cut our sausages into pieces about 1 foot long and tied both ends with kitchen string.
  13. We then tied the string from both end to each other to form a closed loop.
  14. Place the sausages in the fridge for about an hour.
  15. As per your smoker's instructions, startup your smoker, add your flavouring wood/chips and heat it to 200 ºF. In our case, we loaded up whiskey oak bisquettes into our bradley smoker.
  16. Once the smoker is ready, place the linguiça in the smoker. We used hooks to hang them from the string loop, but you can also place these on the grate.
  17. We took our linguiça out after about three hours when the meat reached an internal temperature of 155 ºF. Times will vary depending on your smoker and the consistency of the heat. I recommend using a thermometer to know when your meat is ready.
  18. Congratulations! You just made linguiça at home!
  19. Before serving these, give them a quick fry in vegetable oil or lard. Another traditional way of preparing them is to cover them in red wine in a pot and let it boil until the wine completely reduces.
  20. Enjoy!
Notes
- Make sure you handle the pork quickly when it's outside of the fridge to avoid salmonella growth.
- The Kitchenaid stuffer tube will do the trick, but a dedicated sausage stuffing machine will probably quicker results.
- Years ago, these would be kept in lard until needed. Times have changed and we keep our in the freezer.
- If you plan on keeping the sausages for some time without freezing them, you must use cure #1. If not you take a chance of spoilage. Best to be safe. Thanks for the info Don Howes!
3.5.3208

 

Nelson Cardoso
Nelson Cardoso
http://www.photosandfood.ca

Filed Under: Azores Recipes, Main Course, Meats, My Azorean Roots, On the Smoker, Pork, Portuguese Cuisine Tagged With: Azores Linguiça, azores recipes, Azores sausage, Bradley Smoker, Chouriço, Linguiça, Linguiça do Pico, linguiça dos açores, Linguiça recipe, portuguese sausage, smoked Linguiça, smoked sausage

Amazing Hickory Smoked Beef Brisket

July 12, 2016 by Nelson Cardoso 5 Comments

We may earn affiliate link commission or products/fees from our partners through this post.

Amazing Hickory Smoked Beef BrisketGo big or go home!

Have you ever heard the expression “Go big or go home”? This was the approach for our second smoking experience with our new Bradley Smoker. Our friends at Bradley are sponsoring this post and I think I’ve found a new love–don’t tell Liz ;-).

With one smoking experience under my belt I’m far from feeling like a pro smoking pitmaster, but given that things ran quite smoothly the first time around, I decided to up my game… to Brisket!

I did a lot of research for this one. There are so many opinions out there about what makes a perfect brisket. I started off my research with two basic goals: (1) the brisket needed to taste delicious and (2) it needed to be very tender. Sounds simple right? …well maybe not that simple 🙂

Questions about smoking brisket

Here are some of the questions I asked myself before I started researching and cooking: What should I set the smoker temperature to? What should the internal temperature of the meat be when it’s done? Should I inject it? How long should it cook? How long should I smoke it? Which wood bisquettes should I use?

The answers

Perhaps the most important question for me personally was about the internal temperature. Some folks said it was cooked and ready to eat at 170°F and some folks mentioned letting it go past 200°F. Most of the larger sites and smoking pro opinions seemed to hover around 193°F to 195°F. For my brisket I went with an internal temperature of 193°F. This is a perfect temperature to break down the fat and muscle, yet not dry the meat.
Smoked Beef Brisket

For the other questions, you’ll get details in the recipe below, but here’s a quick summary: I set the smoker heat to 225°F. I did inject the brisket with Chicken broth. I cooked the brisket for 10 hours, and smoked it for about 6 of those 10 hours (but every brisket will be different). I used a meat thermometer to tell me when my preferred internal temperature was reached.  I used hickory bisquettes.

Great timing

It was the perfect weekend to make this brisket. It was the Canada day long weekend and we had guests coming over. The brisket couldn’t have worked out any better! I was so happy with the results. The timing worked nicely as well. I got up at 6:00 am (the only difficult part of making this brisket ;-). I got the bisquettes started for the smoke and then brought up the temperature and I put the brisket in at around 7:00 am. By dinner time, we had one gorgeous brisket ready to sink our teeth into! The meat was so tender and flavourful. I won’t change a thing for our next brisket, other than maybe to play around with the rub to try out some new flavours.

Old school smoking?

