On 21-Jun-2008, "Joseph" <jrpitzner@[EMAIL PROTECTED]
> wrote:
> I smoke sausages as secondary meat in with the butts, ribs etc... I
have
> never rubbed, marinated or flavored them with anything but smoke and am
> thinking they should get a little more attention. I like the results
of
> smoking'em but is there anything else worth trying? I am a avid less
is
> more kind a guy when it come to food prep. Now that I have ventured
into
> true BBQ, I am wondering if I should do a little something extra with
the
> brats or sausages.
>
> Joseph
You need some help from the Texans in the group. They make a lot of
serious
sausage in Texas using BBQ like pits to cook them. It's been many years,
but
I had some really awesome fresh hot sausage at a backstreet "saloon" in
Floresville. TX. It was hot, sloppy, delicious and served with a stack of
brown
paper towels.
--
Brick(Youth is wasted on young people)
|
