Monterey Jack Cheese & Green Chile Sausage
Before beginning this recipe I recommend reading the directions for linguica making, here. This will acquaint you with supplies needed and casing, grinding and stuffing particulars.
Have fun and enjoy!
Smoked Brisket Dan’s Style
Didn’t get a taste but I’m betting this tastes as good as my recipe if not better. My recipe here. My brother is the family barbecue and meat smoking expert. We were introduced early on to the smoky flavor of barbecued steaks and smoked Portuguese Sausage. We just can’t help ourselves when it comes to the taste.
This recipe is an all day activity but most of this is observing … A great dinner for that special picnic and all day swim party. You must try my brother’s pit meat recipe too, here.
Smoker Brisket
Our Valentine’s Gift
Perfect the first time! A home run! This smoker received almost a perfect score on Amazon for good reason. (Purchased locally at Home Depot.) Easy and slick. I did follow the directions! The only drawback … you’ll smell like smoke during the process. After you become a Pro it can be done over night while you sleep. Of course, you’ll have the safety risks ironed out. Just a fun way to cook, and I can finally make my own linguica.
For this brisket I used Emeril Lagasse’s rub. If anyone knows about these spices he does! He suggested mesquite for the smoking but I used hickory (pretty strong compared to some woods) which worked well. (Mainly using regular Kingsford briquets with 3 chunks of hickory placed by the bottom vents inside the briquet chamber. And if you haven’t used a chimney lighter you must get one. It works perfectly in minutes with just lighted paper.) Because the Weber Smoker has such a stellar rep I followed their directions very closely, kinda. I filled the briquet area of the smoker as directed for the time and meat I was smoking but removed about 35 pieces to the chimney lighter. Lit these 35 first and then added to the remainder and the three chunks of hickory. Really worked well! I’ll branch out as I become less of a novice.
My Brother’s Recipe
Portuguese Linguica Sausage
A Family Recipe
Yep, this is my brother, Dan, who was one tough high school and college football player … even playing for the Arkansas Razorback Team way back when.
He has mastered the taste of Portuguese cuisine, notably from the Azores. Never being timid about spices … this being taught by our Grandmother Rose. Cumin and cinnamon are of particular importance.
Dan and his son, David, are the cooks in his family. Well, wife, Ruth, can certainly hold her own but she leaves this cuisine to Dan. Thank you Dan and David for including us and providing the photography. Dan has promised to send me some linguica soon.