Smoked Beef BrisketI mentioned this on our last post; our new Bradley Smoker isn’t your typical “massive old-school down-south pitmaster smoker”, but it’s been perfect for me! I especially love that I don’t have to babysit the meat. Once the food is in the smoker, the smoker does a great job of maintaining an accurate temperature (as long as you don’t keep opening the door). I also love that the wood bisquettes get automatically fed and that I have full control over how much I smoke the food. The beauty of a smoker like this is that you start it up and it pretty much does all the remaining work on it’s own. You have time to hang out with your guests, enjoy some cold beverages and relax.

If you’ve never smoked food because you think it might be too complicated, I urge you to give it a try! It’s a lot easier than you probably think it is.

Invite some friends and family over for some smokin’ good meats and always eat well friends!

Amazing Hickory Smoked Brisket
 
Print
Prep time
20 mins
Cook time
10 hours
Total time
10 hours 20 mins
 
Our motto for this smoked, tender, juicy and delicious brisket is "Go big or go home"! Cooked for 10 hours and smoked for 6. Smoked beef brisket heaven!
Author: Nelson Cardoso
Recipe type: Main
Cuisine: American
Serves: 10 to 12 servings
Ingredients
  • 8.5 Lbs brisket with marbling and most of the cap removed
  • ⅓ cup mustard
  • 1 cup brown sugar
  • 3 Tbsp salt
  • 1½ Tbsp chili powder
  • 3 Tbsp garlic powder
  • 2 Tbsp paprika
  • 1 Tbsp freshly ground black pepper
  • 1 cup chicken broth
Instructions
  1. On the night before smoking, using a sharp knife, cut shallow crisscross lines into the top thin cap layer.
  2. In a medium bowl, whisk together all the spices (sugar, salt, chili powder, garlic powder, paprika and black pepper)
  3. Slather the entire brisket with regular mustard. You'll barely taste this mustard. It's purpose is to create a coat on the meat that the rub will stick nicely to.
  4. Using your hand, sprinkle the spice rub all over the brisket and rub it into the meat (and cuts on the top) to evenly coat the entire brisket.
  5. Place the brisket on one of the smoker racks and place the smoker rack on a baking sheet with edges.
  6. Place the baking sheet in the fridge overnight, or at least 6 hours.
  7. I used the Original Bradley Smoker for the recipe, so I'll be explaining the process for our smoker. For other smokers, just bring the temperature up to 225 ºF and prepare the wood for smoking as per your smoker instructions.
  8. Fill the water bowl to half with water.
  9. Load the feeder with enough bisquettes for about 6 hours of smoking (3 bisquettes per hour plus 2 to push the last few).
  10. Open the damper at the top about ½ way to release smoke.
  11. Turn on the smoke generator and preheat the bisquette burner for 20 minutes.
  12. While the bisquette burner is heating up, remove the brisket from the fridge and inject the chicken broth into different areas of the brisket until all the broth is used. Some of the broth will fall onto the baking sheet. This is okay. Set the brisket aside at room temperature.
  13. Turn on the smoker and bring the temperature up to 225 ºF.
  14. Once the smoker reaches 225 ºF, open the door, place the rack with the brisket on the second shelf from the bottom, insert the prong from the thermometer in the thickest part of the meat and close the door quickly to avoid dropping the temperature
  15. Make sure the temperature rises again to 225 ºF. Adjust if needed.
  16. Check the temperature every couple of hours to ensure it's still at 225 ºF.
  17. Check the water bowl (at the bottom of the smoker) every few hours to make sure the bowl doesn't over-fill with burnt bisquettes. If it's starting to fill, use an oven mitt to dump the bisquettes and water into another stainless steel bowl (carefull, it's hot). Fill the water bowl to ½ and place it back inside the smoker.
  18. Once the digital smoker thermometer reaches 193 ºF, remove the rack with the brisket from the smoker and place it back on a baking sheet.
  19. Cover the brisket loosely with a couple of sheets of aluminum foil to rest.
  20. Wait about 30 to 45 minutes before slicing the brisket.
  21. Place the brisket on a cutting board and slice as thin or as thick as you like.
  22. Pour the juices that dropped onto the baking sheet (while resting), over the slices for extra flavour.
  23. Enjoy!
Notes
Careful not to pull out the injector while injecting... it can splash and make a mess.
I ran the digital thermometre prong wire through the top damper.
3.5.3208

 

 

Nelson Cardoso
Nelson Cardoso
http://www.photosandfood.ca

Filed Under: Beef, Main Course, Meats, On the Smoker Tagged With: beef brisket, Bradley Smoker, brisket recipe, Electric smoker, hickory smoked, How to smoke a brisket, Low and slow, Original Bradley Smoker, smoked, smoked brisket, smoked brisket recipe, smoked meat, smoking a brisket, tender brisket

Smoked Buffalo(ish) Wings

July 7, 2016 by Nelson Cardoso Leave a Comment

We may earn affiliate link commission or products/fees from our partners through this post.

Smoked Buffalo WingsHey foodie friends, for today’s post we’re happy to be partnering with our friends at Bradley Smoker.

Those who know me, know I love to bbq/grill! Our BBQ gets fired up year-round regardless of temperature, rain, snow or ice. I actually keep a shovel outside our back door on the deck so that I can shovel my way to the BBQ on those heavy snow days. It was kind of obvious that someday I would have to try my hand at smoking (smoking food, just to be clear). For the past couple of years, Liz and I have actually talked on and off about getting a smoker. I really needed to do my research before taking the leap.

One big question I had was whether to go with wood burning, propane or electric? For me personally, I have to have something that does a great job and is easy to use. As much as I love the idea and image of the old-school pit masters and their giant wood burning smokers (lots of respect to the pit masters), I don’t have time to monitor heat and smoke that closely for so many hours. I knew I needed something that would work easily with our busy family life.

I finally reached a decision; it would have to be the Bradley Smoker. This unit does everything I need and the reviews on this smoker are fantastic! We’re so thrilled to be working with Bradley on this post and a few upcoming smoking related posts. Stay tuned…more smoked goodness is coming your way!

Bradley SmokerWe received the smoker in the middle of the week. For the tech geeks out there… you know the feeling of driving home with that new gadget in the car… and you can’t touch it yet because it’s boxed and it wouldn’t be safe to drive and open the box at the same time? I had that same feeling!

It was late when we got home on this day, so I only had time to unpack the smoker. I must say, by the way, that I was really impressed with the packaging. The unit was very well protected and packed nice and snug to avoid parts bouncing around in transit. It was easy to take the unit out of the box…but it was difficult for me to see it there in my dining room…knowing I wouldn’t get it outside to “play” (um…I mean work) with it that evening. Instead I had to settle for reading through some of the material before bed. It was a real page-turner for me…yes seriously! I was up a bit later than I should have been but I couldn’t resist. I was excited to start using the smoker and I had so many food ideas already running through my head :-). I knew this was the start of a very delicious partnership between me and my Bradley Smoker.

I was going to read up more on smoking before using my new smoker, but I just couldn’t resist! I got up Sunday morning and headed out to pick up some wings. At first I wasn’t sure what I wanted to experiment with, but a commercial on Saturday night TV convinced me it had to be wings!

Bradley Smoker bisquettesLeah at Bradley sent me 5 types of wood bisquettes (little compressed wood pucks). I decided to try the hickory bisquettes for this recipe. For the wing sauce I decided to go with my own version of buffalo wing sauce. Have you ever been to the Anchor Bar in Buffalo? It’s where these wings are said to have been invented. If you haven’t, I suggest you add it to your bucket list! Buffalo wing sauce is tangy and has a nice bite. It’s one of my favourite sauces.

For a first smoking attempt, I was so thrilled with the results. I followed all the instructions. I seasoned the smoker (apparently the more you use the smoker, the better the flavours get). I loaded up the bisquettes, and then got the smoker to 200 ºF. Many people have different opinions on what that temperature should be. I decided to go low and slow. There was very little work involved. I greased up the racks, placed the spiced-up wings on them and put two full racks on the bottom two levels. The full cooking time was about 3 hours. This can vary depending on a few things: what you set the internal temperature to, the outside temperature, how many times you open the door, wind, etc. The folks that set their smokers between 225 ºF and 250 ºF seem to be done after 2ish hours.

Smoked Buffalo WingsOnce the wings were ready, I tossed them in the sauce and we were ready to chow down. They tasted fantastic! The sauce was spot on and the wings were delicious.

 

 

I learned a few things along the way which I’ll likely change the next time I smoke wings and which could help others of you who are new to smoking:

  • I smoked the wings the entire time. Looking back now, I probably would have cooked them for the last hour without smoke (meaning, not feeding more bisquettes). The smoke flavour wasn’t over-powering, but I could have used a little less. Nobody else at the table had this complaint, but I’d still make that change for next time.
  • I rotated the racks about one hour into the cooking time. Since the wings cooked for 3 hours, the wings on the bottom rack were hotter for longer. The bottom wings were a touch on the dryer side (but still very good) while the wings above those were perfect. This was a rookie error that I’ll learn to adjust as I go.
  • I loaded up 2 racks. In the future, I will load up each rack a little less to allow more smoke and heat to flow between the wings. I should have used the third rack. Live and learn!

I’m so happy with the Bradley Smoker so far. Even though it was my first time smoking food, the results were fantastic. The smoker is easy to use, it’s easy to clean (racks and trays are dishwasher safe) and it’s easy to store. We’ll be posting more recipes for the smoker in the near future, so stay tuned!

It’s patio season.  Wings are perfect for summer afternoons, hanging out with friends on a patio, enjoying refreshing drinks and sharable finger foods!

Don’t be afraid to try a new cooking technique. Share your results with friends and family, and always eat well, friends!

Smoked Buffalo(ish) Wings

Smoked Buffalo(ish) Wings
 
Print
Prep time
20 mins
Cook time
2 hours 45 mins
Total time
3 hours 5 mins
 
These smoked buffalo wings are do die for! A little tangy and a little hot, they'll be sure to hit the spot on your deck or in doors with friends.
Author: Nelson Cardoso
Recipe type: Appetizer
Cuisine: American
Serves: 4 to 6 servings
Ingredients
  • 4 Lbs medium size chicken wings trimmed

  • Dry chicken wing spices
  • 1½ tsp salt
  • 1 tsp freshly ground black pepper
  • 3 tsp garlic powder
  • 3 tsp paprika

  • Wing sauce
  • ½ cup butter
  • 2 Tbsp flour
  • 1 Tbsp apple cider vinegar
  • ¼ cup white wine
  • ¼ cup maple syrup
  • ¾ cups Frank's hot sauce (or another mild hot sauce)
  • Hickory wood bisquettes
Instructions
  1. I used the Original Bradley Smoker for the recipe, so we'll be explaining the process for our smoker. For other smokers, just bring the temperature up to 200 ºF and prepare the wood for smoking as per your smoker instructions.
  2. Fill the water bowl to half with water.
  3. Load the feeder with enough bisquettes for about 2 hours of smoking (3 bisquettes per hour plus 2 to push the last few).
  4. Open the damper at the top about ½ way to release smoke.
  5. Turn on the smoke generator and preheat the bisquette burner for 20 minutes.
  6. Turn on the smoker and bring the temperature up to 200 ºF.
  7. While the smoker's heating up, prepare the dry rub. In a small bowl, whisk together the salt, black pepper, garlic powder and paprika.
  8. Sprinkle a light coating of the spice mix evenly over the wings on both sides.
  9. Place the wings on the smoker racks with a little space between each wing.
  10. Once the wings are all ready and the smoker is up to 200 ºF, quickly place the racks inside the smoker (lower shelves first). Note: do not keep the door open for long, to avoid cooling down the smoker.
  11. After about 1 hour and 20 minutes, switch the racks by placing the top wings on the bottom and move the bottom wings up. This is to ensure that all wings spend an equal amount of time close to the heat source at the bottom.
  12. Check the wings at 2½ hours for doneness (eat one). Ours were ready after 3 hours. Factors like wind, outdoor temperature and how many times you open the door can affect the cooking time.
  13. While the wings are smoking, prepare the wing sauce.
  14. In a medium size pan, melt the butter on medium heat.
  15. Sprinkle the flour over the butter and whisk vigorously until all the lumps are gone. Lower the heat a touch and keep whisking slowly for about 5 minutes. The butter and flour mixture should start to darken a little and develop a nutty smell. This is a light roux to help thicken the sauce.
  16. Add the apple cider, white wine, maple syrup and Frank's hot sauce.
  17. Whisk until it starts to boil and remove from the heat. Set the sauce aside until the wings are ready.
  18. Once the wings are ready, place them in a very large bowl, add the sauce and toss to coat all the wings. Place the wings on your favourite platter and serve immediately.
  19. Enjoy!
3.5.3208

 

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Nelson Cardoso
Nelson Cardoso
http://www.photosandfood.ca

Filed Under: Appetizers, Chicken, Meats, On the Smoker, Sauce and Dressings Tagged With: Bradley Smoker, buffalo smoked wings, buffalo wing sauce, buffalo wings, easy buffalo wings, smoked wing recipes, smoked wings, smoker, smoking wings, wing recipes, wings

Nelson and Liz Cardoso

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