Canadian Smokies | Celebrate Sausage S03E21

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  • Опубліковано 30 січ 2025

КОМЕНТАРІ • 62

  • @2guysandacooler
    @2guysandacooler  2 роки тому +13

    Great big thanks to Duncan Henry. Be sure to check out his You Tube Channel ua-cam.com/channels/7PFCXGTBtEEVPHjNM6FsWA.html
    Show him some love by subscribing and let him know that 2 Guys & A Cooler sent you.

  • @duncanhenry
    @duncanhenry 2 роки тому +16

    Hey Eric a great thanks to you!
    I appreciate you having me on your channel, and being apart of celebrate sausage!
    Thanks for watching everyone 👍

    • @donlivingston4118
      @donlivingston4118 2 роки тому +2

      Hey Duncan, Congrats, small town Albertan doing us proud!

    • @duncanhenry
      @duncanhenry 2 роки тому +1

      @@donlivingston4118 thank you!

  • @victorns6561
    @victorns6561 2 роки тому +8

    Thanks for introducing Duncan, in this short video he managed to show all major components of proper sausage making that can be applied to many other recipes.

  • @melissalan8105
    @melissalan8105 2 роки тому +2

    Oh this is awesome love Duncan!! Thanks Eric!!

  • @davidens8204
    @davidens8204 2 роки тому +6

    I am so glad you did a colab with y fave Canadian sausage dude he is very kowedgable (I am a proud Canadian ... just F.Y.I)

  • @stanleyplona2712
    @stanleyplona2712 2 роки тому +5

    Loving Celebrate Sauasage month, Duncan Henry is awesome.. !!

  • @warmsteamingpile
    @warmsteamingpile 2 роки тому +8

    Can't wait to try these. Glad to see Duncan on here. One of my favorite UA-cam sausage channels.

  • @scottbrasuell325
    @scottbrasuell325 Рік тому +2

    Have watched Duncans channel many many times. He seems like a kind down to earth person as well as Eric. Yalls teaching, skill, and attitude is what makes the videos. Thank you both. My sausage has gotten to a higher quality level because of both of you. Thank you and God bless! Peace!!

  • @markk2473
    @markk2473 2 роки тому +2

    Big fan of your channel and Duncan Henry.

  • @darrengartner5038
    @darrengartner5038 2 роки тому +4

    Keep the great content coming...love watching all the great videos. Duncan's channel is amazing too!!👊

  • @1jugglethis
    @1jugglethis 2 роки тому +4

    I was wondering where Duncan was hiding!! I had a sneaky suspicion he was going to be on this season of Celebrate Sausage, but wasnt sure. Glad to see him in good company!!

  • @kristapaulssen6336
    @kristapaulssen6336 5 місяців тому

    Can hardly believe I ran across this video Duncan! I’ve been living in the US and haven’t been able to get smokies here. I’ve started bringing them back with me whenever I come back to Bentley and I was in search of a recipe!! Was so cool to see your face!! Glad the business is going well!! Krista Paulssen

  • @mileskirsch8880
    @mileskirsch8880 2 роки тому +2

    Hey Eric, Both you and Duncan ROCK🤘. Thanks, Guys for Sharing your AWESOME Recipes, We have made a pile of your Fermented Salami and Piles of Dunacns Sausages and Everything has turned out AWESOME. I have 4 UA-cam ROCKSTARS you two guys and Chud and Glen from Glen and Friends.

  • @duncanjames914
    @duncanjames914 2 роки тому +3

    I love the collaboration! I make them (in eastern Canada) with either a combination of pork/beef or pork/venison. Yum!

  • @CaptRon817
    @CaptRon817 5 місяців тому

    I love all of you vids, Very good information. One that I make is beef and taco seasoning, cheese and green peppers. One package of taco seasoning to 1 1/2 lbs. of meat.

  • @Brewer35
    @Brewer35 2 роки тому +1

    Looks wonderful, so many new sausages 😋. I think I'll try them all. Thanks to both of you for sharing.

  • @victormaack2353
    @victormaack2353 2 роки тому

    So cool to see Duncan on celebrate sausage. I am also from Alberta Canada about 5hrs away from where Duncan lives. You and Duncan are definitely my 2 go-to channels to watch. Awsome episode Eric. Cheers

  • @MatttheButcher
    @MatttheButcher 2 роки тому +7

    Wow how cool is this guy! I’d love to visit him and his shop one day ❤🥩

    • @2guysandacooler
      @2guysandacooler  2 роки тому +1

      Right!!!

    • @robertnowak7098
      @robertnowak7098 2 роки тому +1

      Just finished making a batch of keilbasa, wish I had seen this recipe first,.. will try this recipe next week,.. well done Guys on the collaboration,.. your 2 channels are my goto to make sausages,.. cheers

  • @leahtiferetrabinovitz6518
    @leahtiferetrabinovitz6518 2 роки тому

    Beautiful! Duncan is great, happy to see him here this season, i hope you bring him again!

  • @absoz
    @absoz 2 роки тому +1

    another great vid Eric - even in the middle of the night 🤣
    the texture of pork sausage always looks great, and some great added goodness makes em look even better

  • @williameholt6364
    @williameholt6364 2 роки тому +1

    Very good collaboration I follow you both and have tried many of y’all’s recipes! Keep it going!

