Category: barbecue



From the kitchen of Kevin Taylor, the BBQ Guru

1 (5 pound) pork butt
2 1/2 tablespoons kosher (coarse) salt
1/2 tablespoon sugar
1 tablespoon black pepper, coarsely ground
1 tablespoon garlic powder
4 teaspoons marjoram
1 1/4 teaspoons allspice
1/2 teaspoon MSG

Grind pork for sausage.

Thoroughly mix in all other ingredients.

Allow sausage to age overnight.

Form into links and use as soon as possible.

Freeze unused portions immediately.

summer sausage (mettwurst)

Summer Sausage (Mettwurst)

From the kitchen of Kevin Taylor, the BBQ Guru

1 (2 1/2 pound) pork butt
1 1/2 pounds beef chuck
1 tablespoon kosher (coarse) salt
1 1/2 tablespoons black pepper
4 teaspoons Tender Quick
3 teaspoons garlic powder
1 teaspoon sugar
1/2 teaspoon MSG
1/4 teaspoon cayenne pepper
5 ounces cold water

This is made with a mixture of beef and pork.

Combine all the spices and the water.

Mix this thoroughly into the meats. Cool for 4-5 hours.

Shape this into 3 logs.

Follow directions for cooking without casings.

texas hot links

Texas Hot Links

From the kitchen of Kevin Taylor, the BBQ Guru

1 (6 pound) pork butt
1 bottle beer
2 tablespoons black pepper, coarsely ground
2 tablespoons red pepper, crushed
2 tablespoons cayenne pepper
2 tablespoons paprika
3 tablespoons kosher (coarse) salt
2 tablespoons mustard seed
1/4 cup garlic, minced
1 tablespoon garlic powder
1 tablespoon MSG
1 teaspoon Tender Quick
1 teaspoon bay leaves , ground
1 teaspoon coriander
1 teaspoon thyme, dried

Mix all spices with beer.

Grind pork for sausage.

Mix beer/spices thoroughly into the meat.

Form into sausage links and grill or smoke.

Place in bun and slather heavily with mustard.

wisconsin cheddar soup veloute

Wisconsin Cheddar Soup Veloute

From the family vaults of Kevin Taylor, the BBQ Guru

4 cups chicken stock
2 leeks, white part only
1/2 cup chopped onion
1/3 cup chopped celery
6 sprigs fresh parsley
1/2 teaspoon turmeric
1 1/2 cups Wisconsin Cheddar cheese
1/4 teaspoon white pepper
1/4 teaspoon paprika
1/4 teaspoon nutmeg, grated
2 egg yolks, beaten
1 1/2 cups half-and-half
1/3 cup dry white wine

Chop the leeks and add them plus the other veggies and turmeric, parsley and chicken stock. Bring to boil.

Simmer for 1 hour. Cool and strain.

Reheat and add 2 tablespoons of cornstarch dissolved in 3 tablespoons of water. Cook and stir until slightly thickened.

Shred the cheese and add. Add the paprika, white pepper and nutmeg. Heat gently to melt the cheese.

Beat together the egg yolks and the half-and-half.

Whisk in 1/2 cup of the soup and then add this mixture to the soup. Reheat but DO NOT BOIL.

Add wine and adjust seasonings with salt.

nona’s leftover meat soup

Nona’s Leftover Meat Soup

1 pound meat, fresh or leftover
6 cups chicken stock
6 ounces tomato paste
1 cup rice, uncooked
2 tablespoons olive oil
1/4 onion, minced
5 garlic cloves, minced
1 tablespoon dried parsley
1 tablespoon dried oregano
1 teaspoon rosemary, dried and crushed
1 teaspoon dried basil

This was always made with all types of leftover beef meat. You can, of course, use fresh meat as well. Cube meat into 1-inch pieces.


andouille sausage

Andouille Sausage

From the kitchen of Kevin Taylor, the BBQ Guru

1 (5 pound) pork butt
1/2 cup garlic, finely minced
1/4 cup black pepper, coarsely ground
4 tablespoons kosher (coarse) salt
1 tablespoon thyme, dried
2 tablespoons cayenne pepper

Grind pork butt for sausage.

Place ground pork in large mixing bowl and blend in all remaining ingredients.

Form into links using case-less method described.

In your smoker, smoke andouille at 175 to 200 degrees F for approximately four to five hours using pecan or hickory wood.

The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d’oeuvre.

boudin’ blanc

Boudin’ Blanc

From the kitchen of Kevin Taylor, the BBQ Guru

1 (2 1/2 pound) pork butt
1 (2 1/2 pound) chicken, ground
2 1/2 teaspoons kosher (coarse) salt
2 1/2 tablespoons white pepper
2 1/2 cups onions, minced
4 tablespoons butter
2 eggs
1/4 bunch parsley, fresh
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon cinnamon
2 1/2 cups rice, cooked

Melt butter and saut



From the kitchen of Kevin Taylor, the BBQ Guru

1 (5 pound) pork butt
5 teaspoons kosher (coarse) salt
4 teaspoons sugar
1/2 tablespoon coriander
1/2 tablespoon sage
1 tablespoon dry mustard
2 teaspoons rosemary, dried
1 teaspoon nutmeg
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1 1/4 teaspoons black pepper

Grind pork for sausage.

Mix all ingredients together.

Make into links or patties.

This can be frozen immediately.



From the kitchen of Kevin Taylor, the BBQ Guru

This is a sausage that is indigenous to a very small geographic location. The Iron Mountain, Michigan area is populated by many Italians that settled here. These Italians came from the Northern regions of Italy, around the Austrian border, and their cooking was greatly influenced by Austria and France. Northern Italian cooking is quite different than the more popular Sicilian (Southern) cooking. It has sweeter sauces and most of the recipes do not use fennel. This is a sausage that I grew up with and upon leaving found that it is nowhere to be found. So, I had to learn to make it myself. It is rather unique and I am sure you probably never tasted anything quite like it. Hope you enjoy it!

1 (6 pound) pork butt
2 tablespoons salt
1 teaspoon pepper
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 to 1 cup dry red wine
6 garlic cloves
1 cinnamon stick
1 clove

Have the pork coarse ground and DO NOT have fat trimmed (you want about 25% fat). Put through the meat grinder TWICE.

Mix the following ingredients together: salt, pepper, cinnamon, nutmeg and allspice. Work into ground pork with your hands.

Combine wine, cinnamon sticks, garlic and cloves. Boil this mixture for 5 minutes and let completely cool.

Strain this mixture, reserving the liquid and work the liquid into the meat.

Let meat season in refrigerator for 2-3 days.

Some serving suggestions
You can make this into links or leave in bulk. We use it in all of our Italian cooking



From the kitchen of Kevin Taylor, the BBQ Guru

1 (5 pound) pork butt
3 1/2 teaspoons kosher (coarse) salt
5 teaspoons white pepper
2 teaspoons nutmeg
1 1/2 teaspoons granulated sugar
1/2 teaspoon ginger
1/2 teaspoon MSG
1 cup cold water

Grind pork for sausage.

Mix all ingredients thoroughly.

Shape into links or leave in bulk.

This can be frozen immediately.