Not sure if this is the right place as this BBQ joint is from years gone by. I did mention this to Panhead John but only in passing.
The grandfather of one of my clients (who is in his 70s) had a BBQ joint in my town of Port Arthur, Tx back in the day. When he was a kid he helped his grandpa make the sausage and is now the family's keeper of the recipe. He has been coming to my clinic for years but I didn't know about his BBQ past until a chance comment started a conversation a few weeks ago. He brought me some sausage and BBQ sauce and I gave him some of my Hatch cheddar sausage in return.
Today I finally fired up the Traeger and cooked the sausage. I'll say this: what an unexpected surprise: black pepper forward with some cayenne, better than I was expecting especially since they looked a little shriveled when he gave them to me. They plumped up nicely on the grill, not as juicy as some sausages but not dry or mealy either - basically a great texture with a just right bite. A good solid Texas hot gut or East Texas hot link. He won't share the recipe and I respect that. I probably will hit him up for a few pounds though.
I plan to pin him down some more and get a better history of his family. I will use the BBQ sauce when I do the annual Bones rib cook.
Grandpa on the left. From what my client told me the guy on the right went on to open his own BBQ place called White House BBQ (couldn't find a picture).
The sausage - cut surface came out a little pale in the picture. Look at all that black pepper!
The grandfather of one of my clients (who is in his 70s) had a BBQ joint in my town of Port Arthur, Tx back in the day. When he was a kid he helped his grandpa make the sausage and is now the family's keeper of the recipe. He has been coming to my clinic for years but I didn't know about his BBQ past until a chance comment started a conversation a few weeks ago. He brought me some sausage and BBQ sauce and I gave him some of my Hatch cheddar sausage in return.
Today I finally fired up the Traeger and cooked the sausage. I'll say this: what an unexpected surprise: black pepper forward with some cayenne, better than I was expecting especially since they looked a little shriveled when he gave them to me. They plumped up nicely on the grill, not as juicy as some sausages but not dry or mealy either - basically a great texture with a just right bite. A good solid Texas hot gut or East Texas hot link. He won't share the recipe and I respect that. I probably will hit him up for a few pounds though.
I plan to pin him down some more and get a better history of his family. I will use the BBQ sauce when I do the annual Bones rib cook.
Grandpa on the left. From what my client told me the guy on the right went on to open his own BBQ place called White House BBQ (couldn't find a picture).
The sausage - cut surface came out a little pale in the picture. Look at all that black pepper!
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