"Brick" <hrbricker@[EMAIL PROTECTED]
> wrote in message
news:rJt7k.741$IL6.617@[EMAIL PROTECTED]
>
> 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.
I going to Texas... LOL
>
> --
> Brick(Youth is wasted on young people)
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