  • @jrhattenstein
    @jrhattenstein 2 роки тому +1

    thank you for explaining why you dont put the seasoning before you grind again always curious but never heard it explained.

  • @david4499
    @david4499 2 роки тому +2

    Congratulations Duncan! Get ready for the avalanche.

  • @clays_carvings8359
    @clays_carvings8359 8 місяців тому

    Duncan’s videos are great, have made a lot of his recipes.

  • @ericfoster3636
    @ericfoster3636 2 роки тому +1

    Another great sausage! Thanks Duncan!!

  • @manwithbeers
    @manwithbeers 2 роки тому +2

    Way to go Duncan!

  • @pattayaguideorg
    @pattayaguideorg 2 роки тому +2

    ERIC AND DUNCAN ARE MY 2, GO TO GUYS! DON'T FORGET THE LIVING LEGEND HIMSELF - GRANDPA JOCHEN.

  • @tehcarey
    @tehcarey 9 днів тому

    Wild that these are a Canadian thing. I had no idea they weren't everywhere

  • @LittleBearBBQ_Food_Original
    @LittleBearBBQ_Food_Original 2 роки тому

    Brilliant timing Marcus! Just turned up as the credits were rolling! Doh!!!

  • @Getouttahere78
    @Getouttahere78 2 роки тому +2

    Dang that looks good. What I like about it is that you can make 4 or 5 different flavors in one go. Just wondering how long it will keep if you vacuum seal and refrigerate it 🤔

    • @duncanhenry
      @duncanhenry 2 роки тому +1

      It'll keep 35 days if it's made with fresh pork

  • @robertobusser
    @robertobusser 2 роки тому

    Grande abraço do Brasil! Conheci essa receita no Canadá e faço por aqui com grande aceitação. Maravilhosa!

  • @thomasklasko9064
    @thomasklasko9064 2 роки тому +1

    Duncan, you are my hero, aye

  • @chrismullin2522
    @chrismullin2522 2 роки тому

    i had a jalepeno kilbasa once in Butte Montana. It was really great. I wonder if this is similar. I am not familiar with canadian smoke, but culinary names can be very regional.

  • @jdstencel6203
    @jdstencel6203 2 роки тому +1

    Love his channel

  • @SleeperBBQ
    @SleeperBBQ 2 роки тому

    Thank You Eric

  • @gauthren
    @gauthren Рік тому

    I had no idea that smokies were a Canadian thing. I just figured they were everywhere as well.

  • @johannel6542
    @johannel6542 2 роки тому

    Sounds very interesting. I want to try out the bacon and Swiss cheese version.

  • @chrism.8105
    @chrism.8105 2 роки тому

    Loving October. Thanks! Quick question, Duncan (in video) used 15% fat, and the printed recipe calls for 30%. Did something change? Appreciate your time in all the videos.

  • @harrybarker1408
    @harrybarker1408 2 роки тому +1

    good vid dood!!!

  • @colt45guy25
    @colt45guy25 Рік тому

    Try Duncan's cherry Christmas breakfast sausage. It's fantastic.

  • @jdstencel6203
    @jdstencel6203 2 роки тому +1

    I would like to know both of your guys opinions on single linking like this or linking in a braid pattern? Also was that a high temp cheese or good quality normal cheese? I like to ask questions

    • @duncanhenry
      @duncanhenry 2 роки тому +2

      Braid pattern linking is okay for fresh sausages. I don't like using it for smoking sausages because there is too much contact between the sausages in the smoker so they don't get an even smoke and cook.
      It's kind of like American cheddar, the processed stuff handles the heat. High temp cheese works well too it's just more expensive.

  • @nicholasking6066
    @nicholasking6066 2 роки тому

    Yum yum yum yum

  • @Cbbq
    @Cbbq 11 місяців тому

    Can you freeze these smoked sausages?

  • @scottgriegermusic
    @scottgriegermusic Місяць тому

    Ok, so it seems that it's literally just regular 'ol smoked sausage but it's made by Canadians so we give it another name. Got it.

  • @adamoto30
    @adamoto30 2 роки тому

    👍

  • @JAdams-jx5ek
    @JAdams-jx5ek 2 роки тому

    Smokies!

  • @scottdalon801
    @scottdalon801 2 роки тому

    I'd like to see your goto Cajun Sausage recipe

  • @saraj8290
    @saraj8290 2 роки тому

    I never see pro chefs paying too much attention to having semi frozen meat

    • @2guysandacooler
      @2guysandacooler  2 роки тому

      Not all chef's know how to make exceptional charcuterie.

    • @saraj8290
      @saraj8290 2 роки тому

      @@2guysandacooler hey I used your brat recipe on a snout to tail, pasture raised, whole pig sausage. Came out amazing. Thanks for all your hard work, your content is exceptional.

  • @factxopyt
    @factxopyt Рік тому

    Those are some huge chunks of cheese.

  • @MrChit-od9po
    @MrChit-od9po 2 роки тому

    Must be a west thing cause I've never heard of smokies or this guy and I've been here for a bit.lol