Zavala's Barbecue!
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Brisket Class Schedule 2024!
Sat, Dec 07Dec 07, 2024, 7:30 AM – 10:30 AM CSTMas Coffee, FHGP, and then Zavala's!, 105 W Main St, Grand Prairie, TX 75050, USA
How the Sausage is Made!
Zavala's Barbecue & Jordan Jackson!
three part series dives deep! If you want to truly follow along
How the Sausage is Made! Part 1 (of 3): How to Prep, with Jordan and Joe
How the Sausage is Made! Part 1 (of 3): How to Prep, with Jordan and Joe
How the Sausage is Made! Part 2 (of 3): Grinding & Stuffing with Jordan and Joe
How the Sausage is Made! Part 3 (of 3): Tasting Time!
TURKEY & SLOPPY JUANS
Zavala's Barbecue & Jordan Jackson!
If you want to get the FULL video, recipes, access to other Pitmasters every month (and More!)
Joe & Jordan Highlight Cook! Zavala's Turkeys & Sloppy Juans
Want More Zavala's?
Seasonings & Gear delivered to your front door!
Q&A with Joe & Jordan
Joe catcheS Jordan at Stanley's Famous!
Talkin’ Chop :: Jordan Jackson and Zavala's Live Q&A, Presented by BBQ Distro
MORE Videos!
Jose makes the best bbq sandwich in the world.
Jose makes the best bbq sandwich in the world.
Joe & Jordan Highlight Cook! Zavala's Turkeys & Sloppy Juans
Zavala’s Backyard - Backstrap Poppers
Zavala’s BBQ Dove Poppers
GET TO KNOW Zavala's Barbecue
“It doesn’t matter if you have screw ups in barbecue, because you can always turn it into something beautiful!”
– Joe Zavala, Zavala's Barbecue
Hometown: Grand Prairie, TX
Founded: 2018
Website:
https://www.zavalasbarbecue.com/
Social:
In the news:
set your backyard viBe to "Zavala's Barbecue" with their Apple Playlist!
RECIPES: Sausage!
Master
Batch >>>
INGREDIENTS
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Zavala’s All Purpose Sausage Mix
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Pork Butt (15 lbs butt is exact size for full bottle of seasoning, 70/30 is best as fat is a natural binder, and 80/20 or 85/15 ratio is totally fine.)
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Pink Salt (Prague Powder No. 1; NOT Himalayan Pink Salt!)
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Gear: gloves, knife, sausage mixer, sausage stuff, sausage pricker
Instructions
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Cut raw pork butt into 1.5 inch x 1.5 inch cubes into one container for mixing
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Add in full bottle Zavala’s All Purpose Sausage Mix, for 145 lb batch.
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Add in Pink Salt. IMPORTANT: 1 teaspoon of Pink Salt per 5 lbs; so for 15 lbs we’ll use 3 teaspoons (or 1 tablespoon!). Measurement needs to be precise!
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Mix together all of it! Don’t be shy. Get in there. Of course, wear gloves!
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We are now splitting into two halves, 7.5 lbs each! Fine to use same container as long as there’s room to split.
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Good to let sit for minimum 12 hours before starting the grinding process!
Jalapeño CHeddar Sausage
INGREDIENTS
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<<< Master Batch, plus
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Jalapeños, Sliced, 1 Cup
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Cheddar cheese, 4 Cups for 7.5 lb. batch
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Milk powder, 3/4 Cup
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Casings: natural hog, 17 feet
Instructions
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Refer to steps 1-6 from the master batch!
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Grind the 7.5 batch using sausage grinder
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Add milk powder, 3/4 Cup
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Grind again!
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Add in cup (8 oz.) jalapenos
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Add in cheese, we use shredded cheddar (32 oz. or roughly 4 cups). Shortcut would be to buy pre-cubed high temp cheddar!
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Load the mix into the sausage stuffer and pack it down to limit air! Then clamp down on top of the packed sausage, again, to limit air.
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Start to grind into the casing tube slowly and let it overflow the tube a little, and then reverse the grind for a turn (helps limit air! “Pour some out for your homies!” – Jordan
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Pull out and open your casing, stretch it, and dip in the water 2-3 times
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Slide all casing onto the tube; try not to twist. If you’re with a buddy, this is where all the jokes start flowing
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Pull casing to the end and tie into a knot; pro tip: use sausage pricker to poke hole in the end to help push out unwanted air when you start to fill casing.
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Start to grind the stuffer slowly, and with the other hand pinch the end of the horn/tube. Whenever you need to stop and take a break, wind back a half turn to limit air flow.
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If you have air pockets, you can always use the sausage pricker to release air bubbles
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Complete your sausage roll and tie off; go back through and place small sausage pricks across the rolled link.
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Unroll and start to measure out (Joe and Jordan like 1/3 points rolls) by measuring out by hand and twisting and then cutting. Twisting: rotate twisting toward your body and then away per link!
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Let your sausage air dry hanging, or in a sheet pan (separate the links) for 12 hours for best results.
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After drying, smoke the sausages at 125-140 degrees in the pit for 1-1.5 hours. Want to get the internal sausages to 151 (test the internal temp for 75-90 seconds)
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Pull and drop into ice water to “shock” the sausages. This ceases the cooking immediately. Cool down the sausages to less than 40 degrees. This gives you up to a week to cook these up! Refrigerate until you are ready to cook it up and eat.
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Hot and fast! Throw on smoker at 275 degrees for 12-15 mins. Internal temp to 163-165 degrees.
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Pull, rest for a few mins, dip in SWEET SLOPPY JUAN SAUCE and ENJOY!
Pizza Pepper Sausage
INGREDIENTS
-
<<< Master Batch, plus…
-
Red pepper flakes, ½ cup for 7.5 lb. batch
-
Milk powder, 3/4 Cup
-
Casings: natural hog, 15 feet
Instructions
-
Refer to steps 1-6 from the master batch!
-
Grind the 7.5 batch using sausage grinder
-
Add milk powder
-
Grind again!
-
Load the mix into the sausage stuffer and pack it down to limit air! Then clamp down on top of the packed sausage, again, to limit air.
-
Start to grind into the casing tube slowly and let it overflow the tube a little, and then reverse the grinD for a turn (helps limit air! “Pour some out for your homies!” – Jordan
-
Pull out and open your casing, stretch it, and dip in the water 2-3 times
-
Slide all casing onto the tube; try not to twist. If you’re with a buddy, this is where all the jokes start flowing
-
Pull casing to the end and tie into a knot; pro tip: use sausage pricker to poke hole in the end to help push out unwanted air when you start to fill casing.
-
Start to grind the stuffer slowly, and with the other hand pinch the end of the horn/tube. Whenever you need to stop and take a break, wind back a half turn to limit air flow.
-
If you have air pockets, you can always use the sausage pricker to release air bubbles
-
Complete your sausage roll and tie off; go back through and place small sausage pricks across the rolled link.
-
Unroll and start to measure out (Joe and Jordan like 1/3 points rolls) by measuring out by hand and twisting and then cutting. Twisting: rotate twisting toward your body and then away per link!
-
Let your sausage air dry hanging, or in a sheet pan (separate the links) for 12 hours for best results.
-
After drying, smoke the sausages at 125-140 degrees in the pit for 1-1.5 hours. Want to get the internal sausages to 151 (test the internal temp for 75-90 seconds)
-
Pull and drop into ice water to “shock” the sausages. This ceases the cooking immediately. Cool down the sausages to less than 40 degrees. This gives you up to a week to cook these up! Refrigerate until you are ready to cook it up and eat.
-
Hot and fast! Throw on smoker at 275 degrees for 12-15 mins. Internal temp to 163-165 degrees.
-
Pull, rest for a few mins, dip in SWEET SLOPPY JUAN SAUCE and ENJOY!
RECIPES
Zavala's Turkey
INGREDIENTS
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Turkey! (part, whole, whatever -- we use a breast)
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Zavala’s Bird Rub
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Mayonnaise
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Rubbed Sage
Instructions
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Recommended to use a tray oR foil container for seasoning to avoid the cutting board cleaning process!
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Get smoker going to 225-250 degrees
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Remove Excess sinew from the bottom of the breast
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Flip back over. cover the top of the breast with mayonnaise, and then flip so bottom facing up!
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Add Zavalas Bird Rub to a Cup. Mix in Rubbed sage to the cup (1/4 of the Bird Rub poured)
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Season the bottom of the breast first, then flip again and season the top (the money side!)
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Let turkey sit for 20 minutes while grill Continues to heat up
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Gently place (don’t touch the top!) the turkey in the center (larger side of breast closer to fire box)
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Cook for 3 hours (check at 1.5 hour mark)
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Get Turkey internal temp to 160 degrees and then remove! Breast will continue to heat to 165
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Rest for 10 minutes
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Enjoy!
Note: this recipes works on Chicken as well! Give it a try!
Sloppy Juan
INGREDIENTS
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Leftover Brisket (or any kind of leftover beeF)
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Leftover Pork (Ribs, Shoulder, Whatever you have!)
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Sloppy Juan Sauce
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Love
Instructions
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Chop up your leftover Brisket and Pork (Hopefully seasoned with Zavalas Beef and Pork Rubs!)
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Always make sure to remove cartilage and spare bone pieces
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Mix the beef and pork
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pour sloppy Juan sauce into mix, and keep mixing!
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Throw on tortilla or bun
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Enjoy!